Happy Monday! Hubby had a really great Father’s Day on Sunday. We made donuts from canned biscuits (Immaculate Baking Co.) for breakfast and grilled hotdogs for supper. He was able to spend the day relaxing and doing two of his favorite things – woodworking and grilling. The kids and I gave him an automatic ice cream maker. I think you can just imagine ice cream on the menu every day for the rest of the summer.
Last week’s menu was mostly a success. The pizza salad on Monday was probably the favorite for the week, although Wednesday’s zucchini chicken recipe was also very good. The braised leeks on Tuesday were just okay. This week I got a great haul from the farmers market that included red onions, red potatoes, yellow squash, Turkish zucchini, green beans, tomatoes, blackberries, and peaches. We had a lot of chicken recipes last week, but I’m doing it again this week too.
Here’s what we are eating this week:
breakfast options – cold cereal
lunch options – PBJ, ham sandwiches, bean and cheese quesadillas
snack options – fresh fruit, smoothies, chocolate croissants
Tuesday – chicken squash gratin
*I’m using this recipe as a starting place. I’m going to saute diced chicken breasts and put them in with the squash. Also, I’m using a combo of yellow crooked neck squash, regular zucchini, and Turkish zucchini.
Wednesday – make-your-own taco bar with seasoned beef, lettuce, tomatoes, onions, beans, cheese, avocado, and salsa
Thursday – meatless pasta and veggies
Friday – black eyed pea salad
Saturday – grilled ribs, red potatoes, green beans
Sunday – farmers market finds
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