Weekly Menu - Week of 8/22

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This week my good friend, Candice, and I are having a Freezer-Breakfast-Baking- Day.  We realized how important it is to stay ahead of the game, especially since the kids are now in school.  Mornings can be brutal, but with quick make-ahead breakfasts it takes a little pressure off.  So, here's our baking menu plan (we'll be making double batches so we have plenty to freeze).... 

 

FREEZER-BREAKFAST-MEALS:

• Pumpkin Chocolate Chip Muffins
• Egg Muffins
• Banana Nut Bread
• Whole Wheat Waffles (if time)

BREAKFAST:

• Pumpkin Chocolate Chip Muffins and Hardboiled Eggs x2
• Egg Muffins and smoothies x2
• Steel cut Oatmeal and Applesauce
• Fruit, Yogurt and Granola Parfaits
• Vegetable Breakfast Hash

SNACKS & SIDES:

• Veggies: Cucumbers, Carrots (finishing up my big bag of organic), Red Peppers, Spinach, Onions, Cauliflower, Cabbage, Broccoli, Portobello Mushrooms, Organic Kale (.99!!), Yams
• Fruits: Bananas, Grapes, Watermelon, Blueberries, Peaches
• Cheese - Tillamook, Babybel
• Greek Yogurt (plain, fat-free)
• Hardboiled Eggs
• Hummus
• Air-popped popcorn
• Broccoli Salad
• Kale Chips
• Quinoa Waldorf Salad

 LUNCH:  

• Black Bean Burritos
• Chinese Cabbage Salad
• Spinach and Mushroom Quesadillas
• Lunch date w/ niece, Davi :)
• Leftovers x3

DINNER:

• Portabello Mushroom Stroganoff and salad
• Quesadilla Pie
• Thai Peanut Chicken and Soba Noodles
• Polenta Casserole w/ Chicken-Apple Sausage
• Stuffed Shells w/ Cottage Cheese, Spinach and Marinara
• Vegetarian Paella
• Date Night