Menu Plan Monday - Week of August 19, 2018



We have been having lots of this lately - along with BLTs (bacon, lettuce and tomato sandwiches) with fresh tomatoes and lettuce from the garden.  We have had a lot of roasted garden-fresh zucchini, carrots, potatoes, broccoli and kohlrabi on the sheet pans with either chicken or sausage.  I always feel so spoiled eating all the fresh garden produce!  It is so delicious!

We have a whole watermelon in our fridge picked straight from our garden and waiting to be cut this week as well as a pineapple, so you will see those on the menu left over from last week.  I am also planning on baking oatmeal cookies, no-bake chocolate cookies, and no-bake energy bites for snacks this week as well as bread for sandwiches and toast.

We have several events this week that are providing meals or snacks: one at church, one at a get-together with friends, a party with another group of friends, and two days where we will take a picnic lunch with us for the day, just to make things easier for us.

Here's what we're eating this week:

Sunday, August 19, 2018:
     Breakfast:  Lemon Scones, Blueberry Smoothies
     Lunch: Grilled Cheese Sandwiches, Cut Veggies
     Snack:Popcorn
     Dinner: Free at Church

Monday, August 20, 2018:
     Breakfast: Scrambled Eggs, Toast
     Lunch: Salad with Leftover Chicken
     Snack: Nuts and Dates
     Dinner: Nachos with Leftover Taco Meat, Onions, Peppers, Tomatoes and Cheese

Tuesday, August 21, 2018:
      Breakfast: Oatmeal Muffins, Sliced Peaches
      Lunch: Picnic Lunch: Tomato-Cucumber Sandwiches, Carrots Sticks, Watermelon, Cookies
      Snack: No Bake Energy Bites
      Dinner: Salsa with Tortilla Chips, Watermelon and Pineapple

Wednesday, August 22, 2018:
      Breakfast: Pancakes with Pecans and Sliced Peaches
      Lunch: Chicken Noodle Soup, Homemade Bread
      Snack; Cookies
      Dinner: At a Get-Together with Friends: Bring Fruit Salad with Peaches, Pineapple, Watermelon, and Grapes

Thursday, August 23, 2018:
       Breakfast: Raspberry Scones, Mango-Pineapple Smoothies
       Lunch: Picnic Lunch: Cucumber Sandwiches, Macaroni Salad, Carrot and Celery Sticks, Cookies
       Snack: At a Party (probably appetizers and desserts)
       Dinner: Pasta with Tomato-Veggie Sauce, Garlic Bread, Watermelon

Friday, August 24, 2018:
       Breakfast: Fried Eggs, Toast
       Lunch: Leftover Pasta and Sauce
       Snack: Cookies and Energy Bites
       Dinner: Homemade Pizza, Sliced Fruit

Saturday, August 25, 2018
       Brunch: Egg Bake with Potatoes, Zucchini and Spinach, Peach-Mandarin Orange-Blueberry Salad
       Snack: Homemade Soft Pretzels
       Dinner: Chicken, Zucchini, Carrots on the Grill, Fruit Salad

What are you eating this week?
 

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