As we get settled into our new school and activity schedules I am reminded of how important Sunday afternoon prep is and the ability to repeat or repurpose ingredients and meals throughout the week. On Sunday I prepped a truck load of veggies for the week, made a double batch of meatballs, baked the breakfast casserole for Monday morning and planned this menu. Enjoy!
|Sunday||Sausage (or hamburger sauté) with sautéed spinach, red pepper, onion and bacon bits topped with two eggs||Left over pork chops and broccoli with mashed sweet potato||Sweet and Spicy baked meatballs with spaghetti squash and steamed broccoli|
|Monday||Sausage breakfast casserole||Sweet and Spicy baked meatballs with spaghetti squash and steamed broccoli||Breakfast for dinner – sautéed zucchini and bacon topped with a fried egg|
|Tuesday||Chicken sausage with sautéed spinach, sweet potato and red pepper||Sweet and Spicy baked meatballs with spaghetti squash and steamed broccoli||Slow Cooker Chicken Tacos with shredded lettuce, salsa, olives, guacamole|
|Wednesday||Sausage breakfast casserole||Slow Cooker Chicken Tacos||Roasted Pork Tenderloin with Delicata squash and sautéed kale|
|Thursday||Ham and broccoli omelet with cinnamon sautéed apples||Roasted Pork Tenderloin with delicata Squash and sautéed kale||Left over night – Slow Cooker Chicken Tacos|
|Friday||Sautéed veggies – zucchini, summer squash and spinach with a chicken sausage||Roasted Pork Tenderloin with Delicata Squash and sautéed kale||Paleo Chili|
|Saturday||Mushroom, spinach and bacon omelet||Paleo Chili||Baked Halibut with asparagus and persimmon salad|