Menu Plan Monday - Week of March 10, 2019

Nachos!  My make-do dinner one night when we were all tired and hungry and no one felt like cooking!

We are now in the second full week in March. Lent is in full swing, Spring Break happenings are starting (depending on which school you attend or do not attend), and the weather is behaving quite like a Lion, as the saying goes.  We had rain, followed by sleet, followed by snow on Saturday. Our driveway is now a skating rink and we spent the last two days trying to clear out the storm drains on the street by our home to ensure that the water (from both melting snow and rain) has some place to go.  We are to receive rain Tuesday, Wednesday and Thursday this week.  I am hoping it will wash some of the snow away and not cause too many problems! Here's hoping!
I am anxious for spring to arrive - I have garden plans and I would love to wear some of my lighter weight clothes after spending the last few months bundled up.  It will come.  I know that but, as seems the usual each year, I am eagerly anticipating it and want spring to arrive right now!

We did not do much grocery shopping this past week - a bit of dairy (milk and on-sale yogurt), frozen fruit (for smoothies - we finally finished the odds and ends in the freezer), spinach, bananas and grapefruit.  We have plenty of everything else in the cupboards and the freezers!

Here is what we are eating this week:

Sunday, March 10:
    Breakfast:  Bagels with Cream Cheese
    Lunch: Waffles - at a fundraiser for the community food shelf
    Snack: Nuts and Dates
    Dinner: Taco Soup, Corn Chips, Grapefruit Wedges

Monday, March 11:
    Breakfast: Eggs and Toast
    Lunch: Apples with Peanut Butter, Yogurt
    Snack: Nuts and Dates
    Dinner: Chili, Baked Potatoes

Tuesday, March 12:
     Breakfast: Oatmeal with Walnuts, Dates, Blueberries and Cinnamon
     Lunch: Leftover Soup
     Snack: Yogurt
     Dinner: At various events (John has a dinner meeting, the children and I are at a school event)

Wednesday, March 13:
     Breakfast: Oatmeal Muffins, Mango-Banana Smoothies
     Lunch: Leftover Soup
     Snack: Cut Veggies
     Dinner: At church for Lent

Thursday, March 14:
     Breakfast: Chai Spiced Oatmeal with Blueberries
     Lunch: Salad with Nuts, Diced Apple and Blueberries
     Snack: Yogurt
     Dinner: Beef Fajitas, Grapefruit Wedges

Friday, March 15:
     Breakfast: Eggs and Toast
     Lunch: Leftover Fajitas
     Snack: Nuts and Dates
     Dinner: Cracker Baked Chicken, Green Beans, Blueberry-Apple-Banana Salad

Saturday, March 16:
     Brunch: Egg Bake, Hashed Brown Potatoes, Bacon
     Snack: Pumpkin Monster Cookies
     Dinner: Pizza (We have family visiting and they are bringing pizza for dinner), Spinach Salad
     Dessert: Pumpkin Monster Cookies

What are you eating this week?

Popular posts from this blog

Menu Plan Monday - Week of January 17, 2021

Image
Peas from my garden last summer.  We are cold and snowy with a lot of ice right now!  Not my favorite weather.  So, to cheer myself up I am starting to plan my garden for next summer!  I am hoping that I will be able to grow at least enough tomatoes and cutting flowers for both my parents (who are moving 1 1/2 blocks away from us in about 2 months - hurray!) and our house as well.   I am so grateful that we have 1/5 acre lot for our home that we can grow vegetables flowers and (currently) a single tree.  It makes me so happy and provides some very fresh produce for our family.  I love the physical act of gardening, both flowers and vegetables, and I love the taste of vegetables fresh from the garden.  A win-win in my book for sure! The name of the game this week is to eat up as much of the fresh stuff as we can so it's easy to move the refrigerator downstairs for our remodel.  They start knocking out walls and cutting holes in the outside of the house next week and we will need to
Read more

Menu Plan Monday - Week of January 10, 2021

Image
  A couple of lovely Christmas treats we received as a gift this Christmas! Yum! So, after publishing the menu last week John and I went through the freezer and refrigerator and decided that we better eat all the things that will be difficult or impossible to eat when we do not have an oven or stove top for a month or two.  That means last week's actual meals looked nothing like the menu!  That happens, I guess. With that in mind, here is what we're eating this week: Sunday, January 10:       Brunch: Cereal, Fruit and Toast       Snack: The last Christmas Cookies       Dinner: Perfect Potato Soup, Homemade Bread Monday, January 11:        Breakfast: Toast and Eggs        Lunch: Leftover Soup        Snack: Yogurt        Dinner: Beef Stir Fry, Rice, Orange and Grapefruit Wedges Tuesday, January 12:         Breakfast: Smoothies or Overnight Oatmeal         Lunch: Leftover Soup         Snack: Yogurt         Dinner: Fish Tacos, Fruit Wednesday, January 13:         Breakfast: Oatmeal
Read more

Menu Plan Monday - Week of January 3, 2020

Image
John's Birthday Dinner January 2020  This week started with John's Birthday - he loves crab legs and we typically have them for dinner on his birthday, as part of his birthday gift.  Here in the upper mid-west of the U.S. crab legs are usually on sale at this time of year, so it works out well.   We have so much produce in our freezers and refrigerator this week and we are trying to eat our cupboards down a bit so things are easier to store during the big part of our remodel.  Here is what we are eating this week: Sunday, January 3, John's Birthday:     Brunch: Smoothies, Oatmeal Muffins     Snack: Soft Pretzels     Dinner: Crab Legs, Green Beans Monday, January 4:       Breakfast:  Eggs and Toast      Lunch: Salad with Tuna      Snack: Yogurt      Dinner: Pork Chops, Cauliflower, Carrots Tuesday, January 5:      Breakfast: Oatmeal with Walnuts and Craisins      Lunch: Chicken Noodle Soup from the Freezer      Snack: Yogurt      Dinner: Chicken Lasagna, Green Beans Wednesda
Read more