Breakfasts and lunches are much the same as last week, which is o.k. because we don’t seem to tire of these options. I’ve added some variety to our dinners, though- I’ll try out tuna melts for the first time, as well as a new sweet and sour chicken recipe.
Breakfasts
- Waffles (I made a batch and froze them- they reheat in the toaster just like Eggo Waffles)
- Honeycake, reheated in slices from the freezer, with a slice of Havarti cheese on the side
- Pumpkin Flax Granola
with yogurt or milk
- Cheerios
, Apple Cinnamon Chex
- Homemade cinnamon rolls, scrambled eggs (this has become our Sunday ritual)
We eat fruit with every breakfast- this week tangerines and cantaloupe
Lunches
- Homemade bagel dogs
- Leftover pizza
- Peanut butter & jelly sandwiches
- Turkey & cheese sandwiches
- Quesadillas
We also eat fruit with every lunch- the same fruit options as for breakfast
Dinner Plan
Monday: Bagel dogs, onion rings, and a green salad.
Tuesday: Taco Tuesday! I’ll be using seasoned ground turkey for the filling this week. Despite my best intentions, I still haven’t gotten around to making homemade refried beans from this recipe, and I’m beginning to think that I’m deliberately avoiding the situation. I may try to tackle it head-on this afternoon. (If you’re curious what else we put in our tacos: shredded lettuce, grated cheese, and sometimes avocado or sour cream.)
Wednesday: Tuna melts, with a green salad. I’ve never actually made these before, but it seems pretty straitforward: mix a can of tuna fish with mayonaise and chopped celery, salt and pepper to taste, then spread onto slices of whole wheat bread, top with cheese and broil. My mother-in-law made this for us for lunch about a month ago and it was so good- it gave me new-found appreciation for this fairly humble meal.
Thursday: Beach Night! We’ve ended up missing beach night for the last two weeks- and the last minute, things come up- but this week we should be able to make it happen (and as hard as it is to get us out of the house, I never regret it when I’m eating dinner while watching the waves roll in). I’ll do the usual- heat homemade frozen burritos, then wrap them in foil so that they stay warm while we drive to the beach. I’ll also make a green salad and pack it in individual stainless steel “bento box” containers. If you want to do this but don’t live near a beach, find another scenic spot, like a cliff, lake, river, or even a rooftop.
Friday: Pizza Night, with salad on the side. Made with this easy homemade dough recipe.
Saturday: Burger Night. Which patties to use is usually a last-minute decision based on what we have in our freezer (salmon burgers, chicken burgers, veggie burgers, or beef burgers), but this week will probably be salmon burgers. I’ll also include a green salad.
Sunday: International Night. For the first time in a long time, we’ll do Chinese food- Sweet & Sour Chicken with white rice. I’ll probably just keep it simple and do steamed corn and a green salad on the side. Usually on International Night I try to find matching music, so I’ll be streaming Pandora’s Chinese Traditional station.
What’s YOUR menu plan this week?
