It just doesn’t let up, this spring schedule. This week on my calendar I have one band concert, one baseball practice, two baseball games, two blogging events, one church event, a Mother’s Day Tea, a play rehearsal, a ballet lesson, AND I’m hosting Mother’s Day dinner for 12 after church on Sunday.
Can I get a nap? And a babysitter?
So given all that, this is my proposed menu plan for the week. We’ll see how it goes.
MONDAY: Chicken in a Pot with roasted carrots and local, farm fresh spinach
TUESDAY: Kelly’s Low-Carb Sausage Balls (I bought loose sausage at the farm last week) with rice and sautéed swiss chard
WEDNESDAY: Crustless Chard Quiche with a spinach salad
THURSDAY: Triple Threat Meatloaf with roasted broccoli and quinoa cooked in chicken stock
FRIDAY: Chicken with Olives with roasted asparagus (My neighbor made this a few weeks ago and brought me over a sample. It was divine. I bought chicken legs and thighs at the farm so I’m going to give it a whirl.)
SATURDAY: Split Pea Soup (with leftover ham bone from Easter), recipe to come
SUNDAY: Hamburgers and hot dogs (Applegate Farms organic, nitrate free) on the grill with various sides and salads
What are you eating this week?