Saturday, January 5, 2013

On the Menu this Week

I made a schedule.  It is the mother of all schedules.  It is a plan.

If I follow the plan, all my wildest dreams will come true.

My new year's resolution is to follow the schecule, follow the plan.

Part of the plan is to have biweekly menu plans and only shop twice a month for groceries.  This will save me time for sure and probably money, as well.

Here is this coming week's plan:

Menu for Week of January 6

                  Breakfast: Oven Peaches and Cream French Toast
                  Lunch:  Tomato Soup & Melted Cheese Sandwiches
                  Dinner: Chicken Pot Pie

                  Breakfast: CrockPot Eggnog Cranberry Cracked Wheat Mush
                  Lunch: Peanut Butter & Honey Sandwiches or Leftovers
                  Dinner: Puerco Adobo, Brown Rice, & Cole Slaw

                  Breakfast: CrockPot Apple Cinnamon Cracked Wheat Mush
                  Lunch: Sandwiches or Leftovers
                  Dinner: Taco Soup, Bread & Butter

                  Breakfast: Crock Pot Cracked Wheat Mush
                  Lunch: Sandwiches or Leftovers
                  Dinner: Freezer Raviolli, Alfredo Sauce, Steamed Broccoli

                  Breakfast: Apricot Ginger Refrigerator Oatmeal
                  Lunch: Sandwiches or Leftovers
                  Dinner:  Chicken Enchilada Casserole, Green Salad & Ranch Dressing

                  Breakfast: CrockPot Banana & Coconut Milk Cracked Wheat Mush
                  Lunch: Sandwiches or Leftovers
                  Dinner: Quinoa Broccoli Casserole, Garlic Bread

                  Breakfast: Applesauce Muffins
                  Lunch: Pasta Salad
                  Dinner: Garlic-Lime Chicken & Baked Sweet Potatoes


You'll notice that Sunday-Friday breakfasts are actually made the night before.  The crockpot mush recipes are actually steel-cut oat recipes from Monica at The Yummy Life.  I'm trying them with cracked wheat.  I think they'll work just fine.  Lunches are simple.  So that the Man-of-the-House can take leftovers to work for his lunch, Sunday-Thursday dinners are ones that reheat well.   If for some reason there are no leftovers, He'll get salad with cooked chicken added.

I do serve an afterschool snack to my kids each day, which will be
veggies & dip, strawberry yogurt, popcorn, oatmeal cookies & milk,  green smoothies, things like that.

At the beginning of every week I make a big green salad and a fruit salad and we eat those with dinner each night. 

I subscribed to the Grocery Shrink's Weekly Menu Mailer for about four months, and the biggest thing I learned was to plan food for every meal.  Previously, I have only planned dinners and bought the groceries for that plus eggs & milk.  I never had enough food in the house and my plans never worked.  I learned from Angela to plan lunches and snacks (especially on the weekend when everyone is home all day.) 


1 comment:

  1. I want to live with you. Or at least, eat with you. I am totally using some of these!