Hey – look at that! It’s a menu planning post!
Our summer was a bit hectic and I will admit that menu planning took a back seat. But with school starting up again next week, I’m trying to reestablish some good kitchen routines.
Here’s what we will be eating this week!
Whole30-Friendly Menu Plan
Monday, August 22
Dinner: Zoodles & turkey meatballs, regular pasta for my daughter (who won’t touch a zoodle with a 10-foot pole)
Tuesday, August 23
Dinner: Build your own salad bar – grilled chicken, lettuce, cabbage, red peppers, cucumbers, carrot matchsticks, nuts & seeds, dressing choices (Dump ranch or techina)
Wednesday, August 24
Dinner: Salmon with sauteed cabbage & broccoli, roasted sweet potato
Thursday, August 25
Dinner: Homemade shwarma, cabbage salad, techina, tomato & cucumber salad
Friday, August 26
Dinner: Smoked brisket (menu planning) with steamed broccoli, green salad, roasted potatoes
Saturday, August 27
- Appetizer: Chummus with spicy ground beef & pita chips, carrot cilantro salad, cabbage salad
- Main: Chicken roll-ups, potato kugel cholent with flanken, roasted green beans, green salad
- Dessert: Lemon squares (from the frezer), Cookie bars (from the freezer), Cut-up fruit
Sunday, August 28
Four out of five us are also doing a modified Whole30 – modified because we’ve decided to take a slight step-back during Shabbat during this round. Step back doesn’t mean we plan to go totally crazy with the sugar and grains, but rather to allow for some kiddush and challah without stressing. You will notice that my Shabbat lunch plan this week has both Whole30 and not-Whole30 approved foods – we’re having guests, so I’m doing a combination.
What are you eating this week?