Day 1: Mushroom and spinach quiche, Pear slices
Day 2: Butternut squash soup, Banana bran muffins (frozen supply)
Day 3: Homemade pizza, Spinach salad
Day 4: Chicken chili verde topped with sour cream and shredded cheddar
Day 5: Eggplant parmesan (frozen from summer), Steamed broccoli
Day 6: Grilled cheeseburgers, Apple beet slaw
Day 7: Shrimp, orange, and spinach pasta salad
Notes: One way to make grocery shopping and meal planning easier is to use one ingredient several times per week. So in that spirit, you will see spinach showing up a few times. Also, make your week a little easier by prepping some vegetables ahead of time. On the weekend, peel and slice the butternut squash, cut the broccoli into florets, peel/chop the broccoli stem, and shred the beets and carrots for the slaw. All of these veggies will keep for a few days in a covered container in the fridge. Lastly, don’t be scared of the shrimp pasta salad, the ingredients and citrus dressing actually meld really well in a delicious way. Spinach is subbed for arugula in this recipe.
GLP Tip of the Week: Since we are in peak flu season, I wanted to send out a friendly reminder to sneeze/cough in your elbow and wash your hands frequently. Teach your kids too. Tell them to “catch” their cough/sneeze in the crook of their arm. Show them how to wash their hands properly after going to the bathroom and before eating. You could also share this Daniel Tiger clip. These very simple techniques can reduce the chance of spreading illness by over 40%. And it’s not too late to get your flu shot!
