Meal Plan for 6/17-6/23

• Friday (6/17)

-Breakfast: Granola with yogurt, fruit

-Lunch: PB Sandwiches, fruit

-Dinner: Hamburgers, baked potatoes

• Saturday (6/18)

-Breakfast: Caramel Pecan Coffee Cake, cheese, fruit

-Lunch: Ham rolls, Bacon Egg Potato Salad, fruit

-Dinner: Baked Oatmeal, turkey sausage, fruit

• Sunday (6/19)

-Breakfast: Breakfast Quinoa, biscuits

-Lunch and Dinner at my mom’s house

• Monday (6/20)

-Breakfast: Leftover coffee cake (see above), fruit, nuts

-Lunch: Chicken Apple Salad Sandwiches, fruit

-Dinner: Broccoli Parmesan Pasta, cheese toast

• Tuesday (6/21)

-Breakfast: Sourdough Waffles, fruit

-Lunch: Leftover Baked Oatmeal, sausage, fruit

-Dinner: Baked Chicken Taquitos, veggies

• Wednesday (6/22)

-Breakfast: Vanilla Maple Breakfast Bread Pudding, fruit

-Lunch: Leftover taquitos, veggies

-Dinner: Black-eyed Pea and Tuna Salad, Crash Hot Potatoes

• 2 cans (5 Oz. Size) Tuna In Vegetable Oil
• 2 cans (15 Oz. Size) Black Eyed Peas
• 2 whole Eggs, Boiled And Chopped
• ½  Yellow Onion, Diced
• Parsley, Chopped
• Olive Oil, To Taste
• White Wine Vinegar Or Lemon Juice, To Taste

Mix all the dry ingredients in a large bowl and season with olive oil and vinegar or lemon juice, to your own taste. There should be no need for salt, because the tuna provides a nice salty taste.

This is a cold salad, so you can serve it right away, or store in the fridge for later.

• Thursday (6/23)

-Breakfast: Leftover Bread Pudding, fruit

-Lunch: Leftover Tuna Salad, fruit

-Dinner: Chicken Fried Steak, mashed potatoes, veggies