Rebecca’s Menu – Weeks 6-8

1 Aug

Rebecca’s Menu – Weeks 6-8

By Rebecca Elliott

MONDAY

Raw Cream of Spinach Soup

  • 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!

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