Our Weekly Meal Plan Service
Dinner Menu for October 5, 2015

Monday: Breakfast Tostadas with Chorizo and Spinach + Oven-Roasted Oregano Potatoes

Tuesday: Green Salad with Tuna, Green Beans, and Mushrooms + Warm Honey Mustard Vinaigrette

Wednesday: Slow Cooker Chicken Enchilada Soup with Chipotles

Thursday: Fig & Brie Melt with Pear & Walnut Salad

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Choose the standard, gluten-free, vegetarian, or paleo versions of all the above recipes.

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