Menu Plan Monday - Week of October 14, 2018

We are on an Angel Food Cake kick here - served with whipped cream and berries, it's perfect!

We had SNOW here on Sunday afternoon - about 3/4 of an inch of snow.  I was definitely not ready for that.  Most years we get what we call a "dusting" (just enough to see the flakes come down and maybe catch on shaded spaces long enough to take a photo) this time of year but more typically, we do not get anything resembling snow until well into November.  Thankfully, it melted. 

That means it is time for soups, stews, chili and other fall dishes - roasted squash, shredded pork sandwiches, and lots of apple pie! YUM!  Fall is my favorite time of year and we have beautiful color here with so many different types of trees.  I really want it to linger a bit this year. 

We spent $62 on groceries this week, after spending only $25-$35 for the last two weeks (our budget for the grocery store is back to $40/week).  Baking supplies were on sale, so I used the extra in the grocery budget to stock up a little.

Here's what we are eating this week:

Sunday, October 14:
      Breakfast: Toast, Mango Smoothies
      Lunch: Chicken Noodle Soup, Toast
      Snack: Trail Mix
      Dinner: Shredded Venison Gravy over Noodles, Banana-Grape-Apple Salad

Monday, October 15:
       Breakfast: Eggs and Toast
       Lunch: Apples with Peanut Butter, Cottage Cheese, Carrot Sticks
       Snack: Trail Mix
       Dinner: Sausage with Potatoes and Butternut Squash

Tuesday, October 16:
      Breakfast: Oatmeal with Pecans and Craisins
      Lunch: Wheatberry Salad with Butternut Squash, Craisins and Spinach
      Snack: Yogurt
      Dinner: Pancakes with Bacon and Eggs

Wednesday, October 17:
       Breakfast: Cinnamon Muffins, Tropical Smoothies (Banana, Mango, and Mandarin Orange)
       Lunch: Wheatberry Salad with Craisins, Apples and Spinach
       Snack: Trail Mix
       Dinner: Rice Bowl with Egg, Spinach, and Mushrooms

Thursday, October 18:
      Breakfast: Chai Spiced Oatmeal
      Lunch: Leftover Spaghetti and Meatballs from the Freezer
      Snack: Yogurt, Ginger Cookies
      Dinner: Pulled Pork, Buns, Cut Veggies

Friday, October 19:
       Breakfast: Eggs and Toast
       Lunch: Leftover Pork Sandwiches, Cut Veggies
       Snack: Ginger Cookies
       Dinner: Homemade Pizza with Sausage, Peppers, Onions and Olives

Saturday, October 20:
       Brunch: Lemon Scones, Bacon, Sliced Apples
       Snack: Homemade Soft Pretzels
       Dinner: Beef Stir Fry, Rice
       Dessert: Ginger Cookies

What are you eating this week?

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