Tomorrow is Labor Day, which means the unofficial end of summer. The boys start school on Wednesday and with that there will be Cub Scouts, and I’m sure a few other activities. It’s time to get organized with meals. Of course, I pick up our farm share on Tuesday afternoon, so there’s a high probability of some change depending on what veggies we get.
Here’s what I’m thinking of making this week.
- Sunday: Chicken marsala, whole wheat pasta, steamed broccoli
- Monday: Something on the grill – chicken? burgers? pizza?
- Tuesday: Cheese quesadillas, fruit salad spicy black bean soup
- Wednesday: Whole wheat penne with sundried tomato cream sauce, garden salad
- Thursday: Rosemary & garlic pork chops (adapted from my pork roast recipe), applesauce, cranberry stuffing, green beans
- Friday: Meatball grinders, fries, garden salad
- Saturday: Leftovers or take-out
Lunches for me and Laura will be soup and salad or leftovers. As for the boys, they take their lunches to school. I’ve started collecting interesting lunch box ideas to get out of the sandwich and carrot sticks rut we fell into last year. I’m making a concerted effort to seriously cut down on buying cold cuts (both for health reasons and because they’re ridiculously expensive). School lunch prices went up yet again in our district to $3. (I remember paying 50 cents for hot lunch when I was in elementary school!) I’m curious what prices are like elsewhere.
Anyway, I expect to be posting about lunches quite a bit in the near future, so I’ll save my rambling for another time.
For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.