Breakfasts—egg dishes, cheese toast, cereals, soaked oatmeal, banana bread
Lunches—Soups, sandwiches, snack lunches, hummus and veggies, leftovers
Snacks—Buttermilk cheese, apples, carrot sticks, popcorn, raisins, celery sticks, hummus, crackers
Monday—Today I’ll make hummus and banana bread for the week. Pasta and either sauce or pesto from the freezer.
Tuesday—Shrimp, scalloped potatoes, either green beans or squash from the freezer. Sautéed pears for dessert.
Wednesday—Supper at the children’s program at church tonight.
Thursday—Breakfast for supper. Eggs and Rice, fruit on the side, hash browns, and toast.
Friday—Beef and cabbage soup with corn muffins and sliced cheese on the side.
Saturday—Tuna noodle casserole
Sunday—Veggie meal of beans, sweet potatoes, turnip greens, green beans, and leftover soup.