Menu Plan Monday

It’s the first week for summer vacation, and already this week we will have a summer visitor!  My father-in-law will be in town in a couple of days.  We will be taking him up to the North Shore area to go camping during his visit, and of course there are the baseball and soccer games to attend.  My menu is only planned out for the “at home” food at this point.  My camping menu is still a work in progress.  

 

I have a couple of other big plans for the week.  One is to get a couple of our favorite bread recipes on here with photos of them.  So, keep an eye out for that.  I have already got one all photographed for tomorrow’s post!  Woo!  

 

The other thing is to get some rhubarb canned and frozen.  I like to freeze rhubarb chopped into 2 and 4 cup portions for recipes.  For canning, I am tossing back and for the Sunshine Rhubarb Drink concentrate (kind of a lemonade concentrate with rhubarb) and strawberry rhubarb pie filling.  Of course, because my kids love it so, I will be making rhubarb-applesauce roll ups in my dehydrator.  I know, it sounds weird, and it does kind of LOOK weird, but the roll ups are quite tasty.  If I can’t get it together to get the canning and drying done (what with all the packing for camping and all) I will just chop and freeze the rhubarb for when I have more time to can it.  Did I mention we have a LOT of rhubarb plants?  Yeah.  And my husband HATES rhubarb.  With a burning passion.  More for the rest of us!

 

Head over to Laura’s for Menu Plan Monday and check out what’s on everyone else’s plate!  For gluten free menu’s only go to the Gluten Free Menu Swap which is hosted this week by Asparagus Thin.  This week’s theme ingredient:  eggs.

 

 

 

 

 

 

 

 

 


Monday:  Momma has a bunch of errands to do/Soccer practice

        Omelettes stuffed with sauteed shallots, mushrooms, spinach and leftover cashew cheese sauce.  Served with plums.


Tuesday:  Preschool play time at the park/orthodontist apt/baseball practice/bread post for blog

       I am making two salad toppings so that I will have tasty left over salad topping options for the rest of the week:  Cornmeal Crusted Tilapia and Pecan Crusted Chicken.  Served on mixed greens with Honey Mustard Dressing and Gluten and Dairy Free Garlic Bread.

 

Wednesday:  Grandpa arrives!/ baseball game/soccer game

        Chili Pork Tenderloin with Apricot Ginger Glaze, Mango Chutney and Napa Cabbage Slaw

 

Thursday:  Camping 

        Still shaking out the menu – will update later… 

 

Friday:  Camping

        (I am pretty sure s’mores will be on the menu!)

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