Menu Plan Monday April 12, 2010

Here we are again, another Monday and I have just managed to post my meal plans and nothing else.  I hope to get some more interesting things up here soon.  I haven’t had much free time lately and I am supposed to be working getting the new blog finished, but…..

Anyway, in the meantime, check out these fantastic Christian women who blog about their lives as wives and mothers.  I’ve been reading all of these regularly lately:

Laura at

Kimi at

KimC at

And if you are the mother of a large family (or hope to be one day or are just curious), don’t miss the series KimC at In a Shoe and three other mothers are doing about life in a large family.  It’s called 4 mothers, 35 kids and they cover a whole lot of territory: budgeting, outings with littles, homeschooling, and more!  Check it out!

Here’s our plan for this week, always subject to change if we end up with leftovers and or I feel a "breakfast" night coming on.  Oh, and because I am trying to be more regular (not that kind of regular) about getting my kids cod liver oil down them, I am starting something new in the mornings tomorrow.


Granola & Milk


Beef Pitas with Sprouts, Veggies & Cucumber Dressing



Upon Rising: Juice or Green Drink with Cod Liver Oil

Muffins & Banana Peanut Butter Kefir Smoothies

Grilled Cheese, Carrots Sticks

Taco Salad with Everything



Upon Rising: Juice or Green Drink with Cod Liver Oil

Baked Eggs & Onions, Apricot Walnut Toast

Turkey & Veggie Wraps

Veggie Chowder, Sourdough



Upon Rising: Juice or Green Drink with Cod Liver Oil

Whole Wheat Pancakes, Milk

Tuna Sandwiches, Carrots Sticks

Spinach Cheddar Casserole (recipe below)



Upon Rising: Juice or Green Drink with Cod Liver Oil

Brown Rice Pudding

PBJ, Tortilla Chips, Carrots & Dip

Chinese Savory Beef, pg. 170 in the More with Less Cookbook



Upon Rising: Juice or Green Drink with Cod Liver Oil

Kefir Smoothies & Coffeecake


Homemade Pizza & Salad



Upon Rising: Juice or Green Drink with Cod Liver Oil

Menu to be Determined

Snacks on Hand: popcorn, chips & salsa, crackers & cheese, apples, oranges



Spinach Cheddar Casserole

This is from the March 1995 Bon Appetit Magazine and it was a regular in my repertoire before kids.  I have resurrected the dish and plan to use it this week.  Here’s the recipe for all to enjoy.  It’s a good vegetarian main dish or you can serve it as a side with chicken. Enjoy!


4 eggs

3/4 t. salt

1/2 t. pepper

1 10-oz. pkg. frozen spinach, thawed and squeezed dry

1 16-oz. container cottage cheese

1 bunch green onions, chopped

1 C. grated sharp cheddar cheese

1/4 C. all purpose flour (you could subsitute a gluten free flour)

3 T. chopped fresh dill (don’t skip this part -very  important)


Preheat oven to 350 degrees.  Butter 8x8x2 inch glass baking dish.  Beat eggs, salt and pepper to blend in large bowl.  Mix in spinach.  Add remaining ingredients and stir until blended.  Transfer to prepared dish and bake until firm and top is golden, about 45 minutes.



For more menu planning ideas, check out Menu Plan Monday at and follow all the links!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s