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Menu for the Week of March 3

5 Mar

Today , I’m bored of typing breakfast & lunch & snacks so I’m going to stop, at least until I have time to post some good recipes for those things/time to think up some new stuff to try.  Here are my dinner ideas for this week:

Dinner Menu for the Week of March 3

Sunday: Black Bean & Bacon soup, bread & butter

Monday: Teriyaki Meatballs, brown rice, steamed green beans

Tuesday: Pork tostadas (with homemade salsa & sliced avocado)

Wednesday:  Alphabet soup and turkey sandwiches

Thursday: Angela’s Tikki Hut Chicken, fried zucchini

Friday: ?

Saturday: ?

Tip of the day:  If you get invited to dinner at my house for Friday, consider carefully.  I might come up with something amazing.  Or we might have popcorn for dinner.  50/50 chance it could be terrible.

**I just remembered that Friday night is Date night!  Yes!  Thus the dinner Friday night will be ramen noodles and or scrambled eggs because that is what Blueberry Pie can cook.  I will be away with the DH bringing our team to glory in the fundraiser Trivia Bowl that the town he works in holds every year.  Last year I was only a spectator, but this year, I got invited to be part of the team.  I’m so excited!

Menu for the Week of February 24

25 Feb

After doing such a great job having a plan for 6 weeks, I spent the last month flying by the seat of my pants.  Highlight was last week on the snow day when I made pumpkin pie for breakfast.  So good!  But enough playing.  Time to get organized and back on track!

 

Menu for Week of February 24

Sunday

Breakfast: Cheerios

Lunch: Chicken Tortilla Soup

Supper: Brownies & Milk

Monday

Breakfast: Cornmeal Muffins & butter

Lunch: Leftover Chicken Tortilla Soup

Snack: Cornmeal muffins

Dinner: Pizza

**Plus make bread & yogurt today

Tuesday

Breakfast: Cracked Wheat Mush & Honey, Apples

Lunch: Soup & bread

Snack: Strawberry yogurt

Dinner: Spaghetti, steamed broccoli, salad

**make beans overnight

Wednesday

Breakfast: Scrambled Eggs & Fried Potatoes

Lunch: Spaghetti & salad

Snack: Apples

Dinner: Kale & Sausage Soup

Thursday

Breakfast: Cracked Wheat Mush, Huevos Rancheros

Lunch: Casserole

Snack: Strawberry yogurt, toast

Dinner: Bean Casserole, spinach

Friday

Breakfast: Coconut milk Cracked Wheat Mush & Bananas

Lunch: Soup & Sandwiches

Snack: Honey Raisin Cookies

Dinner: Tacos

Saturday

Breakfast: Eggs & Toast

Lunch: Pancakes

Dinner: Homemade Mac n Cheese with Cauliflower, Salad

**Extra snacks throughout week = green drinks

Menu for week of January 20

18 Jan

This past week, I didn’t quite follow the menu plan as outlined–sometimes life tosses in a few speed bumps.

Sunday we were invited to a friend’s house at dinner time, so Lasagna got bumped to Monday.

Then Tuesday with all that went on, I got home late and didn’t have time for the Apricot Chipotle Chicken, so I made Friday‘s Cabbage & Sausage.

Wednesday, I could tell that the kiddie pies and the DH were really tired of all that healthy mush for breakfast, so I made pancakes and buttermilk (a.k.a caramel a.k.a. liquid gold) syrup.  They gobbled it down like starving pigs.  So you’ll notice that this next week, I’ve planned in some breaks from the mush.

Thursday we had a friend over and though I had planned on making Shredded Pork Sandwiches, it was a new recipe and I don’t like to experiment on guests, especially when I’m not confident about the recipe’s source.  (Even Rachel Ray has let me down before, but only once–I still love you Rachel.)  So we had Caribbean Pork Tacos/Soft Tacos which was way better and included the Man of the House’s fresh salsa. So tasty!  (and there’s lots of leftovers–even better! Hello, Sunday Lunch!)

Now my brother has talked us into  schlepping up to St. Louis for the weekend (he need’s our van’s horsepower to pull a trailer.)  We’ll fit in a trip to the temple and take the kids to the zoo as well.  Awesome!  But it means I won’t be cooking on Saturday.  Awesome!

The nice thing about planning the menu & buying the groceries ahead is that I have the ingredients I need to improvise something that will work even on days that don’t go as planned.

