Tuesday 1/18: Taco Mac, Buttery Breadsticks, green salad.
Wednesday 1/19: Creamy Chicken and Rice Soup, Grammie Rolls (from the freezer), green salad.
Thursday 1/20: Curry Glazed Chicken (prepared in advance and frozen in a Ziploc), Curry Couscous (Near East brand box mix), green salad.
Friday 1/21: Navajo Tacos.
Saturday 1/22: Chicken Pasta Casserole (making two - freezing the second), green salad.
Sunday 1/23: Breakfast for Dinner - French Toast Sticks (making extra for the freezer), Bacon and Onion Pan-Fried Potatoes.
A note about veggies: You don't see a lot of fruit/vegetable sides listed on the menu plan. We DO eat green salad almost every night (and usually at lunchtime as well), and the salads are topped with a variety of raw vegetables. We also have fruits/vegetables as sides pretty regularly, but they tend to be mostly un-planned - that is, they consist of whatever we have received in our produce co-op box that week (if we ordered one), or whatever looked good/is in season/was inexpensive when we did our weekly produce/perishables grocery run. But since I plan the menus a month in advance and prepare the blog posts in advance as well, the fruits/vegetables generally don't make it into the post.
Need more ideas? Check out all the menu plans at www.orgjunkie.com!
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