My meal plan this week was driven by what I have in my freezer and pantry. I'm trying to use up some of the older food that I have. Fresh summer fruits, such as mangoes, nectarines and plums are all part of this weeks menu.
Breakfast:
Oatmeal with fruit
Scrambled eggs with toast
Fajita Burritos
Lunch:
Kale and Apple Salad with Dijon Mustard Vinaigrette
Leftovers
Carrots and celery with hummus
Trail Mix
Dinner:
Fish Tacos with Mango Salsa
Pad Thai
Chicken Fajitas
Chicken with Sun-Dried Tomato and Basil Cream Sauce with Mushroom Risotto
Dessert:
Nectarine Plum Crisp
Breakfast:
Oatmeal with fruit
Scrambled eggs with toast
Fajita Burritos
Lunch:
Kale and Apple Salad with Dijon Mustard Vinaigrette
Leftovers
Carrots and celery with hummus
Trail Mix
Dinner:
Fish Tacos with Mango Salsa
Pad Thai
Chicken Fajitas
Chicken with Sun-Dried Tomato and Basil Cream Sauce with Mushroom Risotto
Dessert:
Nectarine Plum Crisp