May 2, 2020

WEEKLY MENU 05.03.20

Our Weekly Menu 05.03.20 ushers in May with a fabulous party – mid week!

April this year kind of lasted, oh I don’t know, forever. Amirite? We are thrilled to get to the other side and celebrate one of our favorite holidays – Cinco de Mayo!

Did you know that Cinco de Mayo is much more popular in the US than it is in Mexico? And did you also know that it’s NOT the Mexican Independence Day? Check out our Cinco de Mayo post for deets on the holiday.

It’s a toss up around here whether we eat more Mexican inspired foods or Italian inspired foods. Both are delicious though, so it’s not like we wring our hands about it. Mexican slides to the front when we consider sides and condiments – we go through a LOT of hot sauce.

Cinco De Mayo

Yippee! One of our favorite holidays is this week. And it’s on a Tuesday – so it’s basically pre-ordained. The Cinco de Mayo post has not one, but two menus for you to choose from, but we’re sticking pretty closely to the newer one. The Chicken Enchiladas Suizas are a super easy recipe that’s both delicious and cooks for a while before dinner, giving us extra time to eat chips and Creamy Black Bean Dip. Plus some salsa. And maybe some guac.

The other Cinco de Mayo menu is perfect for a taco Tuesday too!

Choices, choices. There are other days in the week, of course. We’re starting out with some burgers and macaroni salad on Sunday – the weather is finally conducive to grilling and (maybe) eating outside. Bert is ready to fire up the grill at a moments notice. We’re ending Sunday dinner with a new favorite of our oldest – Ooey Gooey Butter Cake. He and Bert were in Saint Louis earlier this year and came upon this decadent treat.

Meatless Monday is our Italian for the week – the Ravioli Bake is a four ingredient recipe that starts with frozen ravs. Sounds like a perfect meal to me!

Sheet Pan Wednesday!

We did a whole post about Sheet Pan Dinners that inspired us to make a Meatball, Potato and Pepper one this week. I love the red/yellow/orange bell pepper trio, so we’ll slice those up for the veggie portion. And maybe add a jalapeno or two.