Menu Plan - Week of 3/2

I have to admit I haven't been sticking to my menu plans too closely lately because we've all been getting a little burnt-out on our standard winter comfort foods. So I've been trying to be more creative with our daily meals while still sticking with our usual staples. Same foods, different presentations. It's been working really well.

With that in mind, I'm scheduling 3 days into this week to allow for that creativity. I'll just choose a meat and maybe a few additions, and then come up with a nice, fitting meal that morning. There's nothing like a little variety to help break up our winter doldrums while we anxiously await spring.

Breakfast

• M - Apple spiced oatmeal (This is everyone's new favorite. I make the oatmeal with milk on the stove, then add brown sugar, cinnamon, nutmeg, ginger and 2 diced apples. If the oatmeal is too thick, I thin it with a little apple juice. It's SO good that the kids even request leftovers for their snack.)
• T - Peach & pecan puffed pancake cups
• W - Peanut butter toast & smoothies
• Th - Crepes (from freezer) w/ homemade strawberry sauce
• F - Cheesy scrambled eggs in tortillas
• S - Chocolate chip pancakes
• S - Banana raisin bread (from freezer), smoothies

Lunch

• M - Cheese & crackers, yogurt parfaits w/ pineapple, oranges & coconut
• T - Tuna salad sandwiches, carrot & celery sticks
• W - Hummus & pitas, apple slices
• Th - Leftovers
• F - Carrot & dill bisque, honey-wheat breadsticks
• S - Quesadillas, applesauce
• Su - T.B.D.

Dinner

• M - Chickpea curry over rice
• T - Chicken and... (maybe chicken lasagna?)
• W -Meatballs (from freezer), potatoes, veggies
• Th - Chicken, bow tie pasta, veggies (maybe a cold salad, to inspire thoughts of summer)
• F - Lentil & rice burritos, skillet corn
• S - Kids - Baked ziti, E & K - date night at home, TBD
• Su - Peppered pork tenderloin, creamed spinach, couscous pilaf

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