Menu Plan Monday - Week of February 16, 2014

 
 
Sorry for the blurry, upside down photo - I'm going to try to turn it upright again later (promise!).  These are the super yummy chocolate covered strawberries John bought me for Valentine's Day.  It wasn't even remotely on my "list" so they were such a pleasant surprise and we enjoyed them as dessert Friday, Saturday and Sunday!   I even got two Sunday night since my chocolate disliking little guy decided he didn't want his.  Perfectly fine with me!
 
 
We are eating well this week!  I'm trying to use up the veggies in the freezer and make room for a meat purchase or two closer to summer.  John and I had a long talk about our grocery budget and decided that we're going to work our way back to eating one chicken, one beef/venison/bear, one pork, one seafood and three vegetarian meals per week.  We did this a few years ago and had gotten away from it.  We also talked about freezer prepping more crockpot meals and maybe even doing some freezer cooking.  I don't like freezer cooking as a general rule because most of the meals I have seen involve either bread products (which we then don't like the texture of) or cheese (which John can't eat).  I'm hoping that some of the recipes we have found work well for that - we're willing to give it a try at least! Anyway, that's a long way of saying, look for some subtle changes in our menus over the next few weeks!
 
Here's this week's menu:
 
Sunday, February 16:
   Breakfast: Cereal and Milk
   Lunch: Leftovers
   Snack: Toast with Jam
   Dinner: Roasted Chicken, Broccoli, Apple-Pear Salad
   Dessert: Chocolate  Covered Strawberries
 
Monday, February 17:
   Breakfast: Pancakes with Bananas
   Lunch: Macaroni and Cheese, Apples
   Snack: Popcorn
   Dinner: Swedish Meatballs, Roasted Potatoes, Green Beans, Apple-Pear-Mandarin Orange Salad
 
Tuesday, February 18:
   Breakfast: Oatmeal with Almonds and Dates
   Lunch: Jam Sandwiches, Carrot Sticks or Tomatoes, Oranges, Cookie
   Snack: Yogurt
   Dinner: Taco Salad with Refried Beans and Corn Salsa
 
Wednesday, February 19:
   Breakfast: Waffles  with Raspberry-Plum Jam
   Lunch: Hot Lunch for the Children, Leftovers for Adults
   Snack: Yogurt
   Dinner: Minestrone Soup, Homemade Bread, Apple Slices
 
 
Thursday, February 20:
   Breakfast: Oatmeal with Craisins and Pecans
   Lunch: Hot Lunch for the Children, Leftovers for Adults
   Snack: Yogurt
   Dinner: Salad with Steak, Craisins and Orange Slices
 
Friday, February 21:
   Breakfast: Oatmeal Muffins, Banana-Peanut Butter Smoothies
   Lunch: Hot Lunch for the Children, Leftovers for the Adults
   Snack: Yogurt
   Dinner: Pork Chops, Applesauce, Beets, Apple-Pear-Peach Salad
 
Saturday, February 22:
   Breakfast: Cinnamon French Toast with Blueberries
   Lunch: Tuna Sandwiches, Cut Veggies, Apple Slices
   Snack: Popcorn
   Dinner: Homemade Pizza and Breadsticks
 
What are you eating this week?

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