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
Other:
- 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)
- Make sweet potato hash (for breakfast throughout the week)