We've had a full week of "fall" here in Florida - still warmish, but no humidity - and it's been lovely. I found some gluten-free oatmeal for breakfasts, made chipotle chicken chili last week and finally got around to trying that zucchini and brown rice gratin (oh.my.heck.amazing!). I also averaged two loads of dishes and a sink or two by hand each day, but those meals were worth it!
This week is looking a littel simpler - less new and more tried-and-true. We've got evening meetings, one child starting at a new school and other general craziness going on. Here's what our menu looks like:
15 Bean Soup
Grilled Chicken, Potatoes and Veggies (with planned leftovers)
Eat at church
Grilled chicken and veggie pasta with sun-dried tomato pesto (using brown rice pasta)
Homemade corn tortillas