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I can’t believe that summer is technically over (based on the fact that school has started here in Nashville), but we’re experiencing some of the hottest days we’ve had all year! However, that means there’s still great nights for grilling ahead (even if that means just using the George Foreman inside). Yesterday we made our first family trip to the Nashville Farmer’s Market and I got a great sampling of fresh vegetables I’ve never tried before, like different kinds of zucchini, squash and eggplants, so you’ll see those mixed into the recipes this week! Enjoy!
| Week of 8/17 | BREAKFAST | LUNCH | DINNER | ||
| Monday | Strawberry Muffins (made with spinach from Deceptively Delicious) | Chicken Salad wraps with grapes | Homemade Pizza | ||
| Tuesday | Cereal and Citrus slices | Cheese & cucumber sandwiches with veggie chips | Ham & Cheese Mini Fritattas and home fries | ||
| Wednesday | Fruit Oatmeal | PB&J with pineapple chunks | Fish & Homemade Chips | ||
| Thursday | 5 Grain Toast with goat cheese and mashed berries | Egg salad sandwiches & granola bar | Ultimate Meatloaf over mashed potatoes | ||
| Friday | Cereal & applesauce | Cheese Quesadillas with squash puree & chopped chicken | Zucchini fettuciniwith fresh basil and parmesean | ||
| Saturday | Cheese Eggs & Grits | Italian Sausage with Lentils | Crockpot Sticky Chicken with rice pilaf and grilled eggplant | ||
| Sunday | Breakfast Burritos | leftovers | Sante Fe Salad with chicken and black bean salsa |
