Category: menu

Meal Plan Thursday?

I haven’t been posting meal plans in a while, and I can’t be positive I’ll keep it up, but I’m giving it a shot. Since I’m planning our meals around what produce we have, vs. making a plan and then buying the items, I’m finding it works better to plan after the Farmer’s Market on Thursdays. This is a loose plan based on what’s in the house and could change.



  • oatmeal and fruit
  • gluten free pumpkin blueberry muffins and fruit x2
  • egg & veggie casserole and fruit x2
  • yogurt parfait
  • gluten free waffles from the freezer and fruit


  • salads with protein (snack-style lunches for A) x4
  • vegetable soup x2
  • out x1


  • fruit with peanut butter
  • veggies and dip
  • marinated salad
  • yogurt and berries
  • juice or smoothies


  • crustless veggie quiche, turkey bacon, fruit salad, rolls
  • whole wheat (or GF for A) pizza with swiss chard, balsamic onions, turkey bacon and a marinated vegetable salad
  • beef, bean, and vegetable burritos with all the fixings (make extra for freezer) and homemade baked jalepeno poppers
  • Korean dumpling and rice cake soup with homemade kimchi
  • vegetarian quesadillas with all the fixings
  • collard green dip with veggie dippers, tortilla chips
  • out x1

Menu Plan Monday – 11/14


Monday: B) GF waffles L) leftovers D) vegetable omelet (Autumn is making these to go along with what we are studying in school)

Tuesday: B) leftover waffles L) bean soup (from freezer) D) roasted spaghetti squash and marinara

Wednesday: B) smoothies L) soup (batch cook) D) chicken satay, veggies

Thursday: B) cereal or oatmeal L) leftover soup D) out or baked chicken and veggies

Friday: B) cereal or oatmeal L) chicken tacos D) leftovers

Saturday: B) eggs and bacon L) taco salad D) roasted sweet potatoes

Menu Plan Monday 10/31

Going for simple this week.  I’m going to try to batch cook breakfasts and lunches on Monday to last through another busy week. We lost our chest freezer over the weekend :-(, so will be cooking a bunch of things from the freezer, too.

Monday: B – breakfast burritos (make extra for freezer) L – leftover BBQ, salad D – pasta with homemade pesto and sauteed squash (make white bean and kale soup for week)

Tuesday: B – strawberry smoothies L – soup D – crockpot roast beef with baby potatoes, carrots, celery, onions

Wednesday: B – breakfast burrito L – soup D – salad with chicken or leftover beef

Thursday: B – strawberry smoothie L – out D – tacos/ taco salad with leftover roast

Friday: B – breakfast burrito L – roasted sweet potatoes or veggies (using farmer’s market produce) D – GF pizza with onion and swiss chard

Saturday: B – strawberry smoothies L – leftovers D – chicken satay on the grill with homemade peanut sauce and grilled vegetable skewers

Menu Plan Monday 10/10/11

Will fall ever slow down???  There is NO TIME for anything right now.  With that said, it’s another simple menu plan.  And let’s try for the moment to ignore all the dishes that need to be made for the fair and the farmer’s market this week!

Monday: L) roasted sweet potatoes D) chicken satay with peanut sauce

Tuesday: L) chicken salad, with fresh vegetables D) crockpot chili

Wednesday: L) leftover chili D) quiche and salad

Thursday: L) lentil soup and homemade oatmeal bread D) crockpot orange dijon pork chops, salad

Friday: L) tomato basil soup with homemade bread D) leftovers

Saturday: FAIR

Menu Plan Monday 10/3


L) leftovers D) pumpkin soup, kale


L) lentil soup and salad D) squash casserole


L) leftovers D) chicken piccata (make double batch for freezer)


L) leftovers D) chicken divan (make double batch for freezer), chard salad


L) tomato soup, toast D) chicken satay with peanut sauce (marinate extra for freezer) and stir-fried veggies


L) leftovers D) baptism party – out!


Meal Plan Monday 9/26

Well, we’re so busy this week that at best, we are going to be home for dinner one time. The fall schedule is officially out of control.

Breakfasts: smoothies, toast, oatmeal, waffles


Lunch – vegetable soup, baby green salad

Dinner – roasted chicken and veggies, brown rice

Extra – Bake cakes for tomorrow, make salad for tomorrow


Lunch – quiche and salad

Dinner – Soccer award night, order GF pizza, birthday cake/cupcakes


Lunch – egg sandwiches, veggie dippers

Dinner –  CFA event


Lunch – PB&J, veggie dippers

Dinner – birthday dinner


Lunch – leftovers

Dinner – book group dinner

Menu Plan Monday – 9/19

In an attempt to use up a bunch of extra fresh produce hanging around the kitchen, I made several types of soup this last weekend.  We had so much produce and all very ready to be used up: eggplant, zucchini, tomatoes, sweet peppers, hot peppers, butternut squash, yellow squash, onions, carrots, celery, onions, radishes, asparagus, etc.

So those soups will be going with either salad or sandwiches on homemade whole wheat bread for lunches all week.  Hoping this cuts way back on prep time since our week is PACKED!


b – smoothies
l – soup and sandwiches/salad
d – roasted spaghetti squash with marinara and meatballs
b – eggs, veg
l – soup and sandwiches/salad
d – taco tuesday @ local mexican place
b – smoothies
l – soup and sandwiches/salad
d – grilled veggie/sausage skewers, brown rice
b – eggs, veg
l – soup and sandwiches/salad
d – baked chicken and roasted cauliflower with baby chard
b – smoothies
l – soup and sandwiches/salad
d – gluten free bbq pizza with baby greens salad
b – eggs, veg
l – soup and sandwiches/salad
d – asian cabbage rolls
 clean out the fridge and eat all the leftovers. 🙂

Menu Plan Monday 7/4

Still too hot to cook, so lots and lots of salad for this week.

Monday: L) Sesame Chicken Salad D) chick pea and feta salad

Tuesday: L) chick pea salad D) chicken gyros

Wednesday: L) Sesame Chicken Salad D) Meatballs, Rice, Squash

Thursday: L) out D) farmer’s market/leftovers

Friday: L) Grilled roast beef panini, melon D) Squash “lasagna” with rice

Saturday: L) leftovers D) tacos

Sunday: L) taco salad




Menu Plan Monday 6/27

I SOOOOO stink at sticking to a menu plan lately!  I am posting this in the hopes that I will follow it, but we have been so busy lately and it’s so hot…

Breakfasts: homemade instant oatmeal, gluten free muffins (weekend), yogurt and fresh fruit, crust-less veggie quiche


L) chicken salad
D) grilled veggie skewers, roast beef or veggie burgers, fresh fruit
L) marinated salad with garbanzo beans
D) grilled pork chops, salad or sauteed greens
L) playdate?
D) barbeque sandwiches, salad
L) tomatillo and poblano chili
D) out or leftovers
L) “snack” lunch
D) BOGO baked chicken coupon 🙂
L) “snack” lunch
L) leftovers
D) GF veggie pizza Greek?



Ingredients for our homemade instant oatmeal packets.

Still can’t get over the fact that the lettuce was only .79 each package! Other good finds were .59/dz eggs, .79 mushrooms, and bread for .75. 🙂

Garden tomatoes and farmer’s market stuff.

Also, not pictured: half and half.