Menu Plan for the Week

Today is our oldest son’s 17th birthday.  This is super weird since he was just born last week and two days ago he lost his first tooth.  Believe people when they say that little ones grow up quickly.  That never made sense to me until now.

Speaking of the birthday boy, Asa arrived home from Ecuador at 4:00 yesterday morning.  We’ve had a great time looking at his pictures and hearing more about his experiences.  He loved every minute of his time there, and we can’t wait to hear more as he continues to share stories of everything he did.  He and Justus, our 14 year old, actually left this afternoon for a week on the York College campus for a camp called Soul Quest.  Yep, Asa got back from Ecuador just in time to attend this beloved event.  We don’t see much of our older boys in the summer, but we sure do see a lot of spiritual growth in them after all the trips and camps.

So back to today being Asa’s birthday.  In his sleepy state yesterday after he pulled himself out of bed, I asked him to come up with some birthday food choices for today.  Knowing his birthday fell on a Sunday, he hesitated to ask for Biscuits and Gravy.  “Would you have time to make that before church?” he asked.  Ah yes.  No problem.  But only because I had biscuits in the freezer and turkey sausage already made.  Get all the details here for how to put a meal of biscuits and gravy on the table within 15 minutes.

Freezer Biscuit Tutorial

All the other males in the family were thrilled with Asa’s breakfast choice, as you can imagine.  I loved how easy it was to put together and please my men.  ;)

Here’s the rest of our menu for this week:

Sunday, June 8
Biscuits and gravy, raspberries
Lasagna casserole, tossed salad, ice cream with homemade hot fudge
Turkey and cheese sandwiches, carrots, tomatoes, sweet peppers, strawberries and chocolate whipped cream

Monday, June 9
Poppy seed bread with orange glaze (recipe in {Healthy} Make-Ahead Meals and Snacks eBook), scrambled eggs, cantaloupe
Sloppy joes, carrots, cucumber, raspberries, chips and salsa
Pizza, tossed salad, watermelon

Tuesday, June 10
Whole wheat waffles, blueberries, whipped cream
Easy noodle stir fry with broccoli and carrots, cantaloupe
Grilled barbeque chicken, tossed salad, asparagus, green beans

Wednesday, June 11
Honey whole wheat bagels, strawberries
Lamburger patties, cheesy cauliflower cakes, peas, pineapple cream dessert
Easy cheesy bean dip with chips, strawberry peach slushie

Thursday, June 12
Cheesy omelets, creamy orange cooler
Chef salads with chicken, cheese, and lots of veggies
Cheesy salsa enchiladas, green machine milkshakes

Friday, June 13
Strawberry cream muffins, applesauce
Black bean chicken nachos, pineapple, sweet peppers
Pasta salad bar

Saturday, June 14
Whole wheat donuts, cantaloupe
Leftovers
Cheeseburger macaroni, tossed salad, peas

What’s on your menu this week?

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Comments

  1. Tina says

    I know what you mean. My oldest informed me today that she turns 15 in *exactly one month* which is highly impossible since she was just born last year… LOL!

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  2. says

    Happy Birthday, Asa! I have been making your biscuits and gravy for years, and they are still the favorite breakfast around here. In fact, my nieces are visiting right now for their annual summer trip and this is their most requested breakfast. Thank you for sharing your recipes! Now I just need to remember to quadruple the recipes and freeze them so they are even quicker. Thanks, again.

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  3. Su says

    My oldest turned 18 on May 1….yesterday. lol. I get it! That means we’re not any older either–huh?! I truly enjoy your sense of humor(it’s right there with mine). thx

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  4. Kristin says

    We are enjoying the early bounty of farmer’s market produce, so this weeks menu will include, pork chops with rhubarb cherry compote with roasted asparagus and fresh fruit, asparagus and goat cheese souffléed omelet with breakfast potatoes and fresh fruit, buttermilk pancakes with fresh strawberries and breakfast sausage, strawberry spinach salad with parmesan sage toast, and caprese paninis and mixed greens with Italian vinaigrette, and for dessert of the week, rhubarb crisp with whipped cream.

    Yesterday my 3 year old saw me snapping asparagus and said in an excited voice “Sparagus, that’s SO yummy!” I am enjoying birthdays around here(youngest turned 3 and middle one turned 5) as I will have one girl going to kindergarten and the other in preschool two days a week next fall. Yeah, two whole morning to myself to grocery shop, clean, work in the yard, etc.

    [Reply]

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