Here’s our menu for the week!
Sunday, June 26
Banana muffins, applesauce
Italian roast, potatoes, gravy, carrots
Cheese, crackers, watermelon
Monday, June 27
Crepes with jelly, bananas
Sloppy joes, carrots with ranch dressing, strawberry-peach slushies
Tacos with homemade tortillas, fruit salad, homemade ice cream with hot fudge sauce (company coming for dinner!)
Tuesday, June 28
Fruit-kefir smoothies, toast
Grilled cheese and turkey sandwiches, green beans
Teriyaki chicken and veggies with rice
Wednesday, June 29
Apricot breakfast bars, applesauce
Chicken veggie quesadillas, strawberry-orange smoothies
Lamb chops, tossed salad, asparagus
Thursday, June 30
Coconut flour muffins, pears
Cheeseburger zucchini boats, carrot sticks
Black bean salsa with chips, watermelon
Friday, July 1
Giant breakfast cookies, oranges
Hoagie sandwiches, fruit, carrots
Pasta dinner with family
Saturday, July 2
Big brunch with family
Leftovers
What’s on your menu this week?
With my kids home for the summer, I finally sat down and made a menu plan that includes breakfast, lunch, dinner and snacks. Looking back at it, all the breakfasts and most of the snacks are from here. Thanks!
OK, I need help with asparagus! We haven’t eaten it much around here at our house. I notice you include it quite a bit in your menu plans. What is the best way to prepare it so it isn’t mushy and slimy nor too crisp! Can you eat it raw and if so, what condiment do you include with it? How much of the end of it do you cut off before preparing or do you cut off any of the red part?
Thanks Laura! I use lots of your recipes and even have a 3 ring binder dedicated to your recipes! You would be proud!
Blessings,
Bobbie
I do one of two things: I put a little bit of olive oil in a skillet on the stove and kind of “saute” it lightly for a few minutes until it is tender-crisp. Or I brush it with olive oil and a little salt and roast it in the oven for a few minutes at 350. Both are easy and neither gets the asparagus mushy. It’s delicious this way!
I always see where an asparagus stem snaps naturally when you bend it, then I cut the rest at about the same size.
My favorite asparagus recipe (similar to Laura’s): Spread the asparagus on a baking sheet in a single layer, then coat with olive oil. Add salt, pepper and minced garlic. Roast at 350 degrees for 15 minutes. When you pull it out, drizzle with balsamic vinegar. It’s AWESOME!!
This is wonderful! I get stuck in a rut and can’t come up with healthy meal plans that are interesting! Thank you for providing quality ideas and helping us out. The snacks for summer are a great idea. I find we get stuck with the same boxed (ick) snacks over and over again! This is a shot in the arm for me! Bless you!
Do you (or anyone) have suggestions for a free online meal planning solution? I like the neat little printed charts I’ve found on some websites, but I want the freedom to be able to quickly swap meals around instead of having to cross things out or erase.
Check out Saymmm.com – they are free and offer some very nice menu planning options!