Ah, another week begins here in the Queendom. This week, you’ll notice more veggie based dishes. We’re entering into a season where we’ll be eating a lot less meat. It’s a decision based on several factors, but the bottom line is no one has ever died from eating too many fruits and veggies. 🙂
Monday: Black Beans with Corn, Red Onion, Cilantro, and Garlic
with Homemade White Nectarine Salsa (yay for tomatoes from the garden!)
Spinach, Brown Rice, Cheese, Tomatoes
Tortilla Chips
Tuesday: Whole Wheat Pasta tossed with Olive Oil
with Fresh Diced Tomatoes, Baby Portabella Mushrooms, Onions, and Spinach
Topped with Parmesan Cheese, Fresh Basil, and Oregano
Cinnamon Peaches in the Crockpot
Wednesday: Crustless Whole Wheat Egg White Quiche
with Red Onion, Red Potato, Cheese, Spinach, and Mushroom {for the big people}
with Red Potato and Cheese {for the little people}
Fresh Fruit Salad with Strawberries, Grapes, Blueberries, Apples, and Bananas
Thursday: Grilled Chicken
Teriyaki Veggies and Noodles
Sliced Nectarines
Friday: Leftovers
Balsamic Caprese Salad
Fresh Sliced Veggies
Macaroni and Cheese
Saturday: Egg or PBJ Sandwiches
Roasted Red Potatoes
Homemade Apple Sauce
Dinner: TBD
Sunday: Salsa Soup
Refried Beans with Cheese
We’re looking forward to vegging it up! Planning meals helps you ensure that you get enough fresh fruits and veggies into your diet AND that you use them all before they spoil. Use this document to help you organize your meal plan and grocery list.
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