Breakfasts: Super Green Egg Cups (I’m going to add green onion and use red pepper instead of green)

Lunches: various leftovers and eating out some, but I’m keeping some cans of boneless, skinless sardines (yes, sardines) in the pantry to throw together a salad if I need to.

Dinners

Saturday: Steak Fajitas with black bean salsa on whole wheat tortillas

Sunday: Grilled pork chops with green beans and quinoa bake

Monday: Cilantro Lime Salmon with asparagus and salad

Tuesday: Blackened Chicken with Avocado Cream Sauce and Roasted Broccoli

Wednesday: Fish tacos with broccoli slaw and brussels sprouts

Thursday: Bunless Burgers with garlic spinach and green beans

Friday: Grilled Lemon Garlic Chicken Skewers with roasted broccoli

For the Little Man: I’m making these Chicken Pesto Meatballs to keep in the freezer for quick snacks or lunch entrees.  I’ll be baking these blueberry oatmeal cookies for a treat, as well!