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Happy Wednesday, everyone. Sorry I’m so late to the menu-posting game, but this week, like nearly all other weeks, has been super busy. I had this menu planned out on Saturday and did all my shopping that day (actually, Josh did. Jude was sick and had a fever, and he refused to let me leave his side.), but I just haven’t had time to sit down and type it all up until now.

I have to say–I was *thrilled* with how well my marinara sauce (and in turn, my lasagna) came out this time around. Additionally, I’m really excited to have made my refried beans this week, and I really do love the flour tortilla recipe I’ve been using. One of my goals in life is to really and truly cook from scratch. I would like to go as far as grinding my own grains for bread and the like, but I know that I won’t have the necessary time available until Jude is a bit older. For now, I’m taking baby steps.

Here’s what’s cooking this week:

Breakfast
Eggs and bagels/toast with a side of fruit
Oatmeal
Cold cereal with cow’s milk

Lunch/Dinner:
Burritos and/or quesadillas with home made refried beans on home made flour tortillas
Veggie lasagna (Easter leftovers!)
Avocado, cheese, spinach, and tomato sandwiches
Peanut butter, honey, and banana sandwiches
Pasta with marinara and/or Alfredo sauce
Grilled cheese sandwiches with black bean soup
Veggie burgers with mashed potatoes and corn
Potato soup, salad, and bread

Need more dinner ideas? Check out Jenna’s Mindful Menus Blog Roll!

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