Menu planning is usually not all that difficulty at my house. The main reason for this is that we are always trying to make and package items that make life simpler and easier to survive. For example, when we buy hamburger, part of it is cooked and frozen in 1 pound containers, these can be used for spaghetti, chill or even hamburger helper. This past weekend, I have been focusing on cooking ahead. Breakfast items have been made and place in the fridge for easy quick mornings. I made “Breakfast Burrito filling” on Saturday morning and a large container of baked oatmeal on Sunday. We cooked up several bags of dried beans because they are so much healthier and cheaper than canned beans. On Sunday, we picked 2 gallons of ripe muscadines.  I made a batch of jelly, frozen 8 cups of whole muscadine and made a second “starter” for more jelly. Sometimes by spreading the extra work out it makes it easier and we definitely eat better and spend less.

Now on to the menu plan

Breakfast-Breakfast burritos, baked oatmeal, French toast, toast with new jelly, cereal, poptarts or grits.

Lunch- The kids will be taking Lunchables everyday, I will take leftovers Monday, Wednesday and Friday with a sandwich on Tuesday. Matt will be eating from the fridge or sandwich every day.

Dinner– I am trying to stick to my goal of leaving work by 5:30 daily so I can eat with the family most nights.

Saturday- Lunch: Coconut shrimp and grilled pineapple.   Dinner- Chicken Enchiladas

Sunday- Lunch- with my parents.  Dinner-out of the fridge.

Monday- Spaghetti with meatballs and garlic bread.
Tuesday- Grilled Chicken salad
Wednesday-Pulled pork, green beans and fruit
Thursday-  Sonic corn dogs ($0.50 each)
Friday- Cowboy beans and cucumber relish from the freezer.