menu plan #26

My Menu Plan for the Week
{Sunday, May 21st – Saturday, May 26th}

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



I put my menu together at:

Simple Meal Planning - Plan to Eat


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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