Menu Planning Monday

I’m not doing real well, with menu planning, but I did manage to fill the refrigerator, this weekend, in preparation for heading to Greensboro, early Thursday morning, for Converge South.

I have stocked up on salad and sandwich fixings.  I will be taking many of my usual snack-type foods, that I traditionally eat, all day long.  My own personal food stash includes apple juice, a bag of sweet potato and beet chips, a bag of natural sun dried tomato and sea salt potato chips, cheeses, (including brie, gouda, mozarella, and meunster,) fresh dates, marcona almonds, crackers, and pretzels. Yum.

MONDAY:  Quesadillas with Thinly sliced Roast Beef, topped with sour cream and corn and black bean salsa.

TUESDAY: Chef Salads – with options including boiled egg, pickled beets, euro cucumbers, kidney beans, dried Chinese rice noodles, diced lunch meats, diced cheeses, potato salad, dill pickles, and cottage cheese.  We also have Western Dressing and Ranch.

WEDNESDAY: Patty Melts on grilled onion/rye bread, from Publix (*sigh*)  American and Monterey Jack Pepper Cheese, and Carmelized Onions.

THURSDAY, FRIDAY, SATURDAY, SUNDAY: I hope that there are leftovers, sandwich fixings, and salad fixings to keep everyone occupied.  But, somehow, I may be only slightly disappointed to find out that pizza was ordered, too.  I will be sure to make up some pizza sauce and leave behind hoagie rolls and shredded cheese.  Hopefully I won’t have a lot of bad food to throw out, when I get back home.

Thinking about all that salad prep makes me pay close attention to this commercial, on my tv.  I hate that I would like to try these. 

Find many more menu plans here, at I’m an Organzing Junkie.

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Menu Planning Monday

I’m not doing real well, with menu planning, but I did manage to fill the refrigerator, this weekend, in preparation for heading to Greensboro, early Thursday morning, for Converge South.

I have stocked up on salad and sandwich fixings.  I will be taking many of my usual snack-type foods, that I traditionally eat, all day long.  My own personal food stash includes apple juice, a bag of sweet potato and beet chips, a bag of natural sun dried tomato and sea salt potato chips, cheeses, (including brie, gouda, mozarella, and meunster,) fresh dates, marcona almonds, crackers, and pretzels. Yum.

MONDAY:  Quesadillas with Thinly sliced Roast Beef, topped with sour cream and corn and black bean salsa.

TUESDAY: Chef Salads – with options including boiled egg, pickled beets, euro cucumbers, kidney beans, dried Chinese rice noodles, diced lunch meats, diced cheeses, potato salad, dill pickles, and cottage cheese.  We also have Western Dressing and Ranch.

WEDNESDAY: Patty Melts on grilled onion/rye bread, from Publix (*sigh*)  American and Monterey Jack Pepper Cheese, and Carmelized Onions.

THURSDAY, FRIDAY, SATURDAY, SUNDAY: I hope that there are leftovers, sandwich fixings, and salad fixings to keep everyone occupied.  But, somehow, I may be only slightly disappointed to find out that pizza was ordered, too.  I will be sure to make up some pizza sauce and leave behind hoagie rolls and shredded cheese.  Hopefully I won’t have a lot of bad food to throw out, when I get back home.

Thinking about all that salad prep makes me pay close attention to this commercial, on my tv.  I hate that I would like to try these. 

Find many more menu plans here, at I’m an Organzing Junkie.

There are no comments yet. Be the first and leave a response!

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Wanting to leave an <em>phasis on your comment?

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