Monday, March 30, 2015
Make-a-Menu Monday--March 30, 2015
In light of the 3-Week "David Avocado Wolfe Challenge" to start next week, I thought I would plan a menu for the week that avoids certain potentially common processed foods and includes plenty of veggies. Being frustrated lately with trying to find new ideas for a week-long menu plan and finding only 5-day plans, I made sure to make this week's plan a full 7 days of meals. The plan, as usual, is dairy-free, and with some simple substitutions (gluten-free tortillas, gluten-free pasta), can be completely gluten-free, as well.
Monday: Crock pot whole chicken with baked potatoes, garden salad (think green or red leaf lettuce, cucumber chunks, chopped tomatoes, shredded carrot...), and cooked green beans.
Tuesday: chicken fajitas with homemade seasoning mix, red onions and different coloured peppers and garden salad.
Wednesday: spaghetti with homemade spaghetti sauce (with meat or meatballs or without) served with Caesar or garden salad
Thursday: chicken and vegetable fried rice; I've made that recipe before but substituted broccoli and cauliflower and went heavy on the veggies. It's delicious!
(Good) Friday: Since many will be going meatless today, a simple casserole made with macaroni noodles, jarred pasta sauce (check the label to find one without weird chemicals in it), and mixed frozen vegetables topped with your choice of cheese.
Saturday: lasagna (Daiya cheese for mine) with cooked carrots and homemade vegan Caesar salad dressing
Easter supper/Sunday: ham served with dairy-free mashed potatoes, roasted baby carrots, lemon-parsley green beans