Happy Monday! This week’s meal plan is loaded with fresh produce. See how I make sure to use specific ingredients more than once over the week so that there aren’t any leftovers to go bad. Eat seasonally and avoid food waste with the ideas below.
Drama of the week
It is 100 percent spring in north Texas. My grass is green, my flowers are in full bloom, and I’m resisting turning on the air conditioner for at least a few more weeks.
I hope to find time soon to make my kids pose for photos in the wildflowers by the park. We haven’t done that in a while, but the combination of bluebonnets, paintbrushes, and black-eyed susan is just gorgeous.
Do you still take spring photos of your kids? If you have older kids, what age did they want to quit? Or do you still take photos of your teens in the bluebonnets?
Here’s what we’re eating this week:
Monday – sheet pan chicken and vegetables
Sheet pan dinners are the best! You just put some meat and veggies on a baking sheet and pop it in the oven at 350 degrees for half an hour. This week I’m adding potatoes, carrots, and broccoli.
Tuesday – barbecue sausage, sweet potatoes, canned green beans
This is so easy. I dice the sausage and heat it in the skillet with our favorite sauce, which I almost always have in the refrigerator. For the potatoes, I just cook them like regular mashed potatoes.
Wednesday – slow cooker chicken pot pie
I made this once before. This time I’ll take photos so I can share it here.
Thursday – tuna alfredo with spinach
I always try to throw at least one vegetable into our alfredo.
Friday – harvest chicken skillet
This is a regular family favorite.
Saturday – California veggie grill bowls
This is what summer tastes like. Fresh and clean and colorful.
Sunday – big tossed salad
I’ll round up whatever vegetables we still have: broccoli, carrots, bell peppers, green onions, zucchini. Plus some chicken and bacon, maybe boiled egg, and cheese.
Cheers! Linking up at Menu Plan Monday.