Okay, so maybe it is “Menu Plan Sunday”, whatever. This week is the last week before we leave for Spring Break! YIPPEE! Actually, it isn’t even really a full week. We leave on Friday after the kids get out of school. Aaron will be staying home, holding down the fort,making sure the house is okay. 😉 LOL! The kids, my Mom & I will be visiting my sister, BIL and nephew in Atlanta! I am so excited, as are the kids.
Getting ready and packing this week is going to take precedence over cooking and baking. I will be baking 2 loaves of bread to take with us (for Jon & I), brownies and maybe some carob fudge, too. I have the coconut pumpkin muffins in the freezer from last week to snack on as well and some thumbprint cookies from Christmas frozen to take as well. There will be no shortage of treats. Watch for my post on traveling & adhering to the gluten-free diet.
Sunday ~Bourbon Chicken, brown rice, broccoli & salad
Monday~Salmon (sweet Thai chile for me, garlic/dill for Aaron & Jon, Hannah will have fish sticks), baked potatoes or Crash hot potatoes, green beans & salad
Tuesday~Mexican Pizzas (I will use ground turkey most likely, with taco seasoning & refried beans on tostada shells), Mexican rice & corn
Wednesday~Breakfast for dinner (omelets/eggs, bacon or sausage, sweet potato hash browns, toast & OJ ~ that needs to be gone before we leave)
Thursday~Lasagna, steamed veggies & salad (I am meeting 2 girlfriends out, this is for Aaron & the kids)
Friday~leaving for AtlantaSaturday~Spring Break
Baked Goods2 loaves of Pamela’s BreadTrader Joe’s BrowniesCarob Fudge (I decided to postpone this so I can bring to my sister & fam to sample 😉 ~ I am nice like that)