Even though I like vegetables, it is still a struggle to eat the recommended 3-5 servings a day. This week, we grilled vegetables and prepped two different vegetable based salads that we can eat for lunch or serve as a dinner side item.
Breakfast
Breakfast Egg Muffins (lots of options)
Lunches
Black Bean and Corn Salad
Grilled Vegetable Salad
Dinners
Pasta with Shrimp in Tomato Cream
Slow Cooker Chicken Chili
Rotisserie Chicken, Grilled Vegetable Salad
Weekend Meal Prep
Grill vegetables
Prepare Egg Muffins
Prepare Black Bean and Corn Salad
Prepare Grilled Vegetable Salad
Peel and cut butternut squash for chili
Cut veggies and prep salad greens