It’s taken me years, but I think I’m finally to the point where I’m getting a fruit or vegetable in with every meal. Here’s this week’s meal plan:
Breakfasts
- leftover Cottage Cheese Pancakes from Everyday Food: Fresh Flavor Fast
- cranberry muffins from the freezer with yogurt or cottage cheese
- cereal, oatmeal, bagel, or toast
- all with sides of fruit (blackberries, grapes, apples, grapefruit)
Lunches
- leftovers
- pasta
- soup
- taquitos
- salad
Dinners
- fajitas (meat already sliced and seasoned in the freezer cooked up with some frozen pepper strips) with tortillas, lettuce, cheese, and sour cream
- Spinach and Cheddar Strata from Everyday Food magazine
- Spring Vegetable Couscous with Chicken from Everyday Food magazine
Snacks
- yogurt
- cottage cheese
- fruits & veggies
- beef jerky
- popcorn
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Related posts:
Meal Plan 4/25
Meal Plan 4/11
February Meal Plan
March Meal Plan
Meal Plan 9/20
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