Menu Plan Monday - Week of April 5, 2020 - Holy Week

Chicken Lasagna right out of the oven this past week - it was so tasty!

This week is Holy Week, the holiest week of the Christian church calendar.   It is always a busy, busy week for the Pastor and this year is no exception - additional challenges because of the Covid-19 pandemic and all the usual things besides.   I had grand plans for the food for this week but our tight budget and the lack of certain items in the grocery stores changed the plans I had.  I am totally okay with that and our menu looks delicious anyway, though not as traditional a Holy Week feast as I would have hoped.

We have a lot of leftovers in the refrigerator at the moment so the first goal is to use those and then freeze anything we can not eat before it starts to go bad, reducing food waste.  We also have a lot of fresh vegetables - a parishioner gave us fresh asparagus from her garden this past week - so we will be eating those as well. 

Here is what we are eating this week:

Sunday, April 5, Palm Sunday:
       Brunch: Homemade Pizza (I didn't get this made on Friday and the children asked for it after live-streaming worship - why not?)
       Snack: Zucchini Bars
       Dinner: Leftovers

Monday, April 6:
      Breakfast: Bagels and Cream Cheese, Bananas
      Lunch: Leftovers
      Snack: Zucchini Bars
      Dinner: Hash with Zucchini, Potatoes and Corn

Tuesday, April 7:
      Breakfast:  Eggs and Toast, Bananas
      Lunch: Leftover Hash
      Snack: Zucchini Bars
      Dinner: Chicken Divan Casserole, Homemade Bread, Apple-Banana-Mandarin Orange Salad

Wednesday, April 8:
     Breakfast: Oatmeal Muffins, Blueberry-Banana Smoothies
     Lunch: Leftover Chicken Divan
     Snack: Yogurt
     Dinner: Roasted Vegetables, Rice

Thursday, April 9, Maundy Thursday:
     Breakfast: Blueberry-Banana Smoothies
     Lunch: Grilled Cheese or Fried Egg Sandwiches, Cut Veggies
     Snack: Yogurt
     Dinner: Seafood Chowder, Homemade Bread, Apple Slices

Friday, April 10, Good Friday:
     Breakfast: Hot Cross Buns, Bananas
     Lunch: Leftover Chowder
     Snack: No Bake Energy Bites
     Dinner: Homemade Pizza

Saturday, April 11, Holy Saturday:
     Brunch: Waffles with Blueberries and Walnuts
     Snack: Homemade Soft Pretzels
     Dinner: Falafel, Spinach Salad

I am also planning on baking carrot cake for Easter this year and some carrot cake cupcakes to drop off for the family we typically celebrate Easter with.   I am hoping I have enough time to do that!

What are you eating this week? 

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