My menu plan always starts on Friday (it's when I generally shop, and it's always payday), and this week is no exception. Except that my husband and my two older boys went on their very first road trip this weekend, so much of the weekend was solo. Ah, the quiet. And the no/little cooking. It was an awesome break!
Summer has hit us very, very full force. It's been in the mid 90s for over a week. We've harvested our very first cherry tomatoes (but no real tomatoes yet), the garden is growing gang-busters (but still limited crops), and we're hitting the pool every afternoon. So, there is a focus on make-ahead, easy, but very filling suppers right now. Swimming makes my boys ravenous! And easy to talk into eating lots of fruits and vegetables right when we get home. I love it!
Friday--free Krispy Kreme for doughnut day plus a Snoball (very, very healthy dinner here!)
Saturday--liverwurst and crackers (lunch), egg and olive (supper), and a bit of dairy free ice cream, too (!)
Sunday--chicken salad (lunch), seafood (crab, shrimp, oysters--yay!) gumbo over rice, salad with tiny pickled beets (local)(supper)
Monday--fresh local (thanks, Mom!) potatoes, mixed greens (kale, chard, beet, turnip), lentil soup, and green salad (veggie plate)
Tuesday--tacos
Wednesday--kofta kabobs, hummus, pita, cucumbers
Thursday--simple pasta with basil and tomatoes, salad
As always, I'm linked up to Orgjunkie's Menu Plan Monday.
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