Here is the menu plan for the week.
MONDAY: Eggplant Cacciatore Sandwiches with Caprese (recipe from Real Simple, May page 86)
TUESDAY: Cauliflower Cheese and salad
WEDNESDAY: Cheddar Chicken with Grilled Corn on the Cob and Steamed Broccoli
THURSDAY: Spinach Salad with Garlic Butter Rolls (I am just going to make a big batch and freeze the rest)
FRIDAY: Creamy Mushrooms with brown rice and Leftover chicken
SATURDAY: Veggie Stir Fry
SUNDAY: Steak and sauteed artichokes (I will probably have a veggie burger)
I already made these Morning Muffins and Banana Bread which we have for breakfast with fruit or eggs. Since carrots are .49 a bag this week at Raleys, I will make a big batch of carrot soup tomorrow for lunches this week (along with those Rosemary rolls I stocked up on at Whole Foods). I will alternate the soup with black bean, cheese and brown rice burritos. I make the rice in advance and that is a super fast and easy lunch.
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