Good morning, and happy Sunday! If you’re sweating in the summer heat like we are, I hope that you’re enjoying some shade and a tall glass of lemonade! In spite of the weather, we’ve stayed busy with water play, good food, and adventures at the County Fair. All of the highlights from the past few days, along with our easy dinners, are included in today’s roundup of Our Week in Meals!
For those of you who are new to the blog, Our Week in Meals is where I share a little bit about what we’ve been up to over the past week — as it relates to our dinners each night. This series gives you a glimpse “behind the scenes” at some highlights from our life, shows you how I balance a busy schedule with feeding my family, and offers a few new ideas for your own weekly meal plan. Now let’s back up to last weekend…
On these 90+ degree days with high humidity, cereal and granola bowls topped with tons of fresh fruit have been the theme of my daily breakfasts. Taking advantage of the local peaches and blueberries while we’ve still got ’em!
Sunday morning included a walk up the road with the dog,
followed by pool time!
I also prepared a batch of my No-Bake Energy Snacks to have on hand for grab-and-go options during the week. Instead of the blueberry almond flavor, however, I stuck with the kids’ favorite combo: peanut butter and chocolate chips!
Mom brought dessert: a delicious raspberry-peach tart for the adults and brownies for the kiddos!
I met my friend at the gym for a workout on Monday morning while the boys stayed in the kids’ playroom.
Heath Bar Iced Coffee on the way home!
After lunch, we hosted Spencer’s friend Parker for a play date, which included water gun battles, NERF gun shoot-outs, and army soldier face-offs inside. There’s obviously a theme to their play…
I made Baked Taquitos for dinner, along with corn, tortilla chips, salsa and homemade guacamole. For the guacamole, I just mash together 2 ripe avocados, 1 tablespoon of fresh lime juice, about 1/4 teaspoon of salt and a pinch of garlic powder. So easy and so good! To jazz it up, you could also add chopped fresh cilantro, chopped jalapeño, minced red onion, or just about anything else that you enjoy.
I picked up our weekly eggs from one neighbor on Tuesday morning,
and some tomatoes, cucumbers, cranberry scones and kosher dill pickles from another neighbor.
We also made a trip up to Culpeper for a yoga class and then a stop at Target. It’s never dull with these 3 in tow…
Supper was a pan of my Dump-and-Bake Parmesan Pasta with Chicken (I cut the recipe in half and baked it in an 8-inch square dish because Keith was gone and I just needed enough for myself and the kids).
Plus Slow Cooker Southern Green Beans on the side! I cut that recipe in half as well, and used my small Crock Pot.
I finished another book that night! A reader recommended The Women in the Castle a few months ago when she realized that I enjoy historical fiction, and I’m so glad that she did. This was a great read!
Set at the end of World War II, in a crumbling Bavarian castle that once played host to all of German high society, this is a powerful and propulsive story of three widows whose lives and fates become intertwined…
The kids and I headed south to Nelson County on Wednesday to visit my parents and to swim at their lake.
We made a pit stop at Starbucks in Charlottesville for Frappuccinos and bagels, and then bee-lined it to the water before it got too hot.
Mom served chicken salad with avocado, cucumber salad, tomato and carrots for lunch. Perfect!
Since Keith was still traveling and not home for dinner that night, I kept it really simple: breakfast for dinner!
Eggs, pita bread and sautéed spinach. After taking this pic, I added homemade peach jam to the bread and leftover guacamole to the eggs. Delicious!
My friend Mollie came over for an early walk at our house on Thursday morning, and then the boys and I packed up our bag and spent the rest of the morning staying cool at the pool.
I fed the kids an early supper, which I had largely prepped ahead of time: Easy Stuffed Zucchini Boats with a side of pasta and marinara. I used ground turkey instead of ground beef, since that’s what I had in the freezer, but I’ve also included a vegetarian option in that recipe if you’re looking for a light, veggie-friendly idea.
And Keith made it home in time to join us at the County Fair that evening!
My parents stopped by for lunch as they were passing through town on Friday, so I served hot dogs, coleslaw, cherries, sliced garden tomato, carrot sticks and potato chips.
Plus fresh donuts for dessert! My folks picked these up from the local donut truck that parks at Yoder’s Country Market every Friday. The best!
Keith joined us for a quick dip at the pool that afternoon, since it’s just about the only thing to do around here when the heat index reaches well over 100 degrees.😅
Once again, taking advantage of the local peaches before they’re gone: dinner that night was my One Skillet Peach Glazed Chicken! We had the chicken with Caesar salad and French bread on the side. Fellow moms out there — I just served the boys’ their chicken plain (without the peach sauce), and they were happy campers. An easy meal that even your picky eaters can enjoy!
While I tested some new recipes at home on Saturday morning, Keith took Spencer and Gibbs to get fitted for their football equipment and to buy some new cleats up in Culpeper. I can’t believe that fall sports are starting tomorrow!😳
Our friends invited us over to their farm to swim at the pool in the afternoon and to stay for an early cookout, so I was tasked with dessert!
I brought along a big Blueberry-Peach Crisp, plus some cookies for the kids.
Supper included smoked ribs and chicken, potato salad, homemade focaccia bread, corn on the cob, and a tomato-basil-mozzarella salad.
So there you go — another week of easy summer dinners, which I hope will inspire your meals in the coming days. Thanks for stopping by!
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