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!