The menu plan for week 13 is underway. We enjoyed a week of eating and drinking our way through Charleston followed by a family Easter celebration. At this point I am not quite ready to develop an eating plan. Just going to the grocery and restocking sounds exhausting. That on top of the unpacking and laundry. Oh well, it is a small price to pay for having an outstanding road trip with perfect weather. Charleston is becoming one of my all time favorite cities.
The only new breakfast I have planned during week 13 is a blackberry cobbler that caught my eye. I have been amazed these past weeks at the great value on fresh berries, especially blackberries.
My plan for lunches revolves heavily on utilizing the Easter ham. I want to use it up rather than freezing it because inedively I loose track of ham. It lingers in the bottom of the freezer for months (maybe years). To take care of the problem I am making a ham salad and using ham in the cheesy cabbage skillet in the place of sausage.
Dinners for week 13 include several old standbys. Two new chicken dishes are planned as well. Nothing complicated is planned. I need to get back on track with staying on plan.
https://lilluna.com/creamy-swiss-chicken-bake/
https://mymontanakitchen.com/easy-chicken-casserole-with-green-chiles/
I would be remiss if I didn’t mention one new and extremely good recipe for zucchini. It proved to be an excellent side and got even better when reheated. With summer coming and lots of zucchini, this recipe will be appearing often.
I do find when I am away from the kitchen for awhile, I am not excited to get back. Fortunately the feeling doesn’t last long. The week ahead is simple cooking, with the “back on track” goal in mind. We are off to another healthy week of eating. Bon Appetit!
