Menu Plan Monday - Week of May 20, 2018

Salad with Salmon and Fruit - dinner one night last week.
We had LOVELY weather last week and were able to eat our evening meal outside on the patio several nights.  I am enjoying it so much!   My flowers are starting to bloom - the rhododendron is done for the year but the first wave of iris are blooming and the peonies are budding too.  I'm so happy!  I am so very grateful that we purchased a home with a large garden! 

We have guests ("company") until the end of May and I'm enjoying having them here.  Food-wise it means we've been eating up a few things that are a little harder to eat with just the four of us (beet pickles, for instance!).  I like that too!  We spent $62 this week on groceries after spending only $26 the previous week and we are feeding four adults and two teenagers. 

We harvested lettuce and rhubarb from the garden this past week and we received chives, a different type of rhubarb and asparagus from our CSA already!  We still have chives left and can harvest more lettuce and rhubarb this week. 

Here is what we have on the menu this week:

Sunday, May 20, 2018:
     Breakfast: Toast with Peanut Butter
     Lunch: Waffles with Blackberries and Strawberries (I received a new waffle iron for Mother's Day last week)
     Snack: Popcorn
     Dinner: Chicken Tacos with avocado, lettuce, and peppers, Sliced Apples and Strawberries

Monday, May 21 2018:
      Breakfast: Toast with Peanut Butter and Jelly
      Lunch: Leftover Chicken Tacos
      Snack:  Fruit
      Dinner: Chicken Soup, Cornbread, Apple-Strawberry-Banana Salad

Tuesday, May 22, 2018:
      Breakfast: Banana-Peanut Butter Smoothies
      Lunch: Leftover Soup
      Snack: Leftover Cake (leftovers from Church on Sunday - Pentecost celebration)
      Dinner: Sheet Pan Dinner - Sausage, Potatoes and Carrots

Wednesday, May 23, 2018:
     Breakfast: Waffles form the Freezer with Strawberries, Walnuts and Powdered Sugar
     Lunch: Leftover Soup
     Snack: Fruit
     Dinner: Crab Cakes, Rice, Sliced Mango

Thursday, May 24, 2018:
     Breakfast: Oatmeal Muffins, Bananas
     Lunch: Leftover Rice and Crab
     Snack: Cut Veggies
     Dinner: Tomato Sauce with Sausage over Pasta, Garlic Bread, Spinach Salad

Friday, May 25, 2018:
     Breakfast: Toast with Fried Eggs
     Lunch: Leftover Pasta and Sauce
     Snack: Cut Veggies
     Dinner: Homemade Pizza and Breadsticks

Saturday, May 26, 2018:
     Breakfast: Mixed Fruit Smoothies, Toast
     Lunch: At my Cousin's House
     Snack:  Oatmeal Cookies
     Dinner: Grilled Chicken Legs, Potato Salad, Corn on the Cob

What are you eating this week?

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