In an attempt to use up a bunch of extra fresh produce hanging around the kitchen, I made several types of soup this last weekend.  We had so much produce and all very ready to be used up: eggplant, zucchini, tomatoes, sweet peppers, hot peppers, butternut squash, yellow squash, onions, carrots, celery, onions, radishes, asparagus, etc.

So those soups will be going with either salad or sandwiches on homemade whole wheat bread for lunches all week.  Hoping this cuts way back on prep time since our week is PACKED!

Monday

b – smoothies
l – soup and sandwiches/salad
d – roasted spaghetti squash with marinara and meatballs
Tuesday
b – eggs, veg
l – soup and sandwiches/salad
d – taco tuesday @ local mexican place
Wednesday
b – smoothies
l – soup and sandwiches/salad
d – grilled veggie/sausage skewers, brown rice
Thursday
b – eggs, veg
l – soup and sandwiches/salad
d – baked chicken and roasted cauliflower with baby chard
Friday
b – smoothies
l – soup and sandwiches/salad
d – gluten free bbq pizza with baby greens salad
Saturday
b – eggs, veg
l – soup and sandwiches/salad
d – asian cabbage rolls
Sunday
 clean out the fridge and eat all the leftovers. 🙂
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