Menu Plan Monday 1.24-1.30

After many days of rain, and warm soup suppers, we’ve started tiring of soup. My Beloved specifically requested a red lentil soup, but other than that, I’ll be adding in some other hearty meals.

I know many of you are noticing that your summer-stockpiles of home-canned produce are starting to dwindle, and are looking forward to fresh spring fruits/veggies. What are you serving up this week?

Breakfast: Orange Smoothies, Cinnamon Muffins
Lunch: Egg Salad Sandwiches, Apples
Dinner: Moroccan Lentil Soup, Teff Dinner Rolls, Sauteed Kale

To Do: Make Yogurt, Soak Rice, Soak Pancake Batter

Breakfast: GF Pancakes, Eggs
Lunch: Cheese Sandwiches, Veggie Sticks
Dinner: Baked Lemon Salmon, Brown Rice, Red Cabbage Salad

To Do: Soak Beans

Breakfast: Cheese Omelets, Toast
Lunch: Peanut Butter Sandwiches, Apples
Dinner: Bean Burritos (Homemade GF Tortillas, leftover Rice, Slow-Cooker Pinto Beans), Sauteed Kale

To Do: Thaw Meat, Soak Waffle Batter

Breakfast: GF Waffles, Yogurt, Home-canned Nectarines
Lunch: Hard Boiled Eggs, Bread, Carrot Sticks
Dinner: Spaghetti Pie (with spaghetti squash), Green Beans, leftover Cabbage Salad

To Do: Soak Rice

Breakfast: Squash Pancakes (use leftover squash), Yogurt
Lunch: Salmon Salad Sandwiches (use leftover fish), Apples
Dinner: Crockpot Chicken Cacciatore, Brown Rice, Sauteed Carrots

To Do: Thaw Venison

Breakfast: Apple Omelets, Toast
Lunch: Cheese Sandwiches, leftover Cabbage Salad
Dinner: Venison Roast, Slow-Cooker Extra Good Mashed Potatoes, Green Beans

To Do: Soak Porridge

Breakfast: Soaked Porridge, Eggs
Lunch: Peanut Butter Popcorn, Apples
Dinner: Shepherd’s Pie (with leftovers)

For more Menu Plan Monday ideas, visit Organizing Junkie!

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