Ok, so I make my menus a little differently than most people. I first look at how many meals I will need for the week (7 breakfasts, 7 lunches, 7 suppers, 14 snacks). I then plan each category (suppers). Lunches are sometime leftovers and I try to factor that into my planning. I usually leave the idea of "what's for supper" until that day...in other words I don't assign a specific meal to a specific day unless necessary. I then make my grocery list based on what I need for my menu minus what I already have.
Here is my menu for week 1:
Breakfast
Oatmeal with soy milk (Cinnamon and honey optional)
Banana
Other meals (this includes lunches and suppers for the week)*
Salad with romaine, spinach, baby greens, mushrooms, banana peppers, sesame seeds, bell pepper, and olive oil and vinegar dressing, with a whole wheat tortilla (this is Scott's salad)
Salad with romaine, spinach, baby greens, mushrooms, olives, bell pepper, Roma tomatoes, and olive oil and vinegar dressing (this is my salad)
Stir fry with mushrooms, bell pepper and onions sauteed in olive oil and served over brown rice
Cream Potatoes made with soy milk, corn, and cornmeal cakes
Whole wheat pasta with homemade tomato sauce and corn on the cob
Roasted veggies (bell pepper, carrots, onion, mushrooms, squash, olive oil)
Green beans and sauteed squash and zucchini
Sauteed potatoes and onions in olive oil, blackeyed peas, and sauteed mushrooms
Veggie soup with crushed tomatoes, peas (purple hull and green), green beans, potatoes, onions, corn, & okra
Stuffed bell peppers with brown rice cooked in tomato juice, corn, sauteed onion and garlic, & black beans
Roasted red potatoes with Italian herbs, corn on the cob, roasted asparagus
Snacks:
Banana
Apple with natural peanut butter
Nuts salted
Watermelon
Peaches
Pineapple
Grapes
Raisins
Popcorn (stove popped in olive oil)
Drinks:
Water
Lemon-Lime water (pitcher of water with fresh lemon and lime)
*Note: some of these meals will be used twice or even three times. Example: Salad
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