Weekly Menu - Week of 3/6

New to menu planning?

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

BREAKFAST:

• Greek Yogurt & Fruit
• Cinnamon Flax French Toast w/ Scrambled Eggs x2
• Dry cereal and fruit 
• Quinoa Pancakes x2
• Healthy smoothies and Quinoa Porridge

SNACKS/SIDES:

• Veggies: Cucumbers, Broccoli, Yellow Onions, Red Peppers, Green Beans (frozen), Peas (frozen), Carrots, Corn (canned it when it was in season), Kale (from garden), Romaine Lettuce, Carrots, Jicama
• Fruits: Bananas, Grapes, Mangoes, Apples, Tomatoes, Oranges, Strawberries, Blueberries
• Cheese - Tillamook Cheddar, Cream Cheese
• Greek Yogurt (plain, fat-free)
• Pistachios and Almonds
• Hummus

 LUNCH: 

• Lunch on-the-go x2 (sandwiches/wraps & Quiznos using gc)
• Baked Fish Fingers (Tilapia) and veggies
• Turkey sandwiches (nitrate-free) and veggies x2
• Annie's Whole Wheat Mac and Cheese w/ Peas and salads
• Leftovers x2

DINNER:

• BBQ Chicken Calzones (recipe coming soon) and salad
• Spinach Ravioli and salad
• Turkey Tacos and black beans
• Vegetarian Stir-fry
• Vegetable Fajitas (use leftover veg. stir fry)
• Taco Salad (use leftovers from taco night and chili from freezer)
• Baked Potatoes and Salads