Winter Season HECTIC WEEK menu

Breakfast Options:

  • Waffles (store bought frozen): one breakfast
  • Bagels w/cream cheese: two breakfasts
  • Toast/ with favorite condiments (low sugar jams and natural peanut butter)    (one breakfast)
  • Instant Oatmeal or Grits (two breakfasts)

Note there are only six breakfast planned as we typically attend the early Sunday Mass and join the coffee clutch after where oodles of baked goods are offered. My goal for breakfast is something quick, filling and little mess as I want to be able to delve into the school day as soon as possible.

Lunch Options:

Monday

  • canned tomato soup 2 family sized cans served with sharp cheddar cheese and oyster crackers or regular saltines

Tuesday

  • tuna sandwiches made with mayonnaise, shredded lettuce and served on all grain bread

Wednesday

  • Peanut Butter Sandwiches on Oatmeal bread, kids pick their jam/jelly (cheaper peanut butter is used in lieu of the all natural) Use the whole grain bread from Aldis

Thursday

  • tomato sandwiches on sourdough, butter & mayonnaise

Friday

  • Peanut Butter Sandwiches, kids pick their jam/jelly (cheaper peanut butter is used in lieu of the all natural) Use the whole grain bread from Aldis

Saturday

  • Peanut Butter Sandwiches, kids pick their jam/jelly (cheaper peanut butter is used in lieu of the all natural) Use the whole grain bread from Aldis

Sunday

  • egg salad sandwiches made with mayonnaise, shredded lettuce and 18 hard boiled eggs. Served on Oatmeal bread

While I have assigned days to the lunches this is just a guideline and easily deviated according to need ie realizing I’ve assigned a meal Tuesday that requires prep while forgetting we have two dr appointments on that day AND P.E. that day.

Supper options:

  • Tuna casserole ingredients: 6 cans water packed solid tuna, noodles 3 bags, 1 can cream of celery 1 can cream of chicken, shredded sharp cheddar cheese, frozen broccoli  CHILD: Bethany (age 11)
  • Stir Fry ingredients: 3 bags of frozen stir fry vegetable (oriental mix from Aldis) 3 pork chops to be cut and added, rice & soy sauce (Noah age 14)
  • Pork Roast ingredients: 8 lbs pork loin (Harris Teeters approx 24 $, usually try to buy on sale) apples, various spices, 10 lbs potatoes, onions & 2 bags frozen corn This meal is for our SUNDAY dinner, assigned to Christi (mum)
  • Potato Soup Ingredients: potatoes, chicken broth, onions, carrots (optional) & cheddar cheese (key ingredient) serve with homemade biscuits or rolls assigned to Gabriela (age 19)
  • Grilled Cheese Sandwiches Ingredients: cheese slices, whole grain bread, butter & various pickles, serve with potato chips on the side assigned to Anna ( age 16, though a simple meal, care must be taken not to burn sandwiches hence this is assigned to an older child)

These sandwiches are assigned to WEDNESDAY as this is a very busy day every week and we must have supper finished by 5 at the latest.

  • Sweet and Sour Meatballs Ingredients:  3 bags meatballs (eventually plan to pre make and freeze our own meatballs) 2 containers favorite barbecue sauce, 2 cans pineapple tidbits, Rice prepared in Rice Maker.
  • Store bought Pizza: 3 large all cheese pizzas for Friday night’s meal. Additional favorite ingredients (meatless) bought separately to add to pizzas. All of the teens are in charge of this meal.  Typically we buy these large pizzas from Walmart or Aldis. Because of the lack of a large freezer I buy these on Friday.
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