You may remember last week's post on menu planning, but I did not keep to it. The biggest reason why is because Drew was sick from Wednesday to Saturday. When he did not go to work, he stayed in bed and took Tylenol, ate saltines, and drank apple juice. So since he was sick and ate very little food, I did not make big dinners. Another reason is because my MIL came to visit and she made dinner on Thursday and Friday nights. Remember, I was working on Friday, which was an extremely BUSY day, and I did not get home until 9:00 PM. With menu planning, it's also good to be adaptable and go with the flow. Thankfully, I'm not a Type A personality, so this is easier for me to do. Unless otherwise specified, all of these meals are for dinner. For breakfast, I typically have oatmeal and for lunch have leftovers.
Monday: Stew and salad. Recipe for stew will come later this week.
Tuesday: Stromboli (I plan on freezing on of the Strombolis) and spinach, apple, cranberry, sunflower seed, feta salad.
Wednesday: Turkey spinach meatloaf/garlic mashed potatoes/green beans.
Thursday: Fish/Sweet potato fries/Salad
Friday: My MIL is coming again. I work on Friday; so, she said that she would make dinner.
Brunch: Baby shower at church. I'm taking Spinach and goat cheese egg casserole; I'm adapting it from this Spinach and goat cheese frittata recipe.
Dinner: Sesame chicken/rice/broccoli.
Apple and spice dutch baby pancake recipe for lunch
We bring food for an evening Bible study at church. I'll be taking a Quiche.