Saturday, January 28, 2012

Meal planning with Bountiful Baskets Organic Basket 1/28/2012


So here's a track back to an earlier post that describes our plans to use this week's basket up and WASTE NOT! We aren't big meat eaters in our house, so vegetables take main stay in our house. 

Saturday
Breakfast: oatmeal
Lunch:  leftovers
Dinner: tofu and grilled veggies (potatoes from the store, eggplant, red peppers and zucchini)

Sunday
Breakfast: blue berry pancakes
Lunch: left overs from Saturday dinner
Dinner: Crock pot chicken stew with home made noodles, eggplant, 1 pepper and carrots

Monday (au pair cooks dinner)
Breakfast:  cold cereal and fruit
Lunch:  left over stew
Dinner: spaetzle and a side salad (using tomato and 2 lettuce)

Tuesday (Hubby cooks dinner)
Breakfast:  hard boiled egg, yogurt and fruit
Lunch:  mac n cheese with frozen veggies and orange slices
Dinner: Cauliflower with peas (frozen)

Wednesday (au pair cooks dinner)
Breakfast: oatmeal
Lunch:  fruit salad and left overs
Dinner: quesadillas with home made guacamole and friend plantain

Thursday
Breakfast: nutella bread and fruits
Lunch:  sandwiches, carrot sticks
Dinner:  eggplant thai/Chinese style using pineapple with Dessert of Asian pears with mint/dates. May make kale chips with frozen kale (I failed to use the pineapple)

Friday
Breakfast: oatmeal
Lunch: left overs or something quick      

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