THIS IS LUNCH:
Monday | Left overs from the weekend. Made some awesome Green Chile Chicken Enchilladas with Kidney Beans and Jack Cheese – packed up with a small side container of sour cream; SNACKS: Jello cup, yogurt, and an apple. Cupcake for dessert |
Tuesday | Pork street tacos (crock pot a pork shoulder in low amount of spices and water – this way I can separate out for future dinners, etc Cooked this on Sunday) with cilantro, sour cream, black bean & corn salsa. SNACKS: Graham crackers, yogurt and chocolate pudding (make & pack up in little glad containers – these are so cute!!! |
Wednesday | Ziti with Ricotta Cheese and Salad; SNACKS: Fruit salad (buy canned pineapple, pear & peaches for 99 cents a can and mix together in one bowl; separate out in cute cups) Cheese & Wheat Thins, Yogurt |
Thursday | Chicken Salad Sandwiches SNACKS: Sliced Apple & Peanut Butter (cute cups), Yogurt, Jello cup |
Friday | Left overs from dinner this week– see dinner menu; SNACKS: Pudding, Carrot Stix, Yogurt |
THIS IS DINNER:
Monday | Meatloaf, Mashed Potatoes and Biscuits Make Black Bean Salsa for tomorrow's Lunch |
Tuesday | Dijon Breaded Pork Chops; Mac N Cheese (homemade); Sweet Potatoes (chopped & baked with a little butter & brown sugar) Make extra noodles from mac n cheese to mix with sauce/ricotta for Wed lunch |
Wednesday | Sweet N Sour Chicken with Rice Extra chicken for Chicken Salad Sandwiches; make Tabouli for Friday |
Thursday | Taco Salad (Pinto Beans, Lettuce, Tomato, Shredded Cheese, Salsa, Sour Cream with Flour Tortillas baked in oven and cut in triangles) |
Friday | Chicken sauted in Cavender’s with Flat bread and Tabouli |
Saturday | Left Overs/FFY (Fend For Yourself) |
Sunday | Family Dinner (between three families, we alternate Sunday dinners so we each get two weeks off! Yay!) |
