Menu Plan for the Week of March 19th -

The kids and I have had a nice two weeks visiting my parents while my hubby had to travel on business.
I am so thankful for the time my children can have getting closer acquainted with their grandparents, but it sure is nice to be back together as a family again.

Early flowers from my mom’s yard

Breakfast Options:
(Any combination of the following)
French toast
Cereal
Fruit
Waffles
Toast
Eggs
Oatmeal
Poptarts
Egg whites and spinach (hubby’s choice)
Pancakes
English muffins
Muffins
Baked oatmeal
Breakfast cookies
Quiche

Lunch Options:
(We like to add fruit and/or carrots to any of these “entrees”)
Pasta (my kids love it)
Ravioli
Macaroni and cheese
Vegetarian corn dogs
Vegetarian hamburgers
Hot dogs
Chicken, turkey or ham sandwiches
Graham crackers and milk
English muffins
Peanut butter and fluff sandwiches
Whole wheat toast
Soup
Yogurt or cheese sticks, crackers
Leftovers from dinner

Dinners:

Tex-Mex Bake and Cornbread
This is so good! I made it when we had my parents over for dinner, and they liked it so much, they served it when they had company. Fresh tomatoes on top and taco sauce was a nice addition.
Grocery list: rigatoni pasta, ground turkey or beef, onion, corn, black beans, salsa, cottage cheese, egg, taco seasoning, cilantro, cumin, Monterrey Jack cheese and cornbread fixings

Baked Pasta
Grocery list: Rigatoni, cottage cheese, garlic, Parmesan cheese, parsley, mozzarella cheese, pasta sauce

Pinto beans, cornbread and salad
Grocery list: Pinto beans, bacon (optional), pinto bean seasoning (optional), cornbread ingredients, and salad ingredients, onion

Macaroni and Cheese, broccoli and grapes
Grocery list: macaroni noodles, Swiss and cheddar cheese (I don’t use the Gruyere listed in the recipe), breadcrumbs, milk, flour, broccoli and grapes