Happy Monday, everyone! How was your week? It was busy here; the kids’ 4-H projects were all turned in a judged. I enjoy the fair so much that every year I’m a little sad when it begins, just because it will be a year before it all happens again 🙂 We will have 2 jars of jam and a floriculture notebook headed to state fair. If you go, look for them! (well, actually I guess the notebook is all you could look for. The jam, sadly, will be thrown away after judging and you’ll just be able to read the results on a poster in the 4-H building).
Band camp starts for daughter #3. Daughter #1, who graduated last month, loved marching band so much. Hopefully it will be a great experience for this daughter too.
Here’s the week’s menu plan:
Monday: Black Bean Soup — hearty vegetarian meal.
Tuesday: Southwestern Turkey Meatloaf — a favorite around here. Mashed potatoes too?
Thursday: Easy Chicken and Cheese Enchiladas — using homemade cream soups. Also a tomato from the garden — a couple are almost ripe.
Friday: Chicken Noodle Soup — yes, it’s hot, but as one of the girls said, “It’s not hot in the house.” Maybe bread too. I don’t really use a recipe for chicken noodle soup — just cook chicken, and use the broth for the soup, along with seasonings, noodles (either bought or homemade), carrots, maybe some peas …
You can find more menu planning ideas at OrgJunkie‘s.