The end of the school year is barreling down on us. It’s already here for my preschooler; today is his end-of-year picnic. The weather is perfect–warm enough, but not yet too hot. Miss Six got the hang of her bike without training wheels in about 30 minutes yesterday afternoon (best Mother’s Day gift ever), so I expect we’ll prefer to be out practicing on the sidewalk instead of inside making dinner this week. We cooked a bunch over the weekend, so there are lots of ingredients to pull together for some quick weeknight meals.
Monday: Chicken salad sandwiches, green salad, apple pie (made by dad for Mother’s Day)
Tuesday: Pulled pork enchiladas, rice, refried beans, corn salad (mostly leftovers from the weekend’s pulled pork tacos)
Wednesday: Falafel, yogurt sauce, hummus, cucumber salad
Thursday: Baked gnocchi (cooked packaged gnocchi, baked with jarred sauce and cheese), zucchini with garlic and parmesan
Friday: Small Plate Bonanza! (AKA Use Up All the Bits in the Fridge or Snacky Supper)
- Smoked trout dip
- Hummus and veggies
- Rosemary focaccia
- Cheese and crackers
- Prosciutto and melon
What are you eating this week?
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