Monday
- Grilled steak
- Mashed Yukon Gold potatoes
- Roasted Brussels Sprouts with Maple-Balsamic Drizzle
- Garden Salad with baby spinach, pickling cukes, grape tomatoes, shredded carrot, 1 tsp dried cranberries, 1 tsp pumpkin seeds, 2 Tbsp light raspberry vinaigrette
Tuesday
- Chicken and Mushrooms Dijon
- Spaghetti Squash with Light Alfredo Sauce (store bought)
- Green Squash
- Garden Salad with butterhead lettuce, pickling cukes, grape tomatoes, shredded carrot, 1 Tbsp light shredded cheese and 2 Tbsp light ranch dressing
Wednesday
- Burritos with ground turkey, fat free refried beans, shredded light cheese, salsa and fat free plain greek yogurt
- Roasted Broccoli with Garlic (mist with olive oil spray instead of using a full Tbsp)
Thursday
- Portabello Mushroom Burgers (Remove the gills with a spoon and grill them til cooked through, hamburgers for hubby & kids) topped with tomato, onion, ketchup, mustard, pickles and light cheese
- Butternut Squash Fries (Oven Fries for the boys)
- Garden Salad with butterhead lettuce, pickling cukes, grape tomatoes, shredded carrot, 1 Tbsp light shredded cheese and 2 Tbsp light honey mustard dressing
Friday
- Portabello Mushroom Pizzas (Homemade Pizza for the boys)
- Garden salad with romaine, pickling cukes, grape tomatoes, carrots, 1 Tbsp light Caesar dressing and croutons
Saturday
- We’re going to a wedding! I’ll be sure to save points for the cake…
Sunday
