Menu Plan Monday

Since I restocked our kitchen with our monthly co-op order a little over a week ago, I’m just working with what we have on hand. I roasted a turkey last week, which made a lot of stock, as well as plenty of cooked meat for the freezer. I’m hoping for fresh lettuce soon, since our plants seem to be doing well in the garden (it’ll be a nice change from freezer veggies!).

  • Breakfast: Eggs, Cinnamon Toast
  • Lunch: Cheese Sandwiches, Apple Slices
  • Dinner: Salmon Cakes, Leftover Millet, Carrot Sticks
To Do: Thaw Sausages, Soak Porridge, Soak Beans
  • Breakfast: Oat or Buckwheat Porridge (from Nourishing Traditions), Eggs
  • Lunch: Cottage Cheese, Fruit, Bread & Butter, Sunflower/Pumpkin Seeds, Leftovers
  • Dinner: Baked Beans, Corn Bread, Carrot Sticks
To Do: Bake GF Bread
  • Breakfast: Peanut Butter Muffins, Eggs
  • Lunch: Cheese Sandwiches with Sprouts, Fruit
  • Dinner: Grilled Sausage, Potato Salad, Green Beans (from freezer)
To Do: Thaw Zucchini, Thaw Turkey, Pick Up Milk
  • Breakfast: Waffles, Yogurt, Berries (from freezer)
  • Lunch: Peanut Butter Sandwiches, Carrot-Apple Salad
  • Dinner: Zucchini Egg Casserole, Bread & Butter
To Do: Start Sprouts
To Do: Soak Beans
  • Breakfast: Cheese Omelets, Toast
  • Lunch: Peanut Butter Sandwiches, Orange Slices
  • Dinner: Cuban Black Bean Patties (thanks, Gayle!), Corn Bread, Leftover Carrot-Apple Salad
To Do: Soak Quinoa, Soak Porridge
  • Breakfast: Oat or Buckwheat Porridge, Eggs
  • Lunch: Cheese Slices, Fruit, Bread & Butter
  • Dinner: Turkey (leftover, from freezer) & Veggie Stir Fry, Quinoa

For more Menu Plan Monday ideas, visit Organizing Junkie

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