I actually sat down last week and planned out the breakfast and dinner menus for the month, taking into account several birthdays, family events and preschool mornings (which we are still driving 45 minutes down to Provo for every Tuesdays and Thursdays), what I had on hand, new recipes I wanted to try, etcetera etcetera. I feel productive about it, but now the trick will be stay on top of it all - thawing things out, making the homemade breads, etc.
Monday - Butternut squash Soup, french bread, tomato slices, cut-up apples
Tuesday - Out to dinner for Elliott's birthday, homemade cheesecake for dessert
Wednesday - Pasta with homemade marinara sauce, homemade garlic bread, broccoli, plum tart (with fresh pluots I will pick on Tuesday)
Thursday - Crock Pot BBQ beef sandwiches, homemade hamburger buns, BBQ beans, potato salad, apple slices
Friday - Taco soup, quesadillas
Saturday & Sunday - Leftovers / eating out / winging it (hey, just keepin' it real folks!)
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