Category Archives: Menu Plan

Menu Plan Monday 3/2/15

Weekly Menu Plan

Harumph!

While NO week ever goes exactly as planned, last week set some sort of record in our going “off plan.” So, you’re going to see some repeats here since we never ate them in the first place. We’re still in “eat what we’ve got” mode in our efforts to clear out the overabundance in our freezer and our pantry. My husband had the audacity to suggest that I post a picture here of one or both of those things, and while I’m all for “keeping it real” there is no way that I want to memorialize either one of those disasters for ME to have to be reminded of them. So . . . not gonna’ happen. At least not this week. You’ll just have to use your imagination.

Here’s hoping we stay kinda’ sorta’ more on plan this week:

Monday

Breakfast: Cereal

Lunch: Sandwiches – PB&J or Turkey

Dinner: Potato Soup

Tuesday

Breakfast: Gluten Free Pumpkin Muffins

Lunch: Salmon Patties

Dinner: Potato Soup

Wednesday (CC Community Day)

Breakfast: Leftover Gluten Free Pumpkin Muffins

Lunch: PB&J (for DS), Hummus and Carrot Chips (for DD), Quinoa and Brown rice with Garlic (for Me!)

Dinner: Beans and Gluten Free Cornbread

Thursday

Gluten Free Pancakes, Breakfast TableBreakfast: Gluten Free Pancakes

Lunch: Leftover Potato Soup or Beans and Cornbread

Dinner: Tenderloin (from the freezer), Butternut Squash, Green Beans

Friday

Breakfast: Leftover Gluten Free Pancakes

Lunch: Boiled eggs, Salad

Dinner: Gluten Free Pizza

Saturday

Breakfast: Baked Oatmeal

Lunch: Whatever you can find.

Dinner: Black Bean Soup

Sunday

Breakfast: Baked Oatmeal

Lunch: Fruit and/or Veggies Tray for our Home Church group, Beef Stew

Dinner: Breakfast for Dinner

 

Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Popped Amaranth and Bananas, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

Storebought: Fruit PouchesFreeze-dried FruitGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download one by visiting the Printables page.

This post linked to:

Menu Plan Monday 2/23/15

Menu Plan

We’re in “eat what we’ve got” mode around here in an effort to use up the things we have stored in the freezer and the pantry! Consequently, this Menu Plan Monday may consist of some odd combinations! I expect us to stay in this mode for another week or so, so it’s likely to get even more bizarre. Oh well, I’ll be glad to be able to open the freezer without having things tumble out at me. Opening the freezer shouldn’t be hazardous. Plus, I hate when I discover things in the pantry that have expired before we’ve gotten to them. This is our effort to keep that from happening!

With no further adieu, here’s the menu plan for feeding people this week:

Monday

BreakfastGluten Free Pumpkin MuffinsGluten Free Pumpkin Muffins

Lunch: Kids: Banana Dog & PB&J, Adults: Leftovers from Sunday

DinnerMahi Mahi, Sweet Potatoes, Spinach Salad

(We’re also responsible for the snack at Girl Scouts this day, and my daughter has requested her favorite treat – Blueberry Muffins!)

Tuesday

Breakfast: Leftover Gluten Free Pumpkin Muffins

Lunch: Salmon Patties

Dinner: Potato Soup

Wednesday (CC Community Day)

Breakfast: Cereal and Smoothies

Lunch: PB&J (for DS), Hummus and Carrot Chips (for DD), Quinoa and Brown rice with Garlic (for Me! These have been my favorite grab and go lunch discovery this year! Heat them in the pouch. Then, I like to dump them in aEasy lunch ideas! container to which I’ve already added some feta and black olives. Delicious! If there are leftovers, I just pop the lid on and bring it home for lunch here the next day.I get mine at Costco for a better price than at Amazon, but thought you might want to see a picture. I also found them once at Aldi!)

Dinner: Beans and Gluten Free Cornbread

Thursdsay

Breakfast: Gluten Free Pancakes

Lunch: Leftover Potato Soup or Beans and Cornbread

Dinner: Tenderloin (from the freezer), Butternut Squash, Green Beans

Friday

Breakfast: Leftover Gluten Free Pancakes

Lunch: Boiled eggs, Salad

Dinner: Gluten Free Pizza

Saturday

Breakfast: Baked Oatmeal

Lunch: Whatever you can find.

Dinner: Black Bean Soup

Sunday

Breakfast: Baked Oatmeal

Lunch: Fruit and/or Veggies Tray for our Home Church group, Beef Stew

Dinner: Breakfast for Dinner

 

Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Popped Amaranth and Bananas, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

Storebought: Fruit PouchesFreeze-dried FruitGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download one by visiting the Printables page.

