Menu Plan Monday

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We are home from a wonderful week of vacation on Tybee Island, Georgia. It is just a gorgeous place, and I’m so glad we got to return this year!

I did a lot of reading, pretty much no writing, and a lot of talking with friends and family. I also did no menu planning for our return, so 30 seconds after we got home and David asked me when dinner was, I drew a blank.

My hastily planned-and-shopped-for menu plan sounds pretty good, though. Here it is!

Monday: Thai Peanut Beef, rice, sauteed green beans in sesame oil
Tuesday: Italian Sloppy Joes, roasted broccoli, apples slices
Wednesday: Lemon Chicken with Red Potatoes and Green Beans
Thursday: out with visiting family
Friday: Braised Pork Ribs with Hoisin & Ginger Ale Sauce, fried rice, stir-fry veggies
Saturday: going to a 4th party, bringing Dijon Potato Salad and Red, White, and Blue Yogurt Pie
Sunday: Bacon & Feta Pasta with Peas

Are you making anything fun for the 4th?

Menu Plan Monday | Simple for Summer

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Well, I didn’t totally bomb out on VBS week. We ate most of what I had planned, except instead of Tomato Basil Burgers I made homemade pizza for a Saturday night movie-night. (I use Amy’s No-Rise Crust and the Weelicious Veggie-heavy Pizza Sauce, which I make and freeze in portions.)

This week should be pretty chill as we prepare for vacation and the rest of the summer! I’m hoping to get the apartment cleaned up and maybe cleared out to the thrift store a little. I’m hoping this menu will keep my time working on dinner pretty low so I can focus on the kids and packing and the apartment.

June 15
B: Leftover Blueberry Muffins, grapes
D: Honey-Glazed Chicken Thighs, pasta, grilled zucchini

June 16
B: Toast with peanut butter, apple slices
D: Beef and Pork Burgers on Whole Wheat Buns, Potato Cubes, Peas

June 17
B: Date Scones
D: Italian Sloppy Joes, veggie saute

June 18
B: Pumpkin Molasses French Toast Sticks, fruit, cheese cubes
D: Balsamic Chicken and Tortellini, spinach salad

June 19
B: Eat what you can find!
D: Clean out the fridge night

Menu Plan Monday

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I am pretty sure I am going to regret this menu plan. You see, it is VBS (Vacation Bible School). I am the lead teacher for first grade. And we are expecting 30 first graders. I fully expect to be beyond exhausted. Surely I can muster up enough energy to put dinner together, right? Or beg my husband to do it. Thankfully two of these dinners are already in the freezer and just have to be thrown in the oven.

I am enjoying cooking. But man. THE DISHES. I hate doing dishes. No wonder people eat McDonald’s off paper plates. I gotta train one of my kids to be able to wash dishes. (We have a dishwasher, but it’s not very big nor very good.)

Anyway, I am so glad to have food to eat. That is something I often take for granted. Here’s what I have planned for the week.

June 8
B: Blueberry Cheesecake Smoothies
D: Lasagna, salad

June 9
B: Peanut Butter muffins
D: Royal Thai thighs, rice, vegetable

June 10
B: Peanut Butter muffins
D: Sloppy Chicken Pan Pizza, peas

June 11
B: Cheese toast
D: Mustard-Oregano Pork Chops, broccoli salad, fruit

June 12
B: Yogurt parfaits
D: Tomato-Basil Hamburgers, potato cubes, apple slices

June 13
B: Baked Vanilla Donuts
D: Summer Bow-ties, baby carrots

June 14
If you can find it, you can eat it

Menu Plan Monday

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Well, we made it through another year of dining-hall eating. I’m a tad bit worried my kids’ pickyness is caused by the endless dining-hall options during the year. I’m hoping a summer of eating Mommy’s food will straighten them up a little bit. Libbie is showing signs of being able to eat vegetables (in the past she’s gagged on a lot of stuff – not just veggies) and I KNOW David likes veggies, he just won’t voluntarily eat them because of his sister. Joshua, well, who knows?

So here’s to a summer of eating home-cooked meals! About a month ago, I froze a bunch of meals from Fix Freeze Feast, so we will be eating those this month, easing up some of my cooking duty. Woohoo!

