Weekly Menu Plan Week of 9/25

This week is pretty normal school schedule.  Monday is piano, Thursday is legos and in between, I need to find time to work, take care of family stuff and trying to get housework and laundry done!  The weather is cooling off to fall temperatures, so I'm starting to make dishes that reflect that.

Dinner:
Sunday: Corn and cheese stuffed crepes
Monday: Maple glazed ham in the crockpot
Tuesday: Buffalo Chicken Strips and Twice Baked Potatoes
Wednesday: Zucchini Alfredo
Thursday: Ham Sandwiches with homemade foccacia

Lunches:
Chicken Pot Pie Balls
leftovers
Chicken Salad
Sandwiches

Breakfast:
Pumpkin muffins
toasted waffles with peanut butter
cereal
bagels and cream cheese

Snacks:
apples and peanut butter
fruit leather
pretzels
cheese and crackers

Blueberry Chicken Feta Salad

I've been making chicken salad on Sunday for the last couple weeks, then having it for lunch at work for the week.  Last week, I made my curry chicken salad which only gets better later in the week!  This week, I thought I'd take advantage of the last of the berries and make a Blueberry Chicken Feta Salad.  I may end up eating it all tonight and not having anything for lunch for the next week!


Blueberry Chicken Feta Salad
adapted from Pioneer Woman
2 boneless skinless chicken breasts
1 cup blueberries
3/4 cup corn, fresh or frozen
1/2 red onion, chopped
3-4 stalks celery, finely chopped
1/2 cup feta cheese
2 tsp dill weed
1/4 cup greek yogurt
1/4 cup mayonnaise
salt
pepper

Method:
Pound chicken breast until flat.  Salt and pepper both sides of chicken breast.  Grill chicken until finished, set aside to cool.  Chop onion and celery.  In a large bowl, add blueberries, corn, onion and celery.  Dice chicken into small pieces.  Add chicken and dill to the bowl.  Mix in greek yogurt and mayonnaise until combined.  Refrigerate for 1 hour or overnight.

Menu Plan Monday

Its starting to get cooler around her, but they're saying we'll still have some hot days ahead.  I'm keeping it on the simple side this week since until Friday, I'm just cooking for my hubby and me.  I have a couple recipes to post this weekend too!

Monday: Chinese Chicken Salad
Tuesday: Stuffed Portobello Mushrooms
Wednesday: Chilaquiles Casserole
Thursday: Leftovers
Friday: Dinner out
Saturday: Penne with Vodka Sauce

Lunches:
Leftovers
Sandwiches
Chicken Salad

Breakfast:
Cereal
Bagels
yogurt
waffles with peanut butter

Menu Plan Monday

Dinners:
Sunday- Bacon Leek Quiche with Spinach Salad
Monday-  Chicken Sausage Chili
Tuesday-Fusilli with Goat Cheese and Zucchini
Wednesday- Spicy Chicken and Rice Noodles
Thursday- Baked Potato Bar with leftover chili
Friday- Pizza Night

Lunch:
apple and peanut butter sandwiches
quesadillas
pizza bites
Chicken and Spinach pasta salad

Breakfast:
Chocolate Chip Muffins
French Toast Bites
Waffles and Peanut Butter

Lunchbox Idea: Pizza Bites and Menu Plan

Around our house, we're trying to get back in the routine of school.  I'm sure its similar around your house. In the next couple weeks, soccer and piano lessons will begin.  After school has been pretty mellow with homework and downtime.  My 7 year old has been really helpful over the last week, helping with chores and doing a great job being responsible with homework.  I've seen him grow up so much in the last couple weeks!

This year, for school lunches, I thought I would try to make a few things on the weekend to store in the fridge and make lunch prep quicker on school days.  Over the next couple weeks, I will share some of these recipes.  

Pizza Bites

(modified from Dishing the Divine)

1 1/2 cup white whole wheat flour

1 1/2 tsp baking powder

1 1/2 cup milk (I used 1%)

2 eggs

1 cup cheddar cheese, shredded

1 cup mozarella cheese, shredded

1/2 cup pepperoni, finely sliced

1 small can sliced olives

1 TBSP fresh oregano, finely chopped

1 TBSP fresh basil, finely chopped

1 TBSP grated parmesan

2 cloves garlic, crushed

Preheat oven to 375 degrees.  Spray muffin cups with cooking spray.

Mix dry ingredients in a large bowl.  Add wet ingredients and spices.  Add toppings. Mix together until combined.  Allow to rest for 10 minutes.  Fill muffin cups 2/3 of the way and bake 25-30 minutes, until golden brown.  Allow to cool and freeze for up to 2 weeks. Serve with pizza sauce, if desired.   Place in lunch box, they will defrost by lunch time!  My son ate them every day for lunch last week!

Breakfast:

yogurt

bagels

english muffins

cereal

Lunch:

Chicken Salad

cheese and crackers

Sandwiches

Dinner:

Monday: Portabella Mushroom Sandwiches and baked asparagus fries

Tuesday: Greek Gyros

Wednesday: Cheese Spaghetti with broccoli

Thursday: leftovers for the boys, I will be doing Back to School Night

Friday: Pizza Night

Dessert: Peach Cobbler

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, This Chick Cooks, Full Plate Thursday, and What's for Dinner?