Menu Plan for Week of Sept 20, 2009

I’m continuing with the lower-carb eating and shredding.  Thus far, it hasn’t been too bad and I’ve enjoyed eating more raw vegetables, especially fresh cucumber and red pepper strips.  Last week, our favorites were the quick black bean soup and faux mashed potatoes.  For this week, I am continuing with lots of vegetables, lean protein, and limiting the rice portions. With the weather expected to be really hot through mid-week, I may have to add more salads.  This menu should be entirely gluten free if you skip the barley.

Breakfasts: Healthy baked oatmeal served w/ peanut butter, frittata, berries
Lunches: Leftovers, hummus and vegetable sticks

Dinners:
Sunday: Hamburger stew (w/ extra vegetables & barley), sliced pears

Monday: Turkey & black bean chili, greens, peach slices

Tuesday: Mexican rice bowls w/ leftover chili, aztec vegetables, brown rice, and guacamole, agua fresca

Wednesday: Thai Chicken Salad,  cucumber salad, berries

Thursday: out

Friday: Speedy red beans and rice, steamed broccoli, orange coleslaw

Saturday: Thai spicy green beans, brown rice, yogurt-berry popsicles

shared at Menu Plan Monday