Menu Plan Monday - Week of November 2, 2014
Okay, so that's totally *not* edible food - but it was food for the soul! That was the rainbow over our backyard back in September. BEAUTIFUL! The kids and I just stood on the back step in awe for a while.
We have a rather lazy week this week - John only has one evening meeting and I have NOTHING. Hurrah! We are heading out of mid-terms at school and I feel like I just got done running a marathon. The house looks like an explosion occurred and between all of that and the 5, yes five, Halloween/Harvest parties we had this last week, I'm ready for some peace and quiet!
We found out our benefits are changing in January and we somehow have to squeeze $300 a month more out of our budget. If we start saving now for that, it won't be as bad, so we shuffled some things around in the budget so we can do that. Tight is the name of the game around here this fall (and all spring!) but we at least decided not to change the grocery budget. After our huge disaster of a budget this past summer we decided that this is as low as we're willing to go - at least for now.
Anyway, I think the last of the garden produce is done this week. We have three more green cherry tomatoes, our lone acorn squash and two the kohlrabi in the house and that's it from the garden produce from this summer. We do have what I blanched and froze so we will be eating that and bit of bagged greens and carrots and a few other things as they are affordable from the store.
After our $30.55 shop on Saturday, here's what we're eating this week:
Sunday, November 2, 2014:
Breakfast: Banana-Blueberry Smoothies
Lunch: Waffles with Walnuts and Applesauce
Dinner: Turkey, Tossed Salad, Plum-Pineapple-Pear Salad
Monday, November 3, 2014:
Breakfast: Pancakes with Applesauce and Walnuts
Lunch: Leftover Turkey and Salad
Dinner: Meatball Soup, Cornbread, Plums
Tuesday, November 4, 2014:
Breakfast: Chai Spiced Oatmeal
Lunch: Leftover Soup, Celery Sticks
Dinner: Stuffed Acorn Squash, Roasted Potatoes, Sliced Pineapple and Pears
Wednesday, November 5, 2014:
Breakfast: Waffles with Applesauce and Walnuts
Lunch: Turkey and Cheese Kabobs, Plums, Cookie
Snack: Pretzels (from Trick-or-Treating)
Dinner: Turkey Pot Pie, Tossed Salad, Plums
Thursday, November 6, 2014:
Breakfast: Yogurt Parfaits with Blueberries
Lunch: PB&J Waffle Sandwiches, Plums, Carrot and Celery Sticks
Dinner: Venison with Potatoes and Carrots, Biscuits, Plum-Pear-Mandarin Orange Salad
Friday, November 7, 2014:
Breakfast: Oatmeal Muffins and Bananas
Lunch: Leftover Venison or Pot Pie
Dinner: Veggie Stir Fry, Rice, Plums
Saturday, November 8, 2014:
Breakfast: Cinnamon Breakfast Biscuits, Blueberry Smoothies
Lunch: Tuna Sandwiches, Leftover Soups
Dinner: Homemade Pizza and Breadsticks
I'm also planning on baking sugar cookies and ginger cookies this week for snacks and lunches as well as well as making granola and homemade bread (I'll either make sandwich bread or French bread, I'm not sure which yet). I'm planning on baking the cookies on Sunday afternoon and the bread on Tuesday evening but we'll see how things work themselves out. That's the plan for now anyway!
What are you eating this week?