Weekly Menu and Prep: 4/3/2017

Monday:  Stuffed Peppers (a version of this)

Tuesday:  Sheet Pan Steak and Vegetables (similar to this)

Wednesday:  Chicken Tacos, salad

Thursday:  Stir-fry (in lettuce wraps, using a version of this sauce)

Friday:  Roast Chicken (similar), mashed potatoes, roasted cauliflower and broccoli

Weekend Prep:

Onion:  chop 1-2

Sweet Potatoes:  peel and grate two, one for stuffed peppers Monday, one for sweet potato hash (make Monday for breakfast throughout the week).  Roast two in slow-cooker for lunches.

Broccoli and Cauliflower:  chop into florets for Tuesday and Friday, and for lunches/snacks

Carrots:  chop for Tuesday, also into sticks for lunches/snacks

Romaine/Radishes:  chop for salads

Leave a Reply

Your email address will not be published. Required fields are marked *