Weekly Menu - Week of 2/27

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Check out my step-by-step guide to Meal planning!

BREAKFAST:

• Homemade Granola Bars and Fruit Kabobs x2
• Greek Yogurt & Fruit
• Hard boiled Eggs and Fruit
• Dry cereal and fruit 
• Steel-cut oats and homemade applesauce x2

SNACKS/SIDES:

• Veggies: Cucumbers, Broccoli, Yellow Onions, Zucchini, Red Peppers,  Green Beans (frozen), Peas (frozen), Carrots, Corn (canned it when it was in season), Spinach, Romaine Lettuce, Cabbage
• Fruits: Bananas, Grapes, Avocados, Apples, Tomatoes, Oranges, Strawberries, Blueberries (frozen)
• Cheese - Tillamook Cheddar, Cream Cheese
• Greek Yogurt (plain, fat-free)
• Whole wheat crackers and Nut Butters 
• Pistachios and Almonds

 LUNCH: 

• Lunch on-the-go x2 (sandwiches and veggies)
• Crab Pasta Salad and veggie kabobs x2
• Spinach Cheese Balls w/ Marinara and Veggies
• Leftovers x2

DINNER:

• Breakfast for dinner -  Egg Muffins and Blueberry Pancakes (from Freezer)
• Butternut Squash Lasagna w/ Chicken Sausage & spinach
• Chinese Cabbage Salad and Lentil Soup
• BBQ Chicken, corn (froze from last season) and broccoli
• Green Chile Enchiladas and Black Forest Cake for Hub's Birthday!!
• Chicken Marsala w/ Garlic-Roasted Veggies
• Leftovers