This week is a combination of some old favorites, along with some new recipes. I already made the sausage for Tuesday, and we’re looking forward to trying it for the first time. I am incorporating some of the leftovers from Easter dinner into the meals as well. With all the Easter sales going on at grocery stores this past week, I stocked up on eggs, butter, frozen veggies, and yeast. I also replenished my supply of bulk items (oats, flour, beans, lentils).
Dinner: Indonesian Stir Fry (made with Tofu instead of chicken), Brown Rice (instead of ramen)
Lunch: Organic Peanut Butter & Jelly Sandwiches on Homemade Bread, Leftover Veggie Soup/Salad
Dinner: Lentils with Spinach, Couscous, Mashed Sweet Potatoes (leftover from Easter)
Dinner: Asparagus Quiche (asparagus leftover from Easter) with this pie crust, Green Salad (with Balsamic Dressing from Nourishing Traditions), Red Potato Salad (leftover from Easter)
Breakfast: Raspberry Muffins, Eggs, Fresh Carrot-Orange Juice
Lunch: Tuna Melts, Green Salad, Leftover Baked Beans
Dinner: Sweet & Sour Chicken & Veggies, Rice
Take Minestrone Soup, Muffins, Cookies, & Tea to “J”
Dinner: Mini Meat/Lentil Loaves, Whole Wheat Macaroni Salad, Carrot Sticks
Breakfast: Oat Waffles w/Yogurt & Berries
Lunch: Shrimp 7-Layer Salad, Homemade Bread
Dinner: Bean, Cheese, & Rice Squares, Green Beans
Breakfast: Hot Brown Rice Cereal, Eggs
Lunch: Skillet Mac & Cheese, (Leftover) Layered Salad
For more Menu Plan Monday ideas, go to Organizing Junkie!