Menu Plan Monday - Week of April 14, 2013

Pork loin, asparagus, fruit, and couscous! Yummy!
As I mentioned a few weeks ago, I started feeling in a bit of a rut when it comes to cooking around here.  I've been trying some new baking recipes and pulling out some old favorites we haven't had for quite a while.   We still have very busy weeks - though they are slightly less busy since we don't have Lenten worship anymore during the week - and we're trying to keep things simple.  It doesn't always work but that's the plan!

We're still also trying to eat what we have in the freezers so we can empty them for our bulk meat purchase and the summer CSA veggies.  Making progress but I still feel like we have a LONG way to go!  Slow and steady wins the race, right, and it's such a blessing to have so much food in the house!

Here's what we're eating this week:

Sunday, April 14:
   Breakfast:  At church
   Lunch:  Turkey Sandwiches with Oranges
   Snack:  Popcorn
   Dinner: Chili, Cornbread, Tossed Salad, Strawberry-Pineapple-Pear Salad

Monday, April 15, Tax Day:
   Breakfast:  Oatmeal Maple Scones, Oranges
   Lunch:  Hot Lunch for Children, Leftovers for Adults
   Snack: Oatmeal Maple Scones
   Dinner:  Crepes with Turkey and Mozzarella, Tossed Salad, Strawberries and Oranges

Tuesday, April 16:
   Breakfast: Oatmeal Maple Scones
   Lunch: Hot Lunch for Children, Leftovers for Adults
   Snack: Yogurt
   Dinner: Salmon, Couscous, Asparagus, Strawberry-Melon-Pear Salad

Wednesday, April 17:
  Breakfast: Chai Spiced Oatmeal
  Lunch: Hot Lunch for Children, Leftovers for Adults
  Snack: Yogurt
  Dinner: Venison Gravy, Noodles, Tossed Salad, Melon-Banana-Apple Salad

Thursday, April 18:
  Breakfast: Pumpkin Baked Oatmeal
  Lunch: Hot Lunch for Children, Leftovers for Adults
  Snack: Yogurt
  Dinner: Turkey Sandwiches, Carrots, Tomatoes, and Celery, Orange Wedges

Friday, April 19:
  Breakfast:  Leftover Pumpkin Baked Oatmeal
  Lunch: Hot Lunch for Children, Leftovers for Adults
  Snack: Yogurt
  Dinner: Chicken Devon, French Bread, Melon-Banana-Orange Salad

Saturday, April 20:
   Breakfast: Leftover Pumpkin Baked Oatmeal
   Lunch: Pasta Salad with Tuna
   Snack: Popcorn
   Dinner: Homemade Pizza and Bread sticks, Orange Wedges

What are you eating this week?


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