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Meal Plan for the week of March 10-16th

Posted by on Mar. 11, 2013 at 5:33 AM
  • 31 Replies
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by on Mar. 11, 2013 at 5:33 AM
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Replies (1-10):
michiganmom116
by Rhonda on Mar. 11, 2013 at 7:12 AM


March 10 – 16, 2013


Sunday:

breakfast – breakfast bake, veggie juice

lunch – leftover pizza from Saturday night, salad

dinner – crockpot smoky beef roast & veggies


Monday:

breakfast – peanut butter custard, apple slices, veggie juice

lunch - leftovers

dinner - teriyaki chicken, salad


Tuesday:

breakfast – eggs in ham cups, veggie juice

lunch – hamburger stew

dinner - sausage, peppers, & potato skillet, salad


Wednesday:

breakfast – pineapple custard waffles, veggie juice

lunch – doggie skillet meal

dinner – crockpot tater tot casserole, salad


Thursday:

breakfast – veggie omelets

lunch – meatball pepperoni pizza salad

dinner - crockpot meatloaf, baked potatoes, green beans


Friday:

breakfast – pancake grab bag, veggie juice

lunch – leftovers

dinner - parmesan baked pollock, steamed broccoli and carrots


Saturday:

breakfast - FFY

lunch – sloppy joe salad

dinner – wild game dinner at church

pinkcoffeecup
by Silver Member on Mar. 11, 2013 at 7:37 AM

Sunday leftover meatless Mexican lasagne broccoli.

Monday Meatloaf, potatoes and carrots

Tuesday Brats not sure on the sides.

Wednesday chicken tacos

Thursday undecided

Friday Veggie salad.

Saturday undecided.

EnduringWon
by on Mar. 11, 2013 at 12:13 PM

Monday-Beef stroganoff, corn on the cob and honey cornbread. Fruit salad for dessert.

Tuesday-Bbq chicken, baked potatoes, california veggies (cauliflower, broccoli, and carrots) and butter beans. Strawberries for dessert.

Wednesday-Shrimp alfredo, garden salad and garlic-cheesy bread. Sliced peaches for dessert.

Thursday-Pi day at Your Pie, so pizza and salad and have gelato for dessert.

Friday-steak, sweet potatoes, garden salad, baked beans and fruit salad.

Saturday will be homemade chili and corn bread with pineapple for dessert.

Sunday-baked fish parmesean, mushroom rice, california veggies, black eyed peas and leftover pineapple, strawberries and peaches for dessert.

 

DYNARAH
by on Mar. 11, 2013 at 12:53 PM
1 mom liked this

That all sounds good and very interesting. Can you explain a few recipes for me? I want to try some:

hamburger stew, meatball pepperoni pizza salad, peanut butter custard and what is a pancake grab bag?

Thank you.


Quoting michiganmom116:


March 10 – 16, 2013


Sunday:

breakfast – breakfast bake, veggie juice

lunch – leftover pizza from Saturday night, salad

dinner – crockpot smoky beef roast & veggies


Monday:

breakfast – peanut butter custard, apple slices, veggie juice

lunch - leftovers

dinner - teriyaki chicken, salad


Tuesday:

breakfast – eggs in ham cups, veggie juice

lunch – hamburger stew

dinner - sausage, peppers, & potato skillet, salad


Wednesday:

breakfast – pineapple custard waffles, veggie juice

lunch – doggie skillet meal

dinner – crockpot tater tot casserole, salad


Thursday:

breakfast – veggie omelets

lunch – meatball pepperoni pizza salad

dinner - crockpot meatloaf, baked potatoes, green beans


Friday:

breakfast – pancake grab bag, veggie juice

lunch – leftovers

dinner - parmesan baked pollock, steamed broccoli and carrots


Saturday:

breakfast - FFY

lunch – sloppy joe salad

dinner – wild game dinner at church



michiganmom116
by Rhonda on Mar. 11, 2013 at 1:23 PM

Hamburger stew is just browned burger and onion dusted with flour, then add beef broth and a bag of frozen mixed veggies.  Season to taste.

