Is it crazy at your house, too? What is about the spring?! Seems like every mom I know is overextended, over-volunteering, stressed at work, tired of kids’ schoolwork and frustrated with the standardized test season. I’m getting through it by keeping my systems in place that make life easier–like meal planning. I set up another two-week menu plan, so that instead of spending brain power I can just look at the list, see which ingredients I already have on hand, and make a quick grocery trip. My kids are really enjoying all the cold salads we’ve been eating, and I like that I can prep them the night before or early in the morning (with their help chopping veggies) to keep our evenings less stressful.
Moneywise Menu Plan – 5/17 thru 5/30
Sunday: My son & I were at a swim banquet, everyone else had salad with chicken on top.
Monday: Greek Quinoa Salad from Back to Her Roots
Tuesday: Spinach Stuffed Shells and salad
Wednesday: Slow Cooker Pulled Pork Sandwiches with leftover salad and corn
Thursday: Tortellini Chickpea Pasta Salad
Friday: Leftovers from the week–there should be plenty.
Saturday: We have company! Slow Cooker Tacos will feed the crowd.
Sunday: Ordering Chinese food with our friends visiting from Florida.
Monday: Baked Potato Bar with toppings
Tuesday: Grilled Garlic Lime Chicken, brown rice and broccoli
Wednesday: Breakfast for dinner–scrambled eggs, Rosemary Potatoes and fruit
Thursday: Leftover chicken over Ramen Broccoli Slaw from My Catholic Kitchen
Friday: We’re eating at the pool tonight, so some version of cold pasta salad I can make ahead.
Saturday: Slow Cooker Pork Ragu & Fettuccine and broccoli