This week I'm keepin' it extra simple because we are preparing for VACATION!!!! Soooo excited! We're flying to the Mayan Riviera on Friday afternoon for a whole week of lounging on the beach! I don't want to buy too many groceries so I don't have anything left to rot in the fridge while we're gone!
Monday - Herb - coated Cod with brown rice and steamed sweet potato. Cruise over to last week's menu for the recipe. I was supposed to make it on Saturday but we were busy all day and I just grabbed something out of the freezer.....I think.
Tuesday - Steak with whipped cauliflower (see last Wednesday for cauliflower ideas) and a green vegetable (whatever is on sale and looks tasty!)
Here's my go-to steak marinade:
1 cup low-sodium soya sauce
3 Tbsp white vinegar
1 Tbsp olive oil
Squeezed garlic to taste (we like lots!)
1/2 tsp black pepper
You can add other spices to this, as inspired. I often add red chili pepper flakes.
Wednesday - Taco wraps and a green salad.
We had lots of leftover taco beast (not beef!) from our bible study date night last week. Throw it in a tortilla wrap, add lettuce tomato, cheese, salsa and sour cream and dinner is served!
Thursday - Dinner at a friends house! She's also giving me a mani/pedi so my hands and feet are beach-ready! Soooo excited!
Friday - we leave first thing in the morning to drive to Vancouver to catch our flight!
Here's how I keep my menu plan. I used colored markers on some printer paper, then slipped it into a sheet protector. Now I write out my plan with a water-soluble marker and wipe off when next Monday rolls around! I keep it in the front of my Control Center binder which stays in the kitchen at all times.
|I forgot to update our Thursday dinner plans for a night out!|