Weekly Menu and Prep: 4/17/2017


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


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

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