Woo-hoo! I’m super excited to tell y’all that I only have to plan two meals this week. Thanks to the generous team at Toyota, we’re taking a family road trip. I’ll tell you more about it later, but it’s going to be full of fun and adventure! Things are a bit hectic as everything happened super fast, and I’m an {over} planner; this last minute trip tossed a wrench in my routine and caused a lot of white out to be used in my daily planer!
A wonderful thing happens when you take a vacation. Not only are you able to connect – or reconnect – with your loved ones, you also get a break from your daily routine. One thing I am looking forward to is taking a break from cooking dinner every night. While we are staying in a rental home, I don’t plan to cook huge meals every night. I’m hoping for a few meals out and easy things on the grill with salads for the nights we do eat at the house.
Despite not having a menu plan last week, we did a good job eating what was on hand in the refrigerator and in the freezer. I’m happy to see some of the stuff go; and look forward to restocking when we return! Here’s what we’re eating this week:
Monday: Rotisserie Chicken with salad
Tuesday: Leftover Rotisserie Chicken Burritos
Simple and easy. I don’t want to leave anything that could spoil in my refrigerator while we’re gone; so much so that today I drank my coffee with milk instead of half & half. It wasn’t the same, but I drank it.
If we weren’t heading out of town this week, I’m sure that our menu would include Buffalo Chicken Pizza, Risotto with Sea Scallops, and Taboulleh Salad served with Italian Parmesan Cod.
What meals do you serve when you’re heading on vacation?
