Menu Plan Monday - Week of September 1, 2019

Freshly Canned Tomato Sauce
We have so many fresh vegetables right now!  Between the CSA (Community Supported Agriculture)  share we receive and our garden, I feel like I am almost drowning in fresh vegetables.  It is a great problem to have!  I finally broke through my personal inhibitions and tried water bath "canning" and "canned" tomato sauce.  Typically, I have been freezing tomato sauce but our freezer is full this year already and "canning" it is!   I am going to be making lots of pickles next - John really likes sweet and spicy pickles so that will be the type of pickles I make.   I was so pleased with how this worked! 

This week we will be eating a lot of vegetables this week.  There were some really nice sales for meat this summer and our freezer is full with meat.  We will be eating some of that this week too.

Here is what we will be eating this week:

Sunday, September 1:
    Breakfast: Toast and Raspberry-Banana Smoothies
    Lunch: Grilled Cheese or Fried Egg Sandwiches, Cut Veggies and Grapes
    Snack: Nuts and Cut Veggies
    Dinner: Sausage, Potatoes, and Pan Sauteed Fennel with Onion, Swiss Chard and Garlic

Monday, September 2, Labor Day:
     Brunch: Waffles with Peaches and Walnuts
     Snack: Homemade Soft Pretzels
     Dinner: Chicken Legs, Green Beans, Corn on the Cub and Peach-Grape-Apple Salad

Tuesday, September 3:
     Breakfast: Scrambled Eggs, Toast
     Lunch: Salad with Nuts, Fruit and Hard Boiled Egg
     Snack: Zucchini Bars
     Dinner: Pasta with Vegetable Marinara, Garlic Bread

Wednesday, September 4:
     Breakfast: Oatmeal Muffins, Bananas
     Lunch: Salad with Nuts, Fruit
     Snack: Zucchini Bars
     Dinner: Eggplant Parmesan, Cornbread

Thursday, September 5:
     Breakfast: Overnight Oatmeal or Raspberry-Banana Smoothies
     Lunch: Leftover Eggplant Parmesan
     Snack: Zucchini Bars
     Dinner: BLTs, Sliced Cucumbers

Friday, September 6:
     Breakfast: Scrambled Eggs, Toast
     Lunch: Leftover Eggplant Parmesan
     Snack: Zucchini Bars
     Dinner: Homemade Pizza and Breadsticks

Saturday, September 7:
      Brunch: Egg Bake with Zucchini, Potatoes and Tomatoes
      Snack: Popcorn
      Dinner: Sausage, Cabbage, and Potatoes
      Dessert: Rhubarb-Raspberry Crisp

What are you eating this week?
   

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