This is for September, 2010. Life is picking up around here. I'll now be taking TWO graduate classes this fall, one still on Tuesday nights and one on Saturday mornings. Since I used to do my grocery shopping on Saturday mornings (without kids), I'll have to come up with a new plan. Having a 2-week menu like this that gets repeated the second half of the month is a huge help because I can make one big trip for staples/nonperishable ingredients and just hit the produce stand up for the rest as the month progresses.
Week 1:
Monday: White Chicken Chili* and salad (maybe some cornbread)
Tuesday: Sandwiches, crudite/fruit, cookies
Wednesday: Breakfast for dinner (if we're not at church)
Thursday: Scotch Chicken, green beans, potatoes
Friday: Stir-fry*, red bean paste buns
Saturday: Hot dogs, beans, chips and/or fruit
Sunday: Leftovers for lunch; Pasta with Lentils* for dinner
Week 2:
Monday: Pork roast, sweet potatoes, broccoli (maybe rolls)
Tuesday: Black bean and rice salad* with pita and hummus
Wednesday: Pasta with Butter and Parmesan (if we're not at church)
Thursday: Chicken Tucson*, green veggie, fruit
Friday: Fish, baked potatoes, peas
Saturday: Fajitas*
Sunday: Leftovers for lunch, omelets and biscuits for dinner
*indicates meals that freeze (or for which prepped ingredients can be frozen) for the second go 'round
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