After what felt like a whirlwind tour of the Laurel Highlands and Shenandoah Valley ( which was actually a 3 week visit to see family), we have made it back safe and mostly sound to Oregon. 
Seeing family and old friends was AWESOME, as was taking the kids to my childhood romping grounds! Hopefully, it won’t be another 4 years until we get back to visit again.
Now that I’m back home and the reality that I don’t have my Grandma to do a lot of the everyday domestic stuff, I need to get my butt in gear to get the house in shape for moving in 2 weeks. We are only moving 2 houses over, upgrading from a 3 bedroom to a house with 4 bedrooms and a little extra square footage. However, it is still a big undertaking to pack and move all of our things by ourselves AND get the current unit cleaned to military standards. I’ve slowly been working on cleaning blinds (Most Horrible Job EVER!), cleaning windows, and all drawers and cabinets. 
I can’t get behind the cleaning, but I am excited to be cooking with what is in my pantry and freezers, as well the fresh produce we get delivered weekly from our Lazy Creek Farm CSA share. So it is only fitting that my first post back is about food, thus this weeks meal plan was born.
Friday
- Grilled burgers
- Broccoli, bacon, and cheddar salad
- Sweet potato fries
Saturday
- Mussgo, freezer meal, or meal not prepped from last week
Sunday
- Whole chicken roasted on a bed of leeks
- Rutabaga and potato puree topped with gravy
- Baked zucchini with panko Parmesan topping
- Pumpkin spice dump cake
Monday
- Salad
greens topped with roasted beets, goat cheese, and caramelized pecans
- Grilled sirloin steak topped with garlic butter ( Yes, I know I typically do a Meatless Monday, but I’m hoping an iron infusion will help with the jet lag…however this salad is hearty enough to be eaten as an entree salad with a nice piece of bread with butter.)
Tuesday
- Curried Tilapia tacos with sweet and sour slaw
- One pot Mexican rice casserole
- Fresh honeydew melon
Wednesday
Thursday
- Mussgo
- We had open face chicken sandwiches using up the leftover chicken and gravy from Sunday on leftover hamburger buns from Friday. Serve it with any veggies you have in the fridge that must go or your favorite frozen variety.
This week’s recipes use up most of the zucchini, cucumbers, broccoli, sugar snap peas, tomatoes, and beets I received in this weeks CSA basket. The leek was a left over from last week that really must go, so I made sure to use it early in the week. I can’t wait to see what kind of goodies I will get delivered this week!
-Mussgo Momma
One Response to I’m BAAAACK! Weekly Meal Plan 8/12-8/18, 2016