Today’s Homemaker

I have a lot I want to get done this week, so I’m sticking with the basics as far as food goes. All of these meals consist of things I already know how to make, so I won’t be stressing out over figuring out something new. Not that that’s a bad thing…I like to experiment, but this way I don’t HAVE to if I don’t have the time. One small cooking project: making chicken stock for the freezer from the leftover bones and veggie parts from last week.

MONDAY:
Breakfast: Whole grain waffles¹, applesauce
Lunch: Grilled cheese sandwich, broccoli and carrots with dip
Dinner: Grilled chicken, glazed carrots, oven baked potato wedges

TUESDAY:
Breakfast: Omelettes, applesauce, toast
Lunch: Roast beef and provolone sandwiches, carrots with dip
Dinner: Spaghetti with meat sauce², french bread

WEDNESDAY:
Breakfast: Whole grain waffles, yogurt
Lunch: Spaghetti with meat sauce, french bread
Dinner: Baked lumpia³

THURSDAY:
Breakfast: Cinnamon brown sugar oatmeal with raisins, yogurt
Lunch: Roast beef and provolone sandwiches, carrots with dip
Dinner: Chicken teriyaki⁴, stir-fried broccoli, rice

FRIDAY:
Breakfast: Leftover rice with cinnamon sugar and milk
Lunch: Grilled cheese sandwiches, fruit
Dinner: Pasta lasagna

SATURDAY:
Breakfast: Pancakes, eggs, and bacon
Lunch: Pasta lasagna
Dinner: Going out for anniversary!

SUNDAY:
Breakfast: Whole grain waffles, yogurt
Lunch: Potluck at a friend’s house
Dinner: Whatever’s left over

1. I’m definitely going with frozen this week [↩]
2. Doing it from a jar this week [↩]
3. This is a super easy menu item that is John’s mom’s recipe. They are incredible! All you do is brown ground beef, throw in some shredded lettuce and carrots, and put in soy sauce to taste. Then you roll them in phyllo dough and bake them in a 350 degree oven for 10-15 minutes. [↩]
4. I’ll be using my trusty George Foreman to grill the teriyaki-marinated chicken and the pineapple [↩]