We won’t play our first game for a few weeks yet, but baseball is still keeping us hopping. Will has three practices a week, and all right at the time that I’d normally be prepping and cooking dinner. Having a well thought out menu plan is essential. We’re having company, at least a couple of times this week, too. I love that the workflow in my new kitchen allows me plenty of space to prep and bake and cook and clean up, all at the same time.
I waited a very, very long time for this kitchen, and I’m thankful for it every single day. However, making the most of the space you have can really help you love even a poorly designed, falling apart kind of kitchen. See my Less Than Perfect Kitchen Series for more on that.
(If you click on the links below, and then make a purchase, some of them may put a few pennies into my pocket. Of course, there is no additional cost to you. I am always grateful to those of you who choose to bless me this way. You can read about how I spend those pennies, and more about how I earn them, in my disclosure policy.)
I’m relying on some quick prep, quick cooking main dishes this week so that we can still enjoy a delicious dinner before heading to ball practice. A late brunch is the order of the day when Copper’s Dad visits us on Monday, and I’ll be trying out my brand new pizza stoneand a new pizza recipe when Will’s best buddy visits us late in the week. I’ll also enjoy the fruit of my earlier labors as I pull the second pan of Manicotti, made a couple of weeks ago, out of the freezer. It only took about ten extra minutes to put together the second pan of Manicotti for the freezer, and what a blessing having that freezer meal ready to go is!
I also have a rough list of some things I’m hoping to bake this week. I’m not going to stress over getting these made, but I love having a list in mind if time to bake happens.
Here’s our menu for the week. As always, I’m joining Laura for this week’s Menu Plan Monday.
Breakfast – Waffles
Lunch – (Actually a late brunch) Aztec Quiche, Poppy Seed Toast, Pretty-Yummy Fruit Salad
Dinner – Roast Beef, Provolone, Bacon & Avocado Sandwiches on Whole Wheat Toast, Chips
Breakfast – Cinnamon Raisin Toast & Scrambled Eggs Supreme
Lunch – Cheese Quesadillas, Baby Carrots & Ranch Dip
Dinner – Pork Medallions with a Bourbon-Apricot Pan Sauce (America’s Test Kitchen Family Cookbook),Tri-Color Couscous Pilaf, Chopped Salad
Breakfast – Oatmeal
Lunch – Left over Pork Medallions, Warm Tortillas, Peaches
Dinner – Tacos, Green Salad
Breakfast – Pancakes
Lunch – Everyone’s on their own
Dinner – Chicken-Bacon-Garlic-Basil Pizza, Green Salad
MY IF-I-HAVE-TIME-TO-BAKE LIST
Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
Triple Cinnamon Scones
Raspberry Cornmeal Pancakes with Lemon Curd
Pain à l’Ancienne Rustic Bread (Peter Reinhart’s Artisan Breads Every Day)
Looking for more information on why, and how, to menu plan? My Menu Planning Series can help!