Sunday, September 16, 2012

Menu Plan Monday 9/17/12

Last week's menu was a success and we ate at home every day!  My oldest son even requested that I bring him a plate to school when he was working on a project after class was over.
I definitely think I hit it out of the park on that one, Woo Hoo!
I'm planning my next week's menu a little early as my working days were changed and I'm feeling productive today :)  Hopefully this doesn't thwart my chances to continue planning, cooking, and eating at home.  Especially since we will be going 90 mph this weekend with errands, meets etc.  Of course, this is because we are in the midst of swimming season so each day is punctuated by practice.  My swimmer tries to eat prior to practice, and I strive to have either the evening meal or healthy snacks available for him.
My hope this week is that I can stop and smell the roses even with all of the "busy-ness" and enjoy my boys, well young men.  Soon enough they will be on their own working, and creating their own future.
May your week be blessed and your hearts full!

Hearts

SUNDAY
Vegetarian Burgers
Rice Pilaf
Sliced Tomatoes
Lettuce
Lima Beans
To Do:  Chop broccoli, instruct boys on dinner tomorrow

MONDAY
Chicken Parmesan
(freezer meal)
Yellow Rice
Steamed Broccoli
To Do:  Off tomorrow, will prep for the next few days.

TUESDAY
Vegetarian Night
Granny's Baked Mac and Cheese
Garlic Green Beans
Green Salad
To Do: Put chicken in marinade

WEDNESDAY
Grilled Teriyaki Chicken
Parmesan Potatoes
(Recipe Below)
Grilled Asparagus
To Do:

THURSDAY
Chicken or Beef Burrito Bar
Chopped Tomato
Sliced Lettuce
Sour Cream/Greek Yogurt
Shredded Cheese
Mexi Rice
Sliced Avocado
Chips and Salsa with Queso Dip
To Do:  Nothing, I'm off tomorrow!

FRIDAY
To Be Determined......



Have a great week, and.....
as always....
happy Monday :o)
This post is linked to orgjunkie.com  This site seriously saves me on food costs, aggravation, and inspires me to make things I would have never tried!

PARMESAN POTATOES
4 medium potatoes sliced thinly, red or baking
salt
pepper
parmesan cheese (canned, shredded, or flakes)
4 tbs butter

Tear aluminum foil in to long sheets, place potatoes down the foil overlapping.  Sprinkle with salt, pepper, and parmesan cheese.  Take 1 tbs of butter and break in to small pieces over the entire sliced potatoes.  Fold foil so that packet is sealed.  Repeat for remaining potatoes.  Bake at 350 degrees until potatoes are tender.  Approx 35-45 minutes.




3 comments:

  1. Oh this all looks so delicious! I especially like the veggie meals.

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    Replies
    1. I love the veggie meals too Alicia! So far this week, I haven't heard too many complaints from my "meat loving" boys :o)
      Thanks for stopping by

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  2. Oh my goodness! I love the look of all the delicious meals.

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