Monday: Slow Cooker Split Pea Soup
Wednesday: Roasted Vegetable & Goat Cheese Sandwiches on Gluten Free Buns
(Toss zucchini, eggplant, mushrooms, onions, & bell peppers with olive oil, salt and pepper and rosemary & roast at 375F until done. Toast buns until warm, top with veggies & crumbled goat cheese. )
Thursday: Stuffed Tilapia with Steamed Carrots & Broccoli
Friday: Shredded Turkey Wraps w/Spinach, Hummus & Goat Milk Feta Cheese and Harvest Lentil Salad
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