Things have picked up for us these last few weeks as our youth group started up again and I’m taking care of a friend’s little boy, same age as Jude, 3 days a week. I lead a high school girls small group and work with the 6th and 7th grade girls as well. I love the fullness of our life and ministry right now, but I also feel the need to get a little more organized so that everyday around 5 I’m not standing in the kitchen wondering what in the world to make for dinner! Some seasons call for more discipline than others to make everything work. Summer meals were either whatever was ripe at the local farm stand, or a BBQ with friends. Now that fall is here and soup weather is upon us, schedules full, I’m going to make some loose weekly menus a couple of weeks at a time. You could also make a monthly meal planner, I just have an easier time planning and shopping for 2 weeks at a time. I don’t plan every breakfast or lunch because I keep enough on hand for a variety of lunches and breakfast that can be made easily.

This weeks menu:

Monday
Am-Secret Ingredient Smoothies
Lunch- Hummus and veggies
Dinner- Salmon melts with sharp cheddar cheese on sourdough
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Tuesday
Dinner out with friends
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Wednesday
Dinner- Quesadillas
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Thursday
Am- Dutch baby
Bake bread for sandwiches
Dinner- Baked potatoes & chili
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Friday (Friends Jill & James in town for the weekend!)
Dinner- Potato corn chowder & cornbread muffins
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Saturday
Am- Applesauce bread, fruit, & yogurt
Dinner- Lasagna & salad
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Sunday
Am- Smoothies, muffins
Lunch- Sandwiches
Dinner- Black bean, rice, & chicken casserole
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