Goodness! Is it time for menu planning again already? I feel like I haven’t yet caught my breath from the weekend. At least cooler weather is rolling in to comfort me. I adore fall!
Monday: Curry Chicken with sauteed vegetables and, for J, a mixture of brown rice, millet, and quinoa (I’ve been working on this recipe lately, so I look forward to sharing it)
Tuesday: Taco salads made with my turkey taco meat, lettuce, bell peppers, celery, shredded carrots, avocado, and 5-minute salsa
Wednesday: Leftovers
Thursday: Lemon Chicken with Thyme (I’ll share this recipe, as it’s an old favorite by now), vegetables, and rice for J
Friday: Deconstructed shepherd’s pie (I’ll share this recipe too. I’ve been working on it recently.)
Saturday: Busy Day Mexican Chicken Soup
Sunday: Leftovers
Breakfasts will be either low-glycemic smoothies or scrambled eggs with veggies (maybe we’ll use up the leftover taco meat for these special eggs on Wednesday morning).
Lunches will all consist of leftovers.
Snacks will include fresh veggies, apples, and nuts and seeds.
Thanks for hosting MPM, Laura!
Can’t wait to see the Lemon Chicken recipe. . . yum!
eMILY
The busy day mexican chicken soup sounds interesting and definitely fast to make. It’s nice to have something in your back pocket for those days you don’t feel like cooking.
Everything sounds delicious! I am anxious to read more about the deconstructed shepherd’s pie…
~The Fat Dietitian~
The FD,
Thanks! I hope to get a post with the recipe and pictures of the shepherd’s pie later this week, probably on Thursday or Friday.