Monday’s Menu


This month just seems to have a lot going on- track meets, school functions, family birthdays, Mother’s Day, end-of-school testing and things for work, trying to get the garden and yard in shape for the season…not to mention my birthday this week. Whew, I’m trying to “keep calm and carry on,” but some days…

So, I’m still working on using up the preserved items in the freezer and pantry, but my goal is to keep things fairly simple this week. Is the month of May like this for everyone?

Monday– Curried Red Lentil Soup (with carrots and spinach- new recipe), Quick and Tender Breadsticks, veggies & Ranch Dip

Tuesday– Baked Chicken Thighs, Braised Asparagus with Dijon(new recipe), rice (make enough for Thurs.), spinach salad

Wednesday– Slow Cooker Spinach & Feta Quiche (new recipe), chopped salad with garbanzos, leftover breadsticks

Thursday– Stir-fry veggies w/ shrimp, potstickers (frozen), fried rice (using leftover from Tues.)

Friday– Appetizer, pasta (probably with Roasted Tomato Sauce), salad, & cake (extended family dinner)

Saturday– eat out!

Sunday– leftovers

*The new recipes I’m trying this week were the recipes I wanted to try for the May edition of Seasonal Cooking. If they’re keepers, you’ll be seeing them here soon!

Jami

     


 


  

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