Hey y’all! I never meant to disappear like that, but things got busy Thursday when friends arrived and we stayed rockin and rollin’ all weekend long! More pictures to come later, but I thought I’d pop in and share what is on our menu this week.
Although I was pretty tired after all the fun, I spent Hailey’s nap time meal planning because nothing makes me feel more ready for the week than having meals lined up. Here’s what I came up with…
Sunday– Tilapia Ceviche with Corn Chips and Avocado
Monday– Slow Cooker Pulled BBQ Pork Sandwiches and Roasted Asparagus
Tuesday– Garden Fresh Pesto Pizzas with Salad
Wednesday– Chicken Burrito Bowls
Thursday– Grilled Corn Salad, Baked Sweet Potato and Grilled Chicken
Friday– Whatever is Left or pick up a pizza
The list came together fairly quickly after taking stock of what we had on hand. Then came the shopping.
The Meat House
4 chicken breasts
Josh’s Farmers Market
cilantro, green pepper, cherry tomatoes, local eggs, 3 tomatoes, blueberries, 1 onion, 2 sweet potatoes, broccoli, 1 lemon, 6 limes, 2 banana peppers, garlic, 3 avocados
3 lbs tilapia fillets, 3 lbs pork shoulder, Udi’s gluten free bread, Sweet Baby Ray’s BBQ, sour cream, hummus, parmesan cheese, goat cheese, pine nuts, mushrooms, 2 Cabot cheese
I scored a few great deals at Harris Teeter, so I will now have 2 lbs of frozen tilapia leftover. Also, I plan to freeze half the BBQ for a rainy day since it is WAY more than we need for one meal.
Total grocery bill- $100.34
Prep for the week consisted of quinoa. Easy enough!
What’s on your menu this week?