The 2023 week 28 menu plan is complete. After a week’s trip to Boston for the 4th of July holiday, I am returning to the kitchen and healthy eating.
Breakfast
I have new ideas for breakfast that I found on Instagram. Both look enticing and should serve us several mornings. In order to add protein I will add either protein powder to the recipe or yogurt to the finished oatmeal bake.
Quinoa Berry Bake
Cranberry Walnut Oatmeal
Lunch
I have lots of fresh kale from the farmer’s market and 2 new kale salad recipes. I am planning a social brunch on Saturday with friends and will cheat a little by purchasing a bacon, cheddar, chive quiche from May’s Parlor…decadent.
Dinner
Dinner plans combine both plant based and light protein meal choices. These are all new recipes, so the week should prove to be interesting.
One Pan Farro with Tomatoes and Kale
Chicken Cutlets with Sun-Dried Tomato Cream Sauce
Greek Orzo with Tomatoes and Feta
Dump and Bake Vegan Tuscan Orzo
Hits and Misses
This is a “dump and bake” meal…amazingly easy and equally delicious. This is a keeper as a light dinner, a side or a lunch. To top it off it is guest worthy as well!
Recap
As I continue to educate myself on a more healthy eating lifestyle, I have come to realize the importance of more protein at every meal. Initially I am incorporating small servings of fish and meat, while learning how to increase the protein in plant based meals. The journey continues. Bon Appetit!
