Day 1: Lasagna with spinach, Red white and blue fruit smoothie (with frozen blueberries, strawberries, and yogurt)
Day 2: Quiche with leeks and green peppers
Day 3: Homemade pizza, Napa cabbage salad
Day 4: Bean and cheese enchiladas, Leftover salad
Day 5: Grilled brats (hold the bun), Roasted sweet potato and kale salad with pomegranates
Day 6: Cheesy cauliflower soup (from frozen supply), Corn muffins (from frozen supply)
Day 7: Egg salad sandwiches with beauty heart radish, Carrot sticks, Apple slices
Notes: Thank a Veteran
Don’t forget to thank a vet today. I am so grateful for everyone that has served our country. We’ll be toasting our red, white, and blue smoothies at dinner tonight in honor of our military veterans. If you are a vet, please know that your sacrifices have not gone unnoticed!
My meal plan this week is courtesy of my son, Max. He is 10 and really wanted to plan out what we are eating. This is just fine with me! It’s a great learning experience for him and he saved me a bunch of time. Max came up with most of his favorites and then I filled it in with some seasonal veggies and sides. Now I can be assured there will be no complaints about what we are eating. Well, at least less than usual!
