Sunday, April 30, 2017
Menu Plan: April 30 - May 6
Last week's schedule, though empty of most sick kids, was full of rearranged events. So, we have some repeats this week. Also, we have an interesting week ahead of us this week so, with a couple exceptions, I'm trying to make meals that are either quick to make, or can be made ahead of time. Our fruit connection came through this weekend, so we have loads of nice fruit to be eaten with all our meals and as snacks. Our gleaning group was able to get an asparagus delivery, too, so we picked up 30 pounds of asparagus for only $18, and we're enjoying that in just about everything. There should be at least one more delivery before the season is out, too.
- Sunday
Breakfast: Oatmeal with Brown Sugar, Bananas, Milk and Coffee
Dinner: Church Supper - Monday
Breakfast: Chorizo Breakfast Casserole, Minneolas, Milk & Coffee
Dinner: Pastitsio, Chopped Salad, Fruit - Tuesday
Breakfast: Fried Eggs, Toast, Sliced Oranges, Milk & Coffee
Dinner: Hot Pastrami and Swiss Sandwiches, Roasted Asparagus, Carrot and Celery Sticks, Grapes - Wednesday
Breakfast: Fried Halloum, Toast, Olives, Radishes, Grapes, Milk and Coffee
Dinner: Potato and Asparagus Frittata, Salad, Fruit Plate - Thursday
Breakfast: Scrambled Eggs with Cheese, Toast, Sliced Oranges, Milk and Coffee
Dinner: Shrimp and Sausage Jambalaya (from the freezer), Rice, Chopped Scallions, Pepper Vinegar - Friday
Breakfast: Banana Nut Bread, Hard Boiled Eggs, Fruit, Milk & Coffee
Dinner: Grilled Marinated Halloum and Asparagus, Tunisian Shakshouka, Harissa, Saffron Rice, Gatayif - Saturday
Breakfast: Oatmeal with Cinnamon, Raisins and Brown Sugar, Milk & Coffee
Dinner: Potato and Root Vegetable Gratin with Ham, Salad, Fruit
Labels: Church Year, Family, Homemaking, Menu Plans, Tales from the Kitchen
