We’re still in the heart of summer here.
Our schedules are an odd blend of busy and relaxing these days. Swimming lessons carry on, four days a week. Gymnastics and karate are still happening. We’re starting to try to cram in special events and gatherings that somehow just hadn’t gotten done yet. Amusement park trips, play dates, and beach days. These are things we’re trying to fit into our summer. In between, we’re enjoying morning hikes, afternoon pool splashing, and late evening board games. It’s nice to have those lingering moments of peace.
With such a mish-mosh schedule, it should come as no surprise that the menu plan is also a bit of a mish-mosh. Comfort foods mingle among ethnic flavors. The slow cooker gets put to work. It’s an odd conglomeration, but it’s working for this season… and, really, that’s what matters, right?
So, here’s what we’re eating this week…
B–Cereal, Clementines, Milk (before 7:30AM Mass)
Brunch– Chocolate Chip Orange Muffins, String Cheese, Water (out on our hike!)
Mid-afternoon Snack– Triscuits and Cheese
D–Hawaiian Pork at Bama & Papa’s (along with sides and dessert that my kids helped prepare– we dropped them off early, they helped make dinner, we came to eat, and then we left them there for an overnight )
B–Honestly? It was just me. My kids were at my parents’ house. My husband was at work. I ate a pizza of cold pizza and drank coffee. Just keepin’ it real, folks.
D–Cold Ginger Peanut Noodles (This dish is adored by all three kids and me; my husband heats it before eating. He does the same thing with pasta salad. He just can’t abide cold noodles, I guess.)
B–Muffins, Fruit, Milk
D–Broccoli Cheddar Soup (I know there are many who don’t do soup in summer months; I’m one who loves it year-round. Plus, it’s a great slow cooker meal.)
B–Egg & Tomato Sandwiches, Grapes, Milk
B–Cinnamon/Sugar Toast, Yogurt, Bananas
B–Cereal, Cantaloupe, Milk
B–Breakfast Pizza, Cheese, Grapes
D–Fried Fish, Broccoli, Cheesy Ranch Mashed Potatoes
And that should do it!