Menu planning in the summer tends to get a bit more hit-or-miss for me. Some weeks it’s imperative that I plan ahead due to camps, practices, church, activities, etc, otherwise we’d all be eating sandwiches or quesadillas every day (not that my kids would mind that).
Other weeks, when we don’t have a lot going on, I have a very loose plan in place, and can easily make or not make what is on the menu for that day.
This week isn’t crazy, but we have a few things to work around, so I made a tentative plan, and I’ll probably make changes as I go along.
Monday: Out with friends
Tuesday: Tamales (bought from a local vendor….yum!), big salad
Wednesday: Grilled Chicken with Winter Greens Pesto (made with chard), Steamed Broccoli, Roasted Cauliflower
Thursday: BBQ Pork Sliders, Cole Slaw, Carrots
Friday: Out with friends