Menu Plan Monday - Week of May 27th - and Happy Memorial Day!

Do you see the blossoms on this tomato plant?  I'm SUPER excited!

To all my US readers - I hope you are enjoying a meaningful and relaxing Memorial Day!  Having a parent and several other relatives who served in the Armed Forces makes me appreciate the sacrifices that so many have made.  We are flying the flag today. And I am very proud to do so.

Our visitors left this morning to visit friends for several days before making their way back to their home.  Our home feels to quiet with two fewer people!  They will return in about 6 weeks and we are looking forward to seeing them again.

Our meals this week were a bit odd to put together, as we are trying to finish up some odds and ends in our refrigerator and the freezers.

We are picking lettuce and rhubarb from our garden this week and we have not received another box from our CSA at this time (we received asparagus and rhubarb two weeks ago and then we typically have three to four weeks before the next package - that has proven the case this year too).

Here's what we are eating:

Sunday, May 27, 2018, My In-Laws 45th Wedding Anniversary:
        Breakfast:  Banana-Peanut Butter Smoothies
        Lunch: Eggs and Toast with Sliced Apples
        Snack: Ice Cream
        Dinner: Bratwurst on Buns, Corn on the Cob, Mashed Potatoes, Strawberries
        Dessert: Vanilla Mini-Cupcakes

Monday, May 28, 2018, Memorial Day:
        Breakfast: Pancakes, Bacon and Strawberries
        Lunch: Leftovers (Pick your own!)
        Snack: Pretzels
        Dinner:  Shrimp on the Grill, Corn on the Cob, Potato Salad, Strawberry-Apple Salad

Tuesday, May 29, 2018:
        Breakfast: Oatmeal Muffins, Bananas
        Lunch: Spinach and Lettuce Salad with Strawberries, Walnuts, Chicken, Cranberries, and Peaches
        Snack: Pretzels
        Dinner: Chicken, Potatoes and Corn Sheet Pan Dinner, Lettuce Salad

Wednesday, May 30, 2018:
        Breakfast: Eggs and Toast
        Lunch: Leftovers
        Snack: Popcorn
        Dinner: Fish Tacos with Couscous, Lettuce, and Red Peppers

Thursday, May 31, 2018:
         Breakfast: Waffles from the Freezer, Mango and Strawberries
         Lunch: Leftovers
         Snack: Cut Veggies
         Dinner: Kielbasa and Cabbage with Rice, Apple-Banana Salad

Friday, June 1, 2018:
          Breakfast: PB&J Toast
          Lunch: Leftovers
          Snack: Yogurt
          Dinner: Homemade Pizza and Breadsticks

Saturday, June 2, 2018:
           Brunch: Waffles with Strawberries, Bananas and Walnuts, Bacon
           Snack: Homemade Soft Pretzels
           Dinner: Pasta with Roasted Veggies
           Dessert: Rhubarb Crisp

I'm also planning on making Popsicles - both fruit Popsicles using some canned fruit from our pantry that is close to its expiration date and pudding Popsicles using vanilla pudding.

What are you eating this week?

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