Menu Plan Monday - Week of April 19, 2020

I am loving these Zucchini bars! YUM!

We are experiencing some warmer weather here this week and I am very excited about that.  Getting out in the yard (garden) is going to do wonders for my mental health and I am so grateful to have something "normal" for this time of year.  I have discovered in past years, if I do a lot of weeding and pruning in April and May as things are just starting to come up, it is much easier to maintain my flower and vegetable beds the rest of the year. 

Our menu this week includes several items that are from our freezers and pantry.  I decided to use $20 of our grocery money each week to stock up on staples.  This week I used that money to purchase 5 pounds of all-purpose flour, a pound of dry chickpeas (garbanzo beans), a 32 ounce container of oil, and three 1 pound bags of all beef meatballs (on sale for less than the sale price of ground beef per pound). 

Here is what we are eating this week:

Sunday, April 19:
    Breakfast: Maple Oat Scones, Blueberry-Banana Smoothies
    Lunch: Grill out - sausages (eaten in buns with mustard and sweet pickle relish), zucchini and potatoes
    Snack: Popcorn
    Dinner: Falafel, Spinach Salad

Monday, April 20:
     Breakfast: Eggs and Toast
     Lunch: Chicken Noodle Soup, Bread
     Snack: Yogurt
     Dinner: Chicken Divan, Spinach Salad (we didn't make this last week)

Tuesday, April 21:
     Breakfast: Zucchini Bread, Bananas
     Lunch: Roasted Veggie Couscous, Tortilla Chips
     Snack: Oatmeal Cookies
     Dinner: Venison Veggie Stir Fry, Rice or Noodles

Wednesday, April 22:
    Breakfast: Oatmeal Muffins, Clementine's
    Lunch: Breakfast Skillet
    Snack: Yogurt
    Dinner: Meatball Soup, Cornbread

Thursday, April 23:
    Breakfast: Zucchini Bread, Clementine's or Bananas
    Lunch: Roasted Veggie Couscous, Tortilla Chips
    Snack: Oatmeal Cookies
    Dinner: Potato Gnocchi, Roasted Vegetables

Friday, April 24:
    Breakfast: Eggs and Toast
    Lunch: Leftovers
    Snack: Yogurt
    Dinner: Homemade Pizza

Saturday, April 25:
    Brunch: Breakfast Tacos
    Snack: Homemade Soft Pretzels
    Dinner: Pasta with Marinara Sauce, Garlic Bread, Spinach Salad
    Dessert: Zucchini Bars

What are you eating this week?

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