Friday, April 19, 2019

5/3 menu plan

Friday: 
lunch: avocado toast (or turkey sandwiches!) + smoothies
dinner: make a big stash of freezer ready mini pizzas (use this veggie pizza sauce in freezer)
prep: make yogurt parfaits, ranch dressing

Saturday: 
breakfast: waffles or pancake mini muffins (freeze leftovers) (I make my mom's oatmeal pancake recipe + add in chia seeds or flaxseeds, then follow these baking instructions for pancake mini muffins, or I'll throw the batter in a waffle iron)
make ahead twice baked potatoes (from freezer)
green beans + orange berry fruit salad (omit poppy seeds)

Sunday: 
prep: no bake oatmeal energy balls (try the peanut butter chocolate chip one, and add in flaxseed or chia seed)
brett grills fajitas
guac + crema + crockpot beans + lettuce + pico

Monday:
spicy chicken patties (I omitted spice since I might send some of these to my nephew, and I don't know his spice tolerance - also changed spices to 1/2 tsp of each: garlic powder, onion powder, salt, pepper)(triple for freezer) + ranch dressing
leftover twice baked potatoes + green beans

Tuesday:
creamy garlic alfredo sauce over penne (double sauce)
(add in 2 heaping cups of spinach chopped up in the food processor like this recipe)
roasted asparagus (with TJ's everything but bagel seasoning) + green beans
(Note for next time: I used two entire bags of spinach for the doubled recipe, and Brett loved it. But he loves the taste of cooked spinach, and I do not. Next time, I would probably do half the amount of spinach because it would still taste like alfredo sauce then. Two bags of spinach was too much cooked-spinach-cheesy pasta for me.)

Wednesday: 
bean and cheese nachos (use leftover beans + mexican cheese on chips under broiler for a few min)
OR chicken + cheese quesadillas
+ mashed avocado or creamy jalapeno

Thursday:
crispy chicken and ranch wrap (use frozen chicken tenders or leftover chicken + leftover ranch) (OR OR! If we run out of ranch, eat turkey sandwiches)
leftover fruit salad

with love,