The Weekly Spread: A Dietitian's Meal Plan

If you read "The Weekly Spread" last week, you know that I always start my meal planning with things I have in the house that need to be used. From now on, I'll start every post with that list so you can see how I use up leftovers.

Things I need to use up:

cottage cheese

eggplant (from the garden)

tofu

lots of lettuce

spaghetti squash (from the garden)

carrots and beets (from the garden)

What I'm planning to make:

remember that each meal needs a fruit, vegetable, grain and protein

Monday: Green salad w/garbanzo beans + stir fried tofu, hard boiled eggs, croutons, cantaloupe

Tuesday: Eggplant parmesan (image below from "Cooking for Keeps" blog) with frozen broccoli, fresh pears and store bought french bread

Wednesday: Easy Spinach Lasagna (image from myfoodandfamily.com), green salad, chopped apples

Thursday: Spaghetti squash filled with ground elk and rice, chopped apples on the side (I basically cook ground beef, add a can of salsa and leftover rice, then top with cheese and put it over cooked spaghetti squash, it's one of my favorite things to do with all of the spaghetti squash I grow in my garden)

Friday: Garbanzo bean and eggplant curry, brown rice, canned pineapple, naan bread

Saturday: kids will choose something new to make and we will go to the store for ingredients

Sunday: Elk roast with roasted potatoes, beets and carrots