Menu Plan Monday - Week of September 30, 2018

My *BEAUTIFULLY* risen bread dough last week - Missy made me take a photo because she thought it looked so pretty.  I tend to agree!
I think I blinked and September was gone!  How does that happen?  Anyway, it did.  Autumn is my favorite season so I'm rather glad in some ways.  I don't feel like we really got a summer, so that part is a bit sad for me.  A few of the trees are starting to turn and that is my absolute favorite thing so I am greatly enjoying it!

We received one last "box" of produce from the CSA.  We received Brussels' sprouts, parsnips, carrots, peppers, winter squash, decorative gourds and pears.  Several friends have given us apples - approximately 75lbs total with the offer of many more if we would like them. I have diced and froze several 2c portions for baking later this year and have dried approximately 20lbs for snacks later. We are also harvesting the last few items from the garden - tomatoes, winter squash, peppers, and soon we'll harvest our own Brussels' sprouts.   I am so very grateful for the abundance of produce we have this year!

We spent $36.50 this week on groceries, purchasing yogurt, milk, Smart Balance spread, nuts, pepperoni, (more) carrots, spinach, fresh mozzarella, and bananas.

Here's what we're eating this week:

Sunday, September 30, 2018:
    Breakfast: Toast, Mango Smoothies
    Lunch: Grilled Cheese Sandwiches, Tomatoes, Sliced Carrots
    Snack: Bread and Jam
    Dinner: Homemade Chicken Noodle Soup, Bread, Sliced Watermelon

Monday, October 1, 2018:
     Breakfast: Toast and Eggs
     Lunch: Leftover Soup and Bread
     Snack: Lemon Cookies
     Dinner: Roasted Parsnips and Winter Squash, Chicken Rice

Tuesday, October 2, 2018:
     Breakfast: Oatmeal with Pecans, Apples and Cinnamon
     Lunch: Leftover Chicken Rice and Vegetables
     Snack: Apple with Peanut Butter
     Dinner: Sheet Pan Dinner: Sausage, Brussels' Sprouts, Red Potatoes served with Sliced Apples

Wednesday, October 3, 2018:
      Breakfast: Eggs, Oatmeal Muffins
      Lunch: Leftover Soup and Bread
      Snack: Apple with Peanut Butter
      Dinner: Rice Bowl with Egg, Spinach and Tomatoes

Thursday, October 4, 2018:
      Breakfast: Waffles from the Freezer, with Pecans and Raspberry Jam
      Lunch: Rice Bowl with Spinach and Tomatoes
      Snack: Sliced Carrots
      Dinner: Beef Stew with Carrots, Potatoes and Tomatoes, Cornbread

Friday, October 5, 2018:
      Breakfast: Eggs, Toast
      Lunch: Leftover Stew and Bread
      Snack: Apple Crisp
      Dinner: Homemade Pizza with Pepperoni, peppers, onion and tomatoes

Saturday, October 6, 2018:
     Brunch: Out with family
     Snack: At a school event
     Dinner: Pork Stir Fry with Green Beans, Carrots, and Cabbage,  Rice
     Dessert:  Apple Crisp with Vanilla Ice Cream

What are you eating this week?

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