I hope everyone is having a great holiday. I’ve included a few recipes using hard boiled eggs in this week’s menu plan - I know I’m always looking for ways to use up all the brightly colored eggs that overtake my fridge after Easter!
Other than that, I concentrated on light and simple meals. A soup, a salad, a quick and easy crockpot meal, just to mention a few. And, as always, there’s a printable grocery list for your convenience.
Monday: Quick and Savory Minestrone.
Tuesday: Cobb Salad. I know you have leftover hardboiled eggs. Use them up!
Thursday: Simple Tomato Ricotta Pasta with steamed green beans.
Friday: Dinner out or leftovers. I’m voting for dinner out.
Saturday: Saucy Asian Meatballs with brown rice and sauteed asparagus
Sunday: Baked Burritos and green salad.
Snacks: Angelic Eggs. If you still have some leftover Easter eggs!
red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Ponzu or soy sauce
rice wine vinegar
dried Italian herbs (mix of oregano, rosemary, basil)
whole wheat penne or bowties
whole wheat linguine or spaghetti
Simply Organic Ranch Dip (1 packet)
low sodium beef broth
1 28-oz can of no-salt-added diced tomatoes
1 14-oz can crushed tomatoes
3 Tbsp vegetable base (I use Better Than Bouillon)
1 15-oz low-sodium kidney beans, drained/rinsed
1 cup whole-wheat shell pasta
1 cup barley
crushed red pepper flakes
Morton’s Lite Salt
1 16 oz can fat-free refried beans
10 wheat tortillas
5 strips bacon, crumbled
eggs (8 hardboiled, 1 uncooked)
7 chicken breasts
1 pound 99% fat free ground turkey
1 pound 93/7 lean hamburger meat
butter lettuce (1 head)
baby spinach (1 bag)
garlic (2 heads)
green onion (1 bunch)
campari or plum tomatoes (8)
celery (2 stalks)
carrots (3 or 4)
green beans (1 pound)
asaparagus (1 bunch)
cauliflower (1 head)
1/2 cup crumbled Roquefort or Blue cheese (about 2 ounces)
8 oz part skim ricotta
1/8 cup shredded parmesan
half and half
3 ounces reduced-fat cream cheese
2% shredded sharp cheddar cheese
fat free sour cream
Category: Menu Plans