I’m not a weekend poster usually, but I’ve been opting to share my weekly meal plans lately, so I’m just popping in for a quick rundown of this week’s menu.
Saturday I picked up a bag of fresh kale and 3 lettuce plants on a whim at the Davidson Farmers Market. After that impulse buy, I stopped myself since I hadn’t planned the week’s menu yet and the last thing I needed was to end up with a bunch of odds and ends without a way to bring it all together.
Today I got around to planning this week and here is what I came up with-
Sunday– Steak, Asparagus and Sweet Potato Rounds
Monday– Grilled Summer Corn Salad & BBQ Shrimp
Tuesday– Fish Tacos with Avocado Salsa
Wednesday– Vegetarian Mexican Tostados
Thursday– Baked Chicken, Green Beans & Quinoa
Friday– Out or Pizza (like always)
Clearly I’m feeling springy! I hit up The Meat Center, Josh’s Farmers Market and Harris Teeter. Have I mentioned how excited I get when the farmers market opens back up? Produce is so much cheaper there than at Harris Teeter!
Total Weekly Bill – $93
(not including the lettuce plants at $3 a pop)
Back home I started prep and made a complete disaster in the kitchen.
I wasn’t prepping anything elaborate, but since I overcooked my dried beans, I had to improvise and make a ton of white bean so they wouldn’t go to waste. I spent a solid 1.5 hours working on prep for the week and cleaning up.
I was tired by dinner time, but luckily David manned the grill.
Now that this week’s menu is lined up and ready to go, I’m relaxed and ready to start the week. See ya tomorrow