Menu - week of Janaury 24

Monday
Lunch: black bean and sweet potato burrito
Dinner: seitan and broccoli stir fry over rice

Tuesday
Lunch: baked tofu over rice with side of baby carrots
Dinner: pasta with roasted veggies and arugula

Wednesday
Lunch: braised collards with tomatoes over rice
Dinner: polenta wedges with asparagus and mushrooms

Thursday
Lunch: sweet potato quesadillas
Dinner:
chickpea curry over rice

Friday
Lunch: rice salad with spinach and tomatoes
Dinner: kale with tomatoes, garlic, and thyme over noodles

Saturday
Brunch: eggs, rice, veggie sausage with spicy hot pepper
Dinner: shrimp and scallion stir fry over rice

Sunday
Lunch: tuna melts (on English muffins) and tator tots
Dinner: pizza with artichoke hearts, picante peppers and eggplant with a spinach salad

Menu - week of January 18

Monday
Lunch: tuna salad, crackers, and carrot sticks
Dinner: vegan meat and cheese lasagna

Tuesday
Lunch: apple-tomato salad with crackers and fruit
Dinner: quesadilla with corn, tomato paste, avocado, and onion

Wednesday
Lunch: red bell pepper and eggplant burrito with spinach and rice and fruit and pretzels
Dinner: bulgar wheat, chick pea, red pepper, and spinach salad

Thursday
Lunch: left-over lasagna
Dinner: carrot soup with cashews, spinach salad with blue cheese and walnuts with bread

Friday
Lunch: potato-kale soup and baby carrots
Dinner: out for D's birthday

Saturday
Lunch: sweet potato and black bean burritos
Dinner: potluck

Sunday
Lunch: tuna melts and tator tots
Dinner: broccoli and seitan stir fry over rice
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 Snacks for the week: baby carrots, pretzels, cinnamon bread with sliced apples, baked tofu

MENU - week of January 11

Monday
Lunch: spaghetti with roasted grape tomatoes, red onions and spinach
Dinner: poached salmon, green beans and roasted red potatoes with rosemary

Tuesday
Lunch: cauliflower, kale, chick pea stew over rice
Dinner: vegan pizza with tomatoes, eggplant and red bell pepper

Wednesday
Lunch: humus, carrots, and spinach wrap
Dinner: tofu, kale, and bok choy over sesame spaghetti

Thursday
Lunch: avocado, red onion, spinach and eggplant wrap
Dinner: vegan meat and cheese lasagna with asparagus

Friday
Lunch: "beef" strips stir fried with red bell pepper and scallions on lime, cilantro rice
Dinner: black beans and corn over rice

Saturday
Lunch: black bean burgers on English muffins with tator tots
Dinner: butternut squash soup with steamed broccoli

Sunday
Lunch: left over lasagna with a spinach salad
Dinner: peanut-butter noodles with carrots and scallions