My Menu Plan for the Week
{Sunday, May 21st – Saturday, May 26th}
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| Photo Credit: GAP Photos |
{Leftovers or some form of sandwich are normally served for lunches}
Sunday
Breakfast: Blueberry Muffins
Lunch & Supper: Leftover Spaghetti Bake, Garlic Cheese Bread, Tossed Salad
Monday
Breakfast: Leftover Blueberry Muffins, Scrambled Eggs
Dinner: Parmesan Crusted Tilapia, Company Potato Casserole, Green Beans
Tuesday
Breakfast: Organic Whole Wheat Cream of Wheat, Toast
Dinner: Chicken Sandwiches, Fried Potatoes, Jello Salad
Wednesday
Breakfast: Pumpkin Oat Muffins, Farmers Skillet
Dinner: Spaghetti, French Bread, Tossed Salad
Thursday
Breakfast: Granola – Yogurt Parfaits
Dinner: Mac N’ Cheese, Hotdogs
Friday
Breakfast: Chocolate Loaf, Scrambled Eggs
Dinner: Herb & Cheese Stuffed Burgers, Tator Tots, Sea Foam
Saturday
Breakfast: Breakfast Peach Cobbler, Farmers Skillet
Lunch: Tuna Melt Sandwiches, Carrot Sticks
Dinner: Buffalo Chicken Bread
Desserts & Goodies for the week:
Frozen Fruit Pops
Strawberry Fluff Delight
Oatmeal Raisin Cookies
Frozen Fruit Pops
Strawberry Fluff Delight
Oatmeal Raisin Cookies
I put my menu together at:
Check out the Menu Planning System, that has simplified my life, freed up more time,
for the more important moments in life – all while bringing healthy, well planned out meals day after day, to my families table. {Read my review here.}
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