Menu Plan 3/8/10

Notes from last week:

The Chicken & Rice soup from last Sunday rocked.  I added some leeks and it gave it a bit of wonton soup flavor (which I love).  I left out the food coloring and used organic chicken paste instead of bouillon cubes.

My husband was not a fan of the Quinoa Salad, but may have liked it better if it had some grilled chicken on it.  However, the next day, my daughter and I really liked eating the quinoa/tomato/feta mixture with organic tortilla chips for lunch.

We all enjoyed the Cheesy Bow Ties a lot.  I added some spinach and chicken to the sauce, but it would still be good without.  I bought one shaker of parmesan & romano mixture from Aldi and used that for simplicity's sake.  I also used some feta, which is optional, but gives it a good kick.

We also made some Almost No Sugar Banana Muffins.  You can tell they are low sugar, but we still liked them ok.  I also made some low sugar cranberry muffins.  I hope to share that recipe, soon.

Now, on to this week's menu...

Breakfasts:
Soaked Oatmeal
Milk
Muffins

Lunches:
PB&J Sandwiches
Chips
Fruit

Dinners:

Monday - Blueberry Pancakes with Syrup, Scrambled Eggs
Tuesday - Shepherd's Pie
Wednesday - Leftovers
Thursday - Chicken Pasta Primavera with Sauce
Friday - Leftovers
Saturday - Spinach & Feta Pizza
Sunday - Leftovers