The first official week of summer is over and the weather has been great. We enjoyed spending Sunday at a local orchard picking blueberries and raspberries. Yes, more blueberries! We eat a great deal of blueberries in the house, especially in our Sunday morning pancakes, so I need to keep them on hand in the freezer. I am not a big fan of raspberries, as I hate the seeds, but the little guy likes them, so it was great to pick half a quart for him. I was even thinking of making a raspberry syrup out of some of them to use to flavor brewed iced tea or to use on vanilla ice cream.
This week's menu plan is to use up as much of my freezer stock as possible. I have a tendency to stock up on freezer foods when there are sales. I have a great deal of frozen organic chicken, a whole chicken, and ground turkey on hand, along with lots of frozen fruits. We use a second freezer in our basement that really is handy, but it needs to be defrosted, so I need to empty it a bit! My plan this week is to use as much from the freezer as possible and only buy perishables, such as produce and milk. Plus, we are hosting our annual holiday bbq this upcoming Sunday, so I need room to stash extra dishes and ingredients.
Monday: Taco night with Spanish Rice
Tuesday: Grilled chicken with Mandarin-Cashew salad
Wednesday: Pasta night, salad
Thursday: Whole chicken, turned into enchilladas
Friday: Barbecued Chicken Pizza, using leftover chicken
Saturday: TBD
Sunday: BBQ with grilled chicken, hot dogs, and dessert to be determined. Guests are bringing the side dishes, so it will be fun to see what turns up!
Check out all the menu plans at I'm an Organizing Junkie!