You know that moment when you look into the freezer and realize maybe it's time to use some of what's in there? Yeah, that's what this week is looking like. Plus, we have some carryovers from last week. We're going to be out of town for a few days for spring break, and you know how I love love love to leave a cleaned out fridge.
Meal Plan: March 17-22
Kids' Breakfast
Monday: eggs & toast, strawberries and blueberries
Tuesday: waffles, peanut butter, apple slices
Wednesday: blueberry muffin, yogurt, banana
Thursday: granola bar, strawberries
Friday: waffles, Nutella, banana
Kids' Packed Lunch
Monday: leftover crockpot Philly hoagie, pretzels, yogurt, muffin
Tuesday: ham & cheese wrap, carrots, strawberries and blueberries
Wednesday: cream cheese and jelly sandwich, goldfish, red pepper slices, strawberries, cookie
Thursday: quesadilla, celery and peanut butter, chips and salsa, yogurt
Friday: leftover BBQ pork sandwich, apple slices, cheese stick, muffin
My Lunch
Monday: ham & pesto "faux" grilled cheese, steamed carrots
Tuesday: veggie wrap, steamed asparagus
Wednesday: salad with leftover pork
Thursday: taco salad
Friday: veggie wrap
Dinner
Monday: jalapeño popper chicken, steamed asparagus, salad, rolls
Tuesday: pork roast, mashed potatoes, steamed corn, salad, rolls
Wednesday: taco salad
Thursday: BBQ pork sandwiches, cheesy potato chips, steamed asparagus, celery & peanut butter
Friday: pizza
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