Really, the last full week of July?! How did this happen?
From last week’s menu the Spiedini of Chicken and Zucchini with Almond Salsa Verde was a big hit. Although I ended up making more of an olive tapenade with it as I used olives rather than capers, and a few too many at that. But it was still delicious. The leftover tapenade was great on sandwiches or with crackers for a snack.
I must admit, I’m feeling uninspired right now with my menu plans, though I keep scouring the internet for new recipes to try. There are some weeks that making my menu plan takes much longer than it should! But in the end, I’m always so glad that I have a plan to follow. The accountability of sharing my menu plan here with all of you also keeps me on track. And of course I always love hearing feedback of what is working well for your own families!
Here is what I have planned for this week (I’ll be adding in fresh fruit and cucumbers – so many from the garden right now – with many of the meals):
Monday: Spicy Black Bean Burgers on Honey Whole Wheat Hamburger Buns with Broccoli
Tuesday: Spaghetti with Meat Sauce and Garden Vegetables
Wednesday: Homemade Pizza with a Green Salad
Thursday: Cilantro Thai Grilled Chicken with Brown Rice and Pressure Cooked Carrots
Friday: Evening Out
Saturday: Ginger and Cilantro Baked Tilapia with Quinoa and Yellow Squash
Sunday: Simple Supper
Head over to Menu Plan Monday at I’m an Organizing Junkie for more menu plan ideas!
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