Menu Plan Week of October 26th

My Belgian Waffle Maker has been a huge hit with the kids! I cannot even remember how many mornings (and evenings) I served waffles. I must admit, that waffle maker is awesome! I am working on a new recipe to share with you next week.

I am hoping to have a great week in the kitchen. The commissary sales have been great lately so my pantry is full and I hope to create lots of meals from my stockpile.


Whole wheat pancakes, Oatmeal, Cereal, Eggs and toast, Overnight Waffles


Sandwiches, Fruit, Veggies, Yogurt, Cheese and crackers, Smoothies


Pink Pasta (w/ sauteed scallops for the fish eaters)

served with garlic bread, carrot sticks

Mexican Chicken Skillet

served with lettuce, cheese, sour cream, and cornbread

Something other than pizza

we eat pizza so often, the kids love it, but mom’s a little tired of it! There are some many good pizza alternatives, calzones, stuffed bread sticks, I’ll have to pick one and try it!


Salmon Turnovers

served with salad, green beans, and pineapple


served with homemade tortillas, and all the fixin’s

For more than 300 menu plans each week visit Org Junkie.


  1. Oh, yuM! My kids love waffles, but my waffle maker died. 🙁 Need to find one… Great looking menu!

  2. I just have a regular waffle maker, but I love it too. So nice to have breakfast for dinner every few weeks and make several batches of waffles to freeze for breakfast. It definitely helps cut down on the cereal consumption.

  3. Here’s my “something other than pizza” favorite. It is my own creation made by combining two other recipes. They are calzones, but my kids call them hot pockets. 🙂 The recipe calls for frozen bread dough but you could easily substitute your favorite bread or pizza dough. The filling is totally up to you so you could customize them for the kids. To identify them later just use a knife to draw a letter in the dough before baking! 🙂 As an added bonus, there are instructions for freezing them and they can then go straight for the freezer to the oven! That’s a real bonus in my book because you can skip that whole “remember to get something out of the freezer” step.

    1 loaf frozen bread dough, thawed
    4 oz chives and onion cream cheese
    3/4 cup shredded mozzarella cheese
    pizza sauce
    2-3 oz crumbled sausage or beef, or chopped ham or pepperoni
    any other pizza toppings that you enjoy
    1 egg
    1 T water

    Combine cream cheese, mozzarella cheese, and meat in a mixing bowl. Add enough pizza sauce to make the mixture smooth.
    On a lightly floured surface, divide dough into 4 pieces. Roll each piece into a 7 inch circle. Spoon 1/4 of the cheese mixture onto one side of each dough circle. Fold over and press edges with fork to seal. Place pockets on greased baking sheet. Cover and let rise in a warm place for 20 minutes. Beat egg and water; brush over pockets.

    To eat immediately bake at 375* for 35 minutes.

    To freeze, bake at 357* for 15 minutes. Cool before freezing. (If you put them in the freezer too soon and don’t put anything between them (such as aluminum foil or plastic wrap) they will stick together!) To use, place frozen pockets on baking sheet and bake at 350* for 30-35 minutes or until golden brown.

    Serve with your favorite dipping sauce. At my house that is marinara or ranch.

  4. We’re going to have to try your Homemade Flour Tortillas.
    Looks like you have a yummy week planned.
    Have a great Halloween or Harvest Festival!

  5. The Pink Pasta sounds interesting.

  6. I haven’t made waffles in awhile. My waffle maker is old school. Don’t know how many years I’ve had it. Maybe I should try it again sometime. Sometimes we have pancake suppers on Sunday evening but not often.

    Tonight we are having chicken marinated in sweet and sour sauce, mashed potatoes and veggies.
    Tomorrow, meatballs and penne in spaghetti sauce.
    Wednesday: soup in crockpot with stew veggies.
    Thurs: Fish sticks from Trader Joes and bread and veggies.

    Recipe to share from my blog:


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