The Weekly Spread: a Dietitians Weekly Meal Plan

Hello again! I hope you enjoyed last week's menu! Here's the spread for Sept 6-11:

Monday: Lunch: ground elk tacos + bell peppers, lettuce and canteloupe (pictured above)

Dinner: spaghetti using jar sauce + ground elk, garden green beans and garden grapes

(my husband hunts, so we have ground elk instead of ground beef)

Tuesday: trying out this sausage sheet pan dinner for October's cooking class + bread/butter + watermelon

Wednesday: red lentil lettuce wraps (similar to this recipe online) + canned pineapple + garden cucumbers + rice

Thursday: hummus + tzatziki + naan bread + tabbouleh + garden grapes

Friday: trying out this tofu sheetpan dinner for October's cooking class + brown rice + watermelon

Saturday: trying out this fajitas sheet pan dinner for October's cooking class + whole wheat tortillas + canteloupe

Sunday: baguettes with toppings like brushetta, pesto, tomatoes, and chicken salad + garden salad + garden grapes

The Weekly Spread: the Dietitian's Weekly Meal Plan

I've had a few requests for my family's weekly menu, so I'm going to try to post them here once a week. Click the links for the recipes. If you make something off of this list, send me an email to let me know how you liked it (or didn't!).

Monday (pic above): Garden Minestrone Soup + baguette + fresh garden grapes, nectarines and cucumbers

Tuesday: One pot mac + cheese + fresh garden grapes!

(I pureed a big bag of cauliflower into the cheese sauce, used less cheese, and whole wheat penne noodles)

Wednesday: Stir fry (garden veggies + tofu) + brown rice + melons from my garden!

Thursday: rice and bean salad with tortillas + mango smoothie

Friday: Hummus, Tabouleh and Tzatziki on naan bread + fresh garden grapes (we are taking this camping, it's great make-ahead camping food.

Saturday: Clam Vermicelli (I only cook it for like 30 minutes+ I use fresh basil!!) + fresh garden salad w/cucumbers + you guessed it....fresh garden grapes (or a melon if there is a ripe one in the garden)

Sunday: Easy Bean Burritos (tortillas, refried beans, cheese) + garden peppers and fruit on the side

Have a great week!

PS Are you wondering what I cook for breakfast and lunch?

Breakfast: oatmeal, everyday for everyone. Here's my recipe

Lunch: leftovers, everyday for everyone (except the kids who take school lunch)

If there aren't any leftovers, then tuna sandwiches, cottage cheese and crackers, or a quick soup from garden vegetables (like this one)

A recipe that screams "SUMMER!"

Do you hate cooking when it's hot? Me too!

To prevent myself from eating cheese tortillas for every meal, I make a big bowl of my favorite summer salad. This recipe just screams "summer" to me, it's full of summer veggies and is very refreshing. You can find the recipe HERE.

I usually make Rice and Bean Salad on Saturday and then we eat it for 5 days until it is gone. This recipe is easy, healthy and versatile. It's good as a main dish, side dish, or inside a tortilla/burrito. I even like it for breakfast!

It's also perfect to pack into a lunch. I put it in old sour cream containers with an ice pack and take it on picnics or vacations.

If you want to try out this recipe, JOIN US for cooking class! Sign ups close Wednesday, August 18th, so ask your Family Advocate for help signing up today!