Sunday, June 05, 2011
Menu Plan: June 5 - June 11
This week I'm trying to get back in the practice of doubling at least one meal each week and freezing the extra. The plan is to mark those dishes that I am going to double, to give you a clue as to some of the things I make that freeze well. The plan for us is to have a good stock of meals to either give to families that need it after having a baby or going to the hospital or feed us on those nights that we are all tired, busy or otherwise can't face making a meal.
- Sunday
Breakfast: Cappuccino Muffins, Hard Boiled Eggs, Sliced Apples, Milk
Dinner: Linner after Church - Salami and Cheese Sandwiches, Sliced Apples and Oranges - Monday
Breakfast: Caramel Apple Baked French Toast, Milk and Coffee
Dinner: Ham and Bean Soup, Whole Wheat Rolls (Make Double and Freeze Half) - Tuesday
Breakfast: Oatmeal with Raisins and Brown Sugar, Milk and Coffee
Dinner: Chicken Fried Rice, Sliced Oranges - Wednesday
Breakfast: Ful, Harissa, Toast, Mint Tea with Honey
Dinner: Black Bean Soup (Freeze Half), Kamut Rolls, Fruit Plate - Thursday
Breakfast: Toad in a Hole, Milk and Coffee
Dinner: Braised Lamb Breast and Vegetables over Herbed Cous Cous - Friday
Breakfast: Scrambled Eggs and Toast, Milk and Coffee
Dinner: Tuna Noodle Casserole with Peas, Sliced Apples - Saturday
Breakfast: French Breakfast Puffs, Hard Boiled Eggs, Milk, Coffee
Dinner: Gratin of Potatoes, Onion and Sausage from Mastering the Art of French Cooking, Salad with Mustard Vinaigrette
Bought:
Salad Greens
Butter
Labels: Family, Homemaking, Menu Plans, Tales from the Kitchen
