Menu - Week 1

Sunday: 

• Fish Tacos with Tomatoes and Salsa - I used this recipe (halved) but substituted store-bought salsa for the salsa verde, and sliced up a tomato instead of the radish salad.
  
• Romaine Salad with Corn and Pepitas - substituting yogurt for the sour cream in the dressing

Monday:

• *Japanese curry (with tofu), rice - the recipe for this is on the back of the curry mix box.

Tuesday:

• *Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad

Wednesday:

• Mediterranean Veggie Burgers with Mint-Yogurt Sauce (leftover)
• Homemade tortilla chips, salsa - brush corn tortillas with oil, sprinkle with salt, cut into wedges and toast in the toaster oven.  Serve with store-bought salsa (leftover from Sunday).
• Green salad

Thursday:

• *Crispy Chicken Cutlets with Creamy Romaine Salad - substituting yogurt for the sour cream in the dressing

Friday:

• Simple chicken carbonara - cut leftover crispy chicken cutlets into pieces and heat on the stovetop.  Meanwhile, boil a pot of water and start cooking 1/3 pound of spaghetti.  Beat 2 eggs  in a serving bowl with 1/4 to 1/2 cup of grated Parmesan cheese, salt, and pepper.  Add the chicken to the serving bowl.  When the spaghetti is cooked, transfer it to the serving bowl and toss with the egg mixture until the eggs cook a little.  
• Green salad

* Starred recipes make leftovers, either for the next day's lunch or for using later during the week.