Menu week Aug 27-31

I know my menu planning was haphazard over the summer, but that is how it is.  Over the summer it is impossible to continually plan lunch and dinner, so we flew by the seat of our pants quit a bit!  Now as a new school year is upon us, I need to be a bit more diligent with the meal planning.

1.  You may ask if I always stick to the menu I make---not always.  I will make adjustments---like switch nights around; we may end up going out so at that point I will "bump" a meal to the next week.

2.  As the school year approaches we are trying a new method at our house.
     -we used to eat between 5-6.  I come home and scramble to get supper on the table.
     -this year we are going to attempt eating between 6-7 with a snack for the kids when they get home

3.  I usually always have one or two  late nights, so they are going to be slow cooker meals, or ones I can throw on delay bake.

So here is our menu for the week
Snacks for the boys-
Monday-pudding snack pac
Tuesday-crackers
Wednesday-cereal bar
Thursday-carrots
Friday-fruit

Meals:

Monday-Sea Pack Popcorn Shrimp and Zucchini
Tuesday-Homemade Pizza
Wednesday-Beef Roast with homemade sweet potato fries
Thursday-Couscous with chicken and veggies
Friday-Steak Night


Shopping List-

Produce:  Sweet Potatoes, cucumber, tomato, bell pepper, onion, zucchini

Meat:  steaks, beef roast, chicken breast, pepperoni

Frozen, pizza crust, hash browns, popcorn shrimp

General-pizza sauce, any other pizza fixins, couscous, any kids snacks, Italian bread crumbs, canned mushrooms, onion soup mix

Monday--my way for zucchini--is slice it in discs, dredge it in egg and then the Italian bread crumbs and "fry" them on the stove top in about 1/4 inch of veg oil

Tuesday--knock yourself out.

Wednesday--We do our beef roast on the grill.  I rub mine with dry onion soup mix, pack canned mushrooms and wrap in tin foil. depending on the roast it will take about 1 hour.  Sweet potato fries:  I cut them fry shaped.  I place them in a gallon-sized zip lock and shake them with EVOO, season salt, garlic, parmesan cheese, sugar.  I then shake it coating everything evenly and bake them in a 400 degree oven until GBD (golden brown and delicious)

Thursday--cook couscous according to package directions.  Chop up cukes, tomato, onion, bell pepper and cook up one chicken breast and dice.  Mix together and serve tossed with a balsamic vinaigrette.

Friday--steaks and hash browns yum.  Possibly a side of garden fresh green beans?

Have a great end of summer!