It’s Monday again, and I’m wishing that my office had views closer to the ones I had this weekend.
We spent the weekend at my family’s cabin in the mountains, and had a great time kayaking on the Juniata River on Saturday. The rest of the weekend was spent relaxing, and I even managed to finish off an entire book (The Nazi Officer’s Wife– a great read); I can’t remember the last time that happened!
I cleaned out our refrigerator at home on Sunday afternoon, so I’m planning this week’s meals to use a lot of what we had sitting around. I also have a beet and cabbage explosion happening in the garden, so they’re going to be put to use as well.
Here’s what I’m planning this week:
Monday- Roasted Veggie Bowls (inspiration via Oh She Glows)
Tuesday- Spaghetti Squash Casserole (leftover ingredients from last week!)
Wednesday- Balsamic Roasted Veggies Bowl (reusing ingredients from Monday)
Thursday- Watermelon Arugula Salad
Friday- We usually go out on Friday nights, but if we decide to stay in, I’m planning to make pizzas on the grill! (This Barefoot Contessa recipe is one of my favorites, but I’ll probably substitute a GF crust.)
In case you’re looking for some dinner inspiration and want to use the meal plan, above, here’s a grocery list! (Note- I’ve excluded what I consider to be kitchen/pantry ‘staples’ such as olive oil, salt, pepper, etc.; you’ll want to read through each recipe to make sure you have everything needed!)
vegetables: red beets, butternut squash, garlic, brussels sprouts
gluten free flour blend