Another week, another menu plan. I hope everyone had a wonderful Mother’s Day weekend! My Mom, husband and I went on a garden walk in San Diego on Saturday. It was a beautiful day – not too hot, and we all came away with some great ideas. I’m getting ready to work on the backyard again, so it was nice to have my creativity jumpstarted a bit. On Sunday, my sister and I took my Mom out to lunch and then we walked around a craft fair for a bit.
Saturday night, I knitted a baby sweater for a new baby in the family. I’ll have photos and more on that later this week. Of course, while getting ready to knit, I had a bit of searching to do for my knitting needles. While I was looking, I came across quite a few works in progress that hadn’t been worked on in several years. I pulled out the crocheted wave afghan last night and added a few more rows (hopefully correctly!) while my husband and I watched Mystery Science Theater 3ooo on Netflix. The great debate was whether The Land That Time Forgot episode we saw last night was the worst movie ever, or if that title still belonged to the western movie with the surprise dinosaur we saw a few weeks ago. Anyway, it was a relaxing weekend and, while I didn’t prep too much for the upcoming week, I’m not too stressed about it.
I had a few un-made meals left over from last week that I’m bringing forward, but I also changed out my queue on Plan to Eat so that I would add some new things into the mix over the next month or so. If you wonder how I manage to have meals left over, it’s usually because I don’t end up taking leftovers to work, so we have leftovers for dinner instead of cooking a new meal.
This week’s menu plan:
Monday: Beef Stroganoff with leftovers from pot roast
Tuesday: Simple Shepherd’s Pie
Wednesday: Mustard Glazed Chicken Thighs
Thursday: Spaghetti with Pressure Cooker Spaghetti Squash
Weekend: Easy Pork Loin Chops