I'll be having some company this week, someone who leans toward a more plant-based diet. I'm using this opportunity to plan and serve more plant-based meals -- not entirely plant-based, but more than we might have planned. Here's the plan:
Saturday (5/5): spaghetti,
salad, TX toast
Sunday (5/6): smoky corn
chowder, salad, rolls
Monday (5/7): hot dogs, beans, cole slaw
Tuesday (5/8): Chicken tortilla soup, salad, Tostitos
Wednesday (5/9): Leftovers
Thursday (5/10)(CAP): cheeseburgers (veggie burgers) on home-made whole wheat hamburger rolls with lettuce and tomato, salad, and potato chips
Friday (5/11): chicken enchiladas, salad, Tostitos
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