My Weekly Menu: May 1

Sunday

Breakfast: Berry Nut Pancakes, Turkey sausage, fresh mango

Dinner:

Roast Pork Tenderloin with Rosemary and Garlic

Quinoa Nut Pilaf

Crimson Coleslaw

Shred extra red cabbage for later in the week.

Use the leftover quinoa for lunches: in a salad with greens and CMF Dressing. Or make a wrap with greens, pesto or hummus (I usually have one or the other) and chopped celery or bell peppers for crush.

 

Monday

Breakfast: Buckwheat Granola with almond milk and chopped fresh mango; sliced pear

Dinner:

Coconut Red Lentil Curry

CMF Rice: double the recipe for another meal

Arugula and Pea Salad (CMF Basic Dressing)

First get rice going, make lentil curry and while that’s cooking, then make the salad

 

Tuesday

Breakfast: Berry Nut Pancakes “sammies” ; apple slices

Mix a few tablespoons cream cheese with hone (can do night before) and make a sandwich with pancakes defrosted in toaster. Cut in halves or quarters

Dinner:

Epicurious: Tuscan Rice Salad

Use leftover pork tenderloin and leftover CMF Rice. I added about 1 cup of broccoli and skipped the Parmesan.  Serve on bed of spinach or arugula tossed with CMF Dressing

 

Wednesday

Breakfast: Overnight Strawberry Oats, sliced pear

Dinner:

Orzo with Garbanzo, Goat Cheese, Oregano

Arugula, Red Cabbage and Pea Salad: use the extra shredded cabbage from Sunday

 

Thursday

Breakfast: Avocado toast with sunflower seeds, orange slices

Dinner:

Leftovers

 

Friday

Breakfast: Buckwheat Granola with cranberries and chopped fresh pear, orange slices

Dinner

March Weekly Menu

Tree branches with spring buds

March Weekly Menu

March seems to be an in-between time; winter is exiting, spring has not yet come through the door. Temperatures still drop, especially at night calling for the last chili and stews of the winter months.

Saturday

Breakfast

Juicy strawberry with bananaStrawberry Oatmeal Bites, orange slices

Freeze leftover oatmeal bites to have later in the week.

Dinner

Dinner with friends—I doubled the recipes except for the Arugula Pesto.

Arugula Pesto with Goat Cheese (Mix one-third of pesto with soft goat cheese and serve with carrot and celery sticks and whole-wheat crackers. Save remaining pesto for later in the week as sandwich or wrap spread for lunch.)
Rosemary-Mustard Roasted Pork Tenderloin
Mashed Sweet Potatoes with Red Bell Pepper
Kale and Brussels Sprout Salad

  • Use only one-third of arugula pesto and store the rest in a sealed container in the refrigerator to use on sandwiches with arugula pesto/goat cheese spread, add spinach/greens for a delicious sandwich.
  • Roast two extra medium sweet potatoes to use later. Mash and store in the refrigerator.
  • Store leftover pork tenderloin in a sealed container in the refrigerator.

Sunday

Breakfast

Sweet Potato Pancakes, turkey sausage, grapes

Dinner

Lentil Chili
Grated Carrot and Beet Salad

Make a double recipe of the Lentil Chili to freeze for busy days.

Monday

Breakfast

Avocado Toast with Sunflower Seeds, apple slices

Simply mash a ripe avocado with a teaspoon or two of fresh lemon juice and spread on toast.

Dinner

Barley Asparagus Risotto
Spinach and Pea Salad

Tuesday

Breakfast

Granola with milk of choice (soak 15 minutes), add chopped pear.

Dinner

Leftovers

Wednesday

Breakfast

Defrosted Strawberry Bites, grapes

Dinner

Chicken Tagine with Chickpeas and Mint
Kale Salad with Apricot and Nuts

Thursday

Breakfast

Granola with yogurt and a drizzle of honey, orange slices

Dinner

Spicy Kale and Garbanzo Stew

Friday

Breakfast

 

Frozen Sweet Potato Pancakes (pop in the toaster), plain yogurt with chopped nuts and a drizzle of honey

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Refrigerated/frozen

  • 1 ½ pound pork tenderloin
  • 1 chicken, cut-up into 8 pieces
  • Eggs
  • Milk
  • Greek yogurt
  • Grated parmesan
  • Frozen peas

Pantry

  • Chicken broth
  • 28-ounce cans tomato, 2
  • 15-ounce can garbanzo, 2

Produce

  • 3 sweet potatoes
  • 2 red onions
  • 2 white onions
  • 2 leeks
  • 1 garlic
  • 1 red bell pepper
  • 1 green bell pepper
  • 6 carrots
  • 2 beets
  • 2 avocados
  • Broccoli
  • Two handfuls green beans
  • Kale
  • 3/4 pound Brussels sprouts
  • Spinach
  • Cilantro
  • Mint
  • Banana
  • Strawberries
  • Apple

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