Week 3 menu planned out -

Learned from my mistake and planned what day we eat each meal.

I have finally figured out next week's menu. The problem was, I had shopped on Friday instead of on Saturday. I had made a rough plan since I knew what was going to be in my CSA basket. I lost my list. I realized it once I got to the store. I had no intention of packing the 3 girl back up once I was there. To keep in budget, there is no going back out unless it is under $5 total. So I won't plan on picking anything else up. I keep finding recipes where I am off just one ingredient that can't be just dropped or easily substituted. This is a little frustrating.

Sometimes a Lunchable becomes a bribe if we are out later than expected.

The goal is to USE my CSA vegetables to add to a current freezer meal or to use to make a meal. I don't want a lot of leftovers from the week before again. I had some from last week, more than I thought. I still have half my kale, half my brussel sprouts (becoming a snack now), my celery root (used for the soup this week), a few carrots (which I am now over run with), and 3 leeks.

Dinner:

Vegetable Noodle Soup with Chicken.
Using up those veggie from last weeks CSA. The goal was to not make meat the focal point. I think this work. Celery root, carrots, kale, parsnips, and some spinach.


Freezer Meal: Chicken Parmesan Casserole with whole wheat noodles. Broccoli. Swiss Chard with Parmesan Cheese. 
I won't be using the white wine in the Swiss Chard recipe.

Freezer Meal: Mu Shu Pork.
Add the cabbage that was given to us by a friend and some extra carrots.  The Elder will take leftovers for lunch.

Roasted Buttercup Squash with Bacon Pasta -
Whole milk will be used. I will use butter instead of olive oil. Also I will be using Parmesan cheese instead of Romano. Also I am unsure of what type of pasta will be used. I will use whatever I have in the pantry. Luckily I picked up some bacon for breakfast. I guess it will go for this instead.

Crockpot Creamy Fun-Guy Soup with homemade Whole Wheat Biscuits 
This will be Saturday when I go back to the Farmer's Market. I have everything but the mushrooms. I noticed a table with locally grown mushrooms. I had thought about picking some up, but decided not to since I had no plan for them and it would have used the last of my grocery money. I wish I had now. Oh well. I will not be using cream, just whole milk.

Vegan Lentil and Rice Loaf with Rosemary-Roasted Beets and Carrots
I am a little nervous about this one. Only the rice and carrots are part of our normal diet. I will serve this with PB&J served as back up (out of sight and served after dinner). I know I should not throw this curve ball at my family, especially with picky eaters and a child with ASD who has texture issues. I am not sure if he will eat it or not. We will try though. Sometimes I am surprised.  I will be using brown rice in this one. Also I think I will make patties as suggested in the comments. I think that would make it more appealing to my family.

Quinoa and Sweet Potato Enchilada Casserole.  Serve with some sort of Chicken or Beef. Avocado slices.
I know The Elder will be going nuts without his beloved meat by this point. So I will some how add some meat to this on the side.

Helping mama cook.

Lunches for the girls (and maybe daddy too):

Potato and leek soup.

Homemade Hash brown with Spinach and Carrot

Sweet Potato Corn Cakes
Made with no green onions and no cayenne pepper.

School Lunches:

Sandwiches with Apple Slices, Cheese Stick, and Carrots (hummus)

French Toast Dippers, Yogurt, and Apple Slices

Tortilla Chips, Salsa, Cheese Stick

Loving our green eggs!

Breakfast:

Homemade Hash brown with Spinach and Carrot

Whole Wheat Banana Pancakes

Green Eggs, Banana Bread Toast (Aunt Agnes made the bread) with Peanut Butter and Banana Slices.

This is what happens when you tell baby "No".