Menu Planning for October 13, 2018

In part of my attempt to adjust to our new, busier schedule, this weekend, I did some meal prep for the upcoming week.  On Friday we had Taco Rice, so I doubled the recipe and put one in the freezer.  Then, I made ahead Hamburger Vegetable Soup so that will be waiting for us Monday night for dinner.  I also made two batches of 3 Ingredient Banana Oatmeal Breakfast Cookies–one batch with chocolate chips for the kids and one batch with raisins and walnuts for me.

Here’s what we’re having this week:

Saturday

Lunch: Polish Sausage and Cabbage, rice
Dinner: Roasted Pork Loin, Baked Potatoes, Roasted Root Vegetables

Sunday

Lunch: Iranian Kebob
Dinner: Roasted Whole Chicken, baked potatoes, mixed veggies

Monday

Lunch: leftover pork loin, baked potato, peas
Dinner: Hamburger Vegetable Soup, homemade GF/DF biscuits (made extra and will use some for lunches on Thursday)

Tuesday

Lunch: diced potatoes, bacon, cheese & egg, fruit
Dinner: leftover Hamburger Soup, Split Pea Soup, and Iranian Kebab, and cheese quesadillas

Wednesday

Lunch: fried rice with chicken, carrot sticks
Dinner: Hearty Meatball Soup, salad

Thursday

Lunch: Twice baked potato with egg (sounds bad but tastes really good)
Dinner: Pepperoni Pizza Casserole, veggies

Friday

Lunch: Twice baked potato with egg (sounds bad but tastes really good)
Dinner: Chicken tacos, refried beans, lettuce tomato

For more meal ideas, visit Menu Planning Monday and Gluten Free Menu Swap.

 

 

 

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