We’re still working our way through the many cans of salmon that I bought last week. I’ve mixed in some vegetarian meals so that we don’t get too tired of eating fish! I’m getting antsy for the Farmer’s Market to open (just a couple more weeks!). I’m looking forward to being inspired by the fresh produce!
Dinner: Tuna Casserole, Curried Sweet Potatoes, Green Salad, Molasses Cookies
Breakfast: Maple Oat Muffins, Eggs, Fresh Carrot/Fruit Juice
Lunch: Corn & Salmon Chowder, Carrot Sticks, Brown Bread
Breakfast: Cheesy Scrambled Eggs w/Diced Tomato, Amish Baked Oatmeal, Fresh Carrot/Fruit Juice
Lunch: Baked Spaghetti Pie (with ground turkey), Green Salad
Breakfast: Breakfast Sandwiches (with homemade biscuits, Nourishing Traditions Turkey Sausage, Egg, & Cheese). Fresh Carrot/Fruit Juice
Lunch: Salmon Crepes, Green Salad, Orange Slices
Dinner: Shrimp & Veggie Stir-Fry, Brown Rice
Breakfast: Nourishing Traditions Muesli, Eggs, Fresh Carrot/Fruit Juice
Lunch: Skillet Mac & Cheese, Garlic & Sesame Broccoli
Dinner: West Indies-Style Pumpkin Soup with Nourishing Traditions Pepitas, Yogurt, leftover Corn Bread
To see more Menu Plan Monday ideas, go to Organizing Junkie!