Menu Plan Monday - Week of June 10, 2018

Flowers and candles on my kitchen table - the peonies are open and so are the mini-irises! I'm so pleased!
We received our first true box from our CSA this week with more asparagus and rhubarb, lettuce, kale, thyme, oregano, green onions, and strawberries!  I was so excited! 

We also bought corn on sale this week 4 ears/$1 (we bought the limit of 8) and a few things for the children to take for lunch this week.  Our garden has lettuce, rhubarb, and basil ready for harvest and several things that will be ready in a couple of weeks - radishes, tomatoes, beans, and maybe peas (those may take a bit longer).  I am really enjoying the fresh lettuce.  We spent our allotted $40/wk plus another $20 on groceries this week since there were some good sales and we were short on a few things.  That leaves us with $20 plus some change for next week.

We have several baking potatoes leftover from a church event (the potatoes were uncooked and were going to be thrown if no one would take them home) that we are baking for dinner this week and then will use the leftovers to make hashed brown potatoes this week as well. 

Here's what we're eating this week:

Sunday, June 10:
       Breakfast: Eggs and Toast
       Lunch: At Church  (Youth Group Fundraiser)
       Snack: Bananas and Strawberries
       Dinner: Baked Potatoes with Toppings, Corn on the Cob, Strawberry-Melon-Banana Salad

Monday, June 11:
       Breakfast:  Eggs and Toast
       Lunch: Leftover Potatoes with Toppings
       Snack: Cut Veggies
       Dinner:  Pasta with Tomato Sauce, Garlic Bread, Tossed Salad with Spinach and Strawberries

Tuesday, June 12:
       Breakfast: Oatmeal Muffins, Blueberry-Banana Smoothies
       Lunch: Leftovers Pasta and Sauce
       Snack: Cut Veggies
       Dinner: Chicken Noodle Soup, Homemade Bread

Wednesday, June 13:
       Breakfast: Oatmeal with Walnuts and Craisins
       Lunch: Leftover Soup and Bread
       Snack:No Bake Bites
       Dinner: Pancakes, Bacon, Hashed Brown Potatoes, Sliced Strawberries

Thursday, June 14:
        Breakfast: Strawberry Lemon Scones
        Lunch: Leftover Pancakes with Peanut Butter and Jelly
        Snack: No Bake Energy Bites
        Dinner: Chicken-Veggie Stir Fry, Rice, Sliced Melon

Friday, June 15:
         Breakfast: Eggs and Toast
         Lunch: Leftover Stir Fry
         Snack: Cut Veggies
         Dinner: Homemade Pizza and Breadsticks

Saturday, June 16:
          Brunch: Breakfast Tacos with Eggs, Potatoes, Bacon, Onion and Peppers
          Snack:At a Graduation Open House
          Dinner: Roasted Veggie Couscous, Tortilla Chips
          Dessert: Rhubarb Crisp

What are you eating this week?

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