Menu Plan Monday - Week of November 15, 2015

Another week!   Here we go!

The last week has been crazy busy - I spent the entire weekend resting and trying to catch up.  I'm glad and feel blessed that I can do that occasionally without huge penalties in other areas of my life.

We have a quiet week and I'm grateful that this week is slow before the week of Thanksgiving, which is always so full. 

We spent our entire two-week grocery budget this week and stocked up on several things this week.  I'm hoping to find the money to purchase a turkey or two this week but I'm not planning on buying more groceries between now and Thanksgiving unless I can find that money.  We have plenty of everything so I'm hoping that's not a problem.  Some of the things we stocked up on: Potatoes, carrots, canned beans and fruit, ground beef, soda crackers, and baking supplies.  I also bought some tea and nuts, which I don't buy very often but are on great sale around here right now.

Here's what we're eating:

Sunday, Nov 15:
   Breakfast: Banana-Orange Smoothies
   Lunch: Bacon, Onion and Potato Frittata, Tossed Salad, and Sliced Apples
   Snack: Cranberry Bread (brought home from church)
   Dinner: Baked Potatoes with Chili and Cheddar Cheese

Monday, Nov. 16:
   Breakfast: Scrambled Eggs, Toast
   Lunch: Leftover Chili or Frittata
   Snack: Yogurt
   Dinner: Soup from the Freezer, Biscuits, Sliced Apples

Tuesday, Nov. 17:
   Breakfast: Oatmeal with Craisins and Almonds
   Lunch: Leftover Chili
   Snack: Yogurt
   Dinner: Pork and Mushrooms over Rice, Apple-Pear-Banana Salad

Wednesday, Nov. 18:
   Breakfast: Oatmeal Muffins, Bananas
   Lunch: Leftover Pork and Mushroom and Rice
   Snack: Yogurt
   Dinner: Pasta with Tomato Sauce, Tossed Salad, Sliced Apples or Pears

Thursday, Nov.19:
   Breakfast; Blueberry Oatmeal
   Lunch: Leftover Pasta and Sauce
   Snack: Yogurt
   Dinner: Taco Soup, Tortilla Chips, Tossed Salad

Friday, Nov. 20:
   Breakfast: Scrambled Eggs, Sliced Apples
   Lunch; Leftover Soup and Chips
   Snack: Yogurt
   Dinner: Fried Fish, Tossed Salad, Pear-Mandarin Orange-Bananas Salad

Saturday, Nov. 21:
   Breakfast: Blueberry Buckle
   Lunch: Salad with Tuna
   Snack: Popcorn
   Dinner: Homemade Pizza and Breadsticks
   Dessert: Apple Crisp

What are you eating this week?

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