Monday: Balsamic Pork Chops, Roasted Cauliflower, Salad
Tuesday: Vegetable Soup and Grilled Cheese
Wednesday: Roasted Sausage and Brussels Sprouts, Sautéed Cabbage, Carrots
Thursday: Shepherd’s Pie, Dippable Salad (like this, with carrots, lettuce, celery, cherry tomatoes, sugar snap peas)
Friday: Out
Prep:
Onions: dice 1-2
Cauliflower: chop in to florets for Monday, and for snacks/lunches
Zucchini: grate for Tuesdays’ soup and for egg bowls/egg pancakes
Carrots: chop into sticks for snacks, and grate for Tuesday and Thursday’s dinners
Celery: dice for Tuesday and Thursdays dinners
Brussels sprouts and cabbage: prep for Wednesday
Romain and Iceberg: chop for salad mix