Monday, October 31, 2016

Menu Plan Monday - Week of October 30, 2016

My brand new coffee pot!
I spent the weekend grading - mid-term grades were due and all that - and processing some very mentally draining things that happened this last week.  My brain is pretty much mush at this point.  In the middle of all that, my coffee pot decided to spring a leak and hot water went everywhere!  Couple that with no coffee and a trip to the store suddenly moved up to high priority on the list!   I came home with the black beauty in the photo above.  Ah, bliss.  Hot coffee - on a timer no less! - and no water all over the place.  Win-win in my book!

After two weeks of my parents buying groceries for us (Yep - totally spoiled!) and another of eating mostly leftovers and it was definitely time for a run to the store this weekend.  We spent just over $50 on lots of fruit (apples, bananas, grapes, a pomegranate), carrots, celery, a cucumber, yogurt, a gallon of milk, a roll of sausage, and three cans of our children's favorite soup for a  quick dinner a couple of nights coming up.  We were totally out of fruit, so I think the expense as well worth it!

This is a busy week with something happening every single night so the menu is easy and involves a couple of crockpot meals.

Here's what we're eating:

Sunday, October 30, Reformation Sunday and Confirmation:
    Breakfast: Orange Poppy Seed Bread (gift from a parishioner), bananas
    Lunch:  At church for Confirmation
    Snacks: Confirmation open houses.....
    Dinner: Chili and Cornbread

Monday, October 31, Halloween, Reformation Day:
    Breakfast: Cinnamon Rolls, Fruit Smoothies
    Lunch: Leftover Chili
    Snacks: Carrots and Celery
    Dinner: Turkey Sandwiches, Apples

Tuesday, November 1, All Saint's Day:
    Breakfast: Oatmeal with Craisins and Almonds
    Lunch: Turkey on Spinach Salad
    Snacks: Yogurt
    Dinner: Fried White Fish, Couscous, Cantaloupe-Grape-Apple Salad

Wednesday, November 2:
     Breakfast: Oatmeal Muffins, Apples or Bananas
     Lunch: Fish Tacos
     Snacks: Yogurt
     Dinner: Grilled Cheese Sandwiches, Cut Veggies and Sliced Apples

Thursday, November 3:
    Breakfast: Chai Spiced Oatmeal
    Lunch: Apples with Peanut Butter, Cut Veggies, Yogurt
    Snack: Yogurt
    Dinner: Vegetable Soup, Homemade Bread

Friday, November 4:
    Breakfast: Eggs, Toast
    Lunch: Leftover Vegetable Soup
    Snack: Cut Veggies
    Dinner: Homemade Pizza and Breadsticks

Saturday, November 5:
    Brunch: French Toast with Blueberry Jam, Blueberry-Banana Smoothies
    Snack: Homemade Soft Pretzels
    Dinner: Pork Roast, Potatoes, Pomegranate-Apple-Grape Salad


What are you eating this week?

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