Last month passed in a flurry of schoolwork. Though we will continue to review math and cursive over the summer, my girls completed the rest of their schoolwork on Friday! Predictably, they are thrilled. I’m also quite excited, because I will benefit from the break as much as they will.
Now that we have a little break from school, our focus is shifting to a trip we will take during the second half of June. I’ve printed a copy of my packing list to help simplify our preparations.
Our weather has been warm and stormy. Hopefully this will clear up a bit so we can get outside a few more times before the truly oppressive heat hits! While indoors, I’ll try to catch up on some cleaning and organizing. Here are the meals we will eat over the coming weeks (you can see past menus here).
Days 1-7
- Cheeseburger quesadillas, fresh veggies with ranch dip
- Nachos
- Creamy Caesar chicken pasta, garden salad
- Taco salad
- Air fryer BBQ chicken skewers, seasoned rice
- Lemon pepper chicken, buttered noodles, air fryer asparagus
- Leftovers
Days 8-14
- Easy French dip sandwiches, fresh veggies with ranch dip
- Soft tacos, corn
- Creamy Cajun chicken pasta, garden salad
- Air fryer steak bites, fresh veggies with ranch dip
- Slow cooker bourbon chicken, rice, green beans
- Leftovers
Days 15-21
No meals planned because we will be traveling!
Days 22-30
- Southwest cheesy chicken sandwiches, fresh veggies with ranch dip
- Breakfast for dinner
- Stovetop lasagna, Caesar salad
- Chef salad
- Sweet and sour chicken, rice
- Ranch chicken and veggies sheet pan
- Leftovers
- Chicken wings, roasted summer vegetables
- Pico de gallo tilapia, black beans, seasoned rice
Useful tools for menu planning
What are your plans for June? What meals do you hope to make?
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