I had a wonderful weekend in the mountains of Virginia visiting with my college girlfriends. We try to get together every year and it was a much needed mini vacation. One afternoon we actually made it out of the house to visit two local wineries, Glen Manor Vineyards and Chester Gap Cellars (pictured above). I was actually quite impressed with their wines, and both had beautiful views, particularly Chester Gap.
It was hard leaving my family for the weekend, particularly my daughter since she is still breastfeeding, but it made coming home all the more special. Of course I had to make sure that I left her with plenty to eat while I was away, but I also like to ensure that my husband and son had plenty of food in the refrigerator. While my husband is perfectly capable of planning their own meals and cooking, I do like to continue to do that if I can. He had plenty of leftovers in the refrigerator and a casserole in the freezer from which to choose. My mother-in-law apparently had the same idea and cooked quite a few Chinese dishes as well for them, which was very thoughtful and much appreciated.
The rest of this past week’s menu was really good. Both my son and I loved the Tasty Tofu Nuggets. They were also super simple and quick to make. One of my neighbors made some fresh goat cheese this past week and gave me a little bit. It was the perfect accompaniment for our veggie frittata. I love my Slow Cooker Turkey Pumpkin Chili as well and even made some homemade cornbread to go with it. I’m loving our cooler evening weather and excited to make more soups and chilis!
Here is this week’s menu:
Monday: Roasted Butternut Squash, Braised Greens and Rice
Tuesday: Garden Spaghetti with Spinach Salad and Fresh Pineapple
Wednesday: Slow Cooker Rotisserie-Style Chicken with Baked Sweet Potatoes and Broccoli
Thursday: Chicken and Corn Chowder (subbing soy milk) with Apple Salad
Friday: Evening Out
Saturday: Miso Glazed Salmon with Rice and Roasted Zucchini and Yellow Squash
Sunday: Simple Supper
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