Monday Meal Plan (7/3-7/9/17)

Happy Monday, everyone! This week is starting off to a sunny, humid, and unseasonably warm start here in Dixie and as there’s no better way to start a week off then a well-thought out meal plan I can’t wait to share with you all what we will be having this week!

This week’s menu will again reflect a little bit of a change. For the past six months, we have made a point of eating our freezers down to zero. Now we will be switching gears and making a priority out of eating down our home pantry stockpile. As with last week’s plan, this week’s menu will seek to utilize excessive pantry staples to feed our family of three for one week. 

Now for a small surprise! For the next few weeks, I will be experimenting with themed menus for the last ten weeks of Summer. This week’s theme: Layered quart jar salads for dinner. 

Here’s how I make them:

Layer 1: Add 1/8 cup of your favorite dressing.
Layer 2: Add 1/2 cup of your favorite Summer veggies. Think tomatoes, cucumbers, red onion, asparagus, celery, peppers, carrots; these veggies act as a sog-proof barrier between your dressing and your other ingredients. 
Layer 3: Add 1/4 cup beans, lentils, peas, or corn.
Layer 4: Add 1/8 cup boiled eggs, cheese, or nuts and tofu. 
Layer 5: Add 1/8 cup rice, pasta, quinoa, or couscous.
Layer 6: Add 1/2 cup greens; cabbage, lettuce, spinach, kale, or arugula.

A few quick tip:

• Prep your ingredients ahead of time. Cut, peel, wash the veggies, boil the pasta, quinoa or rice, and prep your dressing.
• Jars keep in the fridge up to one week. 

Here’s what we will be having this week:

Monday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Olive spread, with crackers, grapes, and almond milk. 
Snack: Strawberries and String Cheese.
Dinner: Peach Tomato Basil Salad and Stevia Lemonade.
Dessert: Strawberry, stevia, and almond milk smoothies.

Tuesday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Olive spread, with crackers, grapes, and almond milk.
Snack: Grapes and String Cheese.
Dinner: Mexican Jar Salad and Stevia Lemonade.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.

Wednesday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Grilled cheese sliders, grapes, and ice water.
Snack: Strawberries and String Cheese.
Dinner: Deconstructed Sushi Salad and Stevia Lemonade.
Dessert: Strawberry, stevia, banana, and almond milk smoothies.

Thursday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Pumpkin Mac and Cheese, steamed broccoli, and ice water.
Snack: Grapes and String Cheese.
Dinner: Cruciferous Jar Salad with Asian Sesame dressing and Stevia Lemonade.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.

Friday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Grilled cheese sliders with grapes and almond milk.
Snack: Strawberries and String Cheese.
Dinner: Rainbow Mason Jar Salad and Stevia Lemonade.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.

Saturday
Breakfast: Granola Cereal with Blueberries and Almond milk.
Lunch: Grilled cheese and almond milk.
Snacks: Strawberries and String Cheese.
Dinner: Asian Noodle Salad and Stevia Lemonade.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.

Sunday
Breakfast: Banana pancakes, strawberries, and almond milk.
Lunch: Baked Spaghetti, green beans, and ice water.
Snack: Strawberries and String Cheese.
Dinner: Italian Orzo Salad and Stevia Lemonade.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.