Menu Plan for Week of March 29, 2009

The weather has been absolutely gorgeous with spring-like conditions everywhere.  In transitioning our meals toward more fresh spring and summer produce, I have asparagus and mint on the menu (in the mint roasted potatoes).  In addition, I’m featuring more salads and coleslaws.  Today, I’m roasting an organic chicken in the crockpot (sitting on a bed of carrots).  The chicken will be featured throughout the week, although more as a flavoring ingredient in the stir fry and soup.  I talk more about this approach in my previous post on Almost Meatless Meals.

Breakfast: Healthy Banana and Oat bars, green smoothies, boiled eggs
Lunches: leftovers, fruit

Dinners:
Sunday: Crockpot roasted chicken and carrots, mint roasted potatoes, asparagus, sliced pears

Monday: Easy chicken enchiladas, refried beans, sauteed vegetables, fruit

Tuesday: Spicy chicken and vegetable stir fry, brown rice, apple ginger coleslaw

Wednesday: Punjabi chickpeas, greens, rice, broccoli and tomato salad

Thursday: out

Friday: Asian chicken soup (w/ ginger and cilantro), brown rice, roasted broccoli, orange coleslaw

Saturday: Nicoise salad w/ tuna dressing, green beans, potatoes, and tomatoes, fruit salad

see more menus at Menu Plan Monday and Gluten Free Menu Swap