Rebecca’s Menu – Weeks 6-8
By Rebecca Elliott
MONDAY
- Serve with fresh bread
TUESDAY
Cucumber and Pomegranate Salad
(Can substitute Fresh Raspberries)
- Toast leftover bread and rub with garlic, brush with olive oil or butter for quick garlic toasts
WEDNESDAY
Orange-Balsamic Glazed Tempeh over Collard Greens
(Can substitute Roast Chicken or Tofu for Tempeh)
Rice Pilaf with Almonds and Raisins
THURSDAY
Kale, Potato and Onion Frittata
- Serve with Salad mix topped with toasted walnuts, blue cheese and dried cranberries
FRIDAY
Zucchini, Black Bean and Corn Tacos
Daikon, Carrot and Broccoli Slaw
SATURDAY
Pasta Shells with Escarole, Sausage and Cheese
(Can substitute Tofurkey’s Italian “Sausage” with Sundried Tomatoes)
SUNDAY
Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
(Can substitute 1 lb Extra Firm Tofu for Shrimp. Cut into slices, brush with pesto vinaigrette, grill and then dice)
Grilled Rainbow Chard with Fava Beans and Oregano
Check out the shopping list for this menu!
