lunch

5/31/2021 Weekly Meal Plan!

Abby H.

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Today is Memorial Day in the US, and a lot of people are spending the day hanging out with friends and family, visiting the graves of their family who served in the military.

We are spending the day at home, hanging out with the kids, swimming in the pool.

I went to the grocery store Friday while the kids were at school, knowing that the kids would be home all weekend and on Monday. 99 Cents Only and Grocery Outlet had tons of great deals, and I was able to stock up for the week (and beyond) and stay on budget.

The CSA emails us in advance to give us a heads up as to what may be in our boxes each week, and that really gives me an upper hand when it comes to meal planning for the week.

Veggies and fruit are delivered each Monday by Yasukochi Family Farms CSA. For $25, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $25. Seriously. It’s a deal. I spend about an hour on Monday afternoon cleaning and prepping veggies for the rest of the week.

Over the weekend, I did some meal prep: I prepared the last of our CSA veggies (broccoli) to roast and serve with the orange ginger chicken I cooked Sunday night. I also made some sauces to use throughout the week (orange ginger sauce, stir fry sauce, tzatziki sauce), and I made a batch of hummus. And of course, I made cookies for the week (we’ll see how long they last).

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for a kitchen inventory printable, I like the kitchen inventories here. They are great printables.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids.  The kids are nuts about pancakes. The Big Kid has been on a protein shake kick in the AM.

Lunch: Kids take lunch to school. I eat leftovers. Everyone rejoices.

Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

  • Sunday: Turkey burgers with feta, roasted broccoli, oven baked fries
  • Monday:  Orange Ginger Chicken, roasted veg
  • Tuesday:   Beans, Rice, roasted veggies, quesadillas
  • Wednesday:  Nugget night (nuggets, fruit, crackers, milk)
  • Thursday:  Breakfast for Dinner ( pancakes, eggs, fruit)
  • Friday:  Pizza/Takeout Night
  • Saturday: Meal o’ Snacks and /or leftovers

Please stay safe you guys!

Talk Back: What are you cooking for dinner this week?

5/23/2021 Weekly Meal Plan

Abby H.

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The fridge was fixed on Tuesday and I filed claims for the lost groceries through the warranty, however, the check hasn’t yet arrived yet.

I have yet to shop for groceries this week, but at least I know what’s in our CSA box that arrives tomorrow.

The CSA emails us in advance to give us a heads up as to what may be in our boxes each week, and that really gives me an upper hand when it comes to meal planning for the week.

Veggies and fruit are delivered each Monday by Yasukochi Family Farms CSA. For $25, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $25. Seriously. It’s a deal. I spend about an hour on Monday afternoon cleaning and prepping veggies for the rest of the week.

I’ll be hitting up the grocery store this afternoon. Today I’m making a big batch of bolognese sauce today- I’ll be using it a few times this week, and freezing the rest for future use.  Tomorrow once the CSA box arrives I’ll prep the veggies and fruit for the rest of the week.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for a kitchen inventory printable, I like the kitchen inventories here. They are great printables.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids.  The kids are nuts about pancakes. The Big Kid has been on a protein shake kick in the AM.

Lunch: Kids take lunch to school. I eat leftovers. Everyone rejoices.

Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

  • Sunday:  Bolognese Sauce, pasta, roasted cauliflower
  • Monday:   BBQ chicken, salad, texas toast
  • Tuesday:   Soup Night: Soup, biscuits, fruit salad
  • Wednesday:  Nugget night (nuggets, fruit, crackers, milk)
  • Thursday:   Baked Ziti (with bolognese sauce, cheese, and veggies: zucchini, carrots, onions, celery)
  • Friday:  Pizza/Takeout Night
  • Saturday: Meal o’ Snacks and /or leftovers

Please stay safe you guys!

Talk Back: What are you cooking for dinner this week?

First Peek at New RubiosxBlais Tacos at Rubio’s Coastal Grill and Giveaway!

Abby H.8 Comments

Yesterday I had an amazing experience. I was invited to the media launch of the RubiosxBlais adventure-inspired street tacos.

