I made my menu plan for this week before I knew which days, if any, Copper would be working, and before Will’s coach sent out the week’s baseball practice schedule. I’m glad I didn’t wait. Will’s baseball practice schedule wasn’t released until Sunday afternoon, and we were gone all day celebrating Copper’s dad’s 81st birthday with family and friends, and then we spent the evening visiting with Dani & Sean. It was a fabulous day, but I was tired by nightfall (it’s 11:30 p.m. as I type this!), and there is no way that I would have been able to come up with a decent menu plan this late.
All of my breakfast and lunch plans should be fine, and I’ll just juggle the dinners around to fit the week the way it now looks. With everything planned around what’s already available in my freezer, fridge and pantry, the day the various dinners are actually prepared really doesn’t matter.
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Because it’s so late, I’ll just dive right into the menu for the week. Here’s my “juggling the dinners” menu plan!
Breakfast – Waffles
Lunch – Grilled Cheese Sandwiches, Baby Carrots & Ranch Dip
Dinner – Ree’s Favorite Meatloaf, Buttered Egg Noodles, Steamed Broccoli
Breakfast – Cinnamon Baked Donuts
Lunch – Breakfast Burritos (who says you can’t have breakfast for lunch?), Fresh Fruit
Dinner – Bacon & Avocado Cheese Burgers, Parmesan Fries, Green Salad
Breakfast – Old Fashioned Oat Meal
Lunch – Egg Salad Sandwiches, Fruit
Dinner – Beef, Bean & Cheese Burritos, Green Salad
Breakfast – Pancakes
Lunch – OYO (Everyone is on their own)
Dinner – Thai Red Beef Curry (from this cookbook), White Basmati Rice, Asian Chopped Salad
Breakfast – Cereal
Lunch – PBJ Sandwiches, Chips
Dinner – Baked Ziti, Green Salad
If menu planning is a new idea for you, or if you just need a few new ideas to freshen up your menus, my Menu Planning Series will help!
As always, I’m joining in this week’s Menu Plan Monday. What’s cooking at your house this week?