What's for Dinner? First Edition

So I'm trying something new here... Since I get a CSA box at the end of each week and use it to plan the next week's meals, I thought I could put up what my weekly menu will be. Some weeks I try lots of fun new recipes. Other weeks I try to get as much squeezed out of my pantry and freezer as possible. Most weeks are somewhere in between. I will try to come back and put photos some of the meals of these menus, and the occasional recipe too. So here we go!

Note- the * will be next to ingredients from the CSA

Sunday- Chicken Pita Pockets
For Pitas:
pita bread, grilled chicken breasts (marinated in red wine vinegar, oregano, salt, garlic, and pepper), caramelized onions (left over from a previous dinner), roasted red peppers, lettuce*, raw red onion*, and a tahini/greek yogurt sauce seasoned with red wine vinegar, garlic*, and lemon*.

Sides:
 Lemon/oregano/garlic roasted potatoes*

Cucumber* salad with feta and vinaigrette

Monday- Yellow Squash* spiralized pasta with pesto and chicken parmesan meatballs. As an edit to my earlier idea that I would make basil turkey meatballs, I realized (as I looked for my parm in the cheese drawer) that I had some mozzarella to use up, so threw together these chicken parm meatballs that are so yummy! 

Chicken Parmesan Meatballs with Pesto Spiralized Yellow Squash

Tuesday- Black bean tacos with leftover chicken (from Sunday) and fresh guacamole with avocados*, cilantro*, red onion*, garlic* and jalapeno. Green cabbage* salad

Wednesday- Winter Vegetable Soup (from the freezer) with toast and green salad*

Thursday- (Husband gone) Tofu miso soup for kids, salad for me with whatever else is leftover from the week.

Husband lunches: kale* caesar/cobb salads (caesar, croutons, hard boiled eggs, salami, onions*, cheese)
My lunches: kale* salad with goat cheese, pumpkin seeds, and shredded purple carrots*