Here we are, beginning Thanksgiving week already! We’ll head to Kansas to spend time with family later this week, thus the abbreviated menu plan below. Since my side of the family won’t be together again at Christmas time, we’ll be celebrating Thanksgiving and Christmas all in the same weekend.
Home-canned goodies make great gifts!
Here’s a picture of this week’s grocery store run. See that nine year old boy hiding behind the groceries? He was on sale, and I couldn’t resist.
We’ll be enjoying the special treat of Chex Mix over the holiday.
Our Amazon Subscribe and Save order came this week. I got such good deals – and they are all over my storage room. Not only have I not had time to put them away, it’s freezing in there! I’ll do it….later. ;)
My new Menu Planning Notebook is proving to be soooo much fun – and super helpful too. Do you have yours put together yet? As you can see, I shared my work space with cookie cutters. Malachi and I were getting cookies ready to take to Kansas. :)
Here’s what my menu plan ended up looking like for this week:
Breakfast
- Pumpkin Breakfast Cake
- Scrambled eggs (with spinach) and Poppy Seed Bread with Orange Glaze (recipe in {Healthy} Make-Ahead Meals & Snacks eBook)
- Zucchini Carrot Bread
- Poptarts
Lunch
Dinner
- Sweet Pepper Fritata
- Italian Cream Cheese Chicken (the kids have been requesting this one!)
- Italian Pasta Bake
- Chicken Noodle Soup
Fruit and Veggie Side Dishes (I serve 1-4 with each meal)
- Pears
- Applesauce
- Peas
- Green Beans
- Asparagus
- Broccoli
- Sweet Peppers
- Petite Carrots
- Clementines
- Grapes
- Apples
- Mixed Greens
- Spinach
- Romaine
- Raspberries
- Fresh Pineapple
