Menu Plan Monday 9.26-10.3

I made a gallon of yogurt last week, so we’ll be adding that to breakfasts and smoothies this week! We’re enjoying the autumn flavors of squash, yams, and apples, as well as the lingering garden foods of zucchini and a few tomatoes.

Breakfast: Sunny Peach Millet (from The Vegetarian Mother’s Cookbook), Homemade Yogurt
Lunch: Egg Salad Sandwiches, Carrot/Celery Sticks
Dinner: Mexican Rice (use Brown Rice), Beans & Cheese (use beans from freezer), Green Salad

To Do: Bake Sourdough Bread, Soak Nuts/Seeds

Breakfast: GF Lemon Poppy-Seed Bread, Eggs
Lunch: Peanut Butter Sandwiches, Peach Smoothies
Dinner: Feta & Chard Crepes, Baked Apples

To Do: Dry Nuts/Seeds

Breakfast: GF Muesli, Homemade Yogurt
Lunch: Egg Salad Sandwiches, Carrot/Celery Sticks
Dinner: Zucchini Pizzas (with Beef), Apples

Breakfast: Cheese & Greens Omelets, Toast
Lunch: Peanut Butter Sandwiches, Apples
Dinner: Butternut Squash Soup, Homemade Yogurt, Green Salad with Feta

To Do: Soak Chickpeas (for soup)

Breakfast: Cinnamon Muffins, Eggs
Lunch: Cheese & Apple Sandwiches, Green Salad
Dinner: Minestrone Soup, Bread

Breakfast: (with company) Crockpot Apple Cake (make GF), Eggs
Lunch: Peanut Butter Sandwiches, Peaches
Dinner: Black-Bean (use beans from freezer) & Shrimp-Stuffed Yams, Green Salad

To Do: Soak Brown Rice

Breakfast: Brown Rice with Peanut Butter & Raw Milk
Lunch: Cheese & Apple Ring Melts, Popcorn
Dinner: Salmon (use canned) & Potatoes Au Gratin, Green Beans

For more Menu Plan Monday ideas, visit Organizing Junkie!

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