Time for week two — my second week to create a health-conscious, balanced menu for my family!
As with last week, I do plan a full menu for each day of the week — breakfast, lunch, dinner, and snacks. Thanks to my work with Dr. Renna (the Mamavation nutritionist), I’ve learned that this is the best option for me. A full day of completely planned out meals ensures I don’t turn to bad food options for lunch and snacks.
But, for the purposes of this post, I’m only sharing the dinner plans for each night . . . they’re the most exciting anyway!
Monday: Grilled Chicken Breasts with Summer Pasta & Bean Salad
Tuesday: Freebie Meal (Thai Food . . . YES!)
Wednesday: Mustard-Molasses Flank Steak, 2 C Spinach Salad w/ Balsamic Vinaigrette, and Baked Sweet Potato
Thursday: Garlic & Soy Grilled Pork with Veggie Stir-Fry and Brown Rice (plus 2 C Spinach Salad w/ Balsamic Vinaigrette)
Friday: Smothered Green Chili Chicken, 1 C Steamed Green Beans, 2 C Salad, and Corn Filled Muffins
Saturday: Broiled Salmon Croquettes, 2 C Spinach Salad w/ Balsamic Vinaigrette, 1 C Steamed Broccoli
Sunday: Mushroom & Chicken Fajitas Flatout Wrap, 2 C Spinach Salad w/ Balsamic Vinaigrette
(this menu is linked at Org Junkie and Chive Talkin‘)