This post linked to:

Menu Plan Monday 1/13/2014

Menu Plan

It’s January. Where did December go? It just seemed to disappear in a whirling, twirling craze of wrapping paper, lights, Christmas preparations and celebrations, late nights, little sleep, LOTS of eating out, and then . . . finally . . . we all got sick.

That began on Christmas day when my little guy woke up at about 3 in the morning (around 45 minutes after my husband and I had finally collapsed into bed) with croup and a scary round of stridor. For about an hour we thought an ambulance wasn’t necessary but an emergency room visit might be inevitable. Finally, the steamy bathroom alternating with the COLD outside air eased up his airway enough that we felt okay about putting him back to bed as long as he slept with us so we could listen for him. The next morning, his breathing was still audible, so I called our pediatrician (BLESS sweet doctors who have to take calls on Christmas morning!). She called him in a prescription, which my husband went and picked up later, spending over two hours at the only pharmacy open on our side of town on Christmas day.

The pharmacy is where we think my husband probably picked up the flu . . . which he started coming down with the day after Christmas. He felt yuckier and yuckier for 5 days before he began to rebound. In the meantime, my daughter and I started fighting it too, although thankfully, we never got as sick as he did.

If you want a classic example of how lack of sleep and poor eating results in poor health – we were definitely it during the month of December. We got less sleep than EVER and ate out more than we probably have in a year. We are VERY, VERY rarely truly sick. Prior to this, I can’t even remember the last time we were all sick at the same time, or even had some illness that we passed amongst us.

And so, it is DEFINITELY time to make a menu plan! Time to eat better, get some exercise, and regularly get some decent sleep!

So, here’s the menu plan for feeding people this week:

Gluten Free Pancakes, Breakfast Table

Monday

Eggs, Gluten Free Pancakes, Oranges

Salads and Smoothies

Shepherd’s Pie from yesterday’s roast beef

Tuesday

Gluten Free Pumpkin Muffins

Hummus, Chips, Apples

Baked Salmon, Broccoli

Gluten Free Pumpkin MuffinsWednesday

Gluten Free Pumpkin Muffins

Almond Butter & Honey Sandwiches on Gluten Free Bread

Pumpkin Soup

Thursday

Gluten Free Banana Bread

Leftover Pumpkin Soup or Hummus

Pork Roast, Roast Carrots

Friday

Gluten Free Banana Bread

Potato Soup

Crockpot Pizza Pasta, Gluten Free Chocolate Chip Cookies

Pin-Quick-Dinner-Egg-Drop-Soup

Saturday

Gluten Free Applesauce Bread

Leftovers

Egg Drop Soup and Tuna Fried Rice

Sunday

Gluten Free Applesauce Bread

Slow Roasted Chicken, Green Beans, Mashed Potatoes

Breakfast for Dinner

 

Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Popped Amaranth and Bananas, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

Storebought: Fruit PouchesFreeze-dried FruitGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download one by visiting the Printables page.

This post linked to:

Menu Plan Monday 12/09/2013

Menu Plan

I’ve done a TERRIBLE job of menu planning the past couple of weeks and as a result we’ve eaten out too much and just eaten REALLY, REALLY badly. Time to get back on track!

So, here’s the menu plan for feeding people this week:

Monday

Cold Cereal

Apple, PB, Granola Sandwiches (or Banana PB Dogs)

Classical Conversations Tutor Party, so Daddy’s handling dinner for the kiddos

Tuesday

Oatmeal

Hummus, Chips, Apples

Out

Wednesday

Gluten Free Pumpkin Muffins

Roasted Chicken with Roasted Butternut Squash and Green Beans

Community Dinner at Church

Thursdsay

Leftover Gluten Free Pumpkin Muffins

Crockpot Beans and GF Cornbread

Shrimp and Alfredo Pasta

Friday

Gluten Free Pancakes

BBQ Chicken Pizza on Gluten Free Pizza Crust

Tostadas with Beef and Refried Beans

Saturday

Leftover Gluten Free Pancakes

Potato Soup

Roast

Sunday

Baked Oatmeal

Black Bean Soup

Breakfast for Dinner

 

Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Popped Amaranth and Bananas, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

Storebought: Fruit PouchesFreeze-dried FruitGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download one by visiting the Printables page.

