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Last week was a success with my first Menu Plan! We ate very well and had a lot of leftovers. This week I planned more leftovers. We are also eating as much as possible from the freezer, food I got from the co-op and pantry.
Monday - Smoothies and cantaloupe
Tuesday - Banana bread (from freezer) and watermelon
Wednesday - Cereal and kiwi
Thursday - Granola/yogurt/peaches
Friday - Strawberry/kiwi muffins (we loved this new recipe/from freezer) and oranges
Saturday - Whole Wheat Waffles (from freezer)
Monday - Mac/cheese and cherries
Tuesday - Grilled cheese and grapes
Wednesday - Leftovers and cherries
Thursday - Leftovers and oranges
Friday - Grilled cheese and oranges
Saturday - FFA(free for all)
Sunday - Out
Monday - Healthified Mexican Pasta Skillet and cauliflower
Tuesday - Hearty Fiesta Bean Soup (see below for recipe) and salad
Wednesday - Black bean burgers/asparagus
Thursday - Pasta salad
Friday - Tostada night
Saturday - Spaghetti
Sunday - Grilled tilapia/asparagus
Hearty Fiesta Bean Soup
1 - 15 oz can chicken or vegetable broth
1 - 16 oz can fat-free refried beans
1 - 15 oz can black beans, drained and rinsed
1 - 15.25 oz can corn, drained and rinsed
1 - 10 oz can tomatoes and chilies
Put the broth and refried beans into a soup pot and heat, while whisking together, until the beans have incorporated fully into the broth.
Add the rest of the ingredients and heat, while stirring until the soup is boiling.
Serve with a variety of toppings: fresh cilantro, shredded cheese, light sour cream, or tabasco.
Calories 215, fat 1.7, fiber 11 g, protein 12 g
WW Points Plus - 23 points for entire recipe. If you divide into 6 servings, it would be a little less than 4 points.