Menu Plan Monday, 5/23 – 5/30

Crunch week. I’m gearing up for BlogWorld Expo on Wednesday, and I would love to say hi if you’re going to be there, too. Let me know!

Plus, I’m just one week out now from the 4th Annual Briarcliff Has Heart Memorial Day Run/Walk. I work on this community event for more months out of the year than I don’t, and this final week of planning is full of t-shirt deliveries, sign making, and other last-minute preparations for an event that draws around 500 participants.

If I can’t get to everything planned this week, I’m not going to beat myself up over it. But I wouldn’t mind fitting in a batch of cookies for the boys, either…

Monday: Leftovers

Tuesday: Brussels Sprout Salad, Grilled Sweet Potato Salad with Green Onion, Basil, Thyme, and Feta (bumped from last week), toasted bagels

Wednesday: Leftovers or eat out

Thursday: Hoisin & Ginger-Glazed Chicken & Onions, whole wheat egg noodles, Sesame-Miso Cucumber Salad

Friday: Roasted chicken, Mujadarra (Lentils & Rice with Caramelized Onions), steamed green beans, challah

Saturday: Tabouli, romaine lettuce, Roasted Broccoli Hummus, whole wheat pita

Sunday: Marinated grilled skirt steak, Fig & Carrot Slaw, whole wheat wraps

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