Menu Monday

Today was our oldest sons 17th birthday.   After a comical reenactment of his birth scene, which my husband and I could have won an Oscar for, we feasted on a breakfast full of meat (his favorite food group) and are now getting ready for dinner at Applebees.  Now that all our September birthdays are over, we are getting back into the school groove starting tomorrow.  Which means  I will be learning to juggle things as a homeschool mom that works.  It's a new and different season for us but luckily I've got a great hubby willing to share the work/school/kid load with me. 

After today's celebratory meals it's back to  home cooking for the rest of the week.  Here's what we'll be eating...

Breakfast:

Oatmeal, yogurt or waffles

Dinners:

Birthday dinner out!
Pulled Pork Sandwiches
Spaghetti
Lentil Veggie Soup
Grilled Cheese
Stir Fry
Leftover Buffet

Menu Monday

I've been lazy  the last few days.  Haven't menu-planned...haven't shopped...so I'm doing the last minute panic of not only throwing something together for dinner tonight off the cuff, but slapping together a quick menu for the rest of the week.    Oh, and we have the second of the September birthdays this week so we get to eat out!  Here's what is cooking...

Breakfasts:

Blueberry muffins, oatmeal or farina

Dinners:

Browned Buttered Egg Noodles with steamed veggies
Slow Cooker Herb Pork Roast, steamed potatoes and broccoli
Homemade Veggie Soup with Buttery Bread Machine Rolls
Birthday Dinner Out
Pasta with Roasted garlic and cherry tomatoes
Grilled cheese, veggies and dip
Leftover Buffet

Mini Frittatas for Lunch!

I was at the hairdresser today and ran across a great recipe.  I was tempted to pull it out of the magazine but figured I could remember it in my head.    So I came home and whipped up these yummy little mini frittatas for lunch.  It's a great way to use up leftover pieces of cheese, veggies or meat and they look fun enough that all the kids ate them.   You can get as creative as you want with these.  We served them with fruit and they were light and tasty. 

Mini Frittatas

6 eggs
1/2 cup milk
chopped veggies
leftover diced meat
salt
pepper
grated cheese (feta, Swiss, cheddar...whatever you have)

Beat the eggs and milk together in a bowl and add salt and pepper.   Spray muffins pans with cooking spray and fill half way with chopped veggies, meats and/or cheese.  Pour egg mixture in muffin cup 3/4 full.  Bake at 375 for 15-20 minutes or until knife inserted in center comes out clean. 

We used cheddar, broccoli, tomatoes and leftover roast chicken.  They were a big hit!