It’s a struggle not to start every single one of these posts with a diatribe against Mondays. On the other hand, Monday is kind of like a blank slate, so I suppose when you look at it that way, it isn’t so bad. And besides, the kids are all in school on Mondays, so hip hip hooray!
We are still in the thick of baseball season so I’m trying to keep dinners simple.
MONDAY: Gluten-free brown rice spaghetti with meat sauce and a spinach salad. (I have some browned ground beef with peppers and onions in freezer, left over from another meal. I’ll just add a jar of organic spaghetti sauce to it and call it a day.)
TUESDAY: Chicken Noodle Soup, but with rice, not noodles.
WEDNESDAY: Kelly’s Low-Carb Sausage Balls with rice and sautéed swiss chard.
FRIDAY: Lydia’s Sauteed Chicken, Spinach and Mushrooms in a Butter Sage Sauce and brown rice to sop up all that nummy sauce.
SATURDAY: Shrimp and Grits? (I never did make it when it was on my menu plan before; the price of wild shrimp is daunting, but this week I might just make the splurge.)
EASTER SUNDAY: I’m actually not sure what our plans are, but if I end up cooking, I’ll bake a ham, make my gluten-free mac and cheese, and roast or sauté some sort of veggie. OR I suppose I could make the shrimp and grits for Easter.
For more Menu Plan Monday posts, visit I’m An Organizing Junkie.