Menu Plan Monday - Week of 8/11

Isabelle got home from her week-long trip to Chicago today. Eric drove half-way to meet my dad and make the transfer of child, stuff, and cooler. The cooler was stocked with 2 packages of Polish sausage, 6 packages of pierogi, and some leftover ice cream cake from Isabelle's birthday party on Saturday.

My grandmother was the one who sent the Polish sausage and pierogi. She is proudly Polish and her heritage is an integral part of her life. She has also passed that pride down to her children and grandchildren. So, she considers it an obligation to make sure we get our fill of Polish food. We really appreciate her generosity and always make sure we have a nice Polish meal in her honor.

This past Christmas, I made pierogi from scratch for the very first time using my grandma's recipe. They turned out really good for a first attempt and I'm looking forward to making them again this year. And now that I have the understanding of just how much work goes in to making them, I appreciate these packages of pierogi that much more.

Anyhow, here is what is on our menu plan for the week.

Breakfast
M - Oatmeal with bananas & brown sugar
T - French toast
W - Banana nut pancakes
Th - Chocolate chip muffins & smoothies
F - Sunshine toast
S - Poppy seed-cranberry bread & smoothies
Su - Leftover muffins or bread

Lunch
M - Tuna pasta salad and cantaloupe
T - Cheese & crackers, mixed berries, yogurt
W - Nachos & watermelon
Th - Egg salad or chicken salad sandwiches, peaches
F - Taco roll-ups, yogurt, avocado salad
S - Grilled cheese & watermelon slushies
Su - TBD

Dinner
M - Polish sausage, potato pierogi, maple-glazed carrots
T - Spaghetti w/meat sauce, oven-baked breaded zucchini
W - Taco bar and root beer floats, lemonade pie* (Isabelle's birthday dinner)
Th - Chickpea curry, mixed green salad
F - Chicken pasta salad with grapes & walnuts, breadsticks
S - BLTs, cantaloupe
Su - BBQ chicken, corn on the cob, rosemary potatoes

Lemonade Pie

• 1 graham cracker pie crust


• 1 14oz. can sweetened condensed milk, chilled


• 1 12oz. container whipped topping, thawed


• 1 6oz. can frozen lemonade concentrate

1. Gently fold together whipped topping and sweetened condensed milk. Add frozen concentrate and continue to fold gently, just until combined. (Do this quickly before the concentrate has time to thaw.)

2. Pour mixture into prepared pie crust, cover, and freeze overnight.

Find tons more menu plans for this week over at Org Junkie.