Matt is slowly convincing me to switch to a monthly menu plan. I like knowing what we are eating and what food we actually have in the house to eat but I also miss changing things up a little each week. On the positive side of that is that we are having a bigger variety simply because I know what is coming and don’t want to repeat.  I am also using the weekends for two things, first to eat up leftovers and second to try some new dishes to put in the rotation. This is definitely a different week for us because the kids are out of school for 3 days but most of the evening activities are continuing as scheduled.

Breakfast–  Saturday- Gravy biscuits (leftovers were froze and labeled for the beach), Sunday- Sausage balls and pancakes. We purchased some premade croissants at Costco last week so we will use these up one school morning. Leftovers included baked oatmeal, pancakes,muffins and French toast. Pop-tarts, grits and cereal are also some choices.

Lunch-I will be taking leftovers and using up the can soup I have at work. The kids will be eating tomato soup one day, grilled cheese sandwiches and leftovers as well.

Dinner-  Saturday- Lunch- leftovers and broccoli cornbread .   Dinner- Sweet potato soup– not sure we will have again but not a complete fail.
Sunday- Lunch-  5 ingredient Burrito casserole– this is a hit definitely going on February menu.    Dinner- Leftovers.
Monday- Rice Creole
Tuesday-Grilled chicken, carrots and fruit.
Wednesday-Pork Chops, green beans, left over stuffing and fruit.
Thursday- Country style steak, rice and fruit
Friday- Spaghetti and meatballs.