This Week’s Menu, September 25, 2016

Modern studio background, sepia look

Menu for the week of September 25, 2016

Breakfast: Cheese omelette
Lunch: Leftover chicken
Dinner: Steak and potatoes

Breakfast: Steak and eggs
Lunch: Crab salad with veggie dippers
Dinner: Taco night

Breakfast: Bagels with cream cheese
Lunch: Grilled veggie pita pockets
Dinner: Shrimp stir fry

Breakfast: Oatmeal
Lunch: Sushi
Dinner: Baked chicken and macaroni

Breakfast: Bacon and eggs
Lunch: Tabouli
Dinner:  Burgers

Breakfast: Homemade egg McMuffin
Lunch: Leftover tabouli
Dinner: Bowtie casserole  (It’s like Hamburger Helper except homemade)

Breakfast: Kolaches
Lunch: Leftover casserole
Dinner: Spaghetti with garlic bread

Cabinets are in, but the job isn’t finished yet due to problems with materials. Also some cabinet doors didn’t come in or were the wrong size.

I should be able to move my stuff back this week, but it might be two more weeks before they can finish the job properly.

Since we’ll be in the midst of moving back in I plan to keep meals simple this week. At least I have my stove back. It’s been a hassle cooking with only a toaster oven.

Despite the inconvenience, I got a lot done outside. I wish the kitchen job could’ve been finished in one go, but it wasn’t meant to be. At least they’re adamant about getting the job done correctly. I love conscientious workers.



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  1. Stacy: I stick to the plan most of the time, but we’re flexible too. If we work too late or get stuck in town around dinner time, we’ll eat out or just pull out something that is heat and serve.

    The important thing for me and the biggest benefit of the menu plan is that there are no more arguments. I’ve already inventoried my fridge and freezer and that’s what I plan to make unless something unforeseen happens.

    We used to argue all the time about what to eat. Now that I make the decision ahead of time, there are no more debates. That alone is worth the hassle of making a menu.

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