Meal Plan April 2-7

Breakfast:

Always coffee with unsweetened vanilla almond milk

Black bean-sweet potato burrito {whole wheat pita bread with 1/2 cup black beans, 1/2-3/4 cup roasted sweet potato chunks, 1/4 medium avocado, 1 green onion} with side of banana and pineapple

Immunity Boosting breakfast bars with pineapple

Lunch:

Peanut butter and jelly sandwich with an apple, a kiwi, cucumber and tomato salad {sliced cucumbers, tomatoes, green onions with Greek vinaigrette dressing}

Burrito-ish bowl {3/4 cup black beans, 1 medium sweet potato cut into chunks and roasted, 1/4 avocado, 1 green onion} with 1/2 small spaghetti squash (add a little butter and salt)

Dinner:

Lots of meals from the freezer this week because we had such a busy weekend!

  1. Chili from the freezer with side salad and tortilla chips (Freezes well, so consider double batch)
  2. Hy-Vee freezer meal: Stuffed peppers; served with rotini (noodles, olive oil, garlic, a little salt and a little crushed red pepper) with cucumber, tomato, onion salad {sliced cucumbers, tomatoes, green onion with Greek vinaigrette}
  3. Naan pizzas {naan bread, tomato sauce, mozzarella cheese, various pizza toppings including sliced peppers, kalamata olives, bacon, pepperoni, pineapple, whatever you like}; side spinach salad (I think I’m going to put some raisins, fresh grapes, chopped almonds and house vinaigrette dressing)
  4. Oven Tacos with carrots and guacamole dip (Freezes well, so consider double batch)
  5. Lettuce Wraps with rice and frozen vegetables (Freezes well, so consider double batch)
  6. Salt and vinegar crappie with roasted asparagus and oven-baked sweet potato fries
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