Sunday, March 12, 2017
Menu Plan: Third Week of Lent
We have church suppers twice a week, which actually kind of makes our lives a little simpler. I don't have to plan a meal most of those weeks (we take on one of them every month or so), and there's no cooking needed on those days. With the schedule we have right now, that is a relief. I wasn't able to find some things at our regular grocery store, so I had to move a meal from last week. Something we did find at the grocery store, though, was a huge sale on seafood, including lobster. So, we have lobster sandwiches on the menu this week as a way to make them stretch a bit.
- Sunday
Breakfast: Slow Cooker Rice Pudding, Milk and Coffee
Dinner: Pulled Pork Sandwiches, Coleslaw, Chips, Mandarin Oranges - Monday
Breakfast: Coconut Flour Biscuits with Cream Cheese, Mandarin Oranges, Milk and Coffee
Dinner: Potato and Poblano Stew Served with Tortilla Strips, Sour Cream, Cilantro and Lime - Tuesday
Breakfast: Creamed Eggs, Toast Fingers, Milk and Coffee
Dinner: Tacos de Papa, Avocado Relish, Mandarin Oranges - Wednesday
Breakfast: Sweet Potato and Pepper Hash, Toast, Fruit Plate, Tea with Honey
Dinner: Red Curry Vegetables with Cashews, Rice - Thursday
Breakfast: Toast with Za'atar, Feta Cheese and Olive Oil, Veggie Sticks, Olives, Mint Tea
Dinner: Lobster Sandwiches, Romanian Potato Salad, Fruit Plate - Friday - Feast of Saint Patrick
Breakfast: Honey Almond Butter Toast, Oranges, Tea with Honey
Dinner: Lenten Supper after Stations of the Cross - Saturday - Feast of Saint Cyril, Patriarch of Jerusalem
Breakfast: Almond Butter Pancakes with Lemon Blueberry Preserves, Hard Boiled Eggs, Milk and Coffee
Dinner: Roasted Pepper and Garlic Pasta, Salad
Labels: Church Year, Family, Homemaking, Lent, Menu Plans, Tales from the Kitchen
