I do so much better when I have a dinner outline. I'm flexible. Tomorrow's menu item might actually be for Thursday, etc. This helps me keep to a grocery budget and helps us make more healthful choices late in the day. We tend to eat between 6:30-7 pm and in the evenings, it's harder to burn off those calories. We are on a health kick here so we're trying some new ways to do veggies, etc.
- MONDAY: Roasted Spiced Chicken from the Deli; Herbs de Provence baby potatoes; steamed green beans; raw carrots
- TUESDAY: Japanese Ginger Soup; Soft Rolls with blueberry preserves.
- WEDNESDAY: Dave will either get some take out from his fave mexican place or will have Clam Chowder; I'm going out to dinner with a neighbor friend.
- THURSDAY: Bison Stew with Sweet potatoes/carrots/yellow squash/peas/Corn in a French onion "gravy".
- FRIDAY: Fish Tacos (Haddock for Dave; vegan 'fish" for me); shredded carrot and zucchini salad
- SATURDAY: Plant-based burgers "California" style (Lettuce, tomato, mayo (vegan mayo for me)); Salad; Kale chips
What's on your menu this week??
1 comment:
We have to do that when we get ready for a camping trip and it sure takes the worry out of meal time. I made oven fried chicken last night with rice and spinach. We plan to grill Salmon tonight!
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