So, here we are in Week 2 and I really should not be complaining. We have it relatively easy here in Massachusetts compared to other states and countries (as of Monday 3/23/2020 morning when I wrote this, who knows what it will be like tonight).
I did do a lot of bored eating this weekend and will have to work it off this week. But healthy eating instead of carb-loading like everyone else seems to be helping. I mean, the bread, pasta, and frozen aisles still look like this
Based on all of these uncertainties, this week’s menu is based on food I still have in the freezer and pantry and some fresh fruits and vegetables I was able to pick up last Friday.
Breakfast each morning will be an Aussie pie from my favorite coffee shop:
Lunch for me will either be a Shakeology shake or a canned salmon salad (spinach, dried fruit, nuts, olive oil). Quick, easy, and the only way I can think of to use up all the frozen fruit in my freezer.
Dinner (in no particular order):
- Chicken Sausage and Squash Sautee (zucchini and yellow/summer)
- Harissa chicken thighs from last week (the curry lasted a few days, yay leftovers!)
- Roasted (with maple syrup and probably turkey bacon) Brussels sprouts and Lemon pepper chicken breasts
- Turkey and butternut squash black bean chili
- Short rib tacos
- Bonus – if I do get everything on my grocery order, I will be making oatmeal chocolate chip cookies.
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