Last week, I tried something new for my menu. Instead of planning a specific meal for a specific day, I listed all of the meals we could make last week with the ingredients we had on hand. I also listed all breakfast items, lunches and snacks available. As the week went by, I would check the list a few times per day and make selections then scratch my choices off the list. This worked well for us, so I'm doing it again this week. Here's the menu:
Breakfast:
Baked Oatmeal
Corn Cakes and bacon
Eggs and grits (twice)
fruit cup with yogurt
Lunch (all accompanied by a veggie and/ or fruit):
PB and honey
grilled cheese sandwhich
Broccoli Cheese Soup
BBQ Roast Sandwhich (from freezer)
Turkey Slices wrapped in lettuce and dipped in ranch (oldest won't eat the lettuce)
Snacks (they usually have a morning and afternoon snack, so some may repeat):
Homemade bread with honey butter
Blueberry muffins with lemon glaze
carrot and cucumber sticks with dip
peaches
chocolate chip cookie bars
hummus and pita
smoothies
Supper:
"Crab Cakes" made with Tuna & white beans on dressed bun with cantalope
Pan Fried Tilapia (from last week's menu)
Roasted Sticky Chicken, squash, tomato and cucumber salad, peaches or plums for desert **
Chicken Pot Pie made with a biscuit crust
Leftover buffet
** This will be our locally grown meal for this week. See this post to read more about our eating local challenge.
Check out Menu Plan Monday for more menues.
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