Menu Plan Monday, 8/11

Although the thermometer is giving no indication (well, except for today… it feels like fall!), summer ends for us this week.  My husband returns to school for inservice tomorrow, and we’ll send our oldest child to her first day of kindergarten on Thursday.  SIGH  (more on that later this week) 

During the school year I don’t plan weekday breakfasts and lunches.  What we usually eat goes something like this…

Weekday Breakfast:  oatmeal with raisins or bananas, cereal (I’m trying hard to limit our cereal consumption), eggs and toast, fruit  or pancakes or waffles from the freezer — overflow from a weekend brunch meal

In the past (as in before children) I was really good at planning ahead to give Lance a hot breakfast without having to get up early every morning to cook it (he’s always out the door by 6:30).  I need to return to my former ways…  Because he has a CRAZY school schedule this year, I think it’s important for me to send him off with something a little more hearty than a bowl of cereal most mornings.  My plans include making and freezing breakfast burritos, sausage/egg/cheese biscuits, and breakfast casserole.  Then he can quickly warm up what he wants before heading out for the day. 

Weekday Lunch:  leftovers, sandwiches, fruit and veggies, pigs in a blanket, brown bag burritos (I make the pigs in a blanket and burritos and keep them in the freezer.  I try to never be without them, both for a quick lunch and as a quick “gift” to a famiy if needed.)

Today we ate:

  • waffles, scrambled eggs
  • a late lunch of fried chicken breast strips, Cheesy Zucchini Crisps, fresh plum tomatoes, watermelon
  • smoothies for the kids (I’ll tell you about my banana and strawberry steal at Kroger later this week) and leftovers for us

Cheesy Zucchini Crisps – A new favorite recipe as we continue to enjoy our neighbors’ produce!

  • 1/3 cup cornflake crumbs
  • 2 Tbsp. parmesan cheese
  • 1/2 tsp. seasoned salt
  • dash of garlic powder
  • 4 small zucchini or squash (I use both) cut in sticks
  • 1/4 c. melted butter

Combine corn flake crumbs, cheese, and seasonings in a plastic bag.  Dip zucchini in butter and shake in bag to coat.  Bake at 375 for 10-15 minutes.


Monday, 8/11

  • zucchini parmesan (didn’t get to this last week), tomatoes, fried okra, watermelon and cantaloupe (from my neighbor’s garden)

Tuesday, 8/12

  • baked steak, creamed new potatoes and peas, tomatoes, cantaloupe and watermelon

Wednesday, 8/13

  • grilled hamburgers on homemade buns, deviled eggs, grilled squash and zucchini (if we still have some)

Thursday, 8/14

  • Lance has a dinner meeting, so the kids and I will clean up some leftovers

Friday, 8/15

Saturday, 8/16

Stop by Orgjunkie to see hundreds of meal ideas!

4 Responses

  1. I’m not really a zucchini lover, but the Cheesy Zucchini Crisps look pretty good. I may have to give them a try!

  2. The zucchini crisps sound divine! I’m picking squash and zucchini from the garden every day. I”m going to have to try these. Oh, the first day of kindergarten…I remember. My husband had surprised me that day and took the day off from work. He knew that I would need to stay busy. I think I prayed for my girls every minute. I”ll be praying for you and your little one. Blessings to you.

  3. I agree, the zuke crisps sound yummy! I’m definitely going to try them! You might like the Lazy Granola recipe from Biblical Womanhood (just search for Lazy Granola on google). You start it the night before and leave it in the oven overnight. You could just have it with milk or serve it as a parfait, with yogurt and fruit. Yum!

  4. The cheesy zucchini crisps sound so great. I will definitely be trying that out soon.

    It sounds like you have a very busy and emotional week coming up. You will be in my prayers!

    By the way, I tagged you on my blog.

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