Friday, September 11, 2009

Meal Plan: September 14-20

Monday:
Breakfast: Oatmeal with peaches
AM Snack: Fruit and pretzels
Lunch: Ham sandwiches with carrots
PM Snack: Bread with Honey
Dinner: Crock Pot Mongolian Beef with Rice and Green Beans, Pureed Peas


Tuesday:
Breakfast: Yogurt/Apple Sauce with raspberries and homemade bread
Snack: Fruit and Saltines
Lunch: Beef and Rice tortillas
Snack: Granola bars/Peach oatmeal bar
Dinner: Peach Salsa Beans and Rice with squash

Wednesday: (make meatloaf during the day)
Breakfast: Oatmeal and fruit
Snack: Blueberry Oat bars
Lunch: Ham Sandwiches with carrot sticks and tortilla chips
Snack: Animal Crackers and craisins/chips and salsa
Dinner: Macaroni and Cheese (Mosaic School Parent Night)

Thursday:
Breakfast: yogurt/applesauce and fruit
Snack: Animal Crackers and raisins
Lunch: Ham Sandwiches with pretzels and green beans
Snack: Granola Bars/Crackers with SFS Butter
Dinner: Turkey Meatloaf in the Crockpot, green vegetable, and tomato sauce rice

Friday:
Breakfast: Slow Cooker Bread Pudding (my own recipe) and fruit
Snack: Granola Bars and fruit
Lunch: Meatloaf Sandwiches
Snack: Animal Crackers and Fruit
Dinner: Leftover Burritos with rice and vegetables

Saturday:
Snack: Fruit and Oat Bars
Lunch: Turkey Sandwich, fruit, tortilla chips
Snack: Animal Crackers and fruit
Dinner: On Cape

Sunday:
Breakfast: Bread pudding and fruit
Snack: fruit and crackers
Lunch: Gnocchi and tomato sauce with basil
Snack: Whatever is left
Dinner: Pizza/Fraggle Rock Dinner

Thursday, September 10, 2009

Grocery List September 10, 2009

Grocery:
Rice
Barrilla Celentani Pasta
jars and lids
chic peas, dried

Baking:
All Purpose Flour
Whole Wheat Flour
sugar
salt

Natural Food Section:
Rice Milk

Produce:
peppers
onions
Grapes
Raisins
zukes
veggies for dinners
hand fruit for lunches and snacks
russet potatoes for gnocchi
lettuce
Lemons

Dairy:
Cream
butter
Yogurt
Tortillas
sour cream

Deli:
American Cheese, 1lb

Peach Salsa Recipes

Five Variations on Peach Salsa

6 cups peaches - diced

1 1/4 cups red onion - chopped

4 jalapeno pepper - chopped*

1 red pepper - chopped

1/2 cup chopped fresh cilantro - loosely packed

1/2 cup white vinegar

2 tablespoons honey

3 cloves garlic - finely chopped

2 teaspoons cumin

1/2 teaspoon cayenne

Simmer for 5 minutes.

Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).