Monday, August 3, 2015

Menu Plan–August 3

Last week was a busy one!  It seems that when the calendar flips over to August, all things school start up again.  I had a great conference over the weekend, which included hosting nearly 20 people over for a BBQ dinner on Saturday night.  We enjoyed beer brats and this yummy roasted veggie salad.  I made it ahead and that worked out really well. 

Another recipe highlight is a meal perfect for a summer lunch or light dinner: Zucchini, Carrot and Black Bean Quesadillas

Here is our plan for eats this week:

Grilled Chicken and Roasted Potato and Green Bean Salad
To do: Thaw chicken

Smokehouse Maple Fajitas, Green Beans from the garden
To do: Slice mushrooms while slicing peppers

Pasta and Creamy Mushrooms
To do: Thaw casserole dish

Unstuffed Pepper Casserole {freezer}
To do: Make wild rice

Ratatouille with Brown Rice
Black Bean Brownies
To do: Thaw chicken, dice extra bell peppers

Balsamic Crusted Chicken & Wild Rice Pepper Salad {lunch}
Fair for dinner
To do: Thaw steak

Crockpot Swiss Steak and Baked Potatoes
To do: Make Great Lakes crisp

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Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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