Menu Plan Monday - Week of May 13, 2018




The Birthday Cupcakes my children took to school on their Birthday.  They were super easy to decorate and really enjoyed by the children in their class.  The blue "night sky" cupcakes are just a large silver-colored gum ball and star sprinkles on blue icing.  The "campfire" cupcakes are chocolate rocks, pretzels and gummy candy cut into wedges for flames.  They were delicious!



WOW!  Mid-May already!  Time does fly....


We're officially in spring/early summer here - the lettuce has sprouted, the rhubarb is ready to cut and we received asparagus from the CSA this week!  YUM!   I'm so excited!   My rhododendron is blooming and making me deliriously happy.  I think spring is my favorite season, though fall is pretty nice too.


We have company this week so we are feeding four adults and two teenagers.  Here's what we're eating this week:




Sunday, May 13, 2018, Mother's Day:
      Breakfast: Cereal and Bananas
      Lunch: Out for Mother's Day (my Father treated us to a delicious brunch out)
      Dinner: Snacky Dinner - Leftovers, Pretzels, Fruit, etc. (we were all really full from lunch so we just 'grazed' a bit, as my Mother likes to say)


Monday, May 14, 2018:
      Breakfast: Eggs, Toast
      Lunch: Leftovers
      Snack: Fruit or Yogurt
      Dinner: Fish Tacos with Avocado and Asparagus


Tuesday, May 15, 2018:
      Breakfast: Oatmeal with Dates and Pistachios
      Lunch: Leftover Tacos
      Snack: Nuts
      Dinner: Chicken Noodle Soup, Cornbread


Wednesday, May 16, 2018:
     Breakfast: Pancakes with Strawberries, Blackberries and Bananas
     Lunch: Leftover Soup
     Snack: Fruit or Yogurt
     Dinner: Salad with Chicken, Strawberries, and Avocado


Thursday, May 17, 2018:
    Breakfast: Lemon Scones, Sausage
    Lunch: Salad with Chicken and Pineapple
    Snack: Nuts
    Dinner:  Pasta with Marinara Sauce, Garlic Bread, Spinach Salad


Friday, May 18, 2018:
     Breakfast: Eggs and Toast
     Lunch: Leftover Pasta
     Snack: Fruit or Yogurt
     Dinner: Homemade Pizza and Breadsticks


Saturday, May 19, 2018:
      Brunch: Waffles, Sausage, Strawberries and Blackberries
      Snack: Homemade Soft Pretzels
      Dinner: BBQ Pork Ribs, Spinach Salad, Roasted Parsnips and Carrots
      Dessert: Rhubarb Crumble


I received a new waffle iron for Mother's Day and I'm really looking forward to trying it on Saturday. 


What are you eating this week?
  

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