Menu Plan Monday - Week of January 17, 2021

Peas from my garden last summer.

 We are cold and snowy with a lot of ice right now!  Not my favorite weather.  So, to cheer myself up I am starting to plan my garden for next summer!  I am hoping that I will be able to grow at least enough tomatoes and cutting flowers for both my parents (who are moving 1 1/2 blocks away from us in about 2 months - hurray!) and our house as well.  

I am so grateful that we have 1/5 acre lot for our home that we can grow vegetables flowers and (currently) a single tree.  It makes me so happy and provides some very fresh produce for our family.  I love the physical act of gardening, both flowers and vegetables, and I love the taste of vegetables fresh from the garden.  A win-win in my book for sure!

The name of the game this week is to eat up as much of the fresh stuff as we can so it's easy to move the refrigerator downstairs for our remodel.  They start knocking out walls and cutting holes in the outside of the house next week and we will need to move the refrigerator downstairs to the basement for about 1 month.  The less we have in that freezer, the easier that will be!

With that in mind, here is what we are eating this week:

Sunday, January 17:
       Brunch: Cranberry Scones, Bananas
       Snack: Cut Veggies, Cheese and Crackers, Popcorn
       Dinner: Chicken Divan Casserole, Blueberry-Raspberry-Apple Salad

Monday, January 18:
       Breakfast: Eggs and Toast
       Lunch: Leftover Casserole, Other leftovers from last week
       Snack: Yogurt
       Dinner; Falafel, Green Salad  (we did not get this made this weekend)

Tuesday, January 19:
       Breakfast: Oatmeal with Chai Spices, Walnuts and Raisins
       Lunch: Salad with Craisins, Walnuts and Tuna
       Snack: Yogurt
       Dinner: Sheet Pan with Sausage, Winter Squash, Beets and Potatoes

Wednesday, January 20:
       Breakfast: Lemon Scones, Blueberry-Banana Smoothies
       Lunch: Baked Potatoes with Toppings
       Snack: Yogurt
       Dinner: Chicken Pot Pie, Green Salad

Thursday, January 21: 
       Breakfast: Smoothies with Mixed Berries and Bananas
       Lunch: Leftovers or At Work (my work is providing lunch for us that day)
       Snack: Yogurt
       Dinner: Chili and Cornbread

Friday, January 22:
       Breakfast: Eggs and Toast
       Lunch:  Leftover Chili with Baked Potatoes
       Snack: Yogurt
       Dinner: Homemade Pizza and Breadsticks

Saturday, January 23:
       Brunch: Egg Bake, Fruit Salad
       Snack: Popcorn
       Dinner: Roasted Veggie Couscous
       Dessert: Apple Pie

What are you eating this week?

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