Breakfast Tostadas, You Won't Miss the Meat Chili and other YUM! Menu Plan Monday!

Yep, it's been a while! Life here has been c-r-a-a-a-a-z-y for the past two weeks! On the 13th my youngest had a "simple" tonsillectomy that has been anything but simple and wow - am I behind on everything!

It's Monday, though, and time to get back to basics. This week we will be eating down our larder as the pantry and freezers are full to overflowing. We also may have a camping night so portable food is part of the plan:

Breakfasts

Steel Cut Oats

Grits with poached eggs and veggies

Cereal day

Breakfast egg and avocado tostadas (recipe below)

Toast, bacon and boiled eggs

Baked orange rind muffins - we make ours with spice cake and use the juice from the oranges for some of the water

Lunches  

This week I'll be putting the contents of the snack box into plastic Easter eggs inside this carton so they won't slide around when the kids hold it by the handle.  They are really egg-cited about these snack boxes!

Egg crate snack plate

Leftovers Day

Chicken teriyaki, brown rice, purple carrots, spinach knots (bento)

Meatball subs, oranges, grape tomatoes

Mason jar salads (little kids salad goes in plastic!)

Build your own subway sandwich, purple coleslaw, fruit (camping food)

Dinners

Skinny Meatloaf, roasted beets and sweet potatoes, green beans (meatloaf: I do half ground turkey breast, half ground beef)

Chicken breast, farro salad, something green (this is a summer recipe and I don't care! So tired of winter food!)

Swiss steak, noodles, sauteed cabbage

Baked white fish, quinoa with tiny veg, green salad

Pork with rice noodles and vegetables

You Won't Miss the Meat Chili with cornbread Dumplings (over the fire), cole-slaw and ice-cream cone s'mores

Breakfast Tostadas Recipe - a Fast and Fun breakfast

6 Servings (7 WW Points Plus)

(Prep all vegetables first)

1 zucchini, finely diced

2  large tomatoes diced

1 avocado, diced

6 egg whites

3 whole eggs, beaten with egg whites

2 tablespoons olive oil, divided

6 ounces low fat, shredded Mexican cheese blend or Monterrey jack cheese

6 corn tortillas

Preheat oven to 375

Place corn tortillas on rack on jelly roll pan, bake 5 minutes then turn over and bake 3 more; watch carefully to make sure they do not burn.

Remove from oven.

Heat 1 tablespoon olive oil in a frying pan. Add the zucchini and saute 3 minutes, stirring as you go. Add the tomatoes and cook until most of the liquid is cooked away. Remove to plate.  

Wipe skillet with paper towels.

Heat remaining tablespoon of olive oil

Soft scramble the eggs. When the eggs are nearly done, add the vegetables and cook until eggs reach desired consistency.

Remove from heat. Stir in half the cheese.

Top tostadas with egg mixture. Sprinkle with avocados. Top with remaining cheese.

Serve with salsa on the side, if desired.

I'm linking up to OrgJunkie's Menu Plan Monday; check out all the great menus!