Menu Plan Monday – 8/24

Is it menu planning time again already?!?  My brother-in-law brought yet another grocery sack of squash, zucchini and cucumbers, and told us the sad news that his garden is for some reason dying… so we will enjoy fresh garden produce one more week!

Sunday, 8/24

  • sausage/egg/cheese scramble, zucchini bread (I went 1/2 wheat, 1/2 white flour and made 4 dozen muffins instead of three loaves of bread), orange juice
  • leftovers, black bean nachos, yogurt
  • cheeseburger pie (didn’t get to this Friday) with lettuce and tomato, summer squash puffs (a fun new way to use up some squash — not terribly healthy, though ;-), pasta salad with cucumbers and tomatoes 

Weekday Suppers

  • 8/25  tator tot casserole (recipe below), fried okra, sliced tomatoes (today is the day for my surgery… prayers requested!)
  • 8/26  zippy turkey tortilla bake, cheesy zucchini crisps
  • 8/27  chicken fried steak, mashed potatoes and gravy, green beans (didn’t get to this last week) 
  • 8/28  Lance out of town, kids and I will work on some leftovers.
  • 8/29  Booster Club hamburger feed, ice cream social at our house after the football scrimmage (Sometime this week I need to make two freezers of ice cream.  I’m thinking vanilla and Butterfinger, maybe.)

Saturday, 8/30 

Quite an eventful day coming up in Tiny Town.  One of the churches is sponsoring an all-day fundraiser for the Hands of Hope ministry, which serves local families.  There will be food all day with games for the kids, walk/run contests, and a doggy talent show in the park.  Then… we have Lance’s 20 year high school reunion (for all ELEVEN of his classmates and their families) at his home town (even tinier than ours!)  So…  a whole lot of food for very little effort on my part! 

  • Breakfast at the Community Center
  • Lunch in the park (hot dogs and burgers, I think)
  • Picnic in the park for the reunion supper; we are taking our AWESOME baked beans!

Tator Tot Casserole is a busy-day stand by at our house.  It’s super easy to throw together, and the kids love it.  I even sneak in some veggies on occasion.

  • 1 pound ground beef
  • diced onion to taste
  • 1 can cream of mushroom soup
  • 3 T. milk
  • 1 tsp. worcestershire sauce
  • 1/2 cup peas or can of green beans (optional)
  • shredded cheddar cheese (to taste – optional)
  • frozen tator tots

Brown the ground beef and onion.  Drain.  Mix together cream of mushroom soup, milk, worcestershire sauce, veggies, and cheese.  Add to hamburger and mix well.  Pour beef mixture into a 9×9 pan.  Top with tator tots.  Bake at 375 for 25 minutes, or until bubbly.

Have a great week!  Don’t forget to visit OrgJunkie for lots of inspiring menus!

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!

Our Abbreviated Menu, 8/3

We’re taking off on a mini-vacation this week (if you can call me-traipsing-a-small-city-with-three-children-while-hubby-is-at-meetings-all-day a vacation) so our menu plan is a bit abbreviated. However, I’ve included some links to great recipes for the meals we are eating at home!

Sunday, 8/3

  • French Toast made with homemade potato bread (Finally! I’ve been wanting to try this recipe for weeks. It was tasty, but next time I’ll double it. I only got one piece after my tiny savages had their fill.)
  • grilled steak/chicken Cobb salad
  • home-style ribs (awesome crock pot recipe), calico squash casserole (a new recipe for me — turned out great! — still enjoying zucchini and squash from friends’ gardens)

Home-Style Ribs

  • 4-5 lbs. pork ribs (we use country-style)
  • 1 med. onion, thinly sliced
  • 1 cup ketchup
  • 1/2 to 1 cup water
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 2 Tbs. Worcestershire sauce
  • 2 tsp. ground mustard
  • 1 1/2 tsp. salt
  • 1 tsp. paprika

Place 1/2 of ribs in a crock pot; top with 1/2 onion. Repeat layers. Combine remaining ingredients; pour over all. Cover and cook on low for 8-9 hours or until ribs are tender.

Monday, 8/4

  • oatmeal with raisins
  • toasted turkey and cheese, sliced tomatoes and cucumbers, smoothies
  • zucchini parmesean (new to me), homemade bread

Tuesday, 8/5

  • deluxe scrambled eggs, banana crumb muffins (our favorite banana muffin, I make them with 3/4 c. whole wheat flour and 3/4 c. unbleached white flour)
  • crispy baked chicken strips, cheesy zucchini/squash fries (tried these new last week — YUM), fresh fruit
  • clean out the fridge

Wednesday, 8/6

  • smoothies (made the night before and frozen), muffins — eating on the road to our destination

We’ll be gone Wednesday through Friday. I’ve already called; our hotel does have a refrigerator and microwave, so I plan to take some fresh fruit and a few snack foods with us to eliminate some expense (and combat the junk food we may have too much of) from our trip. If I can carve out some time I’ll even make my Brown Bag Burritos and Homemade Pigs in a Blanket to take with us for lunches. We’ll see…

Check out tons of tasty menus at OrgJunkie.