This Week's Menu {September 8-14}

Last weekend we unexpectedly visited my in-laws for the weekend.  They are moving to Hawaii in a month and want to spend as much time with the grandkids as possible before they leave.  But as far as meals go, a weekend in Omaha means that I am recycling my weekend meals to this week.  And that's always good for the budget!

On another note, the Roasted Garlic and Zucchini Bisque from last week, was a new, experimental recipe.  And it had good flavor, but was definitely missing something, which can probably be explained because it was vegan.  It tasted very healthy, but I'll be changing the recipe up if I make it again.

Monday - Stir fry with brown rice

Tuesday - Taco Soup

Wednesday - Broccoli Cheese Stuffed Potatoes with Raw Tuscan Kale Salad and Sauteed Zucchini

Thursday - Chipotle Turkey Burgers with PW's Kale Pasta Salad and Sauteed Zucchini

Friday - Out in Wisconsin and Kids @ Grandparents

Saturday - Out in Wisconsin and Kids @ Grandparents

Sunday - Dinner at Mimi's

Again this week, I'm trying to use our garden produce, so three out of four meals will be partially from the garden -- kale, zucchini, etc.

The hubby and I are taking a trip to Wisconsin this weekend, so I'll be taking snacks for the road and breakfast, but we will be eating out for three lunches and two dinners.  .And the other meals are recycled from last week, so this might have been the easiest weekly meal plan ever.  The dinners out will be covered by the vacation budget.  And the since I was planning to make the other meals last week, I've already shopped for them.  My grocery shopping this week will be minimal, and I should have plenty leftover for stockpile items.  Yay!

**Linking up at I'm an Organizing Junkie for Meal Plan Monday**