This post linked to:

Menu Plan Monday 11/18/2013

Menu Plan

I had a WONDERFUL time at the Ladies’ Retreat with our church this weekend! And, now that I’ve done two days worth of dishes, surveyed the house, declared it a disaster zone, and called off our regularly scheduled plans tomorrow to deal with it, it’s time to get this week on track with a Menu Plan!

You’ll see that tomorrow’s breakfast plan is what I like to refer to as the “out of a box” variety. We don’t actually do cereal all that often. Sometimes, though, it’s just the fastest way to get people fed. A few months ago, I was trying to figure out a way to add flavor to some of the unsweetened cereals we keep around (like brown rice crisps, and quinoa crispies) without just adding honey (or straight up sugar as my, ahem, husband has a preference for), and I decided to try adding some chocolate peanut butter.

Turned out, that was a hit with the kids, too. We’ve tried it two different ways.  The kids prefer it with the Peanut Butter & Co Dark Chocolate Peanut Butter (13g fat, 7g sugar per serving), but I prefer it with the PB2 Chocolate Peanut Butter (1g fat, 3g sugar per serving). Have you heard of or tried the PB2 products? They’re very interesting. I like them. Basically, they roast the peanuts for the peanut butter, and then squeeze most of the fat out, and grind the peanuts into a powder. To create peanut butter, you just mix 2 tablespoons of the powder with 1 tablespoon of water. And, if you want to add them to a smoothie or something similar, you can just add the powder without re-hydrating first. Again, I like them! And, I like adding the chocolate peanut butter powder to a bowl cereal to make an “out of the box” breakfast more substantial. Sometimes I re-hydrate it first, sometimes I don’t. It just depends on what I’m in the mood for.

Menu Plan Peanut Butter Cereal

And now, here’s the menu plan for feeding people this week:

Monday

Cereal with Peanut Butter

Leftovers – clean out the fridge!

Oven Baked Salmon, Purple Hull Peas, Panfried Kale

Tuesday

Baked Oatmeal

Pizza with cauliflower crust

BBQ Pork, Corn, Baked Beans, Green Beans

Wednesday

Leftover Baked Oatmeal

Almond Butter Sandwiches on GF Bread, Carrots, Apples and Bananas

Out!

Thursdsay

Gluten Free Pancakes

Tomato Soup, Grilled Cheese on GF Bread

Shrimp and Alfredo Pasta, GF Zucchini Patties

Friday

Leftover Gluten Free Pancakes

Hummus, GF Pita (NEW), Carrots and Apples

Salmon Wraps

Saturday

GF Coconut Flour Muffins

Leftovers from the week or Out

Tostadas with Beef and Refried Beans

Sunday

Leftover GF Coconut Flour Muffins

Baked Potatoes with BBQ Pork

Home Church

 

Snacks for the week

HomemadeSuper Swim Bars (Granola Bars), Popped Amaranth and Bananas, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

StoreboughtFruit PouchesFreeze-dried FruitGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download one by visiting the Printables page.

This post linked to:

Menu Plan Monday 11/11/13

Weekly Menu Plan

We’re mostly planning tried and true meals for this week’s menu plan.  I’ll be headed out on Friday for a Ladies’ Retreat with our church. That means that I don’t have to feed anyone for 24 hours at the end of this week. Woohoo! Daddy’s in charge!! Daddy is much cooler than Mommy (and throws the menu plan out the window), so there is no telling what’s in store around here. It’s probably best that I don’t know. I tend to spoil all the fun.

So, here’s the plan for feeding people this week:

Menu Plan: Sweet Potato

Monday

Eggs, Gluten Free Biscuits, Fruit Smoothies

Sweet Potatoes and Side Salads

Roast Chicken, Green Beans, Purple Hull Peas

Tuesday

Gluten Free Applesauce Bread

Salmon Wraps

Chicken & Rice Casserole, Broccoli, Butternut Squash

Wednesday

Leftover Gluten Free Applesauce Bread

Almond Butter Sandwiches on GF Bread, Carrots, Apples and Bananas

Community Dinner at Church

Menu Plan: Gluten Free Pancakes, Breakfast Table

Thursdsay

Gluten Free Pancakes

Tomato Soup, Grilled Cheese on GF Bread

Oven Baked Salmon*, Gluten Free Zucchini Patties, Purple Hull Peas
*Now that I know that the Salmon IS in the freezer!

Friday

Leftover Gluten Free Pancakes

Hummus, GF Pita (NEW), Carrots and Apples

Daddy’s Choice . . . Mom is away at Ladies Retreat!

