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Weekly meal plan July 28 - August 3

Posted by on Jul. 28, 2013 at 7:40 AM
  • 9 Replies


by on Jul. 28, 2013 at 7:40 AM
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michiganmom116
by Rhonda on Jul. 28, 2013 at 8:36 AM


July 28 – August 3, 2013


Sunday:

breakfast – grain-free pancakes topped with sweet cherries in syrup

lunch – chicken gumbo

dinner – crock pot beef roast & veggies, blueberry cobbler


Monday:

breakfast – breakfast bake, veggie juice

lunch - leftovers

dinner – Tuscan chicken stew, garlic bread, peach pie


Tuesday:

breakfast – sweet cherry garcia smoothies, hard boiled eggs

lunch – leftovers

dinner – tacos & fixings


Wednesday:

breakfast – grain-free pancakes topped with peach syrup

lunch – flatbread veggie pizzas, salad

dinner – crock pot pork chops & veggies


Thursday:

breakfast – omelets, veggie juice

lunch – sausage skillet meal, salad

dinner – crock pot roast chicken, sweet potato salad, steamed broccoli


Friday:

breakfast – grain-free banana pancakes, veggie juice

lunch – tuna patties, side salad

dinner – lasagna, garlic bread, salad


Saturday:

breakfast – fend for yourself/leftover pancakes

lunch – chef salad/leftovers

dinner – pizza, cheese sticks, salad

scapermom
by Bronze Member on Jul. 28, 2013 at 3:43 PM
1 mom liked this

Is it me or is this board pretty quiet lately?

Breakfasts are fend for yourselves from the usual fare (oatmeal, eggs, cereals, smoothies). Lunches are leftovers or sandwiches/wraps & salads.

Here's my dinner plan for the week (I should get my new vegetable share Wednesday morning, so I'll incorporate those as the week progresses):

Sunday: Grilled King Salmon, pesto mashed potatoes, asparagus, cucumber salad

Monday: Creamy Corn soup, salad

Tuesday: Pepper steak, barley pilaf

Wednesday: BBQ Pork tenderloin, baked potato, vegetable

Thursday: Chicken Pesto bake, spaghetti w/pesto

Friday: Thai Turkey burgers, sweet potato fries, vegetable

Saturday: Ziti with vegetables (Oil & garlic)

michiganmom116
by Rhonda on Jul. 28, 2013 at 4:03 PM


Quoting scapermom:

Is it me or is this board pretty quiet lately?

SUPER quiet.

I can start posting Meal of the Day and and Salad of the Day again.

GabbyGirlsMommy
by on Jul. 28, 2013 at 9:48 PM
1 mom liked this
Breakfasts - cereal, oatmeal, waffles, eggs, toast, fruit, yogurt, juice, milk.

Lunches - leftovers, sandwiches, fish sticks, fruit.

Dinners - spaghetti and meatballs, taco casserole, BBQ chicken with rice and corn, homemade pizza and salad, buffalo chicken wraps and cucumber tomato salad, leftovers and a salad/fruit, eat out.
Posted on CafeMom Mobile
swdesigns
by Member on Jul. 29, 2013 at 9:21 AM
1 mom liked this

Thanks for sharing your menus - I am so out of ideas for this week.  

swdesigns
by Member on Jul. 29, 2013 at 9:22 AM

 


Quoting michiganmom116:

 

July 28 – August 3, 2013

 

Sunday:

breakfast – grain-free pancakes topped with sweet cherries in syrup

lunch – chicken gumbo

dinner – crock pot beef roast & veggies, blueberry cobbler

 

Monday:

breakfast – breakfast bake, veggie juice

lunch - leftovers

dinner – Tuscan chicken stew, garlic bread, peach pie

 

Tuesday:

breakfast – sweet cherry garcia smoothies, hard boiled eggs

lunch – leftovers

dinner – tacos & fixings

 

Wednesday:

breakfast – grain-free pancakes topped with peach syrup

lunch – flatbread veggie pizzas, salad

dinner – crock pot pork chops & veggies

 

Thursday:

breakfast – omelets, veggie juice

lunch – sausage skillet meal, salad

dinner – crock pot roast chicken, sweet potato salad, steamed broccoli

 

Friday:

breakfast – grain-free banana pancakes, veggie juice

lunch – tuna patties, side salad

dinner – lasagna, garlic bread, salad

 

Saturday:

breakfast – fend for yourself/leftover pancakes

lunch – chef salad/leftovers

dinner – pizza, cheese sticks, salad

How do you make the tuscan chicken and sweet potato salad?

