Each week, I plan our family’s dinner meals, but typically I’ve never been a big planner for our breakfast or lunch meals. Our breakfast usually consists of a combination of cereal and milk, yogurt, hot oatmeal, or fruit, and we usually either have sandwiches or leftovers for lunch.
However, I’m sure that I’m not the only consumer who has not only seen a rise in the price of cereal, but also a decline in both cereal sales and good cereal coupons. All of these things have made me rethink our breakfast plans.
I’m working to put together a few simple breakfast combinations for the next few weeks that are both healthy and frugal. I also need to make sure that they can either be made ahead of time or can be quickly prepared in the morning. We’ve found more so this school year than any other, that it is imperative to get our day off to an early start in order to accomplish all of our schoolwork in a timely manner (and to ensure that no one is still sitting around the school table in the late afternoon with a glazed look in their eyes!).
As I begin to experiment with different breakfast ideas, I’ll be sure to share our recipes and tips as we
stumble through work to find a good combination for our family’s needs. In the meantime, here’s our dinner plan for this week:
Monday – Alpine chicken, twice baked potatoes, green beans
Tuesday – Calzones, breadsticks, apple slices
Wednesday – Ultimate chicken fingers, potato wedges, corn
Thursday – Meatloaf, baked potatoes, tossed salad
Friday – Chicken parmesan, rolls, tossed salad
Saturday – Burrito casserole, rice with cilantro, corn
Sunday – Leftovers