Menu Plan Monday - Week of April 19, 2015

Stuffed peppers and fruit - I realize this doesn't look like much of a dinner but when we cut the pepper up, the pepper and the filling covered the rest of the plate!  Our dinner plates are pretty big in diameter too.

We cooled off this week for right now.  Such a bummer since it was just beautiful last week and on Saturday!   At least everything is green finally and all the flowers and other greenery are poking their way out.  My rhododendron is just starting to open up and I so excited - it's my favorite!
Here's what we're eating this week:

Sunday, April 19, 2015:
    Breakfast: Smoothies
    Lunch: Sandwiches and Cut Fruit in the car (we had 45 minutes to drive 30 minutes between worship and the piano recital!)
    Snack: At the Piano Recital, bring cupcakes
    Dinner: Roasted Black Bean, Corn and Mango Salad, Tortilla Chips, Pineapple-Apple-Banana Salad

Monday, April 20, 2015:
    Breakfast:  Breakfast Biscuits  (Biscuits with egg and ham)
    Lunch: Leftover Salad, Pears
    Snack: Yogurt
    Dinner:  Best Ever Potato Soup, Bread, Pear-Apple-Banana Salad

Tuesday, April 21, 2015:
     Breakfast: Oatmeal with Almonds and Craisins
     Lunch: Leftover Soup, Bread, Oranges
     Snack: Yogurt
     Dinner: Noodles with Tomato Sauce, Garlic Bread, Sliced Apples and Pears

Wednesday, April 22, 2015:
     Breakfast: Scrambled Eggs with Toast
     Lunch: Leftover Noodles and Sauce, Oranges
     Snack: Yogurt
     Dinner: Apples with Peanut Butter, Cut Veggies

Thursday, April 23, 2015:
     Breakfast: Oatmeal Muffins, Oranges
     Lunch: Leftover Soup from Tuesday, Oranges
     Snack: Yogurt
     Dinner: Baked Chicken Legs, Rice, Steamed Carrots, Apple-Pear-Mandarin Orange Salad

Friday, April 24, 2015:
     Breakfast: Pancakes with Blueberries (from the freezer)
     Lunch: Leftover Chicken and Rice, Cut Veggies
     Snack: Yogurt
     Dinner: Pork Loin, Couscous, Steamed Beets, Applesauce

Saturday, April 25, 2015:
     Breakfast: Orange Cranberry Scones
     Lunch: Salad with Craisins, Almonds and Leftover Pork and Couscous
     Snack: Leftover Scones
     Dinner: Homemade Pizza and Breadsticks

We're trying to make more "substantial" breakfasts since the children are eating more.  They do get a snack at school that usually consists of fruit and milk mid-morning after PE class but they still eat at least two other snacks per day along with their meals.  So we're trying to cut down on the snacks and make the meals more substantial.  Wednesday night this week we have a church event where the children will be fed again so the apples and veggies are more of a snack rather than real dinner for them.

If you have tweens/teens that are active and hungry all the time, how do you keep them fed?  I'd love some hints!

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