Monday, March 14, 2016

Menu Plan Monday - Week of March 13th, 2016

Pickled Yellow Beets - Pickled beets are a my Dad's favorite.  I have to say, I think they're pretty tasty too! We just finished our last jar so I now I have to make more this summer.

It's really starting to feel like spring around here!  Warm and sunny - light coats, no boots, and the ability to spend time outside without hats, mittens and scarves!  I'm loving it!

The children were playing touch football in the backyard this weekend and had a blast.  The buds are starting to peek out on my rhododendron - the first of my plants to bloom each year.  I'm hoping we have lots of more of this ahead!
Here's what we're eating this week:

Sunday, March 13th:
   Breakfast: Smoothies (with fruit from the freezer)
   Lunch: Buttermilk Coffee Cake, Bacon, Banana-Strawberry Salad
   Snack: Popcorn
   Dinner: Pork Roast, Potatoes, Tossed Salad, Apple-Pear-Banana Salad

Monday, March 14th:
   Breakfast: Scrambled Eggs and Toast
   Lunch: Leftover Roast and Potatoes
   Snack: Yogurt
   Dinner: Tuna Cakes, Rice, Pear-Mandarin Orange-Banana Salad

Tuesday, March 15th:
   Breakfast: Chai Spiced Oatmeal
   Lunch: Leftover Rice and Tuna
   Snack: Yogurt
   Dinner: Pancakes, Sausage, Bananas

Wednesday, March 16th:
   Breakfast: Oatmeal Muffins, Fried Eggs
   Lunch: Soup from the Freezer
   Snack: Yogurt
   Dinner: At Church for Lent

Thursday, March 17th:
    Breakfast: Oatmeal with Blueberries and Pecans
    Lunch: Sandwiches, Carrots, Cookie
    Snack: Yogurt
    Dinner: Wild Rice Soup (in the crockpot), Bread, Apple-Banana-Pear Salad

Friday, March 18th:
    Breakfast: Waffles from the Freezer, Bananas
    Lunch: Leftover Soup
    Snack: Yogurt
    Dinner: Homemade Pizza and Breadsticks

Saturday, March 19th:
   Breakfast: Maple Scones, Scrambled Eggs
   Lunch: Leftover Soup, Bread
   Snack: Cookies
   Dinner: Oven Fried Chicken Tenders, Potatoes, Tossed Salad

What are you eating this week?

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Lea