Week 35 Menu Plan

After a few recent conversations with people about our plant-based diet and the meals I prepare for my family, I had given thought to posting my weekly menu plan again. Then my friend Tiffany gave me the motivation I needed to just do it. She makes great meals for her little family and has begun posting her menu plan (you can check out her plan here). She has also given me some ideas for the coming weeks that I cannot wait to attempt.

This is our plan for the week:

 

Sunday

Breakfast: Cereal

Lunch: Chocolate Chip Waffles (made by daddy)

Dinner: Tofu Hekka

 

Monday

Breakfast: Cinnamon-Sugar Toast

Lunch: Fishless Filets w/ Tartar Sauce, Salad, & Pineapple Chunks

Dinner: Penne with Sun-dried Tomato Cream Sauce & Garlic Bread

 

Tuesday

Breakfast: Multi-Grain Cheerios w/ Milk

Lunch: Tempeh, Lettuce, & Tomato sandwiches

Dinner: Mexican Pizza

 

Wednesday

Breakfast: Oatmeal

Lunch: Grilled Cheese Sandwiches, Tomato Soup, & Sliced Apples

Dinner: Lentil Loaf, Mashed Potatoes, & Corn

 

Thursday

Breakfast: Peanut Butter Toast w/ Bananas

Lunch: Sweet and Sour Meatballs, Steamed Broccoli, & Mandarin Oranges

Dinner: Leftovers

 

Friday

Breakfast: Grits

Lunch: Southern Chickpea Salad w/ Crackers, Salad, & Grapes

Dinner: Pigs in a Blanket & Tater Tots

 

Saturday

Breakfast: ---

Lunch: ---

Dinner: Tropical Island Kabobs with Cilantro Rice

 

I kept things fairly simple, and snacks this week will be whatever the kids want (that is mommy-approved), as I may be having surgery later in the week and may not be the one preparing the snack. Depending on the day I have my surgery, I may need to switch some meals around.