WEEKLY MEAL PLANNER

BREAKFAST Veggie Quesadilla

MONDAY

LUNCH Ginataang gulay w chicken

DINNER Pesto chicken pasta

BREAKFAST
French Toast
TUESDAY

LUNCH
Veggie Tortilla Wrap

DINNER
Chicken Burrito Bowl

BREAKFAST
Scrambled w Daing na Bangus
WEDNESDAY

LUNCH
Veggie Tortilla Wrap

DINNER Pesto Chicken Pasta

BREAKFAST Veggie Quesadilla

THURSDAY

LUNCH Ginataang Gulay w chicken

DINNER Chicken burrito bowl

BREAKFAST French Toast

FRIDAY

LUNCH
Chicken monggo with rice

DINNER
Grabfood order
 Veggie Quesadilla

INGREDIENTS: INSTRUCTIONS
1.Melt butter in a large skillet over medium-
butter heat heat. Add onions and cook until soft and
onion translucent, approximately 5 minutes.
green pepper
2.Add green peppers and mushrooms and
white or brown mushrooms
eggs cook for 4-5 more minutes, until slightly
milk tender.
salt 3.Meanwhile, in a large mixing bowl, whisk
tortilla wrap together eggs, milk, salt, and pepper until
cheddar cheese completely mixed and slightly frothy. Add the
egg mixture to the skillet and cook until eggs
are scrambled and cooked through,
approximately 2-3 minutes. Remove from
heat and set aside.
4.Divide the egg filling evenly amongst the
tortillas in an even layer on half of each
tortilla. Sprinkle cheese on top, then fold the
tortilla over to seal.
5.Heat a large griddle or skillet over medium-
high heat. Coat with non-stick spray and cook
quesadillas until browned, about 2 to 3
minutes on each side. Repeat until all
quesadillas are cooked.
6.To serve immediately: Slice into wedges
and serve warm. 
7.To store for later: Let the quesadillas cool
completely. Then wrap each quesadilla tightly
in aluminum foil and place in ziplock bags.
You can store the quesadillas in the
refrigerator for up to 3 days or in the freezer
for up to 3 months. 
8.To reheat: Preheat oven or toaster oven to
325°F. Remove foil and heat until warmed,
approximately 20 minutes if refrigerated or
30 minutes from frozen. If refrigerated, you
can also reheat by heating a non-stick pan to
medium heat and grilling on each side for 2-4
minutes until warm and crispy.
 Ginataang Gulay

INGREDIENTS: INSTRUCTIONS
1.Berna knows
Chicken
kalabasa
sitaw
ginataang gulay mix
onion
garlic
 Pesto Chicken Pasta

INGREDIENTS: INSTRUCTIONS
Grain Pasta
cherry tomatoes
1.Bring a large pot of salted water to boil for
arugula or spinach / romaine the pasta. Cook the pasta until al dente
feta/mozarella/parmesan according to package directions. Before
chickpeas draining, reserve about ½ cup pasta cooking
chicken water, then drain and immediately rinse the
Pesto
pasta under cool water to prevent the
noodles from sticking to one another.
Transfer the pasta to a large serving bowl.
2.Meanwhile, to prepare the pesto: In a small
skillet, toast the pepitas over medium heat,
stirring often, until they are fragrant and
making little popping noises, about 5
minutes. Pour half of the pepitas into a bowl
for later (we will use them as garnish).
3.Pour the remaining pepitas into a food
processor. Add the basil, parsley, lemon juice,
garlic and salt. Process while slowly drizzling
in the olive oil, stopping to scrape down the
sides as necessary, until the pepitas have
broken down to create a pretty smooth
sauce.
4.To assemble the pasta salad, pour all of the
pesto over the pasta and toss until the pasta
is lightly and evenly coated, adding a tiny
splash of reserved pasta cooking water if
necessary to thin it out. Then add the cherry
tomatoes, arugula, remaining toasted
pepitas, and any optional add-ins (olives,
chickpeas and/or cheese).
5.Toss again to combine, then season to taste
with pepper. If the pasta needs more flavor,
add salt, to taste, or a splash of lemon juice.
If the flavors are too bold, let it rest for a few
minutes, and add a little splash of olive oil if
necessary to tone down the rest.
 French Toast

INGREDIENTS: INSTRUCTIONS
bread
milk
Whisk milk, eggs, vanilla, cinnamon, and salt
sausage together in a shallow bowl.
eggs
apple Lightly butter a griddle and heat over
pineapple medium-high heat.
vanilla
cinammon
butter
Dunk bread in the egg mixture, soaking both
sides. Transfer to the hot skillet and cook
until golden, 3 to 4 minutes per side. Serve
hot.
 Veggie Tortilla Wrap

INGREDIENTS: INSTRUCTIONS

1.To begin making the Crunchy Vegetables

Tortilla wrap
red bell pepper
Tortilla Wraps, wash and thinly cut all the
zucchini/cucumber vegetables in equal lengths and keep aside.
carrots 2.Next, in a mixer- jar combine
onion the yoghurt, garlic, coriander leaves, pepper
greek yogurt powder and salt to taste. Blitz until smooth.
chicken
3.Take a bowl and toss the vegetables in this
garlic
coriander
greek yoghurt sauce. 
4.Heat a skillet and warm the tortillas on
either side one by one and keep aside.
5.To arrange the wraps, take a tortilla and
place 2-3 tablespoon full of the vegetables
filling in the middle and roll it. Cut it into
small finger sized pieces and serve.
6.Serve Crunchy Vegetables Tortilla Wraps
Recipe with 
Low Fat Vegetable Dip Recipe with Herbs as a
finger food for parties along with some
refreshing drink like Thandai
Recipe (Spiced Festival Drink With Saffron An
d Dry Fruits)
.
 Chicken Burrito Bowl

INGREDIENTS: INSTRUCTIONS

Romaine lettuce 1.Make dressing by blending all ingredients in the

black beans / chickpeas blender. Add milk until it's the consistency you want.
corn 2.Assemble bowls by dividing rice mixture with
tomatoes lettuce, corn, black beans, tomatoes, avocado and
rice cilantro.
chicken 3.Drizzle with Cilantro Ranch Dressing right before
avocado serving.
cilantro
ranch dressing