As I explained last week, I’m sharing our weekly meal plans for four weeks, to see if people find it helpful. It’s only been out there a week, and it’s risen to #4 on my blog, after three older posts that get traffic from Google searches, so that’s a good sign!
We’re heading into the last week of school here (yikes!), so the weeknight meals are quick and easy, but I should have time for some cooking on the weekend.
Meal plan starting June 23, 2018
(Meals are for dinner unless otherwise noted. We have a few staples for breakfast and lunch is usually leftovers.)
I’m planning to check out new the Farmers & Makers Market at cSPACE, so we may pick up some goodies there too.
Brown & Wild Rice & Barley Salad — Julie Van Rosendaal.
I’ll serve it deconstructed for the kids — like a salad bar — because they’re more likely to eat it that way. Hopefully I’ll have some other goodies from the farmers’ market to add.
Peanut Butter Pasta with tofu.
Tuesday (cool, rainy)
The latter is a new recipe for me, cross your fingers!
Leftovers or a pantry meal.
If you’re ever going to become a kale salad lover, this is the one that will do it. So good!
Did you make anything from last week? Let me know what you think, either via email or in the Facebook community. And if you want to get this in your inbox every week, at least during the trial period, sign up here.