Weekly plan, 4/20

Tuesday: Dinner out to celebrate some good news on the work front!

Wednesday: Grilled chili lime shrimp, bulgur salad, pear slices

Thursday: Stuffed portobellos, spinach salad, kiwi (vegetarian)

Friday: Leftover shrimp and bulgur salad, peaches

Saturday: Cheese and nut stuffed shells, spinach salad with cranberries and toasted almonds, pudding and berries for dessert (vegetarian)

Sunday: Leftover portobellos, wilted kale, limed apple slices

Monday: Zucchini and cheese frittata, orange slices

Weeky plan, 4/13

Tuesday: Breakfast for dinner! broccoli, tomato, and cheese in scrambled eggs, grapefruit, turkey bacon

Wednesday: Veggie lentil tostadas, strawberries (vegetarian)

Thursday: Grilled pesto burgers with provolone and tomato on homemade buns, grilled zucchini, canteloup and blueberries.

Friday: Chicken scallopini, wilted chard, canteloup and blueberries

Saturday: Leftover pesto burgers sprinkled over whole wheat spaghetti with green onions, tomatoes, feta, and spinach, pear crumble

Sunday: Leftover chicken scallopini, zucchini, kiwi

Monday: Quiche with feta, spinach, and mushrooms, orange slices

Weekly plan 4/6

Tuesday: Sesame tofu stir fry, orange wedges (vegetarian)

Wednesday: Grilled salmon, grilled zucchini, feta orzo, pineapple

Thursday: Leftover stir fry, grapefruit wedges (vegetarian)

Friday: Dinner out to celebrate Calvin's first piano lesson

Saturday: Homemade pizza with pepperoni and mushrooms, spinach salad, pear slices

Sunday: Grilled English cheese sandwiches with tomato, spinach salad, apple slices (vegetarian)

Monday: Leftover pizza

Weekly plan, 3/23

We just got back into town about an hour ago from a fantastic trip north to visit my godmother, relax in what turned out to be beautiful spring sunshine, and learn a lot about sewing (okay, that was just me while the boys learned a lot about nature from a few walks in the woods). That means I'm actually off by a day and we're starting ou week on Tuesday instead this week.

Tuesday: Tomato soup, grilled cheese sandwiches, carrot sticks, fresh bread, pears (vegetarian)

Wednesday: Grilled chicken in pesto, grilled zucchini, garlic toast, pineapple

Thursday: Garlic bean soup, asperagus, sweet potato "fries", mango (vegetarian)

Friday: Homemade pizza with feta cheese and banana peppers, brussels sprouts, pineapple (vegetarian)

Saturday: leftover grilled chicken made into sandwiches, carrot sticks, apple slices in lime juice and cinnamon

Sunday: Leftover soup, rainbow chard, pear slices (vegetarian)

Monday: Sesame tofu stir fry, orange wedges, homemade fortune cookies (vegetarian)

Weekly plan, 3/15

Monday: Grilled pesto burgers on homemade buns, grilled zucchini, sliced plums

Tuesday: Beef and eggplant pie, wilted garlic chard, pineapple slices

Wednesday: Irish boiled dinner, complete with organic corned beef, potatoes, carrots, and cabage, followed by Irish soda bread and sliced pears.

Thursday: Three cheese mostaccioli, brussels sprouts, apples tossed in lime juice and cinnamon.

Friday: Leftover pie, kale, melon

Saturday: Leftover boiled dinner, pineapple

Sunday: Leftover mostaccioli, spinach salad, oranges