Oh my, it's hot here in the DC area. We've completely skipped spring and gone straight to ridiculousy-humid, 90-degree sunny, thunderstorm-sticky days. It makes it even harder to cook and get dinner on the table every night.
I've been using a two-week menu plan so that I can spend less time planning. Once a week, I take a look at the menu, check my pantry and freezer to see what's already on hand, and make my shopping list from there. It saves so much time!
Moneywise Menu Plan – 5/31 to 6/13
Sunday: Chicken with Mushrooms & Zucchini, cauliflower
Monday: Spinach Feta Pasta Salad
Tuesday: Taco Tuesday! Slow Cooker Shredded Pork Tacos with toppings, black beans and brown rice
Wednesday: Turkey Parmesan Pasta
Thursday: Chicken Caesar Salad and breadsticks
Friday: Chicken Sausage Pesto Pizzas with salad
Saturday: Tuna, Green Bean & Potato Salad
Sunday: Spinach Turkey Burgers, broccoli slaw, corn
Monday: Summer Orzo Salad from Oh My Veggies
Tuesday: Chicken Fajitas in the Deep Covered Baker
Wednesday: Crockpot Broccoli & Beef with brown rice noodles
Thursday: Almond Tilapia and Broccoli Slaw
Friday: Mediterranean Chicken in the slow cooker, served over quinoa
Saturday: Going out to dinner (I need a break!)