I posted about this last week, and these tacos BLEW ME AWAY. This collaboration was 2 years in the making, and when you bite into these, you know this was a labor of love.

The three tacos are:

  • Hula Hula Carnitas: Inspired by Chef Blais’ time in Hawaii, the Hula Hula Carnitas taco features pork marinated in a rich blend of gochujang, achiote, and garlic, wrapped in a banana leaf and slow-cooked, creating tender, juicy meat with an authentic Hawaiian Kalua flavor. It is served on a stone ground corn tortilla with mango salsa and garnished with black sesame seeds, cotija cheese and a slice of lime. The taste is a subtly sweet mash-up of authentic Hawaiian and Mexican flavors.
  • Blaised & Glazed Crispy Chicken: Delivering a tangy, zesty taco twist on Buffalo chicken, the Blaised & Glazed taco starts with Rubio’s crispy chicken tossed in Frank’s RedHot sauce, the secret ingredient used in the original Buffalo wings created in Buffalo, NY in 1964. It is served on a warm flour tortilla with crisp shredded cabbage, homemade ranch sauce, and house-pickled celery and jalapeño, garnished with cotija cheese and celery seed.
  • Ancho Po-Boy Shrimp: Named after New Orleans’ most famous sandwich, the Ancho Po-Boy Shrimp taco is a modern take on classic New Orleans street food. The taco features flash-fried ancho-lime shrimp with Cajun aioli, and is served on a warm flour tortilla with crisp shredded cabbage, salsa fresca and a slice of lime.

My favorite was the chicken taco, and here’s why. Details. It’s a taco, but at the same time, it’s all of the ingredients, the details that make it so tasty. The homemade ranch sauce (which has the texture of crema- it’s amazing), and the pickled celery. PICKLED CELERY you guys! Imagine the hot carrots and peppers from your local taco shop, with crunchy celery added. It gives the taco a bright, spicy crunch. And the celery seed on the top-it’s the icing on the cake!

Are you excited to try these tasty new tacos? You’ve got until October, but you aren’t going to wait.

I’m giving two of my readers a chance to experience the RubiosxBlais tasty taco collab (or anything on the Rubio’s Coastal Grill Menu, but you’ll want these tacos). Entering is quick and easy. To enter, click here. I will choose two winners on 5/26/2021. This giveaway is not sponsored or fulfilled by Rubio’s, Facebook, or Instagram.

Recipe: Easy Spanish Tortilla

Abby H.

I know y’all want the recipe first and more info and tips afterward, so here ya go:

Spanish Tortilla (serves 4)

Ingredients:

  • 1 large potato, peeled and sliced very thinly
  • 1 sweet onion, diced
  • 1 bell pepper, color of your choice (I used green)
  • 1 clove garlic, minced
  • 3 T butter
  • 6 eggs
  • 1/4 c half and half
  • 1/2 c shredded cheese, your choice
  • 1/2 c Cooked bacon crumbles
  • Salt, pepper
  • Chopped green onion for garnish

Directions:

  1. Using half of the butter, sauté onion and pepper until softened and onions are clear, about five minutes on medium.
  2. Add remaining butter, allow to melt, coat pan, and add potatoes so they are separated and evenly dispersed throughout the pan.
  3. Cook on low until potatoes are translucent, about five to 10 minutes on medium.
  4. While potatoes are cooking, in a mixing bowl crack eggs, add half-and-half. Add salt and pepper, beat vigorously until well blended.
  5. Remove pan from heat, pour egg mixture over top of vegetables make sure egg mixture is evenly distributed throughout the pan, covering veggies.
  6. Top with bacon crumbles and shredded cheese.
  7. Bake at 350 for between 12 and 18 minutes, until eggs are set and cooked through.
  8. Allow to cool to room temp, slice, and top with chopped green onion for garnish.
  9. Serve with avocado and corn salsa, recipe be found here. This makes a great dinner or breakfast or whenever. It’s relatively inexpensive, it’s very tasty, and it is a good use of veggies.

