Spring Break in the Hester household was a week of trial and error. I began the week off with a plan to be processed food free. I avoided buying toaster tarts, crackers, bread, lunch meat, chips, etc and prepared homemade versions instead. Here’s how the week’s menu turned out. We did take a 2 day road which I omitted and put in 2 days of the current week. Let’s just say traveling and processed food go hand in hand.
Egg, Cheese and Bacon on Homemade Tortillas
Cheese burger sliders on homemade buns with oven Fries
Granola Molasses Bars
Biscuits and Milk Gravy
Beer Can Chicken
Cheesy Rice & Peas
Grilled corn on the cob
Chicken Avocado Ranch on Homemade wheat Bread
Mississippi Mud pie
Lemon Poppy Seed Muffins
Lemon Dill Salmon in Cream sauce over
Fettucini, Caesar Salad
(note: I used Dry Fettucini & bottle salad dressing, but next time want to make these from scratch)
Leftover grilled chicken sandwich and homemade potato chips
Bowl of crumbled granola molasses bar, banana and milk
Chocolate chip muffins
Chicken Gumbo & rice from freezer
Ground beef Hash, Salad with barbeque mayo dressing, and Challah bread
Peanut Butter cookies
Homemade English muffins, bacon, egg and cheese
Bacon Cheeseburger Pizza
Salad with Ranch dressing
Large chocolate chip cookie (9″ inch cake pan)
Biscuits and Jam
Chili Mac, corn on cob, slaw, and corn bread
Sandwich or leftovers
Pancakes and bacon
Egg salad on homemade bread, and oven fries
Baked Salmon, baked potatoes, and green beans
So there is how the week went. I didn’t buy things with this menu in mind, I just came up with the menu at the last minute. All these were thrown together from the essentials I keep in my kitchen..
Over the next few weeks, I’ll share each recipe in a post and then link it back to this weekly menu entry.
Also, I’d love for you to share with me any last minute throw together meals that were a big hit with your family.