WOW! May is a long month! 5 solid weeks of recipes is somehow way more intimidating than 4. I sit down to work out a month-long menu and my mind goes blank. I sift through magazine pages, foodie blogs, Pinterest, and emails from Kraft, BH&G, Southern Living- any of them that put out recipes, I’m on their mailing list. It’s a lot to go through. And then finally- a menu is born. I’ve got a whole lot of new things on here this month, so recipe links will be added periodically.
A realization came to me that has actually made planning A LOT easier. I tend to repeat my dinner theme on a regular basis. Once I realized this and decided to plan according to the themes, the menu came together quite easily. So with that in mind, the meals follow a simple pattern:
Monday: Meatless Meals
Tuesday: Chicken (or other poultry)
Wednesday: Mexican
Thursday: Fish/Seafood and Dessert Night
Friday: Pizza
Saturday: Pasta
Sunday: Traditional Meals or Brunch-Inspired
Week 1 ~ May 1st – 6th
Chicken & Rice Pilaf with roasted asparagus
Taco Cornbread Pizza and salad
Tilapia (recipe to be decided) with veggies and rice
Tiramisu
*Pizza
Whole Wheat Spaghetti and Turkey Meatballs in Marinara with garlic toast
Brunch Cake
*I don’t make my own pizza. I started “Pizza Night” months and months ago to give myself a break. I buy frozen pizza and add turkey pepperoni for the boys. They love it and really dislike it when Friday comes around and I don’t make pizza. For me, I will sometimes add olives, spinach, chicken, and tomatoes.
Week 2 ~ May 7th – 13th
Eggplant Parmesan Rollatini
Baba’s Chicken and Cream, mashed potatoes, green beans and biscuits
Chicken Fajitas, rice & beans
Fish Cakes with Cheesy Rice Fritters and salad
Pizza Night
Chicken and Broccoli Alfredo with penne
Traditional Pot Roast {crock pot}, Sweet Potato Cornbread, and roasted brussels sprouts
Week 3 ~ May 14th – 20th
Cheesy Polenta and Veggies
BBQ Pulled Chicken {crock pot} Sandwiches and Corn on the cob
Dijon Dill Salmon, long grain and wild rice, broccoli
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Pizza Night
Pasta with Pesto and Green Beans
Week 4 ~ May 21st – 27th
Cheesy Beans and Rice with garlic toast and salad
Balsamic Grilled Chicken, Skillet Corn, salad
Beef Enchiladas with rice, Bean Mash, and salad
Pecan Crusted Tilapia with Rum Sauce
Heavenly Filled Strawberries
Pizza Night
Skillet Macaroni and Cheese, veggies
Traditional Roast Chicken with Carrot Mash Bake, fresh green peas, and biscuits
Week 5 ~ May 27th – 31st
Roasted Red Pepper & Tomato Soup (Trader Joe’s) and Grilled Cheese sandwiches on Whole Wheat.
Chicken and Corn Chowder, salad, whole wheat dinner rolls
Ground turkey Tacos with all the fixins
Fish Newburg with green beans and Creamy Risotto
Brown Sugar Cake
EXTRAS ~ Breakfasts and Treats ~
Hunter-Style Muffins
Cinnamon Muffins (never got to them last month)
Cheesy Egg in a Bowl
Eggs and Grits Bowls (I make this for the boys at least once a week)
