The Menu: This Week

Monday

• Breakfast: Steel-cut oats with honey and dried apples

• Lunch: White bean and vegetable soup with whole-grain bread

• Dinner: Herb-roasted chicken thighs, roasted sweet potatoes, and steamed broccoli

Tuesday

• Breakfast: Whole-grain toast with almond butter and sliced bananas

• Lunch: Leftover white bean and vegetable soup

• Dinner: Taco night with ground turkey, lettuce, salsa, cheese, and no-yolk egg noodles as a base

Wednesday

• Breakfast: Greek yogurt with orange-flavored dried cranberries and a drizzle of honey

• Lunch: Chicken salad wraps with light mayo and diced pickles

• Dinner: Baked salmon, brown rice, and sautéed green beans

Thursday

• Breakfast: Oatmeal muffins (made ahead) with a side of fresh fruit

• Lunch: Leftover salmon and rice bowl with a drizzle of sesame oil

• Dinner: Spaghetti with marinara sauce, a side salad, and garlic bread

Friday

• Breakfast: Smoothie with frozen berries, almond milk, and a spoonful of peanut butter

• Lunch: Grilled cheese and tomato soup

• Dinner: Fish sticks, oven-baked fries, and coleslaw

Saturday

• Breakfast: Pancakes with maraschino cherry syrup

• Lunch: Bean and cheese quesadillas with salsa

• Dinner: Slow-cooker chili with cornbread

Sunday

• Breakfast: Grab-and-go granola bars (made ahead)

• Lunch: Leftover chili

• Dinner: Charcuterie board (light meats, cheeses, crackers, and fresh veggies)