Last week was our presbytery’s youth camp. DH is the director, so was busy with camp all week. He came home on Friday, tired but happy with camp. Great staff, great campers, and a great place to have camp. They added a climbing wall this year which the campers really enjoyed.
The surprise lilies are blooming all over the yard. They made a nice bouquet for the pulpit table on Sunday
Down to business…here’s the menu for this week.
Monday
Leftovers:
Baked Ziti
Chopped Salad
Rosemary Bread
I should add that the above chopped salad was delicious. I did substitute gargonzola for the mozarella cheese. And I added a teaspoon more sugar to the dressing. We will definately have this again. The salad is chock full of goodies, so it was plenty to serve with the ziti and some bread. No need for additional dishes. The rosemary bread went very well with the ziti and the salad.
Tuesday
Smoked Pork Shank and Beans
Cornbread
Cucumber and Tomato Salad
Wednesday
Chicken Salad Sandwiches
Carrot / Celery Sticks
Thursday
BBQ Pork Steaks
Crispy Roasted Potatoes
Sliced Tomatoes
Sweet and Sour Cucumbers
Friday
Mongolian Beef with Broccoli
Rice
Saturday
Fridge Food
Sunday
Cheesy Baked Shells with Broccoli and Carrots
Garlic Bread
Garden Salad
You can find more menu and recipe ideas at Menu Plan Monday.
~~Rhonda
One Comment
You menu plan looks awesome! It’s my goal to cook more than 3x/week and include breakfast, lunch and snacks. Have a nice week!