The dog days of summer are here. Leaves on my maples are already turning from green to rust in preparation for autumn’s glory in a few weeks’ time. Harvesting tomatoes, corn, carrots practically every day from my kitchen garden.

Monday August 15th 

Breakfast: Banana Pancakes, Maple Syrup (and sliced bananas)

Lunch: Mom’s Quick Mac & Cheese, Mormon Mojitos

Dinner: Cheeseburgers, Baked Beans, Corn on the Cob

Baking: Nigella’s Lemon “Canary” Puddings (to finally use up the Lemon Curd in the pantry!)

Tuesday August 16th

Breakfast: Nutella Crepes, Fruit Salad 

Lunch: Turkey, Havarti & Basil Sandwiches on Whole Wheat w Tomatoes, VeggieStix, Lemon Jello

Dinner: Summer Pan-Baked Salmon w  Fresh Corn Casserole

Wednesday August 17th

Breakfast: Ham & Cheese Omelette, Hashbrowns (from freezer), Fruit Salad

Lunch: Pioneer Woman’s Chef’s Salad (Cookbook), Wheat Pita Halves, Blueberries & Vanilla Greek Yogurt

Dinner: Corned Beef, Boiled Redskins, Cabbage

Baking: Brownies

Thursday August 18th

Breakfast: Good Morning Muffins, Hot Chocolate Milk

Lunch: Leftover corned beef sandwiches, Cucumber Salad

Dinner: BBQ Chicken Wings (not too spicy), Carrot & Celery Sticks, Sweet Potato French Fries

Friday August 19th

Breakfast: Toasted Wheat Bagels and Spreadable Goat Cheese, Fruit Salad

Lunch: Leftover Buffet

Dinner: Baked Lemon Pasta, Cesar Salad Kit, Blueberry Cobbler

Saturday August 20th 

Breakfast: Poached Eggs, Sliced Tomatoes, Wheat Toast & Marmite Soldiers

Lunch: Pioneer Woman Favorite Salad

Dinner: Chicken Parmigiana, Green Beans, Buttered Noodles

Sunday August 21st

Breakfast: Crockpot Oatmeal w Dehydrated Apple Slices, Cinnamon & Brown Sugar

Lunch: Leftover Favorite Salad, Pantry & Garden Sandwiches

Dinner: Spaghetti w Marmite, Chopped Green Salad, Garlic Bread