Other good veggies to include are zucchini (saute in butter with onions), or tomatoes (place thin slices on the very top after all of the ingredients are in the pan). Regarding the potatoes, I used a knife and thinly sliced the potatoes into circles, but you can use a mandoline if you have one.

You need to use a pan that is oven-safe. If you don’t have one, you can cook your tortilla on the stove. Instead of turning off the stove in step 5, turn down the heat to low, add egg mixture. Once the eggs have set around the edges, using a spatula, loosen the edges, and wiggle your spatula under the tortilla, and gently flip it over. Cook until both sides of the tortilla are set and cooked throughout.

Spanish Tortillas are not bread-based, in fact, there is zero bread involved. Spanish Tortillas are more like frittatas or a crustless quiche- the only constant ingredients are eggs and potatoes. The rest of the ingredients are up to you. It’s a great way to use veggies and cheese hanging around your fridge.

They are great for any meal. Add a side of fruit for breakfast, or a bright salad with a tangy vinaigrette for lunch or dinner.

If you are a vegetarian, omit the bacon.

A lovely patio in Spain. Makes you want tapas, right?

5/17/2021 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgYOU GUYS! Our Fridge DIED again last night. Less than 10 hours after I went to the grocery store and bought food for the week, including the ice cream, popsicles, ice cream sammiches. UGH.

As a result, we lost most of the food in the fridge, AGAIN. The fridge is ROOM TEMP inside (blergh). So the meal plan for the week is up in the air at this point.

Thankfully the extended warranty comes with a clause where we can file a claim to be reimbursed for the groceries.. So fingers crossed? I filed a claim for the last time this happened. And after the repair person comes today, I’ll file a claim for all the food we lost this time.

I’m not sure if any of you have noticed, but the price of food has gone up lately. It’s due to several factors:

Gas shortages and the price of gas has increased. That means the price of food has gone up to cover the increase. WHY? Food is shipped on trucks across the country.

Some countries have seen an uptick in Covid-19 cases, and as a result food from those countries is in short supply. The law of supply and demand is real!

The one thing that makes my day today is that the CSA box comes this afternoon. I’m looking forward to strawberries and CORN! The CSA emails us in advance to give us a heads up as to what may be in our boxes each week, and that really gives me an upper hand when it comes to meal planning for the week.

Veggies and fruit are delivered each Monday by Yasukochi Family Farms CSA. For $25, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $25. Seriously. It’s a deal. I spend about an hour on Monday afternoon cleaning and prepping veggies for the rest of the week.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for a kitchen inventory printable, I like the kitchen inventories here. They are great printables.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids.  The kids are nuts about pancakes. The Big Kid has been on a protein shake kick in the AM.

Lunch: Kids take lunch to school. I eat leftovers. Everyone rejoices.

Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

Because I have no freaking clue WTF is going on with the fridge and the food sitch, the menu for this week is mostly up in the air. Thankfully we have a pantry full of canned goods and shelf stable food that I can use to feed the fam while we wait.

  • Sunday:  Southwestern Chicken Stew (recipe coming this week)
  • Monday:   
  • Tuesday:   
  • Wednesday:
  • Thursday:
  • Friday:  Pizza/Takeout Night
  • Saturday:  

Please stay safe you guys!

Talk Back: What are you cooking for dinner this week?

5/10/2021 Weekly Meal Plan

Abby H.

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Last week on Tuesday night our fridge started acting up, and by Wednesday afternoon, it was no longer blowing cold air. the fan was broken. Thankfully we have the extended warranty, so they came out Thursday afternoon and repaired the fridge (replaced the fan).

As a result, we lost most of the food in the fridge, including all of the condiments. The meal plan for the rest of last week was scrapped.

I hit up the store to replace what was lost, but I wasn’t able to replace all of it, for some reason, there are some food shortages, probably because some items are made overseas and there are some countries that are seeing surges in Covid Cases as of late.

The CSA emails us in advance to give us a heads up as to what may be in our boxes each week, and that really gives me an upper hand when it comes to meal planning for the week.

