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The week is on!
We are down to our last days of packing to move so this weeks meal plan and next weeks will be about survival…isn’t it always? Oh yes, but I’m that mom. The one that needs to say it out loud to process it. Because I’m that mom that does the extra and will continue to do that when there needs to be a break. Being that mom is okay, we just have to recognize when a little is enough. I’m in therapy. I promise.
I’m also trying to defunk my house from two perspective sickies and one sick 2 month old. Sick kids are no fun. Sick babies are no fun..please guys wash your hands and stay away from babies! Seriously. No. Fun. Sickness happens but there are measures that help us help them stay healthy. Rant over. I digress.
I didn’t realize we have so much stuff. A craft room is definitely on my list of must haves for the next place. I’ve dedicated these next few weeks to slow. Since we will be settling in I need to find what slow looks like when it’s picked up and moved to another place. That is why slow is not mostly outward living but inward as well. Our hearts need to be set already at slow. Our work and lifestyles need to be motivated by rest in God. This way we aren’t finding rest but building a life of rest and working from that. Isn’t that amazing!??
Anyways, here’s what’s on our meal plan for the coming weeks:
Breakfast:
Mini Pancake Muffins and sausage
Cereal (gasp)
Applesauce pancakes and fruit
Blueberry muffins and yogurt
German Pancakes and egg casserole
Cinnamon raisin baked french toast
Bagels with fruit preserves and creamed cheese
Eggs in the hole toast bacon
Dinner:
Lasagna Soup (my own recipe)
1 lb beef ground
6 cups chicken broth
2 tsp garlic
1/4 cup chopped dry onion
1/2 cup each rotini, campanelle and penne
1 quart pasta sauce (my own canned it already has green peppers and seasonings, can use marinara)
1 tsp each oregano and basil
Sautee garlic and onion in 3 tbsp grapeseed oil then add beef and brown. Add broth, pasta, seasonings and pasta sauce and bring to a boil. Remove from heat and allow pasta to come to al dente. Topp with ricotta mix of 15 oz ricotta, 1 cup of shredded mozarella, 1/2 cup grated parmesan, parsley and season with salt and pepper. Serve warm with cornbread. Done!
Fish sticks and sweet potato fries
Hot ham, turkey and swiss sliders with potato soup
Pizza muffins and orange salad
Hamburger gravy with peas and mashed potatoes
So here’s a look into our coming weeks. Berar with me guys. It’s only Monday! Oh, we had this cake for dessert after the lasagna soup with peanut butter frosting. Oh. My. Gosh! so good.
How do you meal plan?
Linking Up With: Titus Tuesdays, Living Proverbs 31, Joy Dare
Growing in Grace 
