Menu Plan Monday - Week of June 21, 2020


My cucumber plants are starting to bloom!  


My vegetables are starting to bloom! Tomatoes, peppers, cucumbers, and beans. I am SO excited!   It has been such an odd year for our garden as well - I planted six new pea seeds and only one germinated; I planted an entire packet of carrot seeds and I have one carrot plant.  I had several perennial flowers that came up, are lovely and green, but have not flowered; they typically flower in May.  So strange!  I have more carrot seeds, so we will plant again.  I have also replanted the pea seeds - I would like at least three pea plants.  I also planted more flower seeds for things that either we bought as seedlings and died or that we were not able to find as seedlings this spring.  We will see!  

In the meantime, we are trying to eat the food that we preserved last year.  John finished off the pickles already but we have canned (jarred) tomato sauce and frozen kohlrabi and zucchini to eat.  I am planning on canning beet pickles as well with beets from our freezer.

Here is what we are eating this week:

Sunday, June 21, Father's Day:
       Brunch: Cinnamon Biscuit Twists, Fruit 
       Snack: Popcorn
       Dinner: Roast Chicken with Potatoes, Carrots and Onions, Strawberry-Apple-Peach Salad
       Dessert: Apple Pie (John's Favorite!)

Monday, June 22:
        Breakfast: Peanut Butter and Jelly Toast
        Lunch: Salad with Leftover Chicken
        Snack: No Bake Energy Bites
        Dinner: Pasta with Meatballs and Tomato Sauce

Tuesday, June 23:
        Breakfast: Overnight Oats
        Lunch: Salad with Leftover Chicken
        Snack: Yogurt
        Dinner: Chicken Noodle Soup in the Crock-Pot, Homemade Biscuits

Wednesday, June 24:
       Breakfast: Bagels with Cream Cheese
       Lunch: Leftover Chicken Noodle Soup
       Snack: No Bake Energy Bites
       Dinner: Veggie Pot Pies, Sliced Apples and Peaches

Thursday, June 25:
        Breakfast: Overnight Oats
        Lunch: Leftover Chicken Noodle Soup
        Snack: Yogurt
        Dinner: Beef Stir Fry, Rice, Sliced Peaches

Friday, June 26:
        Breakfast: Eggs and Toast
        Lunch: Leftover Stir Fry
        Snack: No Bake Energy Bites
        Dinner: Homemade Pizza

Saturday, June 27:
          Brunch: Egg Bake with Green Onions, Radishes, and Potatoes
          Snack: Zucchini Bars
          Dinner: Perfect Potato Soup, Homemade Bread
          Dessert: Zucchini Bars with Vanilla Ice Cream 

What are you eating this week?

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