Howdy all!
It’s that time of the week again. Okay, maybe it’s a bit past that time of the week. My apologies for my tardiness with this post. Today was a whirlwind of a day and I am just now getting a chance to sit down and share this week’s menu with you.
As always, if there are any recipes that I haven’t linked to that you would like me to share, please let me know in the comments.
Menu plan, Week of September 19 – September 25
Monday:
- Breakfast: steel-cut oatmeal
- Lunch: green smoothies, veggies and ranch dressing for dip
- Dinner: Chicken Pot Pie, with homemade crust, baked brown rice, salad
This is my signature meal that I make whenever someone we know needs a little extra help-a new baby, moving, illness. This time, I would rather not have to make this meal as a dear family from our church lost their baby this past week. He was born at 28 weeks and survived for 5 days. My heart aches for this family.
It’s one of those times when you are so desperate to help and to do something, all the while knowing there is NOTHING you can do. Chicken pot pie is about as good a comfort food as it gets though, and I just pray that God uses me during this family’s difficult time
Tuesday:
- Breakfast: scrambled eggs, farmer’s market peaches
- Lunch: peanut butter and jelly (homemade) wraps, sliced tomatoes, cottage cheese
- Dinner: General Tso’s chicken, “fried” rice, asian salad (repeat from last week-we decided to go out for dinner for The Chick Magnet’s last night home instead of making this)
Wednesday:
- Brunch: Healthy, Hearty, Whole Grain and Nut Pancakes (These are so filling that we usually find we don’t want lunch on days that I serve them. Wednesdays are good days for this because we can then have an early dinner before church and we can come home for bedtime right after rather than trying to figure out dinner at 8:30 pm)
- Snack: almonds, banana
- Dinner: leftovers from Monday (again, we try to do leftovers on Wednesdays because of trying to get everyone ready and out the door on time for our evening activities)
Thursday:
- Breakfast: steel-cut oatmeal
- Lunch: Peanut butter and banana sandwiches, green smoothies
- Dinner: leftovers from Tuesday (Thursdays are another leftover night as we attend an outreach group in the evening. Things like this are why menu planning is so important to my schedule.)
Friday:
- Breakfast: Whole Wheat Banana Walnut Bread
- Lunch: homemade Egg McMuffins, green smoothies
- Dinner: Homemade pizza and breadsticks
Saturday:
- Breakfast: Quick Cook Coffee Cake
- Lunch: Sam’s
- Dinner: broiled pollock fillets, steamed broccoli, baked sweet potatoes
Sunday:
- Breakfast: leftover coffee cake
- Lunch: black bean and corn quesadillas, fresh fruit (this week I have on hand: bananas, peaches, apples, kiwi, avocado, and strawberries)
- Dinner: Beefy Cheesy Pasta (well, this is the third week in a row this has been on here-third times a charm? Maybe?)
Do you menu plan? Do you think menu plans can help you to be more flexible?
What’s on your menu this week?
The Chick
Sounds like a pretty sweet meal plan to me – I don’t really plan them all out like that. I am not much of a planner :p
Found you blog via fitblogger – keep up the good work!
Thanks for stopping by Chad!
Wow – I’m impressed! I don’t like cooking or the planning that goes with it. But I know planning really helps me stay on track with eating. I have several “go to” meal foods in the house. It has gotten much easier for me now that my nest is empty… no more picky eaters to cater to. Right now my husband is trying to go gluten-free for two weeks to see if it will help with some issues he’s having so I have been planning dinners for that, much more than I would usually.
I love cooking Karen-it is like therapy for me and pretty much the only area I am creative in. I can’t imagine if I didn’t have the kiddos to cook for though-I just might starve!!! Are you enjoying being an empty-nester or has it been tough?