Veggies and fruit are delivered each Monday by Yasukochi Family Farms CSA. For $25, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $25. Seriously. It’s a deal. I spend about an hour on Monday afternoon cleaning and prepping veggies for the rest of the week.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for a kitchen inventory printable, I like the kitchen inventories here. They are great printables.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids.  The kids are nuts about pancakes. The Big Kid has been on a protein shake kick in the AM.

Lunch: Kids take lunch to school. I eat leftovers. Everyone rejoices.

Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

  • Sunday:  Take out (It was Mother’s Day after all)
  • Monday:   Big Ol’ Salad, fruit, protein shakes
  • Tuesday:    Salsa Chicken, Rice, roasted veg
  • Wednesday:  Nugget night (nuggets, fruit, crackers, milk)
  • Thursday:  Steak, potatoes, roasted veg
  • Friday:  Pizza/Takeout Night
  • Saturday: Meal o’ Snacks and /or leftovers

Please stay safe you guys!

Talk Back: What are you cooking for dinner this week?

Rubio’s Celebrates National Shrimp Day with $6 Shrimp Entrées

Abby H.

YUM! IF you’ve been reading the blog for a while, you know that I love Rubio’s. They started here in San Diego, and they have such a wide array of tasty food!

Celebrate National Shrimp Day at Rubio’s on Monday, May 10, when all Rubio’s shrimp entrées are just $6 with the purchase of any drink. Simply enter the coupon code MKTG1124 with your order through the Rubio’s app, or online at Rubios.com. Or, show the coupon when you order at any Rubio’s.

Guests can order any shrimp entrée on the menu, including the seasonal favorite, the Smoky Oaxacan Shrimp Bowl. Rubio’s shrimp is responsibly sourced and marinated in a blend of ancho chiles, garlic, cilantro, olive oil and lime. Next, it is pan-seared on an authentic Mexican comal.

Rubio’s locations across California, Arizona, and Nevada are open. Guests may order online, or through the app, for contact-free curbside or express pickup, or delivery for just $1.99. For more information and to view the menu, visit Rubio’s, Facebook and Instagram.

5/3/2021 Weekly Meal Plan

Abby H.

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The CSA emails us in advance to give us a heads up as to what may be in our boxes each week, and that really gives me an upper hand when it comes to meal planning for the week.

Veggies and fruit are delivered each Monday by Yasukochi Family Farms CSA. For $25, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $25. Seriously. It’s a deal. I spend about an hour on Monday afternoon cleaning and prepping veggies for the rest of the week.

Over the weekend, I did some meal prep: I made a batch of Copycat Zuppa Toscana, caramelized onions and peppers, Roasted veggies, made a crumble-top coffee cake, and refilled the snack/school lunch box to make morning lunch prep even easier.

The grocery trip for the week was fairly small- Milk, coffee creamer, a few snacks for the kids lunches, meat-free nuggets, and a few other misc. items. We’re still working through our Dream Dinners order, and I’ve been making bigger batches of soups and entrees and stashing them in the freezer for busy nights.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for a kitchen inventory printable, I like the kitchen inventories here. They are great printables.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids.  The kids are nuts about pancakes. The Big Kid has been on a protein shake kick in the AM.

Lunch: Kids take lunch to school. I eat leftovers. Everyone rejoices.

Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

  • Sunday: Dream Dinner (Honey Mustard Chicken), Spinach Salad, Roasted Veg
  • Monday:  Fritatta, Salad/Fruit
  • Tuesday:   Soup & Biscuits
  • Wednesday:  Nugget night (nuggets, fruit, crackers, milk)
  • Thursday: Dream Dinners and Roasted Veg
  • Friday:  Pizza/Takeout Night
  • Saturday: Meal o’ Snacks and /or leftovers

Please stay safe you guys!

Talk Back: What are you cooking for dinner this week?

4/5/2021 Weekly Meal Plan!

Abby H.

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The CSA emails us in advance to give us a heads up as to what may be in our boxes on Monday, so that’s helped me be able to meal prep and write up this post.

