This post contains affiliate links. Whew… I don’t know about your family, but for us, the month of May is exhausting! The school year is coming to a close and that means wrapping everything up
This post contains affiliate links.
Whew… I don’t know about your family, but for us, the month of May is exhausting! The school year is coming to a close and that means wrapping everything up and trying to finalize things. In particular, we are switching school districts this year, so we have an added level of finality and new beginnings. Exciting, but exhausting.
There are some weeks when I plan a menu that I feel like it’s just … okay. There’s nothing too exciting. This week, however, I’m looking forward to the meals I’ve planned. Knowing that I’ll have a little longer to linger in the kitchen during the days allows me to plan different meals than I can on rushed, busy nights. It’s also getting HOT here in Texas, which means we need to squeeze in a few more patio dinners and dig into some summertime dishes!
Here’s what’s on the menu for this week!
Mushroom Bacon Quiche
Warm Goat Cheese Salad
Carrots Glazed in Ginger-Lime Butter
Tomatillo Sauce Over Baked Potatoes
Black Beans & Corn
Family Dinner Out
Snacks & Extras
Fabulous French Toast ~ First Day of Summer Vacay Breakfast
Lemon Rosemary Roasted Chickpeas ~ munchy snack
We’re linking up at I’m an Organizing Junkie’s Menu Plan Monday, so stop by over there to check out all of the menus!
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