Weekly Meal Plan – May 5-11

Weekly Meal Plan – May 5-11

Sunday – Southwest Salad

I had some roasted chicken, black beans, corn and red peppers in the freezer, so I thought I would make a salad with it. I seasoned it all with homemade fajita seasoning and some lime juice. I chopped up a beautiful tomato my father-in-law gave me from the farmer’s market in Jacksonville and tossed it all with lettuce, sour cream and some crunched up tortilla chips.

Monday – Leftover Night

I had a lot of little bits of meals left in the fridge so we finished them up.

TuesdayBalsamic and Brown Sugar Glazed Pork Loin, Rosemary Roasted Potatoes, Asparagus

My good friend, Jamie, comes over every week to hang out and have dinner. A lot of times she brings over something that we collaborate cooking together. This week she brought a pork loin that she acquired for an amazing price. I looked online and found a crock pot recipe at Let’s Dish that inspired the rest of the meal.

Wednesday – Leftover Pork Dinner

Thursday – Ham & Cheese Egg Casserole

I found this one over at Closet Cooking, but I’m going to do a little “makeshifting” to include my chives from the garden.

Friday – Leftover Casserole

Saturday – Crab Rangoon & Egg Drop Soup

John and I love to order Chinese from the place around the corner, but we realized that sometimes we order a whole meal when all we want is the appetizers. I started making our own crab rangoon to keep in the freezer for just such an occasion. Last time we picked up the egg drop soup from the Chinese take-out place, but I may attempt to make it since I just bought a giant flat of eggs.

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Breakfast

Eggs & Fried Potatoes

Cinnamon Raisin Oatmeal

Pancakes with Homemade Syrup

 

Lunch

Peanut Butter & Jelly Sandwiches

Broccoli & Cheese Quesadillas

Ramen with Peas (don’t judge)

Split Pea Soup – from the freezer

 

 

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