Sunday, July 1, 2012

Weekly Menu Plan #34 ~ Fourth of July Week!

Fried Mush
Do y'all have plans for the Fourth?  We're keeping it simple this year and having a good ol' fashioned barbecue and then heading over to the schoolyard for the firework show.  My kids have requested glow sticks.  Whatever your plans may be, may you enjoy the ones around you with some delicious, in-season real food!

To do: soak pintos for (un)refried beans, thaw sirloins for wednesday night
Breakfast: German Pancakes using 2 yellow squashes instead of water
Lunch:  Lettuce, rice, beans, cheese, & creme fraiche bowls
Dinner:  Beef Pho (sans white sugar, using shanks instead of oxtail & knuckle)

To do: make refried beans
Lunch:  Quesorritos
Dinner:  Summer Succotash (recipe coming Thursday!)

Wednesday: Fourth of July!
To do:  thaw and marinate fish tacos for tomorrow
Breakfast:  Fourth of July Toast using sourdough & homemade jam
Lunch:  Pasta Caprese (using rice noodles & no sugar)
Snack:  Watermelon & blueberries with Creme Fraiche

To do: soak porridge
Breakfast:  Cottage Cheese & Cantaloupe Slices
Lunch:  Sourdough Sandwiches with avocado & tomato
Dinner:  Fish Tacos using wild-caught sole & Fancy Green Beans

To do: make baba ghanoush
Breakfast: Porridge & Eggs
Snack:  Cucumber & carrot slices with baba ghanoush
Dinner:  Summer Veggie Skillet using Pesto instead of pizza sauce, Maple Coconut Tapioca Pudding

To do:
Lunch:  Irish Nachos
Snack:  Apricot Creme Smoothies (using peaches instead)
Dinner:  GF Chicken Nuggets (using almond flour instead of GF blend) Summer Squash Gratin

To do: Menu Plan
Lunch:  Leftovers
Dinner:  Leftovers 
(Sunday is my day off.)

I'm sharing this at Monday Mania, Real Food Wednesday.

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