Menu Plan Monday - Week of April 12, 2020, Easter Week

Homemade pizza - pepper, olives and ham.  Delicious!

We are looking forward to a little quieter week this week after the rush from Easter.  I am feeling like the children and I have sort-of settled into a routine. I appreciate that very much.

It snowed here yesterday, Easter Sunday.  We ended up about 4 inches of really wet, heavy snow.  By early afternoon today, it was mostly melted.  Then, another inch or so of light fluffy snow came down.  This is normal weather for April in Minnesota.  It should all be melted by Wednesday afternoon and we should be back into the 50F degree weather by the weekend.  The children are asking to either grill out or cook sausages or wieners over the fire pit.  I think we will wait a week or two before we do that.

I pretty much threw my grocery list pretty much out the window to purchase ham and turkey this week at the store.  Both were on sale for Easter and I know there are several meat packaging and processing plants in the US that are closing down due to lack of both workers and product.  I like to have some meat each week in the menu and, while we can definitely cut back on the amount of meat we eat, I want to keep some in the menu. Purchasing some sale meat helped do that.

Here is what we are eating this week:

Sunday, April 12, Easter Sunday
    Brunch: Breakfast Casserole (shredded potatoes, eggs, peppers, onions and bacon)
    Snack: Easter Candy,Yogurt
    Dinner:  Ham, Mashed Potatoes, Corn, Blackberry-Raspberry-Banana Salad
    Dessert: Carrot Cake

Monday, April 13:
    Breakfast: Bagels and Cream Cheese
    Lunch: Leftover Ham and Potatoes
    Snack: Carrot Cake
    Dinner: Chicken, Roasted Zucchini and Brussels Sprouts, and Corn on the Cob

Tuesday, April 14:
     Breakfast: Bagel and Cream Cream Cheese
     Lunch: Ham Sandwiches, Cut Veggies
     Snacks:  Yogurt
     Dinner: Stuffed Acorn Squash, Apple-Banana-Mandarin Orange Salad

Wednesday, April 15:
    Breakfast: Oatmeal Muffins, Banana-Blueberry Smoothies
    Lunch: Leftover Stuffed Squash
    Snack: Yogurt
    Dinner: Scalloped Potatoes with Ham, Spinach Salad

Thursday, April 16:
     Breakfast: Banana-Blueberry Smoothies, Toast
     Lunch: Leftover Scalloped Potatoes with Ham
     Snack: Yogurt
     Dinner: Sausage, Zucchini, Potato Hash with Sliced Apples

Friday, April 17:
     Breakfast: Scrambled Eggs and Toast
     Lunch: Leftover Hash
     Snack: Yogurt
     Dinner: Homemade Pizza

Saturday, April 18:
     Brunch: Waffles with Walnuts and Blueberries
     Snack: Homemade Bread and Jam
     Dinner: Perfect Potato Soup, Bread

What are you eating this week?

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