Weekly Menu Guide No 3. Sept 14 - Sept 20, 2020
Monday
Breakfast: Nut Butter Granola BarTN GF KF
Lunch: Mexican Style Avocado Toast
GF
Dinner: Garlic and White Wine Pasta with Brussels Sprouts
VEG 28 D GF PB
Tuesday
Breakfast: Nut Butter Granola BarTN GF KF
Lunch leftovers: Garlic and White Wine Pasta with Brussels Sprouts
Dinner: Roast Salmon with Citrus Salsa Verde
GF F P MD
Wednesday
Breakfast: Pina-Kale-AdaPB GF
Lunch leftovers: Roast Salmon with Citrus Salsa Verde
Dinner: Garlic Rosemary Pork Chops
MD P
Thursday
Breakfast: Coconut Oil Egg Scramble with AvocadoE P 30 28
Lunch leftovers: Garlic Rosemary Pork Chops
Dinner: Honey Glazed Pepper Chicken
GF KF P
Friday
Breakfast: 5 Min Banana-Oatmeal RecipePB GF TN VEG 28
Lunch leftovers: Honey Glazed Pepper Chicken
Dinner: Fried Egg Burger with Salsa Verde
GF
Saturday
Breakfast:Lunch: Super-food Egg Sandwich
E P MD 28
Dinner: Creole Chicken with Dirty Rice
GF KF
Sunday
Breakfast: Blueberry Buttermilk PancakesD E KF 28
Dinner: Brown Sugar Baby Back Ribs with Udon Salad
SOY 28
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