Jan 18, 2015

Menu Plan Monday: Week of January 19, 2015

As part of my breakfast meal planning for school days, I tried making these English muffins but they came out more like a dense bread. I'm not quite ready to give up, as I love the idea of making a breakfast sandwich for the kids before school, so if you have a trusted English muffin recipe, please share it with me!

Last week's healthy dish was Quinoa Salad with Cucumber, Feta and Shrimp, and it's a definite keeper.

This week, I'm tackling dried beans. I haven't bothered with dried beans for a long time since canned beans are so readily available, but dried beans are cheaper and freezer-friendly. And a huge pot of homemade refried beans would be a hit with my kids, especially if I can master Mexican rice. But one thing at a time ...

Dinner - Slow Cooker Spinach & Artichoke Dip with carrot sticks, celery and pita chips, Bacon-Wrapped Dates

Breakfast - Cinnamon Raisin Bread Pudding {I have some bread in the freezer that will be perfect for this}
Dinner - Miso Chicken, Rice, Sauteed Zucchini

Breakfast - Baked Oatmeal
Dinner - Pasta Bolognese, salad, garlic bread

Breakfast - Best Ever Blueberry Muffins
Dinner - Chicken Enchiladas, Crock Pot Refried Beans, Salad

Breakfast - Apple Cinnamon Coffee Cake
Dinner - Crock Pot Loaded Potato Soup, garlic bread

Saturday & Sunday: We will be out and about both days so we'll have to eat out, but if we're home, we'll have leftover soup or breakfast for dinner.

See more weekly menus at I'm an Organizing Junkie.

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