Menu Plan Monday – June 3


I was actually on vacation last week and now that we are back, I’m trying to get back on track! Yes, I still had a menu plan last week – we had to eat something while we were away, but I didn’t want to be cooking the whole week either. Expect a post soon about vacation meal planning. It worked out perfectly for us. And the biggest hit was the ravioli zucchini casserole I threw together:


We had a wonderful week at Navarre Beach in Florida. It was our first trip as a family of four and the first time either of our children have been to the beach. C had a blast and E much preferred the pool and hot tub to the beach. Luckily we had all of that right out our door.


It was wonderful to get away and relax. Our last week long vacation was almost 2 years ago, while I was still pregnant with E. I unplugged for the most part, though did check in periodically on a few things that required my attention. So glad I have an understanding boss!


But back to reality. I will be picking up our weekly produce basket tomorrow and will work that in to our plan for the week. But here is a an idea of our meals for the week:

Monday: Steamed Tofu and Sautéed Mixed Vegetables over Brown Rice

Tuesday: Basil Lime Chicken with Quinoa, Black Beans and Peppers

Wednesday: Italian “Drunken Noodles” with a Green Salad

Thursday: Leftovers

Friday: Grilled Flank Steak and Cucumber and Napa Cabbage Cole Slaw

Saturday: Evening Out

Sunday: Simple Supper (i.e., clean out the fridge!)

Have a wonderful week! For more menu planning inspiration, go to Menu Plan Monday on I’m an Organizing Junkie!