It seems much too early in the summer to be focusing on back to school suppers and yet, it is time. School starts Tuesday and I’m predicting some sleepy and cranky boys (possibly their mom as well) as we all adjust to our new routine. They’ve changed the start time for our elementary school and both my boys will now have to leave early. They’ll be home a bit earlier and at the same time again as well. Our back to school suppers this week will be quick, simple, and something that everyone will eat (hopefully).
On the upside, forcing myself to plan a week of back to school suppers also forces me to start menu planning a bit more seriously.
MONDAY: Roast (Carried over from last week)
TUESDAY: Catfish (or trout caught on vacation), corn on the cob, zucchini
WEDNESDAY: Ham steaks and baked sweet potatoes, salad
THURSDAY: BLT’s or French Toast depending on my mood and if I end up working in the afternoon
Not super exciting for a week of back to school suppers but it will suffice. It will probably change as well depending on how the first week of school goes for us all. Now, I just have to figure out a week of back to school breakfasts (for kids that don’t like to eat first thing) and lunches (for kids that were burnt out on their sack lunch options last year but still didn’t want to venture into hot school lunch territory). What I would really like to figure out is how to extend summer for a few more weeks.
As usual, I’m linking up over at Menu Plan Monday hosted by Laura of I’m An Organizing Junkie. I plan to spend sometime over there later today checking out her post and links to see what kind of great back to school ideas I can find.