As you might have noticed, I gave up on menu planning during summer vacation. Our schedule varied so much, and I was actually quite stressed and/or tired each day from keeping the boys entertained. (There are many times when I've wished that we had a single family dwelling with a yard instead of a town house with no outside area, so I could just turn the boys loose in the yard to play!) I still cooked, at least a few times a week, but there were many spur of the moment, easy and familiar meals like skirt steak with fried eggs, rather than a planned out meal.
But school starts tomorrow, so I'm getting back into the groove. It's been super hot, but is supposed to be closer to 90 degrees instead of 110 on Thursday, so I'm designating that my baking day! (After taking the summer off, I will finally get back on track with the healthy dish of the week and those spelt brownies.) Here's my plan for this week:
Dinner - Quinoa Salad with Cucumber, Feta and Shrimp
Breakfast - Cinnamon Rolls, fruit
Dinner - Slow Cooker Spinach and Artichoke Dip with pita chips and crudite
Breakfast - Toast, fruit
Dinner - Bacon-Wrapped Tofu, rice, sauteed baby broccoli
Breakfast - Yogurt, granola and fruit
Dinner - Linguine with White Clam and Broccoli Sauce
Breakfast - Blueberry Muffins
Dinner - Pasta Bolognese, garlic bread, salad
Saturday Dinner: Cheesy Mashed White Beans With Kale, Parmesan, and a Fried Egg
Sunday Dinner: Dinner out
See more weekly menus at I'm an Organizing Junkie.