Hi everyone! I hope you all had a beautiful Easter weekend! It was nice and relaxing for us here with more than a couple of naps thrown in especially after yesterday’s sunrise church service. It was absolutely gorgeous and emotionally moving.
And yes that is still a whole lot of snow on the ground. Sigh.
Last week I loved on the Coconut & Avocado Grasshopper Bars that my friend made for me. So for Easter I tried making them myself and they turned out, whoot, whoot! Every once and awhile I get a baking success 🙂 Even my very picky 16 year old liked them. You don’t taste the avocado at all.
This week my kiddos are on Spring Break so I’m looking forward to that. I love having my kids home and just hanging out with them. So even though this year we aren’t going anywhere I’m sure we’ll still find some fun to be had. Maybe I’ll get them helping me with a few organizing projects, that’ll be fun! Ha for one of us anyway 🙂
My Weekly Menu Plan:
Monday: Leftover Easter dinner – ham, mashed potatoes and carrots
Tuesday: Cilantro-Lime Honey Garlic Salmon (baked in foil) served with spinach salad
Wednesday: Hot Oven Roasted Chicken Thighs served with rice and broccoli
Thursday: Leftover buffet
Saturday: One-Skillet Roasted Steak and Potatoes served with grilled veggies
Sunday: YOYO (you’re on your own!)
Have a wonderful week everyone!!
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