The last year has been challenging for pretty much everyone. Last year we spent Easter apart - the kids and I home on the couch watching services and my hubby teaching adult Sunday school livestream with no one in the pews. I was such a blessing this year to be in-person for services rejoicing with my church family that Christ has conquered death and is alive forevermore. It made for an emotional day. We did our usual tradition of hiding gifts for the kids and picking up a Hughes dark chocolate Easter basket. It was a good day, but now for April's menu...
April 4-10
- Happy Easter / Resurrection Sunday! Deli wraps, veggie tray, fruit salad, and chips
- Smoked beef sirloin tip roast, Brussels sprouts, roasted baby reds, steamed asparagus, a veggie tray, dinner rolls, and individual cheesecakes with fresh blueberries
- Leftovers :)
- Philly cheesesteak pizza and veggies
- Garlic chicken and pasta with veggies
- A friend and I have birthdays a week and a half apart so we're going out while my hubby and kiddos hold down the fort.
April 11-17
- Pulled pork and slaw
- Grilled Mahi Mahi with brown rice quinoa medley and steamed asparagus
- Southwest chicken salad
- Chicken and rice casserole
- Pork Roulade, creamy polenta, roasted asparagus, and a side salad (we had friends over and the husband is a chef so he cooked 🥳)
- Leftovers
April 18-24
- Beef tenderloin (we got a great deal at New Year's and I've been saving them in the freezer), roasted baby reds, and whole green beans
- Chick-fil-A 😁
- Baked cod, quinoa and rice, and wsteamed green beans
- Bacon cheese burgers, roasted potatoes, and mixed veggies
- Pizza
April 25-May 1
- Chicken taco soup
- Lo Mein (pork or chicken)
- Brats, waffle fries, and mixed veggies
- Chili
- Spaghetti, mixed veggies, and side salad
