Menu Plan Monday – March 10, 2014

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I got a little side-tracked on my last meal plan. It is funny how I always forget when I am going out of town for a while. So, my last meal plan lasted a little longer than 2 weeks. I’m always excited to make a new one and to see what combinations I can come up with.

Day 1

Breakfast – English Muffin Split

Lunch – Grilled Green Chile Quesadillas – (Classic Rachel Ray cookbook?)

Dinner – Baked Fish Magnifique, Cauliflower with Red, Green and Black Confetti (Classic Rachel Ray Cokbook), Roasted Zucchini and Goat Cheese with Balsamic Vinaigrette

Day 2

Breakfast – Breakfast Potatoes

Lunch – Pizza Rollups

Dinner – Mexican Chicken, Mexican Tomato Rice and Beans, Tomato and Onion Salad (Southern Living magazine July 2005)

Day 3

Breakfast – Cherry Cheese Danish Cups

Lunch  and Dinner- Leftover Pizza Rollups and Leftover Mexican Chicken

Day 4

Breakfast – Leftover Cherry Cheese Danish Cups

Lunch – Corn Chowder with Chiles

Dinner -

Day 5

Breakfast – Spicy Mexican Omelet

Lunch and Dinner – Leftovers

Day 6

Breakfast – Hubby Makes Breakfast

Lunch – Sesame Chicken with Honey Dip

Dinner – Crab Stuffed Sole (Taste of Home Hearty Main Dish magazine), Beans with Parsley Sauce, Marinated Vegetable Salad

Snack – Black and White Angel Food Cake

Day 7

Breakfast – Hubby makes breakfast

Lunch and Dinner – Leftovers

Snack – Black and White Angel Food Cake

Day 8

Breakfast – Potato Tortilla (Classic Rachel Ray Cookbook)

Lunch – Butternut Squash Bisque

Dinner – Lemon Chicken, Wild Rica and Mushroom Casserole, Broccoli Squash Slaw (Southern Living Magazine July 2005)

DAy 9

Leftovers all day

Day 10

Breakfast – Bagel Breakfast Sandwich

Lunch – Chicken Salad Veronique

Dinner – Why the Chicken Crossed the Road Santa Fe-tastic Soup, Artisan Bread

Day 11

Breakfast – Bagel Breakfast Sandwiches

Lunch and Dinner – Leftovers

DAy 12

Breakfast – Sweet Nothings Coffee Cake

Lunch – Mexican Vegetable Soup with Avocado and Lime

Dinner – Poached Salmon (Taste of Home Hearty Main Dish Magazine), Stir Fried Asparagus with Sesame Seeds, Greens n Beans Salad (Classic Rachel Ray Cookbook), Freezer Garlic Bread

Day 13

Breakfast  – Hubby makes Breakfast

Lunch – Leftovers

Dinner – Stuffed Grilled Chicken (Cooking with Paula Deen magazine May/Jun3 09), Fresh Green Beans, Romaine Hearts with Lemon Chive Vinaigrette (Classic Rachel Ray Cookbook)

Snack – Giant Stuffed Mushrooms

DAy 14

Breakfast – Hubby makes Breakfast

Lunch – Broccoli Crunch Salad

Dinner – Leftovers

Snack Giant Stuffed Mushrooms

Day 15

Breakfast – Leftover Coffee Cake

Lunch – Butternut Squash Bisque

Dinner -

Day 16

Breakfast – Hardboiled Eggs

Lunch  and Dinner – Leftovers

Day 17

Breakfast – Bacon and Swiss Quiche (Bisquick Magazine March 09)

Lunch – Herb and Cheese Oven Fries – Classic Rachel Ray Cookbook

Dinner -

Day 18

Breakfast and Lunch – Leftovers

Dinner – Chicken Cacciatorre with Orzo, Braised Green Beans, A Nice Italian Girl’s Salad (Classic Rachel Ray Cookbook)

Day 19

Breakfast – Leftover Quiche

Lunch – Asparagus Pasta Salad – Classic Rachel Ray Cookbook

Dinner – Leftovers

Day 20

Breakfast – Wild Rice Pancakes

Lunch – Creamy Roasted Tomato Soup

Dinner -

Snack – Black Cherry Ice Cream with Chocolate Sauce

Day 21

Breakfast – Hubby makes Breakfast

Lunch and Dinner – Leftovers

Snack – Black Cherry Ice Cream with Chocolate Sauce

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