I usually spend time over the weekend getting the meal plan and prep started. Saturday I made banana bread (recipe here), and a big box of chicken brown rice. I portioned the cooked rice out so we can have it for lunch and dinner as a side dish a few times this week.

Sunday I made chicken stock using the rotisserie chicken carcass I had tossed in the freezer a few weeks ago, along with the veggie scraps I keep in a large bag in the freezer. It’s usually celery tops, carrots bits, onion skins, and the ends and pieces from various vegetables from my weekly veggie prep. I cooked the stock most of the day, strained off the solids, and used the stock to make a yummy chicken vegetable soup. I used this recipe, substituting the chicken stock for veggie stock.

I did a grocery trip on Saturday- Milk, eggs, cheese, and butter. We are pretty well stocked on most other stuff. I went to Costco last week and did the quarterly stock-up trip- Snacks for lunches, coffee, powdered peanut butter, trash bags, laundry soap, paper towels, and toilet tissue, and a few other things fell into my cart.

Veggies and fruit are delivered each Monday by Yasukochi Family Farms CSA. For $25, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $25. Seriously. It’s a deal.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for a kitchen inventory printable, I like the kitchen inventories here. They are great printables.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids.  The kids are nuts about pancakes. The Big Kid has been on a protein shake kick in the AM.

Lunch: The little kiddo and I usually have something quick and filling, lately it’s been sandwiches on croissants, and strawberry yogurt.  Big kid takes his lunch to school.

Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

  • Sunday: Vegetable Soup, homemade apple sauce, sourdough toast/Banana Bread
  • Monday:  Poached Eggs with Hashbrowns, fruit salad, Protein shakes (Big kid doesn’t like eggs)
  • Tuesday:   Tamales, Salad, Rice
  • Wednesday:  Roasted Veggies, Baked Potatoes (with an array of toppings)
  • Thursday:  Cheesy Bacon Meatloaf, Roasted Broccoli, Noodles (or rice)
  • Friday:  Pizza/Takeout Night
  • Saturday: Leftover Fiesta

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

Talk Back: What are you cooking for dinner this week?

3/29/2021 Weekly Meal Plan

Abby H.
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I usually post this First thing on Monday morning or late Sunday night, but I was waiting for our CSA box to arrive to firm up our meal plan for the week. To learn more about Yasukochi Family Farms and our first CSA box, click here. We partnered with Yasukochi Farms for a month and we enjoyed it so much that we’ve subscribed! For $25/week, we get a box of quality produce! It keeps us out of the store, I don’t have to pick the best of the overpicked offerings, and the box is all local and farm fresh!

The kids and I hit up the grocery store this morning and picked up some snacks and some pantry staples that we had gotten low on (brown sugar- I’ve been making a lot of cookies).

This week is our second week of spring break. It’s warm, so we’ve pulled out our kiddie pool, and we’re visiting the Platypus at the San Diego Safari Park on Wednesday. We’re spending a lot of time playing with the neighbor kids in our bubble. In fact, water balloons have been requested, so we may have a water balloon battle later in the week.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for a kitchen inventory printable, I like the kitchen inventories here. They are great printables.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids.  The kids are nuts about pancakes. The Big Kid has been on a protein shake kick in the AM.

Lunch: The little kiddo and I usually have something quick and filling (I’ve been prepping bean and rice bowls on Sundays for us to have during week) so we can get back to our adventures.  Big kid takes his lunch to school.

Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

  • Sunday: Soup, Roasted Veg, garlic flatbread
  • Monday: Quiche, Fruit Salad, blueberry muffins (blueberries from our CSA Box)
  • Tuesday:  Veggie Burgers, Nuggets, Potato Faces (these things), Salad/fruit
  • Wednesday: Breakfast for dinner: Pancakes, Fruit
  • Thursday : Pollo Asada Taco Salad with Beans and Rice
  • Friday:  Pizza/Takeout Night!
  • Saturday: Leftover Fiesta

Talk Back: What are you cooking for dinner this week?