Menu: Greek Nights

Going a little Greek for the big meal on Sunday. I still can’t tell if I cook too much or not but I don’t know how people eat the same 2-3 things the entire week I find that 7 “meals” means they only get repeated twice at most which is plenty for most meals (I love chili but I don’t want to eat it more than twice in one week, that’s for sure). Thankfully oatmeal is on sale this week so we’ll just have that for breakfast (with almonds, cinnamon and ginger and a bit of sugar mixed in) so no need to also make a breakfast. I didn’t make the crackers last week but I am 90% sure I will this week because last week I wasn’t feeling very well so we’ll see what happens this weekend.

Saturday
lunch: leftovers (pasta, meatloaf)
dinner: miso udon soup

Sunday
lunch: leftover risotto (freezer)
dinner: moussaka, honey cake

Monday
lunch: shrimp with green beans, hummus, carrots
dinner: bbq chicken, mac and cheese, salad

Tuesday
lunch: zucchini galette, apple, boiled egg
dinner: lentil + bean chili

Wednesday
lunch: bbq chicken, crackers, salad
dinner: baked salmon w/ couscous

Thursday
lunch: zucchini galette, strawberries
dinner: pasta w/ veg

Friday
lunch: lentil + bean chili, crackers, boiled egg
dinner: leftovers

To Make on Prep Day:

Boiled Eggs (6)
Lime Infused Gin (not exactly food)
Miso Udon
Moussaka
Shrimp with Green Beans
BBQ Chicken in the Slow Cooker
Zucchini Gallete
Bean and Lentil Chili (halved)
Cheeze Its
Honey Cake (halved)

Shopping List:

onions, 2
red onions, 2
peppers, 1
eggplants, 2
zucchini, 2
strawberries (2lb)
mint
udon
milk
salmon
ground turkey
canned tomatoes, 2
brown sugar
frozen spinach
frozen green beans
frozen mixed veg
eggs (18)
butter
sour cream
ricotta cheese
oatmeal (BOGO)
strongbow cider
hummus

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