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Menu Plan 1/24 – 1/30

I never got around to menu planning last week, and boy did I pay for it! It is so stressful not knowing what is for dinner each night! I am definitely back at it this week!

Breakfasts:

Oatmeal (we eat this most mornings)
Cold Cereal
Peanut Butter Toast, Fresh Fruit
Pumpkin Pancakes

Lunches:

Leftovers
PB&J, Baby Carrots, Fresh Fruit
Turkey Subs, Spiced Sweet Potato Chips
Grilled Chicken Salad
Homemade Chicken Nuggets, Fresh Fruit

Dinners:

16 Bean Soup, Honey Cornbread
Spaghetti with Meat Sauce, Salad, Garlic Toast
BBQ Chicken Sandwiches, Corn on the Cob, Salad
Beef Tacos, Rice, Beans
Chicken Quinoa Stew, Homemade Crusty French Bread
Chicken Enchilada Casserole, Salad
Leftovers

We recently purchased 70 pounds of grass-fed beef from my parents and received 40 pounds of all-natural chicken from Zaycon Foods. We also get a large box of fresh produce every 2 weeks from a produce co-op. The rest of our food is typically purchased by shopping sales and using coupons.

For more Menu Plans visit I’m an Organizing Junkie!

    2 Comments

    • @Candra, I just cut chicken into bite size pieces, dip into an egg and milk mixture, then dip into bread crumbs and bake on a cookie sheet. I would recommend adding some spices to the bread crumbs though which I forgot to do, so mine were a little bland.

      Reply

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