Menu Plan Monday

It's starting up with baseball season. We have two kiddos in it this year which means we'll have very busy weeks! So, what's a mom to do? Plan ahead, of course! Planning ahead is key to making sure my boys get a good breakfast and dinner.

So here's what's on our menu this week:






Monday

• Breakfast: scrambled eggs, Jimmy Dean maple sausage, flaky layer biscuits and milk
• Dinner: sloppy joe's, oven fries, garden salad. This is a good choice for today so that I can keep it warm in the crock pot until Andy gets home.

Tuesday

• Breakfast: Baked Apple Pie Oatmeal, Doesn't the name of that just seems like a big ole bowl of sinful goodness?
• Dinner: Taco Tuesday! I will use some of the ground beef that was prepared yesterday to make the fixins for soft tacos. A great meal that is hearty and quick for on-the-go families. This is a great choice for tonight because we have Open House at the boys' school.

Wednesday

• Breakfast: Breakfast burritos (eggs, cheese, tater tots with picanute), fresh oranges
• Dinner: Stuffed Shells Florentine, garden salad, garlic bread. This is one of my favorite stand-by meals that can be prepared in a snap ahead of time and freezes great if you were to double it. Recipe follows below. With an early baseball practice time, having something that heats up well (like this) is a great thing to have for the rest of the gang.

Thursday

• Breakfast: French toast made with homemade oatmeal bread served with fresh berries.
• Dinner: Apple-cranberry pork loin in the crock pot, steamed broccoli with cheese sauce and yeast rolls.

Friday

• Breakfast: Cereal. I feel like I'm copping out by serving this at all on a week-day. However, Fridays mean I have to take Josh to band and leave at 7am. There's generally just no time to get up to fix something hot. I'll be researching crock pot breakfast recipes this month to see what I can come up with to make Fridays be an equally delicious breakfast for my crew.
• Dinner: Leftovers. Yeah, we gotta eat 'em! That's the day.

Saturday

• Breakfast: Aztec quiche (our favorite) served with fresh seedless red and green grapes
• Lunch: Sandwiches. This is --by far--the easiest option because I typically let everyone sleep in and since they're all getting up and moving at different times, this allows them to eat when they're hungry and frees me from the kitchen to get other things done.
• Dinner: Quesadillas, queso, guacamole and chips. This is another quick but hearty meal that can be served meatless, too.
• Josh leaves this day for his Spring Break trip to visit bio-dad.
• Today is reserved for prepping for my week of freezer cooking while the boys are on spring break.

Sunday

• Breakfast: Pancakes, bacon and berries
• Lunch: Leftovers (yep, twice in a week. We've gotta clean out the fridge for next week!)
• Dinner: Mama is taking the day off