Sample Weekly Menu

In The Plan on March 16, 2010 at 3:17 pm

Main Meals & Side Dishes 

  • Sunday >> Main Meal w/ Side: Chicken Tagine w/ Preserved Lemons & Olives w/ Mashed Potaoes
  • Monday >>Main Meal: Spinach & Feta Lasagna w/ Field Greens Salad & Buttermilk Dressing
  • Tuesday>>Main Meal w/ Side: Carmelized Apple & Grilled Cheese Sandwiches w/ Courgette Chips (make white whole wheat bread)
  • Wednesday>>Leftovers or Eat Out
  • Thursday>>Appetizer Zucchinin Fritters w/ Feta & Dill
  • Friday>>Pizza!

 Packed Lunches

  • Weekday Lunches: Italian Wedding Soup w/ Turkey Meatballs & Pretzel Rolls


  • Weekday Breakfast: Granola Bars w/ Dried Cherries & Ginger
  • Brunch: Spicy Egg Casserole

Snacks & Desserts

  • Hommos w/ Baby Carrots
  • Rose Water Cupcakes
  • Refrigerator Pickles
  • Have fresh fruit, yogurts, nuts, and cheese on hand for lunches, breakfasts and in-between meal snacks.

Shopping List

  • Add the weekly shopping list here noting anything that should be picked up mid-week.
  • Assume a well stocked pantry.

Sunday Cooking Plan

  • Make chicken tagine to be eaten on Sunday.
  • Make mashed potaoes to be eaten w/ tagine on Sunday.
  • Assemble lasagna and refrigerate to bake on Monday night.
  • Make buttermilk dressing and store in a glass jar in the fridge.
  • Clean and store salad greens and serve as desired w/ dinners and lunches.
  • Carmelize apples and store for making grilled cheese sandwiches on Tuesday evening.
  • Slice zucchini for courgette chips and shred zucchini for fritters (store for use on Tuesday & Thursday for dinner)
  • Chop dill and parsely for zucchini fritters on Thursday.
  • Make Italian Wedding soup.
  • Bake pretzel rolls.
  • Make white whole wheat bread (in bread machine).
  • Make granola bars. 
  • Make hommus.
  • Make refrigerator pickles.
  • Bake cupcakes and frosting. Let cool and frost.
  • Portion out hommus and carrots, slice and wrap granola bars.

During the Week

  • Monday: Bake lasagna and serve with salad.
  • Tuesday: Make grilled cheese sandwiches and courgette chips.
  • Wednesday:  Have leftovers.
  • Thursday: Make zuchinni fritters w/ feta and dill and serve with remaining salad.
  • Saturday: Make spicy egg casserole.



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