Meals for May 17, 2016
E Breakfast: Stovetop Granola- Apple Pie version with 1/2 chopped apple. 1/2 cup plus a little more of unsweetened almond milk, container of 000 strawberry yogurt.
S Lunch: Chicken salad made with leftover chicken breast, mayo, mustard and seasonings, spread on a Wasa Flax cracker. Spring mix with 1/4 cup cottage cheese, 1/2 cup blueberries, drizzle of olive oil. Green pepper slices and pickle slices.
S Dinner: 2 cups Trim Train Taco Soup, Grilled cheese made with 1/2 Lavash bread with mozzarella and cheddar, fried in butter.
S Snack: Peanut Butter Chocolate Chip Cookie Dough and some turkey slices