This is the second week I have come in under budget. I had $30 left over so I stocked up on a few great deals they had out there. I should be able to work those into next week's menu. The one thing I was able to get with my extra money this week was a flat of strawberries. I am buying another one when I get my money this week so I am hoping to make some nice desserts and can a few jars of preserves!
Monday: Waffles and fruit
Tuesday: Baked Oatmeal
Wednesday: Eggs Florentine and fruit
Thursday: Muffins and Sausage
Friday: French Toast sticks
Saturday: Eggs, biscuits, and a meat
Sunday: Country ham and gravy over biscuits
Monday: Sandwiches and a side veggie--->either raw or cooked
Tuesday: A meat, mac & cheese, and a veggie
Wednesday: Chicken Salad
Thursday: Grilled cheese sandwiches and fruit
Friday: Leftovers or quesidillas if we have no leftovers
Sat and Sun: We either eat leftovers, or a salad, or sandwiches
Monday: Carrots and ranch dressing
Wednesday: Banana Bread or homemade bread drizzled with butter and honey
Thursday: Baked pepperoni(we do this every so often since I don't buy chips, they crisp real well)--->The children want this again
Friday: Tortilla wraps---> I usually fill them with pizza sauce and cheese, which the kids call "mini pizzas", or peanut butter, banana, and honey
Black bean soup
BBQ pork pull-apart sandwiches
Potatoes cooked in butter, onions and bell peppers
4 chicken breasts
2 cans italian diced tomatoes
2 cups heavy whipping cream
2 T butter
2 garlic cloves
1 tsp basil
salt and pepper to taste
Pasta--->I use vermicelli, but you can use whatever you like!
First, put on water to boil for noodles. I like to use a bay leaf in my water but you don't have to. Put butter in pan to melt. Dice chicken breasts and brown in melted butter. Add garlic to chicken breasts. Next, add the italian diced tomatoes and cook over medium heat for 10 minutes. Measure out heavy whipping cream andpour into pot. Add basil, salt and pepper at this time. Cook on medium for 12 minutes. After done, season with more salt and basil if desired. It will thicken a bit after it sits, but this is not a super thick sauce. Serve over pasta.
Baked Pepperoni Chips:
6 ounces pepperoni, thinly sliced
Preheat the oven to 425 degrees F. Lay the pepperoni slices in a single layer on a baking sheet and bake for 6 to 8 minutes. Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy, unless they already are crispy.
For more great menus, head over to Organizing Junkie for menu planning monday.