 

michiganmom116
by Rhonda on Jul. 29, 2013 at 10:33 AM
1 mom liked this


Quoting swdesigns:



Quoting michiganmom116:


July 28 – August 3, 2013


Sunday:

breakfast – grain-free pancakes topped with sweet cherries in syrup

lunch – chicken gumbo

dinner – crock pot beef roast & veggies, blueberry cobbler


Monday:

breakfast – breakfast bake, veggie juice

lunch - leftovers

dinner – Tuscan chicken stew, garlic bread, peach pie

 

Tuesday:

breakfast – sweet cherry garcia smoothies, hard boiled eggs

lunch – leftovers

dinner – tacos & fixings


Wednesday:

breakfast – grain-free pancakes topped with peach syrup

lunch – flatbread veggie pizzas, salad

dinner – crock pot pork chops & veggies


Thursday:

breakfast – omelets, veggie juice

lunch – sausage skillet meal, salad

dinner – crock pot roast chicken, sweet potato salad, steamed broccoli


Friday:

breakfast – grain-free banana pancakes, veggie juice

lunch – tuna patties, side salad

dinner – lasagna, garlic bread, salad


Saturday:

breakfast – fend for yourself/leftover pancakes

lunch – chef salad/leftovers

dinner – pizza, cheese sticks, salad

How do you make the tuscan chicken and sweet potato salad?



This is from a McCormick spice mix:


Tuscan Chicken Stew

Tuscan Chicken Stew

  • 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 medium onion, cut into 1/2 inch thick wedges
  • 1/2 tsp. fennel seed
  • 15 oz. can cannellini or other white beans, drained
  • 15 oz. can diced tomatoes, undrained
  • 1/4 c. red wine or water
  • 1 tsp. dried basil
  • 1 tsp. dried minced garlic
  • 1 tsp. dried rosemary
  • 1 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 6 oz. baby spinach leaves

Directions

  1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
  2. Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
  3. Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.

From www.livingpaleo.com

Sweet Potato, Bacon and Egg Salad

Ingredients
2/3 cup diced sweet potato
2 eggs
2 rashes of bacon, diced
1tbs oil (optional)
4tbs dill, finely chopped 
2tbs mayonnaise
2tbs lemon juice

Instructions

Boil eggs in water for 10 - 12 minutes. Peel and dice eggs.

Boil sweet potato for 4-5minutes or until cooked through.

Place a frying pan on medium-high heat, add olive oil and bacon and fry until browned and slightly crunchy.

In a small bowl, combine dill, mayonnaise and lemon juice.

Place eggs, sweet potato, bacon and mayonnaise sauce into a medium size serving bowl. Combine well.

Serve.

Makes 1 to 2 servings


NOTE:  I used less dill and more mayo/lemon juice, to taste.
swdesigns
by Member on Jul. 29, 2013 at 11:49 AM
1 mom liked this

 


Quoting michiganmom116:


Quoting swdesigns:

 

 

Quoting michiganmom116:

 

How do you make the tuscan chicken and sweet potato salad?

 

 

This is from a McCormick spice mix:


Tuscan Chicken Stew

Tuscan Chicken Stew

  • 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 medium onion, cut into 1/2 inch thick wedges
  • 1/2 tsp. fennel seed
  • 15 oz. can cannellini or other white beans, drained
  • 15 oz. can diced tomatoes, undrained
  • 1/4 c. red wine or water
  • 1 tsp. dried basil
  • 1 tsp. dried minced garlic
  • 1 tsp. dried rosemary
  • 1 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 6 oz. baby spinach leaves

Directions

  1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
  2. Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
  3. Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.

From www.livingpaleo.com

Sweet Potato, Bacon and Egg Salad

Ingredients
2/3 cup diced sweet potato
2 eggs
2 rashes of bacon, diced
1tbs oil (optional)
4tbs dill, finely chopped 
2tbs mayonnaise
2tbs lemon juice

Instructions

Boil eggs in water for 10 - 12 minutes. Peel and dice eggs.

Boil sweet potato for 4-5minutes or until cooked through.

Place a frying pan on medium-high heat, add olive oil and bacon and fry until browned and slightly crunchy.

In a small bowl, combine dill, mayonnaise and lemon juice.

Place eggs, sweet potato, bacon and mayonnaise sauce into a medium size serving bowl. Combine well.

Serve.

Makes 1 to 2 servings

 

NOTE:  I used less dill and more mayo/lemon juice, to taste.

Thank you!   Printing this out now for grocery shopping.

 

campingmomof4
by on Jul. 29, 2013 at 1:13 PM
1 mom liked this

 

Sunday--28 Stuffed Peppers
Monday--29 Honey Mustard Chicken(TH)Grill
Noodles
Carrots
Tuesday--30 Chili
white rice
Wednesday--31 Pork Chops 
Scallopped Potatoes
Green Beans
Thursday--1 Meatloaf
Mashed Potatoes/Gravy
Corn
Friday--2 Tuna Noodle Casserole(TH)
Saturday--3 Wedding
Asparagus-Fennel Pasta Salad(TH)
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