It is super hard to believe that this week marks the return to school for my kids. It feels like summer just started. They have been acting so dramatic this week about the start of school. My son has decided that they need longer for summer break and when I asked him how long he thought my summer break was, he replied 1 month? I wish. I suppose I could string together my vacation and a holiday and maybe get about a month off, but that would be awful, having no other vacation all year.
This week we are doing a mix of familiar favorites and a few new recipes. I am determined to clean up that stack of clipped recipes on my counter...and then move on to all those 'clipped' recipes on Pinterest. I hope to post the recipes and will link up after I do.
Our garden is booming right now, so there will be a lot of tomatoes served on salads or sliced on the side this week. I love being able to use garden fresh peppers, tomatoes and onions when I make dinner.
cereal and toast
Cracker Barrel with the family
Baked Nuggets with Creamy Dill Dip and Mashed Potato Balls
Siracha Oatmeal-Crusted Tilapia
Chicken Mango Curry
Now that the kids are back to school, breakfast will be cereal, oatmeal or toast most mornings and lunch will be a mix of the hot plate lunch at school or a packed lunch from home. My husband and I will stick with our standard routines. I do hope to get back to packing more. I seem to eat better when I pack, plus I am hopeful that it leaves me some time to walk at lunch.
This post shared on Menu Plan Monday.
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