I only managed to stick to my menu plan for half the week last week.  Going to carry over a couple recipes since I have the ingredients for them.

I really liked the Bacon Cheeseburger Wellingtons; the boys had mixed reactions.  I ended up using some hamburger from the freezer that had been pre-cooked with onions and red peppers, and then added the ingredients to it as per Candi’s changes she’d mentioned in a comment here.  Kidlet was gobbling it up until he found a piece of red pepper; and then he was D O N E.  lol

Menu Plan Monday  


Monday:  Creamy Shrimp Chowder, Rolls, Green Salad

Tuesday: Marinated Broiled Ribeye, Roast Potatoes, Crispy Brussels Sprouts from Claire Robinson for the FNCCC

Wednesday: Soft Tacos (typical — flour tortilla, beef, lettuce, tomato, cheese, etc), Tortilla Chips, Lightened Up Guacamole

Thursday:  Salmon Turnovers, Green Salad, Corn

Friday:  Saturday: Crockpot Cabbage & Sausage Soup, Bread Sticks, Fruit

Sunday:  Chicken Cordon Bleu, Pasta, Broccoli


For breakfasts we always have oatmeal, cold cereal, scrambled eggs, toast, freezer muffins, yogurt, cottage cheese and fruits to choose from.  I also keep us stocked with lunch meats, cheeses, fruits, veggies, etc for bentos.    Even when not specifically listed, I usually have a mixed greens salad and fruit available for dinner.


This post is linked to Menu Plan Monday at Organizing Junkie.  Check out the hundreds of other menus posted.