Weekly Menu - Week of 3/20

New to menu planning?

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

BREAKFAST:

• Greek Yogurt & Fruit
• Cinnamon Flax French Toast (from freezer) w/ Scrambled Eggs
• Dry cereal and fruit x2
• Steel-cut Oats w/ flax and applesauce
• Healthy Smoothies and Hardboiled Eggs
• Scrambled Eggs w/ Spinach & Mushrooms

SNACKS/SIDES:

• Veggies: Carrots, Cucumbers, Onions, Red Peppers, Green Beans (frozen), Peas (frozen), Corn (canned it when it was in season), Kale (from garden), Romaine Lettuce, Asparagus
• Fruits: Bananas, Grapes, Kiwi, Apples, Oranges, Avocados
• Cheese - Tillamook Cheddar, Cream Cheese, String Cheese
• Greek Yogurt
• Avocado Cilantro Hummus
• Crockpot Applesauce

 LUNCH: 

• Cabbage Soup (thanks Candice!)
• Lunch on-the-go (sandwiches/wraps)
• PB and Banana Sandwich and veggies
• Quinoa w/ Black Beans and Tomatoes
• Mac and Cheese and veggies
• Lunch out w/ Local Dines gift certificate
• Leftovers

DINNER:

• Coconut-crusted Tilapia and veggies
• Primavera Pasta w/ salad
• Crustless Spinach Quiche
• Citrus Cilanto Chicken, Baked potatoes and veggies
• Oriental Cabbage Salad
• Dinner at Tonya's :)
• BBQ w/ friends