Although the thermometer is giving no indication (well, except for today… it feels like fall!), summer ends for us this week. My husband returns to school for inservice tomorrow, and we’ll send our oldest child to her first day of kindergarten on Thursday. SIGH (more on that later this week)
During the school year I don’t plan weekday breakfasts and lunches. What we usually eat goes something like this…
Weekday Breakfast: oatmeal with raisins or bananas, cereal (I’m trying hard to limit our cereal consumption), eggs and toast, fruit or pancakes or waffles from the freezer — overflow from a weekend brunch meal
In the past (as in before children) I was really good at planning ahead to give Lance a hot breakfast without having to get up early every morning to cook it (he’s always out the door by 6:30). I need to return to my former ways… Because he has a CRAZY school schedule this year, I think it’s important for me to send him off with something a little more hearty than a bowl of cereal most mornings. My plans include making and freezing breakfast burritos, sausage/egg/cheese biscuits, and breakfast casserole. Then he can quickly warm up what he wants before heading out for the day.
Weekday Lunch: leftovers, sandwiches, fruit and veggies, pigs in a blanket, brown bag burritos (I make the pigs in a blanket and burritos and keep them in the freezer. I try to never be without them, both for a quick lunch and as a quick “gift” to a famiy if needed.)
Today we ate:
- waffles, scrambled eggs
- a late lunch of fried chicken breast strips, Cheesy Zucchini Crisps, fresh plum tomatoes, watermelon
- smoothies for the kids (I’ll tell you about my banana and strawberry steal at Kroger later this week) and leftovers for us
Cheesy Zucchini Crisps – A new favorite recipe as we continue to enjoy our neighbors’ produce!
- 1/3 cup cornflake crumbs
- 2 Tbsp. parmesan cheese
- 1/2 tsp. seasoned salt
- dash of garlic powder
- 4 small zucchini or squash (I use both) cut in sticks
- 1/4 c. melted butter
Combine corn flake crumbs, cheese, and seasonings in a plastic bag. Dip zucchini in butter and shake in bag to coat. Bake at 375 for 10-15 minutes.
- zucchini parmesan (didn’t get to this last week), tomatoes, fried okra, watermelon and cantaloupe (from my neighbor’s garden)
- baked steak, creamed new potatoes and peas, tomatoes, cantaloupe and watermelon
- grilled hamburgers on homemade buns, deviled eggs, grilled squash and zucchini (if we still have some)
- Lance has a dinner meeting, so the kids and I will clean up some leftovers
- skillet enchiladas, refried beans, corn
- pancakes with strawberry sauce, eggs, sausage (we LOVE weekend brunch!)
- cream cheese salsa dip and chips, smoothies
- If we’re still hungry, we’ll just clean out the fridge!
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