Okay, so guess what? Life hasn’t slowed down and I still haven’t gotten in a good habit of blogging. I think I’m just going to have to make myself start. We have had more fun visiting others in my family and are still going to make another trip to see the rest of them.

Our menu lately has been kept super simple and not that exciting, but sometimes easy is just what you have to do. Leftovers have been a lifesaver. Cooking once and eating 2 or 3 times? I’m all over that. Life has been crazy enough that I’ve had to choose not to stress over making boring meals and not eating as healthily as we normally do.

This week’s suppers are consisting of:

• Homemade Mac and Cheese x 2
• Slow Cooker Red Beans and Chicken Sausage x 2
• Homemade Pizza
• We were at my sister’s for the other meals.

A new deep dish pizza cooked in the cast iron skillet we tried last week! Pretty yummy but New York and brick oven pizza is still more my thing.

Lunches are bean and cheese tortillas with apples and cucumbers.

Breakfasts are:

• Fruit
• Plain Yogurt and Granola
• Eggs

See, I told you! No gourmet cooking happening around here. Sometimes it’s okay to take a break and do less and the weather kind-of, sort-of feeling fall like makes me happy because it means soups and we all know that soup leftovers are the best! Mexican, split pea, and potato sausage have all made an appearance in the last few weeks.

Linking up to Menu Plan Monday

It’s Monday again! Having a menu plan and taking some time to prep on the weekend always helps the work week go more smoothly. This week’s shopping trip was easy – restock on a few fruits, lettuce, and eggs and we are good to go.

Last week’s personal pizzas (that we made big enough for two meals) on the grill. This is mine with tomatoes, olives, zucchini, and green and yellow onions with olive oil for sauce.

I’m dubbing this the summer of salads. They are great for keeping the oven off, prepping in advance, and being healthy and easy. We are doing two different supper salads this week and just because I haven’t been inspired by anything else Shaun and I are sticking with our lunch salads.

I guess we aren’t lacking in the vegetable department. I keep a bag of cooked beans in the freezer that are perfect for adding to my salad at lunch time. Supper salads tend to be more substantial and the lunch ones just veggies thrown together.

One of my very favorite salads that we also had last week. Greek salad with tzatziki sauce. Yum!

Suppers:

• Grilled Bone-In Chicken, Watermelon, Broccoli, and Bread
• Ranch Style Bean Salad (Salad with a Tex Mex flare) x 2
• Salad with grilled chicken (leftover from Sunday’s supper) x 3
• Grilled Bratwursts, Broccoli, Watermelon, and Bread

It doesn’t get much easier than this. Especially if you cook up extra chicken and have watermelon left for later in the week.

Lunches:

• Olive Oil Pasta
• Ranch Style Bean Salad (Salad with a Tex Mex flare) (so we’ll have this a total of 3 times)
• Salads x 5 for Shaun and me
• Leftover pasta, bread, veggies etc x 5 for the kids

Breakfasts:

• Eggs x 3 (Shaun and me)
• Blueberry Pancakes for my daughter on the egg days
• Oatmeal x 7 for my 2 year old – his favorite breakfast food
• Smoothies x 2
• Biscuits x 2

Except for the biscuits, this week’s menu is oven free.

If you are looking for some fun side dishes to use for grilling, check out this great list:

What are you eating this week?

Linking up to Menu Plan Monday