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:
Sunday
Grilled Chicken and Roasted Potato and Green Bean Salad
To do: Thaw chicken
Monday
Smokehouse Maple Fajitas, Green Beans from the garden
To do: Slice mushrooms while slicing peppers
Tuesday
Pasta and Creamy Mushrooms
To do: Thaw casserole dish
Wednesday
Unstuffed Pepper Casserole {freezer}
To do: Make wild rice
Thursday
Ratatouille with Brown Rice
Black Bean Brownies
To do: Thaw chicken, dice extra bell peppers
Friday
Balsamic Crusted Chicken & Wild Rice Pepper Salad {lunch}
Fair for dinner
To do: Thaw steak
Saturday
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.