Dinner:
Turkey Roulade with cranberry-pomegranate sauce
(V)Seitan Roulade with cranberry-pomegranate sauce
Garnet potatoes with toasted pecan
Garlicky green beans with roasted chestnut
Lunch: Momofuko lettuce cup with beef
(V) Momofoku lettuce cup with tofu
TuesdayDinner
Chicken Florentine
(V) Tofu Florentine
Black quinoa and wild rice
Balsamic carrots
Lunch: Tuna and 4 grain salad
(V) egg and 4 grain salad
Wednesday
Chipotle pork chops
Chipotle chicken
(V) Chipotle seitan
Thursday
Dinner:
Italian or veggie sausage, rainbow swiss chard and kale
over creamy polenta
Broiled tomatoes
chopped salad
Lunch: Roasted chicken, avocado, spinach and cheddar multigrain wrap
Friday
Dinner:
Rosemary Garlic Pork Loin
(V)Rosemary garlic tempeh
Mission fig and Bartlett pear on rosemary branches
Farro with kale and butternut squash
Tarragon Peas
Lunch: Chopped salad with roasted turkey breast
Saturday:
Dinner: Albondigas (turkey meatballs or veggie meatballs) soup
Baked multigrain tortilla strips
chopped salad
Lunch: Roasted chicken, black bean multigrain wrap
fresh fruit
Dessert: fresh mission figs, cherries and glazed nuts
snacks:
•Cottage cheese with Bartlett pear, dried cherry, walnuts, almonds
•Greek yogurt with walnuts and fresh pineapple
•cottage cheese with Bartlett pear, dried cherry and almonds
•hummus with pita and crudite
•Greek yogurt with blueberries and pecans
•cottage cheese with apple, pecan, walnut and spices
Breakfasts:
•Cheddar, egg, turkey sausage muffin
•spinach feta frittata, turkey or tofu sausage and fresh fruit
•5 grain muesli, turkey or tofu sausage and fresh fruit
•miso soup
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