Ambleside Classical

Menu Plan Monday - Lunch Menu

This week we will experiment with intentional leftovers at lunch time. These particular recipes are old standbys at our house! I am also following the Eat Clean breakfast/snack lists (downloaded from the Eat Clean Magazine website) pretty closely, and trying to drink lots of water. It is amazing how eating well makes me feel so much better in such a short time! I am committed to eating clean until the end of May and will reassess in June.

Thankfully, the Saving Dinner Low Carb system is in line with Eat Clean ideas, and it saves me from having to plan out a shopping list or pick out recipes. I am the type of cook who just wants to be told what to make and exactly how to do it; I am not very creative in the kitchen at ALL! We are still finishing up last week's Saving Dinner menu, and will start a new SD menu Wednesday.

Snacks this week are choice of: watermelon, apples, bananas, low fat cheese sticks, raw pumpkin seeds, almonds, almond butter on Ezekiel bread, plain yogurt with chopped banana, baked blue corn tortilla chips with organic fresh salsa and baby carrots, peppers or cucumber with roasted garlic hummus.

MONDAY/WEDNESDAY

Mexican Wrap – whole wheat tortilla wrap or other flat bread, fill with heated, vegetarian refried beans or chili beans (a can is fine but dry the beans well), crispy lettuce and some cherry tomatoes. Put a spoonful of salsa on top. Serve with fresh fruit.

TUESDAY/THURSDAY

Wild & Brown Rice Salad – Toss together 2 1/2 cups of cooked and cooled Wild/Brown Rice Blend (I buy the pre-blended type so I can cook it altogether), 3-6 chopped green onions, 1/3 cup craisins, raisins, or dried cherries, 2 T chopped fresh cilantro, 1 T chopped fresh parsley with Raspberry Vinaigrette dressing (I love Paul Newman's). You can make this the night before and store in the frig. Just before serving, top with pecans or cashews. Serve with fresh fruit.

FRIDAY

Hummus, Tomato & Cucumber Sandwich. Serve with fresh fruit and cheese sticks.