Sunday, March 14, 2010

menu plan | spring break

It's spring break week here. Unfortunately, we won't be traveling anywhere warm and tropical.

The youngest in our home has her bags packed. She's leaving tomorrow morning on a mission trip with our church youth group. We'll be minus one for the week.

I purchased the pesto you see in the photo at the grocery store this week. It was marked down to $2 and I couldn't pass it up. Knowing I couldn't get it used before the expiration date, I put about 1 T in mini muffin cups and froze it. Once frozen, I transferred it to a ziploc bag and I'll be able to just pull what I need from the freezer. I also prepared a batch of pizza bagels for the freezer; these will be easy fare for Alison while she's home and on her own for lunch this week.

Here's this week's menu board:

Sunday - tuna patties, homemade mac & cheese, green beans (Madison requested this before she left on her trip)

Monday - turkey breast, mashed potatoes, salad

Tuesday - dinner out. Dale and I are taking Alison out to celebrate. She was tapped for National Honor Society at her school. :0)

Wednesday - turkey tetrazzinni

Thursday - leftovers

Friday - heading to KC for a weekend with my niece and her family (we'll be meeting Madison there)

Saturday - out of town

Baking for the week: Apple Cake (plan to post the recipe for Sweet Treat Thursday)


Michelle @ Give a Girl a Fig said...

Good score (and good idea!) on the pesto...

Anonymous said...

I wish I liked pesto...

have a fun week : )


love the freezer tip...