Monday, March 11, 2013

Menu Planning Monday



Day 1:
  • Breakfast: Scrambled Eggs with Canadian Bacon and Diced Tomatoes
  • Lunch: Petite Cucumber Turkey Sandwiches & Strawberry Almondade Yogurt Parfait (toasted Almonds and fresh sliced strawberries)
  • Dinner: Rotisserie Chicken* & Steamed Broccoli with your choice of seasoning
*De-bone your chicken saving all the bones and leftovers of chicken scraps, and broth/"juices" from your chicken to make stock overnight in your slow cooker!!!  You will also need to same all your left-over chicken for tomorrows lunch.  See the recipe for overnight stock here. (When getting ready to make stock, many of the ingredients are the same as what is in your Chicken Healing Soup, so make sure you prep the ingredients at the same time for maximum use of your time and ingredients!)

Day 2:
Day 3:
  • Breakfast: Pure Banana Pancakes
  • Lunch: Leftovers or if you don't have any, I do a kid friendly meal for my children of Ian's gluten free fish sticks or chicken tenders with a side of sweet potatoes.
  • Dinner: Chicken Tacos
Day 4:
Day 5:
  • Breakfast: Eggs (Scrambled, Hard Boiled, Fried) and Keefer
  • Lunch: Yet again, leftovers...but try something different, if you have leftover salad and pork tenderloin, add cold tenderloin pieces to your salad and enjoy...same meal, new spin on it!
  • Dinner: Pineapple and Ham Kabobs , Sweet Pepper, Grape tomatoes, Tossed Salad Greens and Pineapple Cilantro Lime Dressing
*For the dressing add a half can of pineapple or more depending on the sweetness and thickness of the dressing.  I prefer to add a fresh pineapple and its juice. or use this alternative recipe: 

Paleo Lime Pineapple Dressing 
Delish dressing for fruit and vegetable salads
Juice of one lime
1/2 Cup pineapple juice
1 Tsp ground ginger

Day 6:
Day 7:
Sweet Treats:

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