Menu plan week of February 1st

Typical Breakfasts:

  • Gluten-Free Pancakes or store-bought waffles (they’ve been easier these days. . .) with maple syrup (it’ll go back to Blueberry Sauce one summer brings back our blueberries)
  • Oatmeal
  • Scrambled Eggs
  • Sprouted Toast with Coconut Oil
  • Fresh Fruit
  • Hashbrowns

Typical Lunches:

  • Loaded Salad
  • Turkey Sandwiches, Carrot and Celery Sticks
  • Leftovers
  • Chicken Tortilla Soup (canned, but organic. . .) with chips and avocado

Typical Snacks (Definitely important with this never-ending appetite of mine):

  • Hard-boiled eggs
  • Smoothies
  • Baked potatoes
  • Black-bean hummus (a new favorite from Earth Fare.  YUM!)

And here is the dinner plan:


Black Bean Burgers, Macaroni and Cheese, Steamed Broccoli and Home-made Fries


Dijon Chicken with Cheese and Broccoli Stuffed Potatoes

Wednesday (Care Group)

Frozen Pizza, Green Beans, and Salad


Quiche with Hashbrowns


Cheese Ravioli and Salad

Saturday (Choir practice 9am-12pm)

Eat out/breakfast for dinner/leftovers


Eat out/breakfast for dinner/leftovers

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