Menu Plan Monday, 4/26 – 5/2

Last week’s Balsamic Red Onion & Tomato Chicken was delicious, even as leftovers. It would be a great dish to take to potluck or if you had a friend in need and wanted to bring them dinner. I will definitely be making it again. We also used my standby Slow Cooker Ratatouille on sandwiches for a change, with fresh mozzarella and Portuguese rolls. That’s a meal that will carry well into the summer months, since the ratatouille can cook all day in the Crock-Pot and I can just throw the sandwiches together when we get home from the pool.

This week is a lot less busy, but I don’t have any new recipes in my pocket that I want to try. I’m sticking to the tried and true, while hoping vegetarian burritos twice in one week (two different kinds) would work. Here’s hoping.

Monday: Make your own pizza, carrots & celery

Tuesday: Spinach Burritos with Salsa Verde, rice, roasted carrots

Wednesday: Leftovers

Thursday: Shake N’ Bake chicken breasts, steamed green beans, dinner rolls

Friday: Meatless Pasta Pie, raw broccoli florets

Saturday: Order in or go out

Sunday: Sweet Potato & Black Bean Burritos, rice, salsa & sour cream

For more menu planning ideas, check out Laura at Organizing Junkie.

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