I have been lax at menu planning over the summer.
The fridge never closes and when you go to the cupboard to get what you need the items are NEVER left.
Anyhow for September a Menu was the best plan of attack
This way everyone knows and can execute it
Here are a few of the items on our Menu for September
Ham and Cheese Egg Bake
We use buttered white bread for the base
Cubed ham, peppers, mushrooms, onion and cheese
1 dozen eggs mixed with milk
place in fridge over night, bake next AM 350 for one hour
Scrambled Eggs, cheese, bacon, sausage, salsa, tortillas
Oatmeal, Special K
Orange Juice, Skim Milk, Coffee, Tea, Hot Chocolate
Well, the above will take care of breakfast and some Sunday Suppers.
Yes, we do like to eat breakfast foods for Dinner on Sunday Night;)
(I make ours a bit different below is what I use)
2 cans chicken broth
1 bag frozen California style veggies
1 can mild Rotel Soup
1 can crushed Tomatoes
**I do not use cheese in mine**
This is one of my favorites I eat it for lunch often so it is a pantry staple;)
I will ask her if it okay to repost, if you want the recipe email me
Cottage Cheese, Pineapple, grapes, strawberries, Tomato Soup, Peanut Butter, whole grain breads,
fresh spinach, canned chicken breasts, pre cooked frozen chicken (DH cooks this on the grill for me)
light mayo, Dorothy Lynch Light dressing
I will be back with part 2 on Wednesday...
Happy Stampin'. God Bless.