April 30 – May 6, 2017 Meal Plan

This is our basic meal plan for the week. Sometimes we will switch the days around if I forgot to set something out or put something in the crock pot. Please feel free to use this or change it around to suit your family’s needs.

I have started trying to do easier meals on days that I have square dancing obligations. This helps me to be able to put a nice meal on the table without feeling guilty about having some much needed ‘Mommy Time’. Some of these meals may also help with those that have busy or irregular schedules due to work or extracurricular activities.

I do have ‘Snacks/Desserts’ listed as well. I always try to keep a bowl of fresh fruit out on the counter or table for the kids to snack on. Sometimes I will make a special snack or treat for us to enjoy.

Sunday

Breakfast:

Pancake Poppers,  Fruit

Lunch:

hot dogs, mac n cheese, veggies

Dinner:

Fix It and Forget It Crockpot Chicken30 minute Rolls

Snacks/Desserts:

cupcakes


Monday

Breakfast:

Cereal/Oatmeal

Lunch:

Egg Salad Sandwiches, Veggies

Dinner:

PintosEasy Collard Greenshoe cakes

Snacks/Desserts:

Popcorn


Tuesday

Breakfast:

French Toast

Lunch:

PB & J sandwiches, fruit

Dinner:

Broiled Parmesan TilapiaSteamed AsparagusSteamed Red Potatoes

**(Fairly quick meal to put together as Momma has a class in the evening)

Snacks/Desserts:

Cookies (** I will try to make a few extra to take along for refreshments later.)


Wednesday

Breakfast:

Basic Muffins

Lunch:

Scrambled Egg Sandwiches, veggies

Dinner:

Red & White PastaSaladCheesy Garlic Bread Sticks

Snacks/Desserts:

Muffins


Thursday

Breakfast:

Pancakes

Lunch:

leftovers

Dinner:

Poppy Seed Chicken, Rice, Green Beans

Snacks/Desserts:

Fruit


Friday

Breakfast:

Cereal/Oatmeal

Lunch:

Soup, Grilled Cheese

Dinner:

Taco Ring, Salad

** (I will be making an extra taco ring or two as I have a special dance this night.)

Snacks/Desserts:

Sopapillas (again I will try to make a few extra to take along for class.)


Saturday

Breakfast:

Waffles, sausage

Lunch:

Ham and Cheese sandwiches, veggies

Dinner:

Upside-Down Meatloaf , Mashed Potatoes, Veggies, Cheddar Muffins

Snacks/Desserts:

Boiled Eggs

January 8-14, 2017 Meal Plan

This is our basic meal plan for the week. Sometimes we will switch the days around if I forgot to set something out or put something in the crock pot. Please feel free to use this or change it around to suit your family’s needs.

I do have ‘Snacks/Desserts’ listed as well. I always try to keep a bowl of fresh fruit out on the counter or table for the kids to snack on. Sometimes I will make a special snack or treat for us to enjoy.

Sunday

Breakfast:

Pancake Poppers, applesauce

Lunch:

PB & J sandwiches, fresh fruit

Dinner:

Meatball Sandwich Casserole, French Fries, Salad

Snacks/Desserts:

Peanut Butter Crackers


Monday

Breakfast:

Cereal/Oatmeal

Lunch:

Leftovers

Dinner:

Chicken in a Biscuit, Mashed Potatoes, Veggies

Snacks/Desserts:

Cinnamon Toast


Tuesday

Breakfast:

French Toast

Lunch:

hot dogs, mac n cheese

Dinner:

Pintos, Hoe Cakes, greens

Snacks/Desserts:

Rice Pudding


Wednesday

Breakfast:

Muffins

Lunch:

Egg Salad Sandwiches, veggies

Dinner:

Easy Bean Tostadas, rice, salad

Snacks/Desserts:

Muffins


Thursday

Breakfast:

Pancakes

Lunch:

PB&J, fruit

Dinner:

Taco Ring, salad

Snacks/Desserts:

Fruit


Friday

Breakfast:

Cereal/Oatmeal

Lunch:

Scrambled Egg Sandwiches, fresh veggies w/ranch

Dinner:

Fix It and Forget It Crockpot Chicken, 30 minute rolls

Snacks/Desserts:

Popcorn


Saturday

Breakfast:

Monkey Bread, Eggs & Grits

Lunch:

Leftovers

Dinner:

Tomato Gravy7up Biscuits, Scrambled Eggs

Snacks/Desserts:

Peanut Butter Bites

Refried Beans

So easy to make with leftover Pintos.

Ingredients

  • 2 T oil
  • 2 T. minced garlic
  • 1 small onion, minced (optional)
  • 2 -3 c cooked pinto beans
  • 1 t cumin
  • salt to taste

Directions

Heat oil in a heavy skillet over medium heat. Cook garlic and onion until brown 4 to 5 minutes.

Add Pintos and seasonings. Stir and cook until beans are heated, about 5 minutes or so.

Use a potato masher to smash beans to desired texture. Serve while hot.

Pintos

We eat pintos about once a month. They are super simple to make in the crockpot and the leftovers can be made into refried beans later in the week. The refried beans can be transformed into burritos and quesadillas as well so I usually double this recipe.
This recipe also works well for black beans.
Ingredients:
  • 1 lb. dry pinto beans
  • 6 c. water or broth
  • salt and pepper to taste
  • ham hock, if available
Instructions:
Rinse and sort the beans. Presoak the beans by one of these methods:
  1. Place beans in a large pot and cover with warm water. Let soak overnight. -Or-
  2. Place beans in a large pot and cover with warm water. Bring the water to a boil over high heat. Cook the beans for 1 minute, then remove the pot from the heat. Let the beans soak for 1 hour.

After soaking place the beans in a colander and rinse well. Place the drained beans in your crockpot. Add water or broth and the ham hock. Cook on low for 7-8 hours or on high 4-5 hours or until soft and tender. Season to taste.

Hoe Cakes

These are delicious and we often eat them with pintos and greens for a cheap and easy meal.

Ingredients

  • 1 c. self-rising flour
  • 1 c. self-rising cornmeal
  • 2 eggs
  • 1 T sugar
  • 3/4 c. buttermilk, or use 3/4 regular milk mixed with 1 t. vinegar
  • 1/3 c. water
  • 1/4 c.  oil
  • 1/4 c. minced onion, if desired
  • 1 T. garlic powder, if desired

Instructions:

Mix together all ingredients in a bowl. Heat oil (or butter) large skillet over medium heat. Drop your batter, by tablespoonfuls, into the hot skillet. Use 2-3 spoonfuls per cake.  Fry until brown and crispy on both sides. Remove cakes from pan and drain on a plate lined with paper towels.


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