We are in for some glorious weather this week in the Philadelphia area…finally! That means lots of time will be spent in our backyard working on growing grass, weeding, and hopefully planting a vegetable garden next weekend!
Our trip to Florida was quick and packed, but also lovely. the weather was gorgeous, I got to see a ton of exciting things (more soon), and I ate my way around Disney (as one does!).
This week we’re back to our more typical menu plan with the exception of Mother’s Day on Sunday which will include a ton of my favorites.
Ready to start meal planning?
Steaks cooked on high heat with a balsamic glaze are a real treat and easy to make. Add a side of sweet potato fries and a green salad and you have a great meal in the making.
Roasted chicken is fine, but making pulled chicken is easy and takes no time to set up in the slow cooker. We’ll pull from seem of our other favorite recipes and will be sure to share what we liked next week. A side of gluten-free, dairy-free cornbread and a kale salad will make this a perfect meal after a long day of yard work.
Wednesday: Taco Night
Taco night is always a favorite. I’ll make my taco beef and we’ll serve it with all our favorite sides-salsa, shredded cheddar cheese (dairy-free for me), shredded lettuce, and my easy guacamole.
Thursday: Pulled Pork
Pulled barbecue pork is a new family favorite. Not only is it simple to make since it slow cooks all day, but it makes the house smell divine! Bob uses this recipe from Nom Nom Paleo.
My husband bought a new panini pan and has been making these amazing panini sandwiches for everyone made to order. Last week was my favorite–bacon, lettuce, Daiya non-dairy ‘cheese’, and tomato with dijon mustard and a nice sear.
Saturday: Clean out the fridge night
We’ll work on cleaning out the fridge of all the leftovers and foods that need to be eaten up before they go bad. It’s a great way to reduce waste.
Sunday: Mother’s Day Brunch
I plan to eat brunch all. day.long. Mimosas, coffee, naps, bacon, and waffles are on the menu. And more of the same all day long.
What’s on your menu this week?