Nothing out of the ordinary around here this week. I have a feeling this is one of our last “normal” weeks until summer starts. I’m making one of my favorites (how have I not shared it before?): a zippy salmon sheet-pan meal with crispy potatoes and asparagus. If you don’t make anything else from my list, make this. It will become a regular in your house! I’m also planning to start making things that I can divide in half and freeze because the second half of May is crazy!
Finally, I’ve gotten into a big-time rut with packed lunches, and I told the kids I would try harder these last few weeks. God speed.
The pic is the kind of lunches I used to make until burnout after making 13,689 lunches set in!
Week of May 7
SUNDAY
Prep: Make Brunswick Stew. Divide and Freeze. This recipe makes a lot!
MONDAY
Breakfast: Eggs with sliced grape tomatoes
Lunch: Bowtie Pasta with Parmesan Cheese and Chopped Peppers
Dinner: Brunswick Stew with Cornbread
TUESDAY
Breakfast: Oatmeal with toppings
Lunch: Veggie tortilla roll-ups
Dinner: Brown Sugar and Chili Rubbed Salmon Sheet Pan Dinner
WEDNESDAY
Breakfast: Eggs with Toast
Lunch: Mac n Cheese Bites
Dinner: Roasted Shrimp with Sesame Noodles and Salad
THURSDAY
Breakfast: Parfaits
Lunch: Banana Bread with Cream Cheese
Dinner: Pasta with Cheesy Tomato Sauce and Salad
A delicious, simple dinner to have in your back pocket. When tomatoes are in the garden, you can use fresh ones.
FRIDAY
Breakfast: Mini Waffles with Berries
Lunch: Peanut butter and jelly “sushi”
Dinner: We’re headed out of town. Again.
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