I’ve decided to plan breakfast and dinner, since planning lunches seems exhausting and probably useless. We will eat leftovers and then snack-type plates: meats, cheese, crackers, vegetables, whatever is around. Probably with a few breakfast-for-lunches and some Tuna Burgers thrown in.

June 1
B: Giant granola breakfast cookies
D: Honey-Glaxed Chicken Thighs; baby carrots; salad with strawberries, cashews, and feta

June 2
B: Giant granola breakfast cookies
D: Tacos, green chile rice

June 3
B: eggs, toast
D: Meatloaf, Cheesy Scalloped Potatoes, broccoli

World's Best Cheesy Meatloaf

June 4
B: Double Chocolate Pancakes with Strawberries
D: Slow Cooker Chicken with Carrots, fruit

June 5
B: Blueberry Cheesecake Smoothie
D: BBQ Meatballs, corn saute, spinach salad

June 6
B: Bacon & Egg Pie (recipe coming)
D: Mustard-Oregano Pork Chops (grilled), chips

June 7
B: leftovers/cereal
D: If you can find it, you can eat it.

What are you eating this week?

Winter Break Menu Plan

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Well, hey! The dining hall is closing, so it’s time for a menu plan around there parts. Share some favorite easy meals with me, OK? I need some new ones.

Thursday
D: Panko-Crusted Pork Sandwiches, baked sweet potatoes, pear slices

Friday
B: Egg Pie with bacon and cheese (modified from Cowboy Quiche)
L: David’s birthday party – space-themed. Rocket Dogs, Fruit Rocket Ships, Alien Cupcakes, Holiday Wassail, Astronaut Applesauce (GoGo Squeez pouches), popcorn
D: Tacos, warm corn and black bean salad

Saturday (David’s birthday!!)
B: Chocolate chip pancakes
L: Homemade pizza
D: Chicken fingers, macaroni and cheese, baby carrots

Sunday
B: Eggs, toast
L: out
D:  Sesame Red Lentils, sugar snap peas, grilled sausage

Monday
B: Breakfast cookies
L: sandwiches, tortilla chips, fruit
D: Arroz con Pollo y Frijoles, salad

Tuesday
B: Ham, egg, and cheese sandwich on English muffin
L: leftovers
D: Aussie Meat Pie variation, quinoa salad

Wednesday (Christmas Eve)
B: Breakfast cookies
L: Greek pasta bake
D: Cornish game hens with cranberry-honey glaze, sweet potato souffle, broccoli

Thursday (Christmas)
B: Orange rolls, breakfast casserole
L: Asian pork tenderloin, roasted potatoes and carrots, Asian green beans
D: Leftovers & clean out the fridge

 

Menu Plan Monday

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We JUST got back from vacation, and I am totally not ready to make another monthlong menu plan. I did a lot of deviation from last month’s, mainly to use up more of what we had. This month I’m sticking to a weekly one. Hoping to use lots of fresh produce (local if I can get to a farmer’s market!) and enjoy some summery recipes.

Here’s what I have planned for this week.

menu-plan-monday

Monday: Secret Recipe Club recipe

Tuesday: a variation on this Stir-Fried Pork using pork chops, zucchini, and bell peppers, baked brown rice

Wednesday: Smokehouse Maple Fajitas, fruit with yogurt dip, corn on the cob

Thursday: Panko-Crusted Pork Sandwiches, green beans, salad – because I begged Mary at Chattavore to recreate this incredible Tupleo Honey Cafe recipe for me!

Friday: BBQ with friends, bringing Fresh Peach Cake

Saturday: Homemade Pizza

Sunday: Turkey Parmesan Burgers, salad (earlier in the summer we had this turkey parmesan mixture as meatballs and they were a big hit!)

Breakfasts: Blueberry Cheesecake Smoothies, Paleo Slow Cooker Breakfast Casserole, Blackberry Lime Scones

Lunches: Leftovers, sandwiches, Hot and Sour Peanut Noodles, PBJ.

 What are you looking forward to eating this week? Those pork sandwiches are calling my name! And what are you doing for the 4th? Anything fun?