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Well, hello and welcome to my probably entirely too overambitious menu plan that I actually might follow this week! It’s Mr. V’s Spring Break, which means our dining hall is closed and it’s back to the kitchen for this wife. I’m excited to try out a few new recipes while reveling in some of our favorites, like the Aussie Meat Pies.
Dinner: Garlic Chicken Pasta with Peas
Breakfast: French toast sticks, smoothie discs*
Lunch: PBJ, apple slices, popcorn
Dinner: Buffalo Chickpea Burgers, baby carrots, raisins
Breakfast: Maple-Pecan Pancakes
Lunch: leftover hamburger muffins, mashed sweet potato, cheese cubes
Dinner: Pumpkin-Pecan Cinnamon Rolls with Cream Cheese Icing, scrambled eggs, bacon
Breakfast: Eggs, Fruit Leather, leftover cinnamon rolls
Lunch: French toast sticks, apple slices, peanut butter
Dinner: Homemade pizza, applesauce
*Smoothie discs are what I call pre-blended smoothies that I freeze in silicone muffin pans. Once frozen, I pop them out and stick them in a freezer bag. When we want a smoothie, we can defrost just one disc (for my 3-year-old) or a couple (for me) without turning on (or having to wash!) the blender again.
For hundreds of menu plans, you can visit I’m an Organizing Junkie each Monday.
See this menu plan visually on its Pinterest board.