Menu Plan: May 5-11


Menu Plan

I decided to pull out the crock pot this week and take full advantage of it, since I’ve got some busy work days ahead. The Pot Roast and the Mexican Chicken are two no-fail recipes I’ve used for years.

Dinners:

Sunday: Slow Cooker Pot Roast with potatoes and sweet potatoes, green salad with Balsamic Parmesan Dressing, strawberries and cantaloupe

Monday: Easy Cheesy Mexican Chicken served over brown rice, steamed broccoli, pineapple

Tuesday: leftovers

Wednesday: Breakfast for Dinner: Sweet Potato Pancakes, Oven Omelet, apple slices

Thursday: Kid-tastic Pizzadillas, peas, kiwi

Friday: Autumn Chopped Salad, whole grain baguette

Saturday: Mini Chicken Burgers, Oven Fries, carrots/broccoli/bell peppers with hummus, strawberries

Lunch Ideas:

Roll-Ups

almond butter and honey sandwiches

plain yogurt with blueberries, bananas, and ground flaxseed

Breakfast Ideas:

Blueberry Banana Whole Wheat Bread (I threw in blueberries and some stevia to sweeten up this base recipe)

hard-boiled eggs and peanut butter toast

Brownie Baked Oatmeal

leftover Pancakes and Oven Omelet (above)

Snacks:

leftover banana bread (above)

Homemade Popcorn

Clif Kid Z Bars

For more real food recipes, check out our Recipe Index or our Freezer Meals post.


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