Phew. Busy week last week. Things should be somewhat calmer this week. No large cookouts to plan for or b-day cakes to bake. 😉 It is finally getting warmer, though, so there is much to do in the flower beds to get ready to plant after Mother’s Day. I can’t wait to get all of my fresh veggie plants in the ground. I know I am planning on tomatoes, cucumbers, zucchini and peppers. I need to see if there is anything else I want to include. Maybe some berries of some sort.
Onto the plan:
Sunday ~ Leftovers incorporated into dinner. I sauteed up veggies from the veggie tray (mushrooms, zucchini, broccoli and I tossed in some spinach) in some EVOO & balsamic vinegar. I chopped up some grilled chix and tossed it into the pan and then tossed in some cooked buckwheat from the other night. YUM! I finished with Sriracha Hot Sauce. I served salad along side.
Monday ~ Spaghetti (most likely Quinoa pasta) & meatballs (Aaron’s specialty), broccoli, salad & some kind of bread (maybe Chebe with garlic butter or maybe just toasted rolls with garlic butter)
Tuesday~ Hannah and I will fend for ourselves. Maybe some quick burgers, sweet potato fries & veggies. Maybe some leftover spaghetti.
Wednesday ~ BBQ pulled pork, Roasted Rosemary Potatoes, Steamed green beans & salad (kids eat fruit salad as opposed to garden)
Thursday ~ I am meeting friends at Outback! YAY! Gluten-free Mac & Cheese, baked beans , veggies & fruit for the kids & Aaron.
Friday ~ Homemade pizza (veggie for moi), veggies & salad
Saturday ~ Burgers, potatoes & salad for the fam; Honey baked lentils and roasted carrots & salad for me.
Baked Goods for the Week
PB Cookie Bars