Menu Plan - Week of August 1

Meatless Monday:  Mediterranean Pasta with Artichokes, Olives and Tomatoes (I will use zucchini and squash “pasta” and omit the Parmesan cheese altogether), Salad

Tuesday:  Curried Grilled Chicken Breast with Pistachio-Green Olive Stuffing and Quinoa Tabbouleh

Wednesday: Cube Steak with Lime Mojo and Mexican Quinoa (I will use olive oil instead of corn oil and Kitchen Basics chicken stock, which is corn-free)

Thursday: Zucchini and Sausage Skillet (I will make my own Italian sausage using ground pork), The Mothership Tomato Salad (no cheese)

Friday: Honey Glazed Chicken, Sweet Potato and Peach Skewers (I will use coconut oil instead of the canola), Salad

Saturday:  Roast Salmon with Bacon and Leeks (I will do this on my grill), Grilled Okra with Smoked Paprika-Shallot Dip (I will use coconut oil instead of the canola and replace the sour cream with soy-free Veganaise)

Sunday: Artichoke Quinoa Risotto with Shrimp and Meyer Lemon Pesto (I will omit the butter and Parmesan cheese altogether and since Meyer lemons are not in season, I will take my friend Kim’s advice from Cook IT Allergy Free and use a combination of regular lemons and mandarin oranges)