Foodie Frenzy: A Weeklong Flavor Extravaganza!
Monday:
Breakfast:
Greek yogurt parfait with fresh berries and granola.
Lunch:
Grilled chicken salad with mixed greens, cherry tomatoes, cucumber, and vinaigrette dressing.
Dinner:
Spaghetti with marinara sauce and meatballs.
Tuesday:
Breakfast:
Whole grain pancakes with maple syrup and a side of mixed fruit.
Lunch:
Black bean and vegetable bowl with avocado, salsa, and cilantro.
Dinner:
Baked salmon with steamed broccoli and rice.
Wednesday:
Breakfast:
Lunch:
Grilled chicken wrap with a variety of fresh veggies and a light dressing.
Dinner:
Pan-seared tilapia with a lemon herb marinade, rice, and sautéed green beans.
Thursday:
Breakfast:
Banana walnut muffins with a side of low-fat yogurt.
Lunch:
Grilled chicken Caesar salad with a variety of fresh vegetables, Parmesan cheese, and Caesar dressing.
Dinner:
Grilled shrimp skewers with roasted sweet potatoes and asparagus.
Friday:
Breakfast:
Whole grain waffles with fresh strawberries and a dollop of Greek yogurt.
Lunch:
Turkey and avocado wrap with a side of mixed greens and a light vinaigrette.
Dinner:
Teriyaki glazed salmon with stir-fried vegetables and jasmine rice.
Saturday:
Breakfast:
Bacon, Egg and cheese breakfast burrito with salsa.
Lunch:
Classic BLT sandwich with a side of potato chips.
Dinner:
Cheeseburger with fries and a side of coleslaw.
Sunday:
Breakfast:
Belgian waffles with whipped cream and mixed berries.
Lunch:
Grilled cheese sandwich with tomato soup.
Dinner:
BBQ pulled pork sliders with coleslaw and baked beans.
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