Monday – pork chops, warm slaw and fresh fruit
Tuesday – salmon, sautéed spinach, rosemary bread dipped in olive oil
Wednesday – Veggie pasta (all our leftover veggies + sun-dried tomatoes, spinach and freshly grated parmesan)
Thursday – Roast Chicken, corn, kale salad (normally I wouldn’t do a roast chicken this week since I did one last week, but I want the extra meat to take on our ski trip!)
I’ll also let my daughter make some type of muffins for breakfast – she is beginning to practice for 4-H, and muffins are what she will exhibit at the fair this year.
Our snacks will be mostly fruit, veggies and humus/ pita and celery
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Shared on Organizing Junkie – check out other menu plan ideas HERE!