Menu Monday January 13

	Breakfast	Lunch	Dinner	Snack
Sunday	Bacon and eggs	Tuna	Leftovers	Veggies and dip
Monday	Banana Smoothie	Turkey cheese roll-ups	“Boston Market Style” Tempeh, roasted veggies	Popcorn, celery with cream cheese
Tuesday	Cereal/oatmeal	Whole wheat crackers, peanut butter, bananas	Slow cooker Thai curry chicken	Broccoli bites, pears with cheddar cheese
Wednesday	Eggs	Soup and grilled cheese	Black bean burgers with wasabi mayo, garlic cilantro fries	Veggies and dip, berries (blackberries and raspberries were on sale!)
Thursday	Cereal/oatmeal	Cream cheese sandwiches with cucumber	Pasta with sausage and broccoli	Popcorn, pears with cheddar cheese
Friday	Banana smoothie	Broccoli cheese frittata	Homemade pizza, salad	Carrot applesauce muffins
Saturday	Pancakes	Leftovers	Fish, steamed veggies	Cheese and crackers

 

Veggies: Alice is loving cucumbers right now, and we have broccoli, carrots and celery as well. We dip in either hummus or Annie’s Goddess salad dressing.

Banana smoothie: The dogs broke the blender (don’t ask…). I use my little food processer and throw in a frozen over ripe banana, some organic whole milk, and a couple of drops of vanilla. One banana makes enough for Alice and I for breakfast.

Pears with cheese: my friend taught Alice to lay a slice of cheddar on an apple slice. I tried it with pears. YUM. You should really try it.

Soup: It didn’t make sense to me to buy just chicken breast for the curry chicken when I could buy a whole chicken for like a dollar more. So I’m using what I need for the curry and then using the rest for some homemade chicken noodle soup.

Popcorn: have you used the popcorn trick? CHEAP and easy! Also, you know exactly what’s in it.

Broccoli cheese frittata: easiest. Lunch. Ever. Eggs (I usually use around 6), some salt and pepper, broccoli, and then grate in some cheese. Bake at 350 for 25 minutes or so.