Saturday

Baked Oatmeal

Leftovers from the week or Out

Shrimp and Alfredo Pasta, Side Salads

Sunday

Leftover Baked Oatmeal

Out

Breakfast for Dinner

 

Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Popped Amaranth and Bananas, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

Storebought: Fruit PouchesFreeze-dried FruitGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download this one by clicking on the image below. It’s in Word, so you can edit to your heart’s content.

This Week's Menu

This post linked to:

 

Meal Plan 11/4/2013

Menu Plan Header Fall

Trying to post this meal plan every Monday has made me MUCH more committed to getting it done! We certainly don’t stick to it 100% every week, but it has been wonderful to have a plan that we ATTEMPT to adhere to!

Queen Bee Coupons: Slow-Cooker-Quinoa-Chili-Chicken

SOURCE: Queen Bee Coupons

My absolute favorite new recipe from last week was the Slow-cooker Quinoa Chicken Chilli from Queen Bee Coupons. I was a bigger fan of it than the rest of my family, but they’re CRAZY and you should NOT base any decisions on their judgement, whatsoever. It was wonderful! I reduced the spices, because the rest of my family is not a fan of spicy food (did I mention that they are c.r.a.z.y?). If you’re okay with a little more flavor than the other folks around here, just leave the recipe alone. It was very, very good! Absolutely perfect for this fall weather that we’re having!

So, here’s the plan for feeding people this week:

Monday

Out of a box (cereal or granola)

Salmon Patties

Pot Roast, Parmesan Cabbage (NEW), Roasted Carrots

Gluten Free Pumpkin Muffins

Tuesday

Gluten Free Pumpkin Muffins

Sweet Potatoes

Black Beans and Rice (NEW), Corn Tortillas, Leftover Pot Roast

Wednesday

Leftover Gluten Free Pumpkin Muffins

Almond Butter Sandwiches on GF Bread, Carrots, Apples and Bananas

Breakfast for Dinner

Thursdsay

GF Applesauce Bread

Tomato Soup, Grilled Cheese on GF Bread

Oven Baked Samon, Baked Zucchini (NEW), Purple Hull Peas

Friday

Leftover Applesauce Bread

Hummus, GF Pita (NEW), Carrots and Apples

Homemade Nachos (Movie Night!)

Saturday

GF Pancakes

Leftover from the week or Out

Roast Chicken, Carrots, Green Beans

Sunday

Leftover GF Pancakes

Chicken and Rice Casserole, Broccoli

Dinner with our Home Church

 

Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Roasted Pumpkin/Squash Seeds, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

Storebought: Fruit PouchesFreeze-dried FruitGranola BarsGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download this one by clicking on the image below. It’s in Word, so you can edit to your heart’s content.

This Week's Menu

Source of graphic in header: www.wallm.com

This post linked to:

 

Menu Plan 10/28/2013

Menu Plan Header

Just your average crazy week around here coming up!

A reminder – if it’s marked as “NEW” we haven’t tried it before. Assuming things go according to plan (snort!) this week, you can check back over the weekend for a review of the ones that we enjoyed and plan to make again.

Monday

Gluten Free Cinnamon Chocolate Chip Muffins

Salmon Patties

Pot Roast, Parmesan Cabbage (NEW), Roasted Carrots

Tuesday

Leftovers from GF Cinnamon Chocolate Chip Muffins

Flat Bread Sandwiches or Wraps

Slow Cooker Quinoa Chicken and Chili (NEW!)

Wednesday

Baked Oatmeal, Mini Quiches

Hummus, GF Pita, Carrots, Apples and Bananas

Fall Festival at Church

Thursdsay

Leftover Baked Oatmeal

Gluten Free Tortillas (NEW), Refried Beans and Cheese

Oven Baked Samon, Baked Zucchini (NEW)

Friday

Oat Flour Pumpkin Muffins (NEW)

Hummus, GF Pita, Carrots and Apples

Creamy Shrimp and Pasta

Saturday

Leftover Oat Flour Pumpkin Muffins

Leftovers from the week or Out

Black Beans and Rice (NEW)

Sunday

Lizy’s Special Oatmeal

Out

Breakfast for Dinner

 

Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Roasted Pumpkin/Squash Seeds, Almonds and Chocolate Chips, Smoothies, Popcorn, Apples/PB/Granola Sandwiches

Storebought: Fruit PouchesFreeze-dried FruitGranola BarsGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download this one by clicking on the image below. It’s in Word, so you can edit to your heart’s content.

This Week's Menu

 

This post linked to:

 

Menu Plan 10/22/2013

Menu Plan Monday

Whew, last week was hectic! We made a few changes to the menu along the way. I tried a cauliflower crust pizza on Saturday night.  That was NOT a winner of a recipe for us, so I won’t be including it here! You can thank me later.

