Menu 4/28 - 5/3

Sunday: Quick Vegetable Lasagna with salad

Monday: Leftover Pozole (from the freezer)
Tuesday: Lasagna with salad
Wednesday: Poached eggs with avocado and tomato
Thursday: Poached eggs with avocado and tomato

Friday: Lasagna

Lunch: Mango Avocado Barley Salad (Mon-Tues) and Beet Fennel Brown Rice Salad (Wed-Fri)

Snacks: Carrots, Almonds, Granola Bars

Breakfast: Bagels with Maple Pecan Cream Cheese