Make sure you read the introduction prior to reading this post.
Again, there’s no change in the basic concepts I applied to creating this week’s menu plan. Scour the pantry, fridge and freezer, match up with recipes from the cookbooks, buy the rest. This is starting to become a very set, simple routine. Quite frankly, I like how easy it’s getting to menu plan and since I only have to buy the “fill-in” ingredients, my time spent grocery shopping is starting to decrease which I like. A lot. Week 3’s menu plan looks like this:
Breakfast: cereal, bagels (free from my parents), eggs, pancakes, toast, yogurt and oatmeal. Milk, OJ, hot tea or water to drink. As I expected, our breakfast choices are fairly static.
Lunch: tuna or egg salad sandwiches, minestrone soup, black bean soup, leftovers, chips or cookies, fruit, carrot sticks. I plan on taking a friend out to lunch for her birthday this week; I knew this was coming and I saved some of my “allowance” money to do so.
Dinner: meatball sandwiches, taco chicken tortilla wraps, skillet ziti and vegetables, cheesy bean casserole, 15 minute taco in a pan, pizza and either pasta with sauce or leftovers. Pizza was on the menu for last week but due to dinner with my parents, it’s been pushed to this week. Sides to accompany dinner may be homemade french fries, zucchini sticks or salad.
Snacks: Ice cream, homemade chocolate chip cookies, popcorn, fig newtons (Aldi brand), rice cakes, string cheese, tortilla chips, fruit.
Drinks: Milk, OJ, iced tea, water, fruit punch for my daughter and hot chocolate.
