Monday- Tuna sandwiches on Homemade Bread, chips and veggies (youth night)
Tuesday- “Cinco de Mayo” meal: Baked Burritos, refried beans, Mexican rice, coleslaw, guacamole, salsa, chips
Wednesday- Tortilla roll-ups, chips, veggies, and cookies (track meet)
Thursday- Baked Chicken, baked potatoes, homecanned green beans, salad
Friday- Greek Style Shrimp Dinner, bean salad, Artisan Bread
Saturday- Turkey burgers on homemade buns, oven-baked fries, carrots
Sunday- Mother’s Day (tea? we haven’t decided yet!)
This week is sorta routine, but I plan on taking pictures of the Greek Style Shrimp and putting that recipe up on Saturday – it’s one of those recipes I love: super easy (especially when made with pre-cooked shrimp), fast, and flavorful!
And I did make the Rhubarb “Big Crumb Cake” from Smitten Kitchen on Friday with our garden rhubarb, and it was sublime! I see it becoming the recipe I go to for any coffee cake now. I’m picturing it with raspberries, blueberries, or blackberries when our berry patch starts producing in a month…
For more menu ideas, see I’m An Organizing Junkie.