Meatball pepperoni pizza salad:  cooked meatballs, pepperoni, mushrooms (optional), diced fresh tomato, mozzarella and cheddar cheeses (shredded), salad greens....topped with Italian dressing.

pancake grab bag:  I make a variety of pancakes for breakfasts in the weeks previous and freeze extras.  On this morning, everyone can pick which kind of pancake they want, reheat and eat.


Peanut Butter Custard

We made this dairy-free by using coconut milk.

  • 1/4 c. smooth peanut (or favorite nut) butter
  • 2 Tbsp. honey
  • 3 eggs
  • 1 1/2 c. milk

Preheat oven to 350°.  Put all ingredients in a blender and blend until well mixed.  Pour custard into 4 - 6 greased custard ramekins or a greased pie plate.  Place the dish(es) into a bigger pan and fill with water until 1/2 way up the sides of the dish.

Bake for 40 minutes or until custard is set and a knife inserted 1 inch from the edge comes out clean.  Remove the dish(es) and chill before serving, or be like my kids and serve while warm.

Quoting DYNARAH:

That all sounds good and very interesting. Can you explain a few recipes for me? I want to try some:

hamburger stew, meatball pepperoni pizza salad, peanut butter custard and what is a pancake grab bag?

Thank you.


Quoting michiganmom116:


March 10 – 16, 2013


Sunday:

breakfast – breakfast bake, veggie juice

lunch – leftover pizza from Saturday night, salad

dinner – crockpot smoky beef roast & veggies


Monday:

breakfast – peanut butter custard, apple slices, veggie juice

lunch - leftovers

dinner - teriyaki chicken, salad


Tuesday:

breakfast – eggs in ham cups, veggie juice

lunch – hamburger stew

dinner - sausage, peppers, & potato skillet, salad


Wednesday:

breakfast – pineapple custard waffles, veggie juice

lunch – doggie skillet meal

dinner – crockpot tater tot casserole, salad


Thursday:

breakfast – veggie omelets

lunch – meatball pepperoni pizza salad

dinner - crockpot meatloaf, baked potatoes, green beans


Friday:

breakfast – pancake grab bag, veggie juice

lunch – leftovers

dinner - parmesan baked pollock, steamed broccoli and carrots


Saturday:

breakfast - FFY

lunch – sloppy joe salad

dinner – wild game dinner at church




DYNARAH
by on Mar. 11, 2013 at 1:35 PM
1 mom liked this

That all sounds so good. Thank you. I love the pancake idea. My dd loves blueberry pancakes and my husband loves chocolate chip, but I am a vanilla freak. I usually make extra french toast and keep that in the fridge and we are always stocked with waffles. Going to try stocking pancakes now.

The last thing I have been doing to cooking off family size ground beef at once. I base season most recipes the same (adobo, garlic, onion). Then I have been dividing the cooked meat and adding whats needed for other meals and freezing. Like half get pasta sauce and goe sin a freezer bag, half taco or leave the cooked meat plain and use it with rice the next day. Use less cookware and its so easy to just grab and make a meal later in the week.

DYNARAH
by on Mar. 11, 2013 at 1:55 PM
last thing - meant to say the latest thing is , I have up all night with stress brain
RosePetalTears
by Silver Member on Mar. 11, 2013 at 4:33 PM
I'm still working on mine but today is sweet and sour shrimp with pineapple, red bells, snow peas and rice. tues is garlic and herb roast chicken, stuffing, roasted cauliflower and maybe a cheese sauce.
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a_and_j_momma
by on Mar. 11, 2013 at 7:43 PM
I am too sword this week to plan and grocery shop. So sad
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a_and_j_momma
by on Mar. 11, 2013 at 7:49 PM
Swamped, not sword lol
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