Menu Plan Monday - Week of August 21, 2016

I tried something I saw on Pinterest this week - the cinnamon roll waffles above!  It uses purchased cinnamon roll dough (the kind you get in the tube in the refrigerated case). You flatten them and put them in your waffle iron!  So easy and really delicious!   They were a really nice treat one day last week.

We did almost no grocery shopping last week - two tubes of mini-cinnamon rolls (on clearance sale!), a gallon of milk and a pack of hamburger.  We'll probably have to pick up some more milk and a dozen eggs (on sale for 69-cents this week!) before the week is over but that's it.  We definitely have enough produce in the house to keep us well fed!

Putting together a menu this week was actually pretty tricky because we have lots of veggies we need to use up.  We had to come up with several things that used up a lot of veggies without creating a lot of leftovers or waste that won't be used later.  John doesn't eat cheese so many of the recipes that we can find for the veggie we have are out - we do make Eggplant Parmesan but only sprinkle a little Mozzarella on the top, rather than including cheese in the layers (does that still make it Eggplant Parmesan?).  I do make the full-blown version when we have company and John gets a small dish all to himself.  Anyway, it does make the menu a bit repetitive at times.

Here's what we came up with:

Sunday, August 21:
     Breakfast: Cereal and Milk
     Lunch: BLTs, Sweet Potato Fries
     Snack: Popcorn
     Dinner: Perfect Potato Soup, Grape-Apple Salad

Monday, August 22:
    Breakfast: Eggs, Toast
    Lunch: Leftover Soup
    Snack: Sliced Apples, Cherry Tomatoes
    Dinner: Eggplant Parmesan, Cornbread, Sliced Apples

Tuesday, August 23:
    Breakfast: Smoothies
    Lunch: Leftover Soup or Eggplant Parmesan
    Snack: No Bake Energy Bites
    Dinner: Veggie and Pepperoni Calzones, Grapes

Wednesday, August 24:
    Breakfast: Smoothies and Oatmeal Muffins
    Lunch: Leftover Soup or Eggplant Parmesan
    Snack: Yogurt
    Dinner: Potluck at Church: Bring Zucchini-Eggplant-Potato Bake, Sliced Melon

Thursday, August 25:
    Breakfast: Pancakes and Fruit
    Lunch: Leftover Bake
    Snack: No Bake Energy Bites
    Dinner: Leftovers (the recipes we have make a HUGE amount and we have leftover pulled pork in the freezer from last week), Sliced Melon

Friday, August 26:
    Breakfast: Eggs and Toast
    Lunch: Chicken Noodle Soup, Melon
    Snack: Celery, Carrots, and Cherry Tomatoes
    Dinner: Homemade Pizza and Breadsticks

Saturday, August 27:
    Breakfast: Lemon Scones, Sliced Apples
    Lunch: Salad with Chicken and Sliced Apples
    Snack: Soft Pretzels
    Dinner: Stuffed Zucchini, Apple-Melon-Grape Salad

We didn't get the Perfect Potato Soup or the Stuffed Zucchini made last week, so they ended up on the menu for this week.  The Eggplant Parmesan we made had loads of leftovers so we ended up eating those almost every night last week - good thing we all like it!  I made loads of tomato sauce and froze several bags of shredded zucchini last week so the tomatoes, zucchini and eggplant on the menu this week are all fresh this week.

What are you eating this week?


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