Menu Plan Monday - Week of June 17, 2018

 

Our CSA Box for this last week - two kinds of lettuce, chard, garlic scapes, asparagus, herbs, and strawberries.
We're eating on a tight budget this week - lots of bills out and not much to spend on groceries.   That's okay - we have a lot of items in the pantry and freezers so we will still be eating just fine.  We bought milk, Smart Balance, spinach, grapes, apricots, and ground beef this week; staying well within our budget.   We are also harvesting rhubarb and lettuce from our garden and I'm hoping the first radishes will be ready this week. 

We have a very, very busy Sunday this week so we decided on a picnic lunch at a nearby park or in the fellowship hall at church if it rains. John asked specifically for the pretzels you see on the menu (I purchased them with our gift money) and I made peanut butter cookies, which are his favorite.  I'm looking forward to a relatively low-key celebration, which is exactly what we need these days!

Here's what we're eating this week:

Sunday, June 17, 2018, Father's Day:
     Breakfast: Toast, Mixed Berry Smoothies
     Lunch: Picnic Lunch: Sandwiches, Pretzels, Grapes, and Peanut Butter Cookies
     Snack: Popcorn
     Dinner: Taco Soup, Tortilla Chips, Apricots

Monday, June 18, 2018:
      Breakfast: Eggs and Toast
      Lunch: Leftover Soup, Salad with Blueberries and Grapes
      Snack: No Bake Energy Bites
      Dinner: Meatball Soup, Cornbread, Spinach Salad with Strawberries and Grapes

Tuesday, June 19, 2018:
      Breakfast: Lemon Scones, Banana-Berry Smoothies
      Lunch: Leftover Soup, Leftover Cornbread
      Snack: Cut Veggies
      Dinner: Rice Bowl with Chard, Eggs, and Onions

Wednesday, June 20, 2018:
       Breakfast: Oatmeal with Walnuts and Craisins
       Lunch: Leftover Soup, Cut Veggies
       Snack: No Bake Energy Bites
       Dinner: At Church: Bring a mixed green salad with grapes, Craisins and walnuts

Thursday, June 21, 2018:
       Breakfast: Lemon Scones, Mixed-Berry Smoothies
       Lunch: Leftover Soup, Leftover Salad
       Snack: Cut Veggies
       Dinner: Roasted Chicken, Corn on the Cob, and Couscous
       At-Home Date Night Dessert: Rhubarb Crisp

Friday, June 22, 2018:
       Breakfast: Eggs and Toast
       Lunch: Leftover Chicken and Couscous
       Snack: No Bake Energy Bites
       Dinner: Homemade Pizza and Breadsticks

Saturday, June 23, 2018:
        Brunch:  Cinnamon Scones, Egg Bake with Bacon and Kale
        Snack: Homemade Soft Pretzels, Rhubarb Crisp
        Dinner: Grilled Sausage and Potatoes, Blueberry-Grape-Apricot Salad
        Dessert: S'More's over the Bonfire

What are you eating this week?

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