Phew.  Busy week last week.  Things should be somewhat calmer this week.  No large cookouts to plan for or b-day cakes to bake.  😉  It is finally getting warmer, though, so there is much to do in the flower beds to get ready to plant after Mother’s Day.  I can’t wait to get all of my fresh veggie plants in the ground.  I know I am planning on tomatoes, cucumbers, zucchini and peppers.  I need to see if there is anything else I want to include.  Maybe some berries of some sort. 

Onto the plan:

Sunday ~ Leftovers incorporated into dinner.  I sauteed up veggies from the veggie tray (mushrooms, zucchini, broccoli and I tossed in some spinach) in some EVOO & balsamic vinegar.  I chopped up some grilled chix and tossed it into the pan and then tossed in some cooked buckwheat from the other night.  YUM!  I finished with Sriracha Hot Sauce.  I served salad along side.

Monday ~ Spaghetti (most likely Quinoa pasta) & meatballs (Aaron’s specialty), broccoli, salad & some kind of bread (maybe Chebe with garlic butter or maybe just toasted rolls with garlic butter)

Tuesday~ Hannah and I will fend for ourselves.  Maybe some quick burgers, sweet potato fries & veggies.  Maybe some leftover spaghetti. 

Wednesday ~ BBQ pulled pork, Roasted Rosemary Potatoes, Steamed green beans & salad (kids eat fruit salad as opposed to garden)

Thursday ~ I am meeting friends at Outback! YAY!  Gluten-free Mac & Cheese, baked beans , veggies & fruit for the kids & Aaron.

Friday ~ Homemade pizza (veggie for moi), veggies & salad

Saturday ~ Burgers, potatoes & salad for the fam; Honey baked lentils and roasted carrots & salad for me. 

Baked Goods for the Week

Pamela’s Bread

PB Cookie Bars

Coconut Macaroons