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Monday's Menu Plan: August 24

Ok gang – here’s the plan for the week.
I have to tell you, I tried something totally different tonight. I’m trying to use up the rest of my veggies from our trip to the Farmer’s Market, so I decided to make my version of Eggplant Lasagna: instead of just eggplant, I also roasted a new type of squash for one of the layers. I also supplemented a (free) jar of tomato sauce with shredded carrots, garlic and onion…as well as some zucchini puree and fresh basil. Once the sauce cooked down, I took a hand blender and smoothed it out. I told the kids it was lasagna, and just never metnioned that there wasn’t any pasta in it; Kariss had 3 helpings!

Remember, make these plans work for you and your family: change out the protein, mix up the vegetables, or play around with what you cook on which day. The purpose is to decrease stress and maximize your time with your family (and maximize your dollar). Have any great recipes you’ve tried lately? I’d love to hear about them!

Week of 8/24BREAKFAST LUNCH DINNER
MondayYogurt & Toaster Pastry Rice Cakes with PB&J Eggplant lasagna, sauteed asparagus, ceasar salad & garlic bread
TuesdayFruit Oatmeal Ham & Cheese on crackers with applesauce Oven Baked Chicken with garlic roasted potatoes & broccoli
WednesdayCereal & prunes BBQ Chicken sandwiches & a plum Potato Bacon Torte
ThursdayWaffles with Peanut Butter & Syrup Dill Chicken Salad wraps with carrot sticks Italian Baked Chicken & Pastina
FridayOatmeal with raisins & honey BLT sandwiches with cole slaw Taco Night, salsa fresca & queso blanco
SaturdayChocolate Chip Pancakes & berries Grilled Cheese & Tomato with soup Leftovers
SundayEggs, bacon & grits Green Salad with chicken tenders  Black Beans with saffron rice, onions & cilantro