Menu for Week of January 20

Sunday

Breakfast: Whole Wheat Toast & Scrambled Eggs

Lunch:  Caribbean Pork Tacos

Dinner: Cinnamon Rolls and Alphabet Soup

Monday

Breakfast: CrockPot Pumpkin Custard Cracked Wheat Mush

Lunch: Alphabet Soup

Snack:  Cinnamon Rolls

Dinner: Chicken Divan

Tuesday

Breakfast: CrockPot Apricot Ginger Cracked Wheat Mush

Lunch: Sandwiches or Leftovers

Snack: Oven Fries (or Finger Potatoes as my mother called them)

Dinner: Beef Stew

Wednesday

Breakfast: Pancakes & Fried Eggs

Lunch: Sandwiches or Leftovers

Snack: Oatmeal Raisin Cookies

Dinner: Hawaiian Haystacks

Thursday

Breakfast: Strawberry Yogurt & Whole Wheat Toast

Lunch: Sandwiches or Leftovers

Snack: Celery, Peanut Butter, & Raisins

Dinner:  Pizza

Friday

Breakfast: CrockPot Banana & Coconut Milk Cracked Wheat Mush

Lunch: Leftover pizza

Snack: Banana Milkshakes

Dinner: Bean Salad

Saturday

Breakfast: SnickerDoodle Muffins

Lunch: Pasta Salad

Dinner: Gyosa Soup

Menu for Week of January 13

9 Jan

I’m a day behind on my menu for last week (having not taken into account that we would be skipping a couple meals on Sunday.)  So I’ve taken the taco soup out of this week and moved it to next week.

Menu for Week of January 13

Sunday

                  Breakfast: Muffins

Lunch:  Taco Soup

Dinner: Lazagne

Monday

                  Breakfast: CrockPot Eggnog Cranberry Cracked Wheat Mush

Lunch: Peanut Butter & Honey Sandwiches or Leftovers

Dinner: Bean Casserole

Tuesday

                  Breakfast: CrockPot Apple Cinnamon Cracked Wheat Mush

Lunch: Sandwiches or Leftovers

Dinner: Apricot Chipotle Chicken

Wednesday

                  Breakfast: Crock Pot Cracked Wheat Mush

Lunch: Sandwiches or Leftovers

Dinner: Vegetable barley soup

Thursday

                  Breakfast: Apricot Ginger Refrigerator Oatmeal

Lunch: Sandwiches or Leftovers

Dinner:  Shredded pork sandwiches

Friday

                  Breakfast: CrockPot Banana & Coconut Milk Cracked Wheat Mush

Lunch: Sandwiches or Leftovers

Dinner: Cabbage & summer sausage & onions over rice

Saturday

                  Breakfast: “German” Oven Pancake

Lunch: Pasta Salad

Dinner: Chiles Rellenos

On the Menu this Week

5 Jan

I made a schedule.  It is the mother of all schedules.  It is a plan.

If I follow the plan, all my wildest dreams will come true.

My new year’s resolution is to follow the schecule, follow the plan.

Part of the plan is to have biweekly menu plans and only shop twice a month for groceries.  This will save me time for sure and probably money, as well.

Here is this coming week’s plan:

Menu for Week of January 6
Sunday
                  Breakfast: Oven Peaches and Cream French Toast
                  Lunch:  Tomato Soup & Melted Cheese Sandwiches
                  Dinner: Chicken Pot Pie
Monday
                  Breakfast: CrockPot Eggnog Cranberry Cracked Wheat Mush
                  Lunch: Peanut Butter & Honey Sandwiches or Leftovers
                  Dinner: Puerco Adobo, Brown Rice, & Cole Slaw
Tuesday
                  Breakfast: CrockPot Apple Cinnamon Cracked Wheat Mush
                  Lunch: Sandwiches or Leftovers
                  Dinner: Taco Soup, Bread & Butter
Wednesday
                  Breakfast: Crock Pot Cracked Wheat Mush
                  Lunch: Sandwiches or Leftovers
                  Dinner: Freezer Raviolli, Alfredo Sauce, Steamed Broccoli
Thursday
                  Breakfast: Apricot Ginger Refrigerator Oatmeal
                  Lunch: Sandwiches or Leftovers
                  Dinner:  Chicken Enchilada Casserole, Green Salad & Ranch Dressing
Friday
                  Breakfast: CrockPot Banana & Coconut Milk Cracked Wheat Mush
                  Lunch: Sandwiches or Leftovers
                  Dinner: Quinoa Broccoli Casserole, Garlic Bread
Saturday
                  Breakfast: Applesauce Muffins
                  Lunch: Pasta Salad
                  Dinner: Garlic-Lime Chicken & Baked Sweet Potatoes

 

You’ll notice that Sunday-Friday breakfasts are actually made the night before.  The crockpot mush recipes are actually steel-cut oat recipes from Monica at The Yummy Life.  I’m trying them with cracked wheat.  I think they’ll work just fine.  Lunches are simple.  So that the Man-of-the-House can take leftovers to work for his lunch, Sunday-Thursday dinners are ones that reheat well.   If for some reason there are no leftovers, He’ll get salad with cooked chicken added.

I do serve an afterschool snack to my kids each day, which will be
veggies & dip, strawberry yogurt, popcorn, oatmeal cookies & milk,  green smoothies, things like that.

At the beginning of every week I make a big green salad and a fruit salad and we eat those with dinner each night.

I subscribed to the Grocery Shrink’s Weekly Menu Mailer for about four months, and the biggest thing I learned was to plan food for every meal.  Previously, I have only planned dinners and bought the groceries for that plus eggs & milk.  I never had enough food in the house and my plans never worked.  I learned from Angela to plan lunches and snacks (especially on the weekend when everyone is home all day.)