Menu Plan Monday: 11 June

My vegetable beds are exploding with produce and a menu plan is the only way I'm going to manage the glut with any thriftiness so here I am, participating in Menu Plan Monday for the first time in yonks.

Monday
Lunch: Salad of garden lettuce with leftover almond-crusted oven-fried chicken, diced pitted cherries, flaked almonds, blue cheese crumbles, and cherry balsamic vinaigrette.

Supper: Whole Foods prepared kale avocado salad with garden greens and more leftover chicken. Plus fat-free Greek yoghurt with chopped pitted cherries, as needed.


Tuesday
Lunch: Salad of chopped garden chard (stems reserved for later use) with feta, dried cranberries, walnuts, grilled skewered shrimp, and red wine vinaigrette.

Supper: Buttery, oven-roasted corn on the cob with Martha Stewart's "Cucumber Salad with Radish and Dill" and grilled marinated chicken breasts.


Wednesday
Lunch: Salad of garden lettuce with leftover grilled chicken, blue cheese crumbles, red onion, and balsamic. Plus more cherries and yoghurt, as needed.

Supper: Pork tenderloin with Allrecipes' "Summer Radish Salad" and barley pilaf.


Thursday
Lunch: Salad of chopped garden chard (stems reserved for later use) with feta, dried cherries, leftover pork, walnuts, and cherry balsamic vinaigrette.

Supper: Salad of garden lettuce with dried cranberries, leftover chicken, almonds, and balsamic vinegar. Plus fat-free Greek yoghurt with maple syrup, as needed.


Friday
Lunch: "Clean-out-the-fridge Salad" (also know as "Everything Salad").

Supper: Cheeseburger and a milkshake.

Saturday/Sunday
Celebrating Dad's birthday.