Saturday, January 25, 2020
Menu Plan: January 26 - February 1
It's another busy week for us. There aren't really any days that don't have busy afternoons, with ballet, and we have co-op, too. We're in the last week of the Christmas season, so only the Wednesday and Friday abstinence, but we are still eating loads of cookies and treats. Some people have asked why I don't show our lunches. That is because we usually eat leftovers or sandwiches, so they aren't really that different.
- Sunday
Breakfast: Vanilla Yogurt, Toast, Sliced Apples, Milk and Coffee
Dinner: Burritos with Lentil Filling and Salsa Rice, Cheese, Sour Cream, and Salsa - Monday - Feast of Saint John Chrysostom
Breakfast: Scrambled Eggs with Cheese, Toast, Sliced Oranges, Milk and Coffee
Dinner: Persian Meatballs, Arab Style Rice Pilaf, Carrot Salad with Harissa - Tuesday
Breakfast: Oatmeal with Chopped Apples and Cinnamon Sugar, Milk and Coffee
Dinner: Middle Eastern Chicken and Rice with Yogurt Sauce, Beet and Feta Salad with Dill, Sauteed Beet Greens - Wednesday
Breakfast: Polenta with Maple Syrup, Tea with Honey
Dinner: Potato Koubbeh, Cucumber Salad, Fruit - Thursday
Breakfast: Toast with Feta, Za'atar and Olive Oil, Olives, Oranges, Milk and Coffee
Dinner: Korean Beef, Sesame Green Beans, Rice, Minneolas - Friday
Breakfast: Peanut Butter Toast with Honey, Sliced Oranges, Tea with Honey
Dinner: Shrimp, Peppers and Onions, Linguine, Fruit Plate - Saturday - Feast of Saint Ignatius of Antioch
Breakfast: Pancakes with Maple Syrup, Bacon, Milk and Coffee
Dinner: Pork Chops with Dijon Herb Sauce, Rice Pilaf, Steam Sauteed Carrots and Green Beans
Labels: Family, Homemaking, Menu Plans, Tales from the Kitchen
