Menu Plan Monday - Week of July 7, 2013

Snacks from our camping trip - chips and popcorn! YUM!
With being on "vacation" and our 4th of July celebrating, I feel like all I've done the last two weeks is eat snack food!  I know we've eaten "real" food in there too, but that's what it feels like.  We're back to a more "normal" food pattern this week and our "normal" summer schedule.  Whew. I'm looking forward to that.

I'm blanching and freezing some peas this week - we have too many to eat at one time and we'll get more in our CSA box this week.  So, into the freezer they go!   We're planning our menu to use up broccoli, peas, purple beets and salad greens so that we make good use of what we have and eat healthy too.  We're having a couple of John's Seminary classmates over for dinner on Saturday so I'm making rhubarb cake and homemade vanilla ice cream for dessert and French bread for dinner to share with them. Yummy!  We'll probably send a loaf of French bread home with each of them as a gift because the recipe I use makes 4 loaves and we really have trouble eating 4 loaves before they start to mold, especially in the heat and humidity we currently have.  We'll eat two for dinner and then I'll send the other two home with our two guests.

Here's what we're eating this week:

Sunday, July 7:
   Breakfast: Leftover Rhubarb Crisp
   Lunch: Breakfast Tacos
   Snack: Leftover Rhubarb Crisp
   Dinner:  Chicken Divan, Melon-Strawberry-Blueberry Salad
   Baking: Sugar Cookies (to mail to Grandpa and Grandma), Granola

Monday, July 8:
   Breakfast: Oatmeal with Strawberries
   Lunch: Leftover Chicken Divan
   Snack: Yogurt with Blueberries and Granola
   Dinner: Pork Ribs, Purple Beets, Melon-Pineapple-Strawberry Salad

Tuesday, July 9:
   Breakfast: Pancakes with Strawberries
   Lunch: Leftovers from the Freezer
   Snack: Cheese Stick
   Dinner:  Cabbage Rolls, Pineapple-Blueberry-Melon Salad

Wednesday, July 10:
   Breakfast: Oatmeal Muffins with Banana Peanut Butter Smoothies
   Lunch: Leftover Cabbage Rolls
   Snack: Yogurt with Blueberries and Granola
   Dinner: Potluck at Church: Bring Homemade Coleslaw

Thursday, July 11:
   Breakfast: Oatmeal with Craisins and Pecans
   Lunch: Leftovers from the Freezer
   Snack: Cheese Stick
   Dinner: Shrimp Fried Rice, Melon and Pineapple

Friday, July 12:
   Breakfast: Chai Spiced Oatmeal
   Lunch: Leftover Fried Rice
   Snack: Yogurt with Pineapple and Granola
   Dinner: Homemade Pizza and Bread sticks, Tossed Salad
   Baking: French Bread

Saturday, July 13, Company for Dinner Tonight:
  Breakfast: Blueberry Buckle
  Lunch: Pasta Salad with Chicken and Craisins
  Snack: Popcorn
  Dinner: Roasted Whole Chicken, French Bread, Tossed Salad, Fruit Salad
  Dessert: Rhubarb Cake with Homemade Vanilla Ice Cream

What are you eating this week?


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