It’s the last week of the month and the end of a week of rest. There have been a few changes since I originally wrote the meal plan for the month of July, so what I have below is slightly different than what I posted before.
My sister and her fiancée will be here Monday and are staying through Saturday so you’ll see a few family meals planned. My teaching schedule has switched from Tuesday/Thursdays to Monday/Wednesdays, so leftover nights are moving as well. We ended up not buying ribs earlier this month since we still had steaks in the freezer, so I’m subbing those in.
I also want to be more intentional with breakfasts and lunches, so I’m including a few ideas for each. I plan to write these on a sticky note and put it on the fridge. I’ll let the kids decide what they want each day and cross it off as it’s eaten. This way everything gets eaten, but there won’t be (or shouldn’t be) any fuss about what they’re eating since they’re choosing it. Sneaky sneaky!
Chicken Salad (new recipe) with Fresh Fruit x2
Peanut Butter & Jelly with Fruit x2
Peanut Butter and Banana Grahams with Fresh Fruit x1
(S) Family Dinner
(T) Hosting Family Dinner / Grilled Rotisserie Whole Chickens, veggie TBD, salad, homemade dinner rolls
(T) Family Dinner / Boys are catching dinner via deep sea fishing while girls go to the spa!
(F) Family Dinner / Homemade Pizza
(S) Steaks, Greek pasta salad, dill carrots, homemade rolls
I’d also like to try a new snack recipe using quinoa. Maybe?
That cake up top was the cake I made for the Girl’s 3rd birthday last week. As you can see, professional cake decorator I am not, but it certainly tasted good! I hope to share the details (and frugality) of the cake with you very, very soon!