Wednesday, June 2, 2010

Menu For 6/6 - 6/12

This meal plan is based on one person, I am doubling the snacks so that my husband can enjoy healthier eating as well.  But the actual recipes for the meals will be for both of us, and our daughter will eat from what we give her, which will help broaden her tastes even as a young baby.

Breakfast: Chocolate and Peanut Butter Smoothie
Lunch: Turkey-Avocado Melt
Dinner: Maple Salmon with Greens, Edamame, and Walnuts
Snack: 4 whole-grain crackers and 1 ounce reduced-fat cheddar

Breakfast: Egg-White Muffin Melt
Lunch: Penne with Feta and sun-dried tomatoes
Dinner: Baked Veggie Omelet
Snack: 2 cups popcorn topped with 1 tablespoon Parmesan cheese

Breakfast: Berry Parfait
Lunch: Guacamole Burger
Dinner: Strawberry Chicken Salad with Warm Citrus Dressing
Snack: 2 hard-boiled eggs with 4 whole-grain crackers

Breakfast: Cinnamon-Apple Oats
Lunch: Udon-Tofu Soup
Dinner: Whole Wheat Pasta with Ricotta and Vegetables
Snack: 1 flour tortilla topped with 2 chopped slices avocado and 3 tablespoons black beans

Breakfast: Mexican Egg Scramble
Lunch: Spinach Flatbread Pizza
Dinner: Southwestern Black Bean Cakes with Guacamole
Snack: 1 slice toasted cinnamon raisin bread with 1/2 ounce melted dark chocolate and 1/2 sliced banana

Breakfast: Peanut Buttery Bagel
Lunch: Zesty Black Beans
Dinner: Thai-Chicken Broccoli Wraps
Snack: 1 cup frozen strawberries blended with 1 tablespoon lime juice and 1 teaspoon honey topped with 1 tablespoon coconut
Breakfast: Berry Waffles
Lunch: Chopped Chicken Salad
Dinner: Greek Quinoa and Avocados
Snack: 1 tablespoon almond butter with 1 sliced Granny Smith apple


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