Menu Plan {10.10-16}

We’re enjoying the fall flavors of pumpkin, pears, apples, and squash lately. We’re still getting some cabbage from our garden for fresh green salads, as well. I made up a huge batch of homemade yogurt a few days ago (1 1/2 gallons!), so our fridge is stocked with yogurt jars; perfect for snacks or with a meal.

Day Breakfast Lunch Dinner Other
Mon 10/10 Porridge with Peanut Butter & Milk Hard Boiled Eggs, Bread, Pears, Leftover Soup Sweet & Sour Lentils, Brown Rice, Green Salad To Do: Bake Bread
Tue 10/11 Pumpkin Waffles, Homemade Yogurt Peanut Butter Sandwiches, Pears Impossible Cheeseburger Pie, Carrots
Wed 10/12 Cheese Omelets, Toast Clam Chowder, Apples Church Supper TBA
Thu 10/13 Pumpkin Pie French Toast, Eggs Salmon Salad Sandwiches, Apples Three Cheese Chicken Alfredo Bake, Cabbage Salad To Do: Soak Beans
Fri 10/14 GF Zucchini Bread, Eggs Peanut Butter Sandwiches, Pears Chili, Cornbread, Raw Veggies
Sat 10/15 Soaked Porridge (from Nourishing Traditions), Eggs Grilled Cheese Sandwiches, Pears Cashew Chicken, Brown Rice
Sun 10/16 Cheese Omelets, Toast Popcorn, Ants on a Log, Apples Homemade Pizza, Carrots

{Photo Credit}

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2 comments to Menu Plan {10.10-16}

  • Torie

    May I ask what your recipe is for cabbage salad? Thank you.


    Michele Reply:

    @Torie, It’s just some homegrown cabbage, carrots, & chives tossed together with a homemade vinaigrette dressing… no measuring. :)



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