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:
Monday
15 Bean Soup
Gluten-free cornbread
Tuesday
Grilled Chicken, Potatoes and Veggies (with planned leftovers)
Wednesday
Eat at church
Thursday
Grilled chicken and veggie pasta with sun-dried tomato pesto (using brown rice pasta)
Friday
Tacos
Homemade corn tortillas
Spanish rice
Saturday
Slow-cooker chicken
Mashed potatoes
Broccoli
Sunday
Kid's choice!
This post will be linked to Organizing Junkie's Menu Plan Monday and Dining with Debbie's Whats on the Menu Wednesdays. Looking for meal inspiration? They're great places to visit!
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