This week's menu is a lot of repeats from the previous week. With my mother-in-law cooking us a meal while she was here and bringing us a rotisserie chicken (and I pulled some leftover homemade pizza from the freezer), we didn't get to a lot of the things I had planned. I did do a lot of cooking though. I took two meals to couples in our Sunday school class that just had babies and I made 4 coffeecakes to take to Claire and David's summer preschool program teachers on their last day of school. (In total, I made 4 quiches and 4 coffeecakes this week.)
I also tried these two recipes over the weekend and they were both yummy!
(1) Banana pancakes (I added chocolate chips and left off the strawberry topping). Will and the kids really liked these. But they were not my favorite. I have not been a huge fan of banana stuff during this pregnancy for some reason.
(2) Feta Black Bean Dip. [Warning: this recipe makes a ton of dip. I halved it and we still had plenty for four adults with leftovers. I could also eat my weight in this stuff so I was pleased with all the leftovers!]
Plus, we joined a CSA (community supported agriculture) this week so I got this yummy box of fresh produce to use. You will notice a lot of squash in this week's menu plan! I have also been loving the fresh cucumbers and tomatoes and fresh basil.
Wednesday: Mozzarella & basil panini, chips
Thursday: pork tenderloin, roasted veggies, rolls
Friday: Chicken puffs, green veggie, jello salad
Saturday: grilled pork chops, baked acorn squash, green beans, rollsSunday (lunch): eat out
Sunday (dinner): leftovers
Check out other menu plans here.