I didn’t get to several things on my menu plan last week.  I took the easy route a few nights and pulled items from the freezer or made simple meals on the fly.  This week, although we have a schedule that will keep us on the run, I sense a good week for my kitchen and me.

This year I’ve found the more intentional I am about looking on the bright side, seeing the blessings in mundane or dreaded tasks, and not stewing over minor inconveniences or hiccups in my life, the more relaxed and content I am.   Gee, surprise, surprise. 

I try to stick with my ”intentional” ways by scheduling extra kitchen time into my week to test out new recipes or bake with my little girl.  I can get my ommmmm on without ever stepping into a yoga class–major bonus because I am not a yoga gal.

Breakfasts

• Toast with peanut butter, bananas, juice
• Cinnamon chip muffins, strawberries
• Stuffed French toast, bacon, melon, milk
• Sunrise breakfast casserole, fruit salad x 2
• Oatmeal Your Way, melon, x 2

Lunches

• Leftovers x 3 plus fruit
• Peanut butter and peach jam sandwiches, fruit, milk
• Cheese and chicken quesadillas, apples
• Chopped salad, berries
• Couscous with veggies, multigrain crackers

Dinners

• Slow cooker creamy chicken, brown and white rice (I generally cook mostly brown with a bit of white mixed in), broccoli
• Homemade pizza, salad, roasted zucchini, strawberry shakes
• Spinach and sausage stuffed shells, salad
• Beef stew, rolls, roasted veggies
• Crispy chicken (or cheesy taco pasta, can’t decide), roasted potatoes, salad
• Leftovers Night x 2

Snacks

• Fruit: honeydew, cantaloupe, watermelon, strawberries
• Multi-grain crackers & Greek yogurt
• Carrots, celery, cucumbers, dip
• String cheese & graham crackers
• muffins

What’s on your menu plan this week?