Whhhhrrrrrrrrr June is gone! And we’re in a month that I’d like to refer to hence forward as Blur-ly. Our July is ridiculously busy. We have a lot of very good things going on – camps with our church, the RAIN Ride (156 miles on my bike across the state in one day with Ladies Holly and Abbie, oh yeah), our 12th anniversary (awwww), the Eldest Princess’ 9th birthday (WHAT?!), and before we know it, we’ll be registering for school again. Needless to say, I’ve stocked up on some non-perishables and got several dishes to go the distance while we’re here there and everywhere.
Here’s what we’ve had this week:
Tuesday: Turkey Dogs on Whole Wheat
Sweet Potato Fries
Green Beans (from our garden)
Blueberry Crumble
Wednesday: Pulled Pork BBQ
Broccoli Slaw
Corn on the Cob
Fresh Cut Strawberries
Thursday: Taco Night
Ground Turkey, Hard Shell Tacos, Reduced Fat Cheese,
Lettuce, Tomato, Onion, Fresh Cilantro (from the garden)
Brown Rice with Cilantro and Lime
Black Beans
Friday – Sunday: Leftovers and meals with family
WHOOSH, it’s going to be a busy one. But planning ahead, keeping track of what’s already in your fridge/freezer/pantry, and packing snacks or meals when you’re on the road will keep you out of the drive through and your pennies in your pocket!
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