This might be my only post for a few days. I’m not sure. We’re about to have a very busy week. However, I thought I’d post last week’s meal plan before time got away from me. I know some of you use these for inspiration, so this is my end-of-May gift to you!
I must confess that we’ve been eating zucchini bread for breakfast almost every single day. I had made it a priority to alternate grains as the children had shown signs of building up intolerances {something common with kids on the autism spectrum and kids with similar issues with their digestion}. However, the zucchini is coming off faster than we can eat it. And we all love zucchini bread. I’ve found that giving A. digestive enzymes has been helping her a lot overall, so we’re going to see how long we can do this.
Did I mention the bread saves a ton of time in the mornings? There is a big difference between buttering bread that I make on an evening once or twice a week and frying up pancakes every single day. I have been able to make room for a number of extra chores in the morning, plus we are all able to eat with Si before he leaves for work. I am loving the change for these and many other reasons.
On to the menu!
Monday, May 26
Breakfast: Zucchini Bread
Lunch: Sandwiches {on rice bread for the kiddos} at my parents’ house
Dinner: Hamburgers {kids ate just patties}, salad, oven fries
Tuesday, May 27
Breakfast: Zucchini Bread
Lunch: Boiled eggs and fruit slices
Dinner: Picadillo {from Betty Crocker’s Slow Cooker Cookbook
Wednesday, May 28
Breakfast: Zucchini Bread
Lunch: Leftover picadillo
Dinner: Carne asada and salad {my son says this is his favorite meat of all time–he loves the sauce made from tomatillos and jalapenos}
Thursday, May 29
Breakfast: Zucchini Bread
Lunch: Leftover picadillo
Dinner: Brown rice spaghetti topped with Summer Red Sauce, salad {of course…this is California!}
Friday, May 30
Breakfast: Scrambled eggs and fruit
Lunch: Leftover carne asada
Dinner: Buffet o’leftovers {the fridge is packed!}
Saturday, May 31
Breakfast: Zucchini Bread
Lunch: And even more leftovers…I love leftovers…and also boiled eggs
Dinner: Dinner with some old friends…we brought a large salad {of course!} and a platter of fresh strawberries with powdered sugar for dipping
Sunday, June 1
Breakfast: Zucchini Bread
Lunch: Fried eggs and potatoes
Dinner: Chicken oreganato, garden salad, simple herb rice {I used jasmine instead of instant rice, and also organic chicken broth rather than bouillon + water}
Monday, June 2
Breakfast: Brunette GFCF Blender Batter Pancakes
Lunch: Leftover chicken oreganato, salad, and rice
Dinner: It’s a busy day…believe it or not, we’re eating out!
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