Menu Plan Monday - Week of July 8, 2018

The basil on my patio one month ago.  The plant is about three times this size now!

We had a lovely, low-key Independence Day last week and then spent the rest of the week enjoying a family wedding.  It was one of those weddings that was just lovely and so enjoyable.  I am so happy we were able to attend! John officiated and it was a sheer joy for him to marry this lovely couple.   We also enjoyed delicious food and wonderful family time around the wedding itself.

This week, we're back to whatever passes for normal around here.  I have decided that "busy" is just the season we are in right now - with teen-age children, we have many activities, we both work outside the home and we have several church activities.  I am truly okay with that.  I just have to wrap my head around my time right now!

John and I made a trip to the grocery store on Monday afternoon and picked up a few things, including ground (mince) beef on sale for a very good price - limit of one 3lb package.  I separated the package into smaller portions and put them into the freezer so we can use them later.  We also purchased approximately 7lbs of clearance bananas to freeze for smoothies.   Other items purchased included brown sugar, baking soda, carrots and milk.   From our CSA this week we collected Swiss Chard, beets, turnips, zucchini, cucumbers, raspberries, tart cherries, green onions, thyme, and dill.

Here's what we are eating this second full week of July:

Sunday, July 8:
      Brunch:  With family the day after the Wedding.
      Snack: Popcorn
      Dinner: With other family on the way home from the Wedding.

Monday, July 9:
       Breakfast: Toast with Peanut Butter, Banana-Mixed Berry Smoothies
       Lunch: Soup from the freezer
       Snack: Crackers
        Dinner: Deconstructed Cabbage Rolls

Tuesday, July 10:
        Breakfast: Scrambled Eggs and Biscuits
        Lunch: Picnic Lunch: Yogurt, Apples with Peanut Butter, Cut Veggies
        Snack: No Bake Energy Bites
        Dinner: Veggie Stir Fry, Rice, Cantaloupe

Wednesday, July 11:
         Breakfast: Cinnamon Scones, Mixed-Berry Smoothies
         Lunch: Pasta with Roasted Veggies
         Snack: No Bake Energy Bites
         Dinner: Pot Luck at Church: Bring Cold Three-Bean Salad

Thursday, July 12:
         Breakfast: Oatmeal with Almonds and Raspberries
         Lunch: Picnic Lunch: Peanut Butter with Jam Sandwiches, Apples, Cut Veggies, Oatmeal Cookies
         Snack: No Bake Energy Bites
         Dinner: Perfect Potato Soup, Cornbread

Friday, July 13:
       Brunch: Eggs with Bacon and Toast
       Lunch: Grilled Cheese Sandwiches, Cut Veggies
       Snack: No Bake Energy Bites
       Dinner: Homemade Pizza and Breadsticks

Saturday, July 14:
        Brunch: Egg Bake with Sausage and Potatoes
        Snack: Homemade Soft Pretzels
        Dinner: Chicken Legs, Zucchini and Carrots on the Grill
        Dessert:  Rhubarb Crumble

What are you eating this week?

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