We’re keeping it light and simple around here this week! And we have weekend plans, so that’s why my menus are just for Monday-Wednesday.

Monday
Lunch: loaded chef salads, garlic toast, strawberries
Dinner: taco salads, tortilla chips

Tuesday
Lunch: loaded baked potatoes
Dinner: chicken fettucine alfredo with assorted vegetables

Wednesday
Lunch: leftovers or PB&J
Dinner: hamburger skillet meal

Breakfasts:
grapefruit, cereal, muffins

Check out these yummy steaks (Japanese teriyaki style) my hubby made for us last week!

Monday
lunch: leftovers
dinner: boneless pork chops (didn’t have last week), stuffing, lima beans

Tuesday
lunch: cheddar broccoli soup, sandwiches
dinner: chicken cordon bleu (didn’t have last week either), rice, mixed vegetables

Wednesday
lunch: bean & chicken burritos, tortilla chips
dinner: cheddar broccoli soup, salad, sandwiches

Thursday (family visiting!)
lunch: chicken salad croissants, tossed salad, other additions TBD
dinner: TBD

Friday
lunch: chef salads, garlic bread
dinner: beef pasta skillet dinner, tossed salad

Saturday
lunch: leftovers
dinner: Youth Cookout at our house (hamburgers, hotdogs, potato salads, tossed salad, fruit salad, BBQ chips, sweet tea, lemonade, dessert)

Saturday is May 1, which should technically be my Freezer Cooking Day. I think with everything else I have going on I’m going to put that off until Monday, May 3 (or even Tuesday May 4). Anyone else planning on doing Freezer Cooking Day this month?

Monday
homemade whole wheat chicken and spinach pizza (didn’t make last week)

Tuesday
Italian meatloaf, gravy, baked potatoes, broccoli, tossed salad

Wednesday
fundraiser dinner at church

Thursday
boneless pork chops, egg noodles, mixed veggies

Friday
bacon-wrapped turkey fillet mignon, smashed potatoes, tossed salad, bread

Saturday
chicken cordon bleu, rice, green beans

Breakfasts: grapefruit, cereal, oatmeal, eggs, bagels
Lunches: sandwiches, leftovers, burritos, salads, etc.