It’s menu planning time again, and, boy, do I need it! Last week was hectic, and this week will likely be even more so. Trying to be realistic, I’ve scheduled easy meals, and I’m prepping lots of raw vegetables for random munching and snacking. I’m a stress eater, so it’s important for me to keep healthy snacks ready and immediately available. I love vegetables, so I’m perfectly happy to crunch on bell peppers, carrots, green beans, cucumbers, and celery. But, if those veggies aren’t already prepped, I’m more likely to reach for something, shall we say, less desirable.
Monday: Deepak Chopra’s Cuban Black Bean and Sweet Potato Soup (made with butternut squash instead of sweet potatoes, leeks instead of onions, no tomatoes, and no chicken), green salad with homemade dressing, cultured veggies
Tuesday: Grilled Basil-Garlic Turkey Burgers, baked mystery squash, green salad, cultured veggies
Wednesday: Busy Day Mexican Chicken Soup, green salad, cultured veggies
Friday (Date Night): Taco Salads — fajita beef (cooked in homemade GF taco seasoning), black beans, lettuce, bell peppers, cucumbers, green onions, shredded carrots, avocado, and homemade salsa
Sunday: Crockpot Chicken and Quinoa, green salad, cultured veggies
For more menu planning fun, visit Organizing Junkie.