Monday, May 13th
We have some feta leftover from last week so using it to make some nice Greek Salads for lunch. Keeping it easy for dinner and doing breakfast for dinner.
- Breakfast: Smoothie
- Lunch: Greek Salads
- Dinner: Breakfast for dinner! Omelettes with Cheddar & Spinach
- Prep: Buy soppressata, salami from Meat Hook, buy mozzarella from Anthonys, and make tomato chutney for tomorrow’s Italian Sandwiches
Tuesday, May 14th
I had this amazing soppressata sandwich at Eataly a while ago that I’m attempting to recreate for lunch with some focaccia I froze from the last time I made it.
- Breakfast: Yogurt & Granola
- Lunch: Italian Sandwiches on Focaccia with Tomato Chutney
- Dinner: Haddock with Brown Rice and Roasted Veggies
Wednesday, May 15th
I feel like I see whole roasted cauliflower on menus everywhere so I’m excited to try it and see whats up.
- Breakfast: Smoothie
- Lunch: Grain bowls with lox
- Dinner: Whole Roasted Cauliflower with Romesco
- Prep: Make chicken meatballs
Thursday, May 16th
I love Smitten Kitchen’s recipe for Chicken Meatballs. You brush a tomato paste texture on the top that caramelizes in the oven and is just amazing.
- Breakfast: Yogurt & Granola
- Lunch: Chicken Meatballs with Brown Rice
- Dinner: Buffalo Wings with Steamed Veggies
Friday, May 17th
- Breakfast: Smoothie
- Lunch: Jane Family Lunch at work; Zak leftovers or buy
- Dinner: Snacks at Happy Hour
Jane & Zak: Meal Prepping from Williamsburg, Brooklyn 