As you can see I haven't posted about all the meals I planned to cook. This didn't necessarily go as planned this month but...I have learned what I would like to do for the month of June.
First, why didn't I didn't follow the plan. My husband would say it's because we never stick to a plan, but honestly I did not want have soup on a hot day. We had a week or two of hot weather here in the Pacific Northwest and it was the last thing on my mind. I am proud to say that we didn't just go out to dinner those nights we chose not to have soup. We had left overs (because I didn't factor in how fast my fridge would fill up after some of those freezer meals) or sandwiches (nothing like having a cold tuna sandwich on a hot day).
So I plan to do this meal planing again for the Month of June with some hot/cold weather options and still working on clearing out some of the meals I've put in the freezer. The first hiccup is that I am going to be gone friday - sunday on my "weekend off." I am checking into a hotel in Seattle and vegging out without distractions of toddlers or husbands, or roommates. I'm not sure what I'm going to do with my time yet...but I'm certainly looking forward to it!
Okay...back to working on our grilling dinner of Antelope burgers with homemade buns (they are rising a second time right now) and corn on the cob (from my Bountiful Baskets Co-Op).
I will admit to making one spur of the moment dinner for my husband on Saturday for his birthday. I bought salmon and asparagus and we had Sauteed Citrus-Herb Salmon with roasted asparagus and vegetable Quinoa (this was used with vegetables and quinoa from my pantry and fridge). DELICIOUS!