What We Ate for the Week of January 6, 2019

We at a lot of good food this week, but three of the five of us were taken out for two days each by a weird little cold, so we didn’t often have all 5 of us at the table.  As a result, I didn’t get many pictures.  Here’s what we had:

Sunday

Lunch–Homemade Pizza
Dinner–Taco Rice, salad

Monday

Spaghetti with meatballs, salad

Tuesday

Ham and Bean Soup

Wednesday

Baked Tacos, salad

Thursday

Chili

Friday

Slow Cooker Beef Stew

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

What We Ate the Week of December 1, 2018

No matter how hard I try to keep the holiday season free from commitments, we still end up busy.  I’m sure you have the same problem!  Here’s what we ate this past week, in the midst of sickness and holiday chaos.  (But I just want to say I’m so happy that this time, only ONE child got sick, and no one else got the bug.  Yay!)

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Saturday

Lunch–Most of my family was at a wedding while I stayed home with a sick child who wasn’t eating then.
Dinner–I had eggs and toast.  The rest of the family was still full from the wedding!

Sunday

Lunch–Stuffed Pepper Soup (from MyFreezEasy)


Dinner–Broccoli, Ground Pork, Cheese Breakfast Bake, steamed broccoli

Monday

Gluten Free Breaded Chicken, Cornbread, Broccoli

Tuesday

Hamburger & Vegetable Soup

Wednesday

Taco rice with fresh guacamole, cucumber slices

Thursday

Sloppy joes, chips, peas

Friday

ribs, sausage, French fries, corn (The girls and I had to bake 8 dozen cookies for AHG, so I just bought convenience foods on clearance so all I had to do was reheat them!)

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

Menu Planning for November 11, 2018

This week I’m trying to have a mini pantry challenge, so I’m looking to make meals that I already have the ingredients for.  I’m also considering trying to reduce our grocery budget by having a few vegetarian meals a week.  We’ll see how that goes.  Here’s the plan for the week:

Saturday

Fried Rice
Sausage & Cabbage with Rice

Sunday

Slow Cooker Chicken Enchilada Soup (recipe coming next week!)

Spaghetti, salad

Monday

Beef Stew

Tuesday

Cheesy Rice and Meatball Skillet, broccoli

Wednesday

Chicken & Refried Bean Enchiladas

Thursday

A meal from the freezer

Friday

Chili de Tres Amigos

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

Menu Planning for October 21, 2018

This past week was a weird one and not like I planned.  My husband grilled twice, so that left us, thankfully, with a lot of leftovers to eat for our meals during the week.

Here’s what we had last week:

Saturday

Lunch: Polish Sausage and Cabbage, rice
Dinner: Grilled heart and chicken and potatoes with salad

 

Sunday

Lunch: Chicken fried rice
Dinner: Grilled hot dogs and hamburgers, zucchini, salad, tater tots

Monday

leftover grilled food

Tuesday

leftover grilled food

Wednesday

Santa Fe Casserole, Brussels sprouts

Thursday

Bean Soup from the freezer with bacon

Friday

Taco salad

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

 

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.