Spring break came and went all too quickly! We are still under a snow pack here, but spring is coming… I can feel it.
For an ecologist, spring is an exciting time of year, and I’m really itching for it. Last year at this time I was ready to plant our garden, and we had already grilled for the first time of the season.
Not so much this year.
Alas, we wait.
Spring is near.
Our back-to-school menu plan is as follows:
Sunday
Blueberry Buttermilk Waffles
Very Green Soup, Wheat Oat Soda Bread
Smothered Aussie Chicken, Roasted Asparagus, Oven Potatoes
To do: Thaw ground beef & turkey for casserole
Monday
Granola and blueberries
Stuffed Cabbage Casserole {new}
To do: Thaw chicken broth and diced chicken for soup, prep veggies
Tuesday
Scramble Melt, fruit
Crockpot Chicken & Barley Soup {new}, leftover bread
Wednesday
Buttermilk French Toast (using leftover Irish Soda Bread)
Leftovers
To do: prep veggies for pancakes
Thursday
Granola and blueberries
Easy Korean Pancakes {new}, steamed veggies
Friday
Leftover Blueberry Buttermilk Waffles
Cheesy Chicken & Ranch Casserole, green beans
Saturday
Birthday Brunch for my mom – bring No-Bake Cheesecakes
TBD
Find more great menus at OrgJunkie’s Menu Plan Monday!
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Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.