Toni’s Week

It is back to reality. After almost two weeks of vacation, meals out, and delicious home-cooked meals by my extended family it is time to menu plan again. Hopefully my 30 Days of Meals will make menu planning a breeze the next few weeks.

Monday

• Breakfast- Whole wheat waffles
• Lunch- Sandwiches, fruit
• Dinner- Salmon turnovers, (family favorite) veggies, salad
  

Tuesday

• Breakfast- Oatmeal
• Lunch- Chocolate chip muffins, fruit
• Dinner- Bean soup, cornbread
  

Wednesday

• Breakfast- Eggs, biscuits
• Lunch- Smoothie, cheese, crackers
• Dinner- Tuna casserole (recipe coming), veggies
  

Thursday

• Breakfast- Whole wheat pancakes (recipe below)
• Lunch- Sandwiches, fruit
• Dinner- Baked ziti, salad, garlic bread
  

Friday

• Breakfast- Oatmeal pancakes (my kids did not like these when I made them before, but I am trying again)
  
• Lunch- Sandwiches, fruit
• Dinner- Whole wheat pizza, salad
  

Pancakes

• 1 1/2 cups whole wheat flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Mix together and cook on a hot griddle.

Joy’s Week

Our schedule last week was so packed that I didn’t touch the stove once…well, beyond boiling water I didn’t touch the stove. This week’s schedule is a lot lighter in the evenings, so although I’m still busy from 3-6 in the afternoons teaching piano lessons, I hope to be able to make some meals this week. Wednesday and Thursday will still be Yo-Yo (You’re On Your Own) due to having very little time between my lessons and our evening activities, but I have four meals planned for the rest of the week.

Like I did a few weeks ago, I’m including my prep steps that I’ll need to do so that dinner can be prepared as quickly as possible after my lessons are done. Hopefully my kids will even be able to do a lot of the baking while I’m still teaching. I’d love to have dinner ready by 6:30 each evening.

• Monday: Baked Chicken, Garlic Mashed Potatoes, and Green Beans (prep: defrost the chicken and prep it in a 9×13 dish; refrigerate. Wash and cube the mashed potatoes.)
• Tuesday: Wet Burritos, Spanish Rice, and Corn (prep: make up the burritos and refrigerate in 9×13 dish.)
• Wednesday and Thursday: Yo-Yo (sandwiches, beans, or quesadillas likely)
• Friday: Italian Stir Fry (I’ve never made this before, but I’m told it’s absolutely delicious! Jeff will probably end up making this since Fridays are his day off.)
• Saturday: Homemade pizza using Sonshine’s no-rise yeast dough for the crust.

Kate’s Week

I’m planning to finish up a few things for the freezer this week, with the thought of starting to prepare for my time away at Blissdom. I’d like to scatter that out so I’m going to start a little this week. I’d also like to get a few other things in the freezer that we can use throughout the rest of the month.

I’m hoping to try a few new baking recipes at some point this week also. I need a few light treats on hand for myself in the evenings and some snacks for the kids that won’t be so tempting to me.

Breakfast

• M - Banana oatmeal, toast
• T - Cheesy scrambled eggs, English muffin bread
• W - Banana muffins, smoothies
• Th - Pancakes
• F - Morning glory muffins (from the freezer. I made these last week and they are SO good!)
• S - Bacon waffles
• Su - Peanut butter toast, smoothies

Lunch

• M - Tuna pasta salad, peaches
• T - Quesadillas, yogurt, carrot sticks
• W - Cream cheese wontons, oranges
• Th - Garbanzo soup  (recipe later this week), apple slices
• F - Pizza bread, carrot & raisin salad
• S - Black bean soup (from freezer), leftover corn bread
• Su - Crackers, cheese, peanut butter, celery, apples

Dinner

• M - Ricotta pasta w/ spinach
• T - Chicken & broccoli curry casserole over rice
• W - BBQ biscuit cups, skillet corn
• Th - Red beans & rice, sauteed greens, corn bread
• F - Sweet & sour chicken, fried rice
• S - Beef taquitos, guacamole, black bean salad
• Su - Crispy turkey cutlets w/ bacon-cranberry brussel sprouts

Stop in at Org Junkie for lots more menu plans.

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