Monday, March 01, 2010
Menu Plan: February 28 - March 6
- Sunday
Breakfast: Leftover Honey & Oat Flapjacks, Fried Eggs, Milk
Dinner: Chicken Divan, Rice, Grapes - Monday
Breakfast: Toasted Almond Butter and Apricot Preserve Sandwiches, Milk
Dinner: Meatballs, Peppers & Pasta, Salad - Tuesday
Breakfast: Scrambled Eggs with Cheese, Toast, Grape Juice
Dinner: Pineapple Fried Rice with Chicken - Wednesday
Breakfast: Oatmeal, Milk
Dinner: Black Beans, Scrambled Eggs, Salsa and Tortillas - Thursday
Breakfast: Oatmeal, Milk
Dinner: French Onion Soup*, Croutons, Salad - Friday
Breakfast: Apple Sauce, Yogurt, Toast, Milk
Dinner:Black Bean Tamale PieTex-Mex Skillet made with black beans - Saturday
Breakfast: Feta Cheese, Za'atar, Olive Oil, Toast, Olives, Mint Tea
Dinner: Lentil, Poblano and Brown Rice Tacos
Labels: Church Year, Homemaking, Lent, Menu Plans, Tales from the Kitchen