It’s time for another menu…already!
Baby girl and I are headed to the beach this afternoon, and we don’t return until Saturday…just in time to host a Father’s Day party for our family and friends (p.s…I’m pretty excited about making this Tomato Potato Zucchini Summer Squash “Casserole”)! It should be interesting preparing for a party in addition to preparing everything for next week’s menu!
Luckily, I’ve made it pretty simple on myself. Most of the breakfast items are from my freezer, I added 2 (extremely easy) slow cooker recipes to the menu, some “slap ’em together and throw ’em in the oven” tacos, and a muffin recipe. Simple stuff, guys.
If ever there was a week to jump into the mix, this is it. If you are just starting, begin by just making the new recipes, and piece-in and improvise your way through the recipes that you don’t have in your freezer yet. In a few weeks, you’ll have all of the freezer-stock recipes on-hand, and you will be right on schedule with me.
This recipe has me the most excited this week:
Here’s the new recipes for this week:
Pulling out of my freezer:
- Sweet Peanut Butter Bread
- Vanilla French Toast Recipe
- Breakfast Grilled Cheese
- Spinach Lasagna Rolls | Skinnytaste
Have a great weekend!