Veggie-Packed Menu Plan

If you caught my latest clip on 2 News Fresh Living (titled: Change Your Eating Habits, For Good), you'll know that I recommend planning everything you eat for the week around FRESH produce.  It's the best way to ensure in you get a lot more fresh produce in your diet and a secure way to bet you'll be releasing more weight!  I typically have 2-3 veggies for each meal to plan around, but when I only have one, we also will have whole grains, like barley, bulgar or quinoa.  Also, this week, you'll see a lot of leftovers in my menu plan.  I don't anticipate that busy moms are cooking from scratch for every meal.  Plan to make double portions if you have a bigger family than I do so that your leftovers can be put to use in other meals.  For lunch on Monday, I'll be cutting up double veggies to use for the Taco Salad as well, so all I will need to do for dinner is cook the meat and beans.

Blueberry Baked Steel-Cut Oatmeal
Wraps apples, peanut butter Taco Salad
Leftover Oatmeal Leftover Taco Salad fresh fruit, cottage cheese Stir Fry over Barley
Omelets using leftover stir fry veggies Tomato Basil Soup
apple, cheese stick Pan Roasted Chicken with Lemon Garlic Green Beans, Side Salad
Smoothies Leftovers Sophie's Salmon Bites (on celery instead of cucumbers) Cannelini Bean Soup with Cabbage & Ham with Healthier Cornbread
Leftover Cornbread, Bacon, Oranges Leftover Soup Leftover Salmon Bites Chicken Sausage, Salad, Crispy Parmesan Asparagus,

I think the Stir Fry and Cannelini Bean Soup will use most of my cabbage, but I will probably still have some left, so I looked up some other recipes calling for cabbage to reference back to just in case.  To be honest, this was the only one I was excited about:

Cabbage Soup (I've never seen a red cabbage soup!  This is worth a try).

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