Menu Plan Monday - Week of November 11, 2018

More beautiful bread dough!  I've been baking a lot of bread this fall.

We are already heading into winter here in the Upper Midwest - it has been about 20F (approx. -7C) for the last few days and we have a bit of snow. Not much snow; just enough to make things white and slippery on the roads.  I was not ready for winter yet, but it is here and I will deal.

We have had a difficult few weeks - so many icky things and more money going out than we really would like.  I am weary and ready for a mental break from everything.  I am hoping that the holidays will provide that this year!

We have very full freezer and cupboards after all the summer and fall produce. I have two large baskets of winter squash sitting in the pantry and I still have green tomatoes ripening, though only a few now. We are eating well!  I am very grateful. 

The children have plans for Christmas treats - candy, cookies and snack mixes, as well as dry hot cocoa mix using what we have on hand. They are going to be making a few gifts starting this weekend and I am excited to see what they will make.  We have two old family recipes that I have never made, though I have watched others make them, that we will try before Christmas as well.  That should all be fun! 

Here is our menu this week:

Sunday, November 11, Veteran's Day:
      Breakfast: Toast, Blackberry Smoothies
      Lunch: Grilled Cheese Sandwiches, Cut Veggies
      Snack: Cake at a Veteran's Day Celebration at Church
      Dinner: Breakfast for Dinner: Waffles with Blackberries and Almonds

Monday, November 12:
      Breakfast: Eggs, Toast
      Lunch: Wheatberry Salad with Craisins and Pecans
      Snack:  Yogurt with Granola
      Dinner: Sheet Pan Dinner: Sausage, Potatoes, Butternut Squash

Tuesday, November 13:
     Breakfast: Oatmeal with Pecans and Cinnamon
     Lunch: Wheatberry Salad with Craisins and Pecans
     Snack: Jam Thumbprint Cookies
     Dinner: Fried Fish, Rice, Spinach Salad

Wednesday, November 14:
     Breakfast: Oatmeal Muffins, Orange Wedges
     Lunch: Soup from the Freezer
     Snack: Jam Thumbprint Cookies
     Dinner: Rice Bowl with Veggies

Thursday, November 15:
     Breakfast: Waffles from the Freezer with Orange Wedges
     Lunch: Soup from the Freezer
     Snack: Yogurt with Granola
     Dinner: Meatball Soup, Cornbread

Friday, November 16:
     Breakfast: Eggs, Toast
     Lunch: Leftover Soup
     Snack: Jam Thumbprint Cookies
     Dinner: Homemade Pizza

Saturday, November 17:
    Breakfast: Lemon Scones, Orange Wedges and Pear Slices
    Lunch: At a Music Event (the children are participating)
    Snack: Popcorn
    Dinner: Roasted Veggie Couscous, Tortilla Chips

What are you eating this week?

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