Sunday, October 6, 2013

Menu Planning October Week 3 & Pantry Cooking

This past week was pretty smooth despite not having finalized my menu here.  I have to say that the corned beef hash from two weeks ago was hubby's favorite meal - he was disappointed to hear it was gone.

Since purchasing our new car, we've been trying to economize and grocery shopping seems a natural place to start.  Continuing with that theme, my menu plans for the next few weeks will focus on using up what we have in the freezer and pantry.

In addition, I am craving some traditional autumn dishes and did purchase some canned pumpkin, sweet potatoes, butternut squash, and apples.  More on those in the next post.

Here is my menu for the week:

Monday breakfast:  blueberry muffins, lemon water
Monday lunch:  bean and cheese quesadillas, green salad, lemon water
Monday dinner:  chicken noodle soup, crusty bread

Tuesday breakfast:  cottage cheese, fresh plums, buckwheat tea
Tuesday lunch:  leftover soup, lemon water
Tuesday dinner:  meatloaf, mashed sweet potatoes, green peas

Wednesday breakfast:  oatmeal, almond milk
Wednesday lunch:  leftover meatloaf, sweet potatoes, green salad, green tea
Wednesday dinner:  BLT sandwiches, homemade potato chips

Thursday breakfast:  cottage cheese, fresh apples, lemon water
Thursday lunch:  bean and cheese quesadillas, green salad, lemon water
Thursday dinner:  mini pepperoni pizzas, green salad

Friday breakfast:  toast with peanut butter, fresh apples, lemon water
Friday lunch:  bean and cheese quesadillas, green salad, green tea
Friday dinner:  garlic pasta with chicken, tomatoes, and spinach, crusty bread (I love the recipe from the Pioneer Woman.)

Saturday breakfast:  pumpkin pancakes, hash-brown casserole
Saturday lunch:  macaroni and cheese with bacon and peas
Saturday dinner:  chicken lettuce wraps

Sunday breakfast:  scrambled eggs, turkey sausage, leftover casserole
Sunday lunch:  rice cake soup
Sunday dinner:  ham steak, baked potato with broccoli and cheese


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