Toni’s Week

Breakfast

• Monday- Cereal / Eggs ( 8 yo son)
• Tuesday- French Toast
• Wednesday- Pancakes (oldest dd)
• Thursday - Oatmeal (11 yo son)
• Friday- Cinnamon Rolls This is the Hillbilly Housewife’s recipe, I substitute a whole wheat master mix for bisquick to make these a tad healthier. They are delicious!

Lunch—Sandwiches, muffins, smoothies, leftovers, cut up fruit and veggies

I am so excited because I already have most of my dinner ingredients in my kitchen. My shopping trip next week should easily be under $100. I am doing well this month on my budget, I have only spent $337 out of my $700. My big trip will be next week before my husband’s huge 40th birthday bash. Can you believe I am married to such an old man?

Dinner

• Monday- Homemade Pizza I am thinking about trying this on the grill, has anyone had success with this one?
• Tuesday- Chicken Tetrazinni, salad, whole wheat bread
• Wednesday- Grilled Cheese, fresh fruit and veggies
• Thursday- Mexican Chicken Skillet This is a new recipe I am trying from the cookbook Cheap. Fast. Good!
• Friday- Chicken Legs on the grill, salad, broccoli, roasted potatoes

Chicken Tetrazzini

• 1 box noodles
• 2 cooked and chopped chicken breasts
• ½ cup shredded zucchini
• ½ cup shredded carrots
• ½ cup chopped onion
• 3 tablespoons butter
• 1 tablespoon of minced garlic
• 1 can cream of chicken soup
• ½ cup sour cream
• ½ cup milk or heavy cream
• ½ cup parm cheese
• salt and pepper to taste

While the noodles are boiling, melt butter on a low heat in a frying pan. Add garlic, onion, zucchini and carrots. Sauté for about 3 minutes. Add soup, sour cream, milk, cheese and chicken. Stir over low heat, until noodles are done boiling. Drain noodles and add to the mixture. Toss well and serve immediately.

Kate’s Week

Breakfast

• M - Chocolate chip muffins and smoothies
• T - Oatmeal with bananas
• W - Peach oatmeal muffins and smoothies (Recipe below. We all loved these muffins so much last week that I am going to make more this week and triple the batch to put in the freezer also.)
• Th - Crepes with bananas foster sauce
• F - Breakfast cookies and smoothies
• S - Pancakes and sausage
• Su - Muffins from the freezer

Lunch

• M - Ham & cheese sandwiches, cantaloupe
• T - Tuna pasta salad, yogurt
• W - Quesadillas, red grapes
• Th - Baba ghanouj (recipe below), homemade pitas, strawberries
• F - Turkey roll-ups, watermelon slurpies (simply just chunks of frozen watermelon blended in a blender)
• S - Leftovers
• Su - BLTs and blueberries

Dinner

• M - Chicken pasta salad made with red grapes and fresh basil
• T - Black bean burgers, Parmesan oven fries, mixed green salad
• W - Spaghetti with turkey meatballs and fresh tomatoes and basil
• Th - BBQ chicken sandwiches, onion straws, broccoli
• F - Vegetable stir-fry over brown rice
• S - Cod with a lemon-caper sauce, spinach and strawberry salad
• Su - Bratwurst, baked beans, cantaloupe

Peach Oatmeal Muffins
(Makes 12 -16 muffins, depending on size of muffin tin)

• 1 cup quick cooking oats
• 1 cup buttermilk
• 1/3 cup brown sugar
• 1/3 cup applesauce
• 1/4 cup honey
• 1 T. canola oil
• 1 t. vanilla
• 1/2 t. each of cinnamon, nutmeg, and ginger
• 2 eggs
• 1 1/3 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 t. salt
• 1 1/2 cups pitted and diced fresh peaches

  Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.

  In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, honey, oil, vanilla, spices and eggs. In a separate bowl, stir together flour, baking soda, baking powder, and salt. Stir flour mixture into egg mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups.

  Bake in preheated oven for 15 - 18 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Baba Ghanouj

• 1/2 lb. eggplant
• 4 cloves garlic, minced
• 1 t. salt
• 1/2 c. tahini
• 2 T. lemon juice
• 2 T. water
• 2 T. extra-virgin olive oil
• 2 T. flat-leaf parsley, minced

In a separate bowl, mix together the garlic, salt, tahini, lemon juice and water. Fold in to the mashed eggplant and combine well. Refrigerate. Just before serving, mix the olive oil and parsley together and drizzle over the spread.

Rinse the eggplant and pierce all over with a fork. Bake on a cookie sheet at 375 degrees about 40 minutes, turning frequently.

Transfer the eggplant to a colander and split open so that all of the juices can drain. Remove the skin, transfer the rest of the eggplant to a bowl and mash well.

Joy’s Week

The list is just for our main meal of the day, which we’re trying to shift to mid-day instead of the evening meal, so the breakfasts and the other meal of each day are still up for grabs. (That means it will probably be a lot of sandwiches and cereal this week since we’re trying to use what we have in our pantry to avoid any more trips to the store.)

• Monday: Cider Vinegar Chicken, Peas, Devine Breadsticks (these breadsticks are truly divine!)
  
• Tuesday: Wet Burritos, Spanish Rice, Corn
• Wednesday: Baked Ziti, Salad, French Bread
• Thursday: Homemade Pizza
• Friday: Spaghetti Carbonara (this was on a previous menu plan, but I didn’t make it)
• Saturday: Teriyaki Chicken, Fried Rice

We are trying to move toward a more Mediterranean/Asian diet (heavier on the Mediterranean part), but I still have some butter and margarine in the house, so I will be using it up in some recipes before we do a complete switchover to the new diet (hence the Devine Breadsticks in my menu). But once the butter and margarine is gone, I don’t plan to buy any more. I think that is one change that will go a long way in helping us eat more heart-healthy; olive oil and canola oil are what we’re going to be using after that. We’ve got plenty of cookbooks to help us menu plan accordingly, but it’s going to be an interesting journey for all of us—especially the kids. I’ll be blogging more about our diet changes on my personal blog in the upcoming weeks.

For more menu plans, visit Organizing Junkie.

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