This past week, I didn’t quite follow the menu plan as outlined–sometimes life tosses in a few speed bumps.
Sunday we were invited to a friend’s house at dinner time, so Lasagna got bumped to Monday.
Then Tuesday with all that went on, I got home late and didn’t have time for the Apricot Chipotle Chicken, so I made Friday‘s Cabbage & Sausage.
Wednesday, I could tell that the kiddie pies and the DH were really tired of all that healthy mush for breakfast, so I made pancakes and buttermilk (a.k.a caramel a.k.a. liquid gold) syrup. They gobbled it down like starving pigs. So you’ll notice that this next week, I’ve planned in some breaks from the mush.
Thursday we had a friend over and though I had planned on making Shredded Pork Sandwiches, it was a new recipe and I don’t like to experiment on guests, especially when I’m not confident about the recipe’s source. (Even Rachel Ray has let me down before, but only once–I still love you Rachel.) So we had Caribbean Pork Tacos/Soft Tacos which was way better and included the Man of the House’s fresh salsa. So tasty! (and there’s lots of leftovers–even better! Hello, Sunday Lunch!)
Now my brother has talked us into schlepping up to St. Louis for the weekend (he need’s our van’s horsepower to pull a trailer.) We’ll fit in a trip to the temple and take the kids to the zoo as well. Awesome! But it means I won’t be cooking on Saturday. Awesome!
The nice thing about planning the menu & buying the groceries ahead is that I have the ingredients I need to improvise something that will work even on days that don’t go as planned.
Menu for Week of January 20
Sunday
Breakfast: Whole Wheat Toast & Scrambled Eggs
Lunch: Caribbean Pork Tacos
Dinner: Cinnamon Rolls and Alphabet Soup
Monday
Breakfast: CrockPot Pumpkin Custard Cracked Wheat Mush
Lunch: Alphabet Soup
Snack: Cinnamon Rolls
Dinner: Chicken Divan
Tuesday
Breakfast: CrockPot Apricot Ginger Cracked Wheat Mush
Lunch: Sandwiches or Leftovers
Snack: Oven Fries (or Finger Potatoes as my mother called them)
Dinner: Beef Stew
Wednesday
Breakfast: Pancakes & Fried Eggs
Lunch: Sandwiches or Leftovers
Snack: Oatmeal Raisin Cookies
Dinner: Hawaiian Haystacks
Thursday
Breakfast: Strawberry Yogurt & Whole Wheat Toast
Lunch: Sandwiches or Leftovers
Snack: Celery, Peanut Butter, & Raisins
Dinner: Pizza
Friday
Breakfast: CrockPot Banana & Coconut Milk Cracked Wheat Mush
Lunch: Leftover pizza
Snack: Banana Milkshakes
Dinner: Bean Salad
Saturday
Breakfast: SnickerDoodle Muffins
Lunch: Pasta Salad
Dinner: Gyosa Soup
Tags: weekly menu, what's for dinner
Marvelous Pigs in Satin 