Chipotle Chicken with Peppers).
Here's how I'll use up this wonderful produce:
Sweet potatoes: Sweet potato casserole (recipe coming soon!), any extra will be frozen in mashed form
Peaches: Freezer Peach Pie Filling
Zucchini: More Blueberry Zucchini Bread
Blueberries: see above ;)
Okra: Okra and tomatoes! Audrey over at Trugars is going to post Big Mommy's recipe soon!
Mango: Mango Sticky Rice (will freeze any extra mango)
Watermelon, Carrots, Bananas, and Grapes: Eaten as snacks throughout the week
Last weeks' menu worked out well. We love the Blueberry Zucchini Bread that I tried out. I deviated from the original recipe by reducing the amount of sugar by 1/4 cup (I know, I'm so brave) and substituting 1/2 cup applesauce for 1/2 of the called for oil. Also pictured are the beef fajitas with fresh guacamole, blueberry freezer jam, and Tuscan beef stew with mashed potatoes. The blueberry jam was a HIT, the fajitas were good, the beef stew I wasn't crazy for. We also made sushi (pictures later this week), and let's just say I'm addicted. Sushi will now be a weekly appearance on our menu, I think!
Without further ado, here's this week's menu plan:
Breakfasts: Yogurt, Cold Cereal, Smoothies, toast with Blueberry Jam
Lunches: Tuna fish sandwiches, leftovers, burritos
Dinners by Weeknight:
Monday--Stuffed Green Peppers with a salad on the side
Tuesday--Sushi with cucumber, avacado, and cream cheese
Wednesday--Slow Cooker Ribs, Mashed Potatoes, and carrots
Thursday--Dinner at home group
Friday--Pizza night--maybe I'll finally try a pesto version!
Saturday--Leftovers served with Okra and Tomatoes and Sweet Potato Casserole.
What are you serving your family this week?
For inspiration, check out Org Junkie's Menu Plan Monday. :)