Our recipe highlight from last week went to our favorite homemade pizza topped with kale, ham, bell peppers, tomatoes and mushrooms! Oh my! It was the perfect pairing to the MSU vs. Oregon football game on Saturday night. #gogreen
We are rolling into the third week of classes, and we are getting into a groove with our schedule. Menu planning is key to our success, otherwise, I am sure we’d be eating grilled cheese every.single.night.
BreakfastsBlueberry Buttermilk Pancakes
Blueberry Banana Bread Baked Oatmeal
Light Hawaiian Banana Bread
Eggs and Toast
Granola with fresh berries
Sunday
Grilled Pork with Zucchini and Corn Salad, Mashed Potatoes
To do: Thaw lasagna, get apples
Monday
Veggie-Stuffed Lasagna with No-Knead Focaccia Bread, Green Beans
To do: Make crisp while the oven is hot, thaw pork & prep apples
Tuesday
Crockpot Balsamic Pork with Apples
To do: Make granola and baked oatmeal
Wednesday
Biology Department BBQ!
To do: Nothing
Thursday
Leftovers
To do: Shred zucchini
Friday
Zucchini Pancake Fritters {new}, corn on the cob
Saturday
BBQ! Burgers, Brats, Sweet Potato and Green Bean Salad
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Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.