Sunday, April 18, 2010
Menu Plan: April 18 - April 24
So, we got less done than we wanted, but it was important to go be with family. We also found that when left to ourselves, we eat breakfast a little later, have a snack around mid-afternoon and eat a late dinner. Also, that I still cannot cook small enough quantities for two people. I reduced the amounts I made, but we ended up with plenty for meals and snacks the next day.
- Sunday
Breakfast: Breakfast with Family
Dinner: Leftover Italian Beef over Brown Rice, Steamed Green and Yellow Beans with Butter and Garlic - Monday
Breakfast: Scrambled Eggs with Cheese, Milk, Coffee
Dinner:Barbecue Beans (from freezer), Baked PotatoesFIL is making Taco Salad for us, Muscat Grapes - Tuesday
Breakfast: Rice Pudding, Milk, Coffee
Dinner: Lamb and Tomatoes over Rice, Salad with Mustard Herb Vinaigrette - Wednesday
Breakfast: Ful (bought some when we were on the other side of the mountains), Kamut Toast, Mint Tea
Dinner: Oja de Cabra Bean Corn and Onion Quesadillas, Tropical Fruit Salad - Thursday
Breakfast: Toad in the Hole, Milk, Coffee
Dinner: Ground Beef Hash with Cabbage, Potatoes and Onion, Sliced Apples - Friday
Breakfast: Oatmeal with Raisins and Brown Sugar, Milk, Coffee
Dinner: Broccoli and Onion Tart in Phyllo Dough, Salad, Pineapple and Mandarin Oranges - Saturday
Breakfast: Bacon, Creamed Eggs, Spelt Toast, Milk, Coffee
Dinner: Souvlaki, Grilled Vegetables, Herbed Cous Cous, Chocolate Peanut Butter Thumbprints
Labels: Family, Homemaking, Menu Plans, Tales from the Kitchen