I’m going to start posting reviews of the new recipes that we try, so I’ll mark here the ones that are new, just so that you’ll know that they’re not something we’ve tried before. If you want to check back on Saturday or Sunday, I’ll post a review of what we thought . . . and whether they’ll be showing up on the meal rotation in the future!

Monday

Lizy’s Special Oatmeal

PB&J and Leftovers

Breakfast Hashbrown Casserole (NEW), Eggs, Gluten Free Biscuits

Tuesday

Leftovers from dinner: GF Biscuits, Hashbrown Casserole

Grilled Zucchini Pizza Slices, Baked Sweet Potatoes

Slow Cooked Cider Pork Chops with Pumpkin and Apples (Edit: Recipe Reviewed HERE), Green Beans

Wednesday

Baked Oatmeal, Mini Quiches

Sunbutter and Honey Sandwiches, Apples and Bananas

Community Dinner at Church

Thursdsay

Leftover Baked Oatmeal

Gluten Free Tortillas (NEW), Refried Beans and Cheese

Pot Roast, Carrots and Broccoli

Friday

Gluten Free Pancakes

Pasta and Side Salad

Out

Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Roasted Pumpkin/Squash Seeds, Almonds and Chocolate Chips, Smoothies, Popcorn

Storebought: Fruit PouchesFreeze-dried FruitGranola BarsGluten Free Pretzels

 

If you’re looking for a menu plan template, you are welcome to download this one by clicking on the image below. It’s in Word, so you can edit to your heart’s content.

This Week's Menu

 

This post linked to:

 I’m enjoying this blogging experiment! I would enjoy it even more if you would share me with your friends!

Menu Plan 10/14/2013

Gluten Free Cinnamon Chocolate Chip Muffins

Muffins, muffins everywhere! Obviously, we enjoy a good muffin around here. Pictured above are the Gluten Free Cinnamon Chocolate Chip Muffins. I’ll share the recipe soon.  It’s just not QUITE perfected. It’s got an endorsement from 50% of the family, but 2 of us are holding out for a little more of a “Wow!” factor.  Hopefully, we’ll get there this week.  We’re also in the mood for the fall flavors of pumpkin, apples, sweet potatoes, and soup around here, but because it’s actually still pretty warm, we’re just not ready to give up the watermelon that’s still showing up at the Farmer’s Market! Plus, when you’ve got a kiddo that really only likes about two raw fresh fruits (apples and watermelon) you tend to serve them year-round regardless of whether they’re in season! Then, you shove as many others as you possibly can into a smoothie. You throw in spinach, chia and the like, thank your lucky stars that he’ll eat nearly anything in that form, and you wait for his tastebuds to get a little more flexible! Here’s the gameplan for feeding people this week:

Monday

Gluten Free Cinnamon Chocolate Chip Muffins
Pasta, Salad, and Melon
Roast Chicken, Green Beans, Acorn Squash

Tuesday

Leftover GF Cinnamon Chocolate Chip Muffins
Roast Beef Wraps, Apples and Grapes
Chicken Carbonara with Spaghetti Squash (Edit: Recipe reviewed HERE)

Wednesday

Peaches and Cream Oatmeal or Cold Cereal
Hummus, Gluten Free Pita Bread, Carrots, Apples and Grapes
Coconut Shrimp Soup with Quinoa Pasta

Thursdsay

Oat Flour Pumpkin Muffins
Roast Beef and Cheese Rolls, Sweet Potatoes, Apples & Bananas
Oven Baked Salmon and Baked Zucchini

Friday

Leftover Oat Flour Pumpkin Muffins
Hummus, Gluten Free Pita, Carrots, Melon and Grapes
Creamy Pumpkin Pasta with Chicken, Green Beans

Saturday

Bacon, Eggs, and GF Carrot Zucchini Muffins
Salmon Patties, Carrots, and Melon
Smoothies and Popcorn

Sunday

Leftover GF Carrot and Zucchini Muffins
Lunch out
Breakfast for Dinner

Snacks for the week

Homemade: Super Swim Bars (Granola Bars), Smoothies, Granola, Popcorn, Cinnamon Popped Amaranth (with bananas), Apples/Peanut Butter/Granola Sandwiches
 
Storebought: Fruit PouchesFreeze-dried FruitGranola BarsGluten Free Pretzels
 
If you’re looking for a menu plan template, you are welcome to download this one by clicking on the image below. It’s in Word, so you can edit to your heart’s content.

This Week's Menu

 

This post linked to:

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