The Menu - Week 3

This week we will be going into a little more of a $ saving mode!  So these recipes are a little more cost conscious w/ easy simple ingredients!  And I couldn't be more excited for some Fall Veggies and this YUMMY Dinner Menu!

Breakfast

Veggie/Egg Muffins w/ salsa - this week I am using sausage crumbles & sliced tomato

Spinach, Beet, Blueberry, Grapefruit, Turmeric, Kefir Smoothie as alternative for me

Greek Yogurt w/ Granola, berries, cantaloupe, banana, sausage/cheese muffins (made ahead), gluten free pumpkin muffins - kids

Lunch

Adults: THE Lunch Salad

Kids: 

• Proteins - Tuna sandwiches, turkey/cheese roll ups, boiled eggs
• Fruits - grapes, apples, apple sauce, strawberries, grapefruit, oranges
• Veggie - olives, pickles, carrots, broccoli (greek yogurt dip), green bean chips, veggie chips
• Treats - yogurt pretzels, trail mix, yogurt raisins, fig bars

Afternoon Snack - kids

Frozen Kefir / fruit smoothie - trying to kick up their probiotics as we move into Fall!

• frozen blueberry, mango, peach, berry blend, banana, pumpkin

Dinner
Sunday - Honey Balsamic Grilled Chicken Wings w/ Apple Slaw & Butternut Squash Fries
Monday - Grilled Ribeye w/ Maple Bacon Brussels Sprouts (I promise you will never look at Brussels Sprouts the same way again!)
Tuesday - Zucchini Spaghetti w/ Meat Sauce
Wednesday - Southwestern Chicken & Cauliflower Casserole (vegetarian option)
Thursday - Butternut Squash "Lasagna" w/ Meat Sauce (vegetarian option)
Friday - Roasted Red Pepper, Spinach & Chicken Quesadillas w/ Guacamole and Pico
Saturday - Greek Salad w/ Grilled Chicken

Dinner Menu Shopping List
2 dozen chicken drummettes
6 chicken drumstix
balsamic vinegar
dijon mustard
apple cider vinegar
honey
greek yogurt
olive oil mayo
cabbage
apples
butternut squash
paprika
olive oil

ribeye
2 lbs. brussels sprouts
maple syrup
uncured bacon

4-5 zucchini squash
16 oz. jar marinara
2 lbs. 93% lean ground beef or turkey
1 8 oz. can crushed tomatoes
italian seasoning

1 cauliflower
garlic
sweet onion
1 can fire roasted tomatoes
1 yellow squash
1 zucchini squash
3 carrots
1 can black beans
1 bag frozen corn
cilantro
paprika
cumin
shredded Mexican blend cheese - 1 pkg.
3-4 chicken breasts

1 butternut squash
8oz. ricotta cheese
8oz. frozen chopped spinach
1 egg
2 lbs. ground beef or turkey
1 16oz. jar marinara
shredded mozzarella cheese 

1 pkg. burrito size tortilla of your choice - I use Mission Low Carb Flour
2 red bell peppers
1 large container fresh baby spinach
shredded mozzarella cheese
2 chicken breasts or shrimp
2 avocados
1 bunch cilantro
1 lime
cumin
your favorite Salsa (will share my pico recipe soon)

romaine lettuce
pepperoncinis
kalamata olives
cherry tomatoes
feta cheese
2-3 chicken breasts
1 can artichoke hearts
1 red bell pepper
1 jar fresh creamy caesar dressing
2 lemons