MENU: 2/15/14 - 2/19/14

I have used two week menus for as long as I can remember, but I'm going to experiment with weekly ones for a while.  I don't know if it will be a permanent change or not, but our menus are going to run from Thursday through Wednesday for now.  This menu is shorter, as I already had a menu in place for the first half of the month.

Here are links to a few new recipes I've liked, then we'll look at the current menu.

* zesty pork stir fry - I wouldn't describe this as zesty, but it's good!

* simple bread, cracked wheat & honey bread, simple focaccia -I talked about all of these in my post about learning how to bake bread.

BREAKFASTS
* doughnuts
* oatmeal with brown sugar, cinnamon, milk, raisins, fruit, huh-koe-pee milk, and energy mix as optional toppings 
     - with cottage cheese and fruit x1
     - with yogurt and fruit smoothies x1
* scrambled eggs (ours are always made with a ton of chopped spinach, sometimes some chopped tomatoes, a bit of pepper, and always a sprinkling of some type of cheese)/toast 
* waffles (Tim's cooking, not sure what recipe he'll use)

SCHOOL DAY LUNCHES  

* meat & cheese wraps/apples/red bell peppers

* oatmeal pancakes/applesauce/cheddar/dry roasted almonds

DINNERS

* tacos (meat and crockpot beans from the freezer) 

* creamy shells with broccoli & ham/balsamic roasted brussels sprouts
* Lebanese-style red lentil soup/lemon Greek salad

* lemon garlic tilapia/rice/spinach salad with almond butter dressing
* black bean & couscous salad (using quinoa instead of couscous & taking to home group)

SNACKS & DESSERTS

* produce

* hummus for veggies

* nuts - pistachios & dry roasted almonds

* popcorn (kernels from the Winco bulk department & a West Bend Stir Crazy to pop them in)

* pumpkin chocolate chip cookies (I've been asked to take some to a meeting, but we'll also keep some for our family)