Monday, April 8, 2013

Menu Plan: Spring (April 7-13)

Strategies used this week:

  • It's finally spring-like weather, and so I'm switching out the soups for salads. I also do less oatmeal and more fruit/green smoothies for breakfasts.
  • I'm making a fresh batch of homemade yogurt this week. Making yogurt is very cost effective and it's uses go far beyond just eating it by the spoonful. My husband loathes mayo with a passion and so I will substitute a portion of the mayo called for in a recipe for yogurt. This also saves money because the unit cost of homemade yogurt is less than mayo. This week, I'm extending my yogurt use to a cream cheese substitute. I am again saving money by utilizing the yogurt rather than buying cream cheese. Finally, yogurt will be used in breakfast smoothies and parfaits. (Instructions for making your own yogurt can be found by following the links listed below). 

- Granola cereal, banana 
- Yogurt parfait (homemade yogurt + frozen mixed berries + homemade granola)

- Bacon, lettuce, avocado, tomato wraps (using homemade tortillas)
- Spinach salad (spinach + strawberries, blue cheese crumbles, raisins, pecans/almonds, raspberry vinaigrette dressing
- Hawaiian chicken, rice, sugar snap peas
- Repeat red beans, sausage and rice meal

- Quinoa veggie burger on homemade buns, seasoned fries
- Fettuccine alfredo topped with grilled chicken, brussels sprouts (for the cream cheese ingredient in the alfredo recipe, I'll be using a portion of the homemade yogurt to make yogurt cheese)
- Red beans, sausage and rice (hubby's creation)
- Breakfast for dinner: French toast using homemade challah bread

-celery with peanut butter
-fruit: oranges, bananas, apples
-cheese slices
-yogurt & strawberries

*Note: Reviving Homemaking is not affiliated with any of the sites or companies included in the links, and was not asked to include or recommend them or their recipes in this post. (I simply like what they have to offer!)

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