Last week I did a massive shopping trip, and while I preserved some of what I bought, I still have much fresh produce that I would like to use up, so this week’s menu plan reflects that.
Breakfasts are: any of the following: bananas and yogurt, yogurt and granola, sweet crepes, crackers with apply jelly, eggnog, milk shakes.
Snacks/deserts are: coconut/nut cookies, veggie spears, orange quarters, chocolate cake, thumb print cookies, orange sorbet
Lunches are leftovers from supper the day before. The meals listed below are supper.
Monday– Chicken soup with dumplings, chicken with homemade “duck sauce”, roasted potatoes, grilled veggies/antipasto, cucumber salad
Tuesday– Mashed potatoes, gravy and gizzards, wild mustard with onions and olive oil, grilled veggies/antipasto, sweet and spicy chicken bottoms, radish salad
Wednesday– Twice baked potatoes, mixed vegetable quiche- going on a trip, wanted to bring things that are easy to transport
Thursday– BBQ! Chicken wings, coleslaw, potato salad, homemade pickles, homemade kimchi (Korean sauerkraut), salt pickled turnips, grilled eggplant
Friday– Gezpacho, roasted eggplant salad, mock chopped liver, spicy carrot salad, raw beet salad with orange and rosemary, fennel salad, orange beef, quinoa
Saturday– Leftovers from the week
Sunday– Hot and sour egg drop soup, with carrot spears, mung bean sprouts, scallions, cabbage, beef spring rolls, quinoa
What are you serving your family this week? Would you like any of these recipes?
Linking up to Menu Plan Monday at OrgJunkie.com
