Breakfasts
Oatmeal, Cereal, Eggs, and/or Fruit
Lunches
Mac & cheese, fruit
Snack-y lunch {veggies, cheese, yogurt, fruit, crackers, etc.}
PB&J, carrot sticks, apples
Cheese quesadillas, carrot sticks
Leftovers x 3Snacks
Fruit/veggies
Popcorn
Boiled eggsFreezer Cooking in an Hour (I’ll share more how this goes later on this week!)
Taco Meat
Whole Wheat Pancakes
Pumpkin Waffles
Dinners
Breakfast for dinner: Pancakes, fruit, scrambled eggs
Tacos, fruit
Lasagna, fruit, bread (my mom sent home the leftovers from the birthday dinner she made for me)
Homemade Pizza, fruit, veggies
Meat, Potatoes, Onions, and Carrots in the crockpot, Chocolate Chip Muffins
Dinner with extended family
Dinner out
What’s on your menu this week? Tell us in the comments or leave a link to your menu plan post.
This week is a busy week for us so I am making some really easy meals so we don’t end up eating out. 🙂
http://www.frugalfamilyhome.com/food/menu/menu-plan-monday-october-7th
How do you re-heat your frozen waffles? The pumpkin recipe sounds yummy, but I’m afraid that they would be soggy coming out of the freezer.
We just reheat ours in the microwave.
We reheat pancakes in the microwave but we do waffles in the toaster- restores their “crunch” a little bit more (the micro sometimes makes them soggy for us. )
Crystal,
The very best pumpkin waffles I’ve ever had came from Tammy over at Tammy’s Recipes. We make them on a regular basis during the fall and winter served with homemade apple butter. If you haven’t tried Tammy’s recipe, I encourage you to give it a chance!
Thanks so much for the suggestion!
Mon: Crockpot BBQ Pork with corn on the cob and cornbread muffins
Tues: Crockpot Wedding Soup
Wed: Crockpot Pepper Beer & Carrots with biscuits
Thurs: Lasagna Roll-ups with broccoli
Fri: Chicken Pesto Calzones
Sat: Pizza
I froze dinners for Mon-Fri last week so I don’t have to cook at all this week. Yay!
Good for you! Way to go!
Pumpkin waffles sound good. My son came home with a homework assignment to make and eat one food with pumpkin in it. Best homework ever!
Here’s my menu. It’s mostly from the freezer, and contains a lot of soup:
http://www.momscupofambition.com/2013/10/this-weeks-menu.html
Sounds like a great plan for the week. I like how you incorporate fruits to all meals 🙂 I love fruits!
Often when I make taco ingredients the meat, beans, tomatoes, peppers, I will divide the ingredients into two different pots. I then at the same time make the ingredients for chili and add the extra ingredients and the particular spices to make chili and then add the spices for tacos in the other pot and have two different meals, but the work all done at the same time.
I belong to a CSA and plan my meals around the vegetables and fruit we receive in our weekly box and the meat I buy/bought when it is on a super sale and stock up. So I find out what vegetables and fruit is in the box Tuesday for seven months and then cook locally and seasonally. But I do make the things to make meals like tomato sauce, pasta sauce, ratatouille, tomato soup, frozen chicken broth from leftover carcasses, roasted frozen vegetables, frozen fruit sauces, etc. and the basics in the pantry. Then I can pretty quickly put together a meal.
We also get a produce bin weekly and plan our menus around the fruit and vegetables. I love doing this as it provides the opportunity for new recipes. However, we did get a pineapple last week that’s staring at me. Aside from serving it as a side dish with breakfast/lunch/snacks, I’m not sure what else to do with it.
My family loves pineapple in sweet & sour chicken or pork. My daughter likes pineapple on pizza (not my fav though). Mostly we do eat it as a side or grill it and serve with ice cream.
Esther,
Did you know that you can freeze fresh pineapple?
I have done it several times before when I find a good sale on fresh ones. I have found the easiest way is to flash freeze the chopped pineapple on cookie sheets first and then toss them into a ziploc. You can then pull out how much you need without defrosting the whole bag. We often cook with it or make smoothies, but the texture does not change much after defrosting and have added it to fruit salads as well.
I like seeing your sister’s weekly shopping trips, but I miss seeing yours. Any chance you’ll bring that feature back?
Here’s our menu plan for the week:
http://www.momsplans.com/2013/10/menu-planning-october-5-2013/
I did post one of my shopping trips on Saturday and hope to do more in the coming weeks and months! I had to take a break from it for a bit but I’m hopeful I’ll be able to bring it back soon!
We tried the chicken enchilada casserole tonight– it was good! http://www.everydayhomecook.com/2013/10/weekly-menu-plan-oct-6-oct-12/
Crystal,
What do you add-in to your taco meat to help stretch the beef? I asked friends on FB and the answers were all over the place! I don’t like beans, but am figuring by mashing them up well, I should be fine (it’s the texture, not the taste). Thanks in advance!
I used salsa or canned tomatoes as well as black beans. Maybe tomatoes would work for you.
Usually beans, onions, and tomatoes.
I like to add the ranch style beans to our taco meat. It’s delicious and very filling. Hope everyone has a wonderful day~
We use refried beans or great northern white beans. They don’t have the hard shell.