Tuesday September 27th: Pear & Blue Cheese Salad with Candied Pecans (3/4 head Romaine lettuce, 3 pears)
Wednesday September 28th: Chicken or Tofu nuggets (broccoli)
Thursday September 29th: Roasted Yam and Kale Salad served with crock potted turkey (2 jewel yams, 1 large onion, sliced 1 bunch kale)
Friday September 30th: Grilled Pizza (4 oz. mushrooms)
Saturday October 1st: Healthy Green Coconut Smoothie as breakfast or a snack (2 bananas) leftovers for dinner, or eat out
Sunday October 2nd: Curried Cashew, Pear, and Grape Salad (1/2 head lettuce, 1 pear, 1/2 cup halved seedless red grapes)
Monday October 3rd: White Bean Stew with Pasta (2 cups tomatoes) AND Grape Pear Crisp as a treat (1 1/2 cups grapes, 2-3 pears)
Tuesday October 4th: Braised Chicken with Green Peppers and Tomatoes (1 large onion, 2 green bell peppers)
Wednesday October 5th: Grilled Potatoes and fish (3 pounds Russet potatoes)
Thursday October 6th: Asian Wonton Salad (3/4 head romaine lettuce)
Friday October 7th: Acorn Squash in Foil on the grill & World’s Best Grilled Steak (acorn squash)
Saturday October 8th: Slow Cooker Delight (4 large russet potatoes)
Sunday October 9th: Apple and Cranberry Chutney and leftover turkey from crockpot (2 lb Gala apples--about 4, 1 medium onion)
Monday October 10th: Banana Crunch Muffins (2 FROZEN bananas)
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