Weekly Menu and Prep: 3/20/2017

Monday:  Shawarma, Roasted Cauliflower

Tuesday:  Cumin Pork Tenderloin, Sweet Potatoes, Steamed Broccoli

Wednesday:  Chili, Salad

Thursday:  Eating out for daughter’s birthday

Friday:  Roast Chicken, Mac and Cheese (from this book), Salad

Weekend Prep:

Onion:  Chop 1-2 white onions for the week, chop 1 red onion for Monday

Cauliflower:  Chop into florets for Monday

Sweet Potatoes:  Peel and chop for Monday, roast 2-3 in crock pot for lunches

Broccoli:  Chop into florets for Tuesday

Romaine/Radishes/Cucumbers:  Chop for lunch salads, and Wednesday/Friday dinners

Carrots:  Chop into sticks for lunches/snacks


  1. Make veggie mix (sautéed onions, cauliflower rice, shredded Brussels sprouts, and chopped kale) to have throughout the week for lunch (add eggs or leftover protein from dinner)
  2. Make sweet potato hash (for breakfast throughout the week)

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