Black olive and cheese pizza, homemade
Green salad with rhubarb dressing
Black bean tacos
Kale sauteed in chicken fat, seasoned with garlic and onion powder, and soy sauce
Spinach frittata topped with quick marinara sauce, over
Tossed green salad
Soybean and sesame seed patty
Marinated black beans and celery over mixed garden greens
French bread and butter
Leftover brown rice
Fresh strawberries and banana slices
Mixed green salad
Mushrooms and pasta, with meatloaf gravy
Canned green beans
We only had meat one night in this past week. I've substituted eggs, for meat, twice. We had a bean dish on 3 nights. I've been very busy, with cleaning and preparing for my son's girlfriend's graduation dinner and driving my daughters here and there for end of quarter stuff. So, dinners have needed to be as simple as possible for me to prepare. Yesterday was the last day of finals. Today is the last day to turn in rented books. And Monday begins one daughter's summer job. The other daughter has a week-long break until her job begins.
Preparing breakfasts and lunches during summer is a little less complicated, by being predictable. The change of seasons also brings change of menu offerings. I think we'll be back to yogurt and muffins for breakfasts, most days. And salads, breads and fruit, for lunches. Changing things up makes my job more interesting.
How about you -- any changes in your menus, as summer is beginning?