Happy Saturday, friends! It looks like spring is finally trying to dig its heels in, and spring breaks have started happening all over. Here in Austin, there is a music festival that happens every year – usually the same week as spring break, but this year they didn’t line up right and traffic the last couple of days has been horrific. I’m talking, it’s took me 2 hours to get home from work one day, which is twice as long as normal. It was insanity.
But, the festival ends this weekend AND spring break is next week so it should be delightfully ghost townish as far as traffic is concerned. At least that’s what I’m banking on.
Because the weather is warming up, there will be less comfort food like soups and stews, and more grilling, warm weather type food instead. But I have one more soup recipe to squeeze in (and update) on this week’s menu plan before the cold snaps fade into the sunset.
If you have spring break for yourself and/or your kid(s) I hope enjoy it and make the most of your time. For the rest of us – enjoy the lighter traffic!
Sunday – Salsa Verde White Chicken Chili
Monday – Venison Salisbury Steