We are trying to eliminate dairy from our main meals as much as possible...since our youngest is lactose intolerant. We have switched her over to goats milk which she enjoys, but we are still trying to cut back on cheese and such.
This week we have produce including:
Green Beans
Gold Beets
Carrots
Collards
Cucumbers
Butter Lettuce
White Mushrooms
Red Onion
Yukon Potatoes- USED
Roma Tomatoes
Fuji Apples
Bananas
Lemons
Navel Oranges
Here is the menu plan for this week:
Breakfasts:
Oatmeal Bake w/ frozen berries,Baked Pancake, Eggs & Toast + Cereal, keeping it simple this week.
Lunches: Leftovers, Peanut Butter and Jelly
Snacks: Playgroup Granola Bars, Chocolate Oat Snack Cake (Treat!), Cucumber Salad
Dinners:
Monday- Collard- Kielbasa Soup- (Uses Collards)
Tuesday- Leftover Beef Stew (Uses Potatoes, Carrots, and we added Stringbeans)
Wednesday- Asian Lettuce Wraps- Uses Butter Lettuce
Thursday- Lemon Herb Chicken w/ Quinoa Vegetable Salad
Friday- Golden Beet Soup- Dairy Free!
Saturday- Sweet Potato Latkes w/ Rotisserie Chicken and Salad
Sunday- Yummy Chicken over Yellow Rice served with String Beans
Desserts- Beet Cupcakes- This is amazing and delicious!
Thanks!
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That she sounds like a delicious week!
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