Happy Mother’s Day to all you ladies, sisters, mothers, aunts, and friends! I hope all of you are receiving honor and celebration today. Matt and the boys are spoiling me as usual. I’ve not lifted a finger (except to type this post of course). Even though Matt is having a hard time getting around, he’s still been able to talk the boys through making lunch and cleaning up. Super great!
Look, Matt is up on two feet! He’s still hobbling, but his foot gets better each day. We’re super thankful for the progress he’s making and that his foot is healing so well. Thank you to all who prayed for our family last week. :)
He doesn’t look it in this picture, but Asa really is as tall as, if not taller than, Matt.
Everyone is growing, or I’m getting shorter by the minute.
Last week’s meal plan went out the window after Matt hurt his foot on Tuesday evening. Thankfully, I had plenty of prepared food in the freezer that I could pull out and use. Plus, I ran to the store and got some sandwich stuff to fill in the gaps. Between that and simple to throw on the table fruits and veggies, we made it just fine.
If part of this week’s menu looks a lot like part of last week’s menu, that’s because I just copied and pasted it over. May as well use what I already planned last week, right?
Sunday, May 11 (Mom’s Day Off)
Instant oatmeal packets, raspberries
BLT wraps, fresh pineapple, strawberries with chocolate whipped cream
Thursday, May 15
Cheesy scrambled eggs, pears
Easy noodle stir fry with broccoli, carrots, asparagus, and mushrooms
Grilled barbeque chicken, creamy coleslaw, cucumbers and carrots with ranch, watermelon
Friday, May 16
Whole wheat waffles with strawberries and whipped cream
Cheeseburger zucchini boats, fruit and kefir smoothies (with spinach)
Hearty green bean casserole (recipe in Oh, For Real cookbook), tossed salad
Our Mother’s Day lunch today was incredible. Watch for those new recipes here this week. You must learn to make BLT Wraps and Chocolate Whipped Cream for Strawberries!