Although busy, June has been treating my kitchen ego pretty well so far. I “knocked it out of the ballpark” with my chicken enchiladas last Monday and DIY salads came just when we needed a break from cooking and “heavy” food. To top it off, my sourdough starter is actually capturing yeast! It’s an exciting moment!
Anyone else captured yeast from thin air? How cool is that?!
I’m anticipating this week to be our busiest of the month. In addition to the meals below, I was recruited to make additional treats for the kids during Vacation Bible School and the dads in our church for Father’s Day. You’ll see my baking plans at the end of the menu. Here’s what’s cooking this week!
(S) Family Dinner (we’re hosting) Grilled Rotisserie Chicken, Asparagus, Corn or Broccoli, Homemade Potato Buttermilk Bread (recipe coming this week!)
(M) VBS / Mini-Chicken Sandwiches on Homemade Rolls (from the freezer) with Honey, Potato Wedges, Corn or Broccoli
(Tu) VBS / leftovers
(W) VBS / Summer Vegetable & Black Bean Pasta Bake
(Th) VBS / leftovers
(F) VBS / Homemade Pizza on Homemade English Muffins
(S) Dinner at a Friend’s House
4 dozen Spiced Carrot Muffins for VBS (adding oat flour and flax, reducing sugar, upping the spice)
4 dozen Vanishing Oatmeal Chocolate Chip Cookies (considering a version with peanut butter… thoughts?)