locally grown/ raised
Breakfast this week will mostly be either scrambled eggs, yogurt with maple syrup and pecans or smoothies made with frozen fruit and yogurt.
Lunches this week will be either leftovers from supper, or (for me) mixed greens salad with some kind of protein(and lots of olives) and (kids/ hubby) turkey or chicken salad sandwiches.
Monday - roasted chicken, asparagus and rolls
Tuesday - BBQ roast sliders (I will have mine in a lettuce wrap - I'm trying to limit carbs to one serving a day during lent - the others will have theirs on leftover rolls) with steamed broccoli
Wednesday - Thin crust pizza (either BBQ Chicken or Plain Cheese) with a side salad and roasted veggies
Thursday - Muffaletto sandwiches on focaccia bread with a side salad.
Friday - baked tilapia, sweet potatoes and a green salad
Saturday - Celebrating our oldest son's 10th birthday - his choice
Sunday - probably leftovers or a sandwhich
Check out hundreds of menu plans at Organizing Junkie.