Menu Plan, er, Wednesday - Week of March 8, 2020

My basil plant last year - this silly plant came back in September last fall.  
We have a fairly quiet week this week.  The children have Spring Break from school this week.  After such a busy February, they are so grateful for a bit of quiet to get homework caught up and rest. Our son grew another two inches in height between January 1 and now, so rest is something that is so good for him.

I have one evening meeting with a meal served and John had Lenten dinner at church this week.  We also used a gift card for lunch and then ate our evening meal at church after a Funeral on Sunday.  Other than that, we are eating at home or taking lunch with to work.  Here's what we are eating this week:

Sunday, March 8:
    Breakfast: Toast with Peanut Butter
    Lunch: Out with a Gift Card
    Snack and Dinner: At a Funeral

Monday, March 9:
   Breakfast: Cereal and Milk, Bananas
   Lunch: Leftover Roasted Veggie Couscous
   Snack: Yogurt
   Dinner: Salmon, Red Potatoes and Corn

Tuesday, March 10:
    Breakfast: Cereal and Milk
    Lunch: Leftover Roasted Veggie Couscous
    Snack: Yogurt
    Dinner: Spaghetti and Meatballs; At a Work Event

Wednesday, March 11:
    Breakfast: Oatmeal Muffins
    Lunch: Chicken Noodle Soup, Grapefruit, Yogurt
    Snack: Rice Pudding
    Dinner: Baked Pancake with Nuts and Syrup; At Lenten Supper

Thursday, March 12:
    Breakfast: Yogurt and Bananas
    Lunch: Leftover Soup from the Freezer
    Snack: Rice Pudding
    Dinner: Chicken Pot Pies, Lettuce Salad

Friday, March 13:
    Breakfast: Eggs and Toast
    Lunch: Leftover Chicken Pot Pies
    Snack: Yogurt
    Dinner: Homemade Pizza, Lettuce Salad

Saturday, March 14:
    Brunch: Maple Oat Scones, Apple-Pear-Banana Salad
    Snack: Popcorn
    Dinner: Sesame Chicken, Broccoli and Noodles

What are you eating this week?

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