Monday, March 9, 2015

Menu Plan Monday - Week of March 8, 2015

My daughter made this breaded chicken for dinner for us one night a week or so ago.  It was super yummy and we knew we needed to make it again!  It's a recipe from a cookbook she got for her birthday last year and has been wanting to try.
It's been a long week or two for us - busy weeks, busy weekends and I'm still totally sick (heading into the doctor finally tomorrow - hurray!).  I'm hoping to get back to at least a couple of blog posts a week this week again. 

John spent the weekend at a nearby church camp with the Confirmation students, the youth director and a couple of other adults from the church.  The children and I spent $41 on groceries this weekend including tater tots and corn dogs for dinner on Friday night.  Since Daddy was out of town, we decided to have a treat for dinner and watch a movie together. Quiet evening and a good one.  The rest we spent on fruit, cheese, bacon (it was on sale!) and cereal.   Saturday morning I made a big batch of waffles and we ate some and put some in the freezer for breakfasts later.   On Sunday, John brought home crackers, chips, cheese puffs, salsa, peanut butter, jelly, bread, peanuts and raisins leftover from the Confirmation Retreat. Such a surprise! Some of the bags/boxes/containers were open but there were three bags of chips and cheese puffs, a box of crackers and the jar of salsa that were unopened! I mentioned something about having a lot of leftovers and he replied that the students had eaten about four times when he brought home! Wow!

Here's what we're eating this week:

Sunday, March 8, 2015:
    Breakfast: Cereal and Bananas
    Lunch: Leftovers from the Confirmation Retreat
    Snack: Cut veggies
    Dinner: Soup from the Freezer, Bread, Clementine's

Monday, March 9, 2015:
    Breakfast: Cereal and Clementine's
    Lunch: Leftover Pizza from Saturday night
    Snack: Crackers leftover from the Retreat
    Dinner: Pork Roast, Roasted Potatoes, Corn, Apple-Pear-Cantaloupe Salad

Tuesday, March 10, 2015:
    Breakfast: Oatmeal with Raisins and Almonds
    Lunch: Leftover Pork and Potatoes
    Snack: Crackers from the Retreat
    Dinner: At a work event (Lea), At a church event (John and the children)

Wednesday, March 11, 2015:
    Breakfast: Waffles from the Freezer, Bananas and Almonds
    Lunch: PB&J, Cut Veggies, Apples
    Snack: Popcorn
    Dinner: Lenten Dinner at Church before Worship

Thursday, March 12, 2015:
     Breakfast: Scrambled Eggs and Toast, Sliced Apples
     Lunch: Apples with Peanut Butter, Carrots or Grape Tomatoes, Crackers
     Snack: Cut Veggies
     Dinner: Soup from the Freezer, Homemade Biscuits, Cantaloupe

Friday, March 13, 2015:
    Breakfast: Egg Sandwiches on Leftover Biscuits, Bananas
    Lunch: Leftover Soup
    Snack: Fruit
    Dinner: Crab Cakes (Using leftover crab from the freezer), Rice, Pineapple-Cantaloupe-Pear Salad

Saturday, March 14, 2015:
    Breakfast: Blueberry Boy Bait (I found this recipe in a library book and want to try it!)
    Lunch: Tuna Wraps, Cut Veggies
    Snack: Crackers from the Retreat
    Dinner: Homemade Pizza and Breadsticks

We're making good progress at cleaning out the freezer so we can defrost it.  I'm hoping that we can defrost it in another month or so.  I'm really happy with how low we've been keeping the grocery budget lately - this is the first week we've spend over $30 in a few weeks!   I'm hoping to keep that going for a while.  We're getting through the cooked meat in the freezer so I'm thinking I will need to bake the turkey we have in the oven in the next few weeks.  With the menus we put together in February, we will have eaten almost everything that is in our freezers by the time Easter rolls around.  I like that! 

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Lea