Friday
Lunch: Corona Battered Fish and Chips (Roasted Potatoes), Tartar Sauce
Dinner: Brisket, Seitan Chops, Potato Salad, Roasted Garlic Cauliflower, Arugula Rocket Salad
Saturday
Brunch: French Toast Casserole, Whipped Cream, Scrambled Eggs, Fruit Salad
Sunday
Dinner: Maple Salmon, Maple Garlic Tempeh Balls, Lemony Quinoa, Baked Balsamic Asparagus, Arugula Salad
Monday
Lunch: Chicken/Vegetable Pot Pie, Roasted Brussels Sprouts
Dinner: Beef and Cheese Enchiladas, Vegetarian Black Bean Enchiladas, Spicy Peppers and Onions, Cilantro Lime Rice, Guacamole
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