Monday, April 1, 2013

Menu Plan Monday - Easter Week 2013

Our crab cake dinner from two weeks ago - with oranges instead of blackberries! These turned out great!
This week, starting Sunday, begins the Easter Season in our church year!   I love Easter and I love spring!  We still have snow on the ground and I am so ready to be done with that but since I can't control the weather I just have to live with it!  We started some flower and vegetable seeds inside in both an old egg carton and halves of egg shells.  The children were really excited and I'm excited to be doing something that feels like spring!   Did a little more stocking up on the grocery shopping this weekend but we're still trying to clean out the freezers around here, which means I have to be creative with the cooking!

Here's what we're eating this week:

Easter Sunday, March 31:
   Breakfast:  At church (our church has a huge, hot breakfast each Easter Sunday)
   Lunch/Dinner (mid-afternoon): At a Friend's house
   Desert:  Carrot Cake (we brought this to our friend's house)
   Snack: Popcorn, Orange Wedges

Monday, April 1:
   Breakfast:  Resurrection Rolls, Grapefruit
   Lunch:  Macaroni and Cheese, Sliced Apples and Pears
   Snack: Popcorn or Carrot Cake
   Dinner:  Ham and Bean Soup in the Crockpot, French Bread, Apple-Strawberry-Pear Salad

Tuesday, April 2:
   Breakfast: Waffles with Bananas and Strawberries
   Lunch: Chicken Noodle Soup, French Bread, Orange Wedges
   Snack: Popcorn or Carrot Cake
   Dinner:  Salad with Salmon, Craisins, and Mandarin Oranges

Wednesday, April 3:
   Breakfast: Chai Spiced Oatmeal
   Lunch: Hot Lunch for Children, Leftovers for Adults
   Snack: Yogurt
   Dinner:  Pork Loin, Couscous, Asparagus, Strawberry-Banana-Apple Salad

Thursday, April 4:
   Breakfast:  Oatmeal Muffins and Bananas
   Lunch: Hot Lunch for Children, Leftovers for Adults
   Snack: Yogurt
   Dinner: Chicken Flavored Rice, Roasted Butternut Squash, Strawberry-Apple-Pear Salad

Friday, April 5:
   Breakfast:  Oatmeal with Cinnamon and Craisins
   Lunch: Hot Lunch for Children, Leftovers for Adults
   Snack: Yogurt
   Dinner: Chicken Noodle Soup, Maple Cornbread, Orange and Grapefruit Wedges

Saturday, April 6:
   Breakfast: Cinnamon Breakfast Biscuits, Bananas
   Lunch: Triple Ginger Pancakes and/or Spiced Pancakes with Bananas and Almonds
   Snack: Popcorn
   Dinner: Homemade Pizza and Bread sticks, Orange Wedges

What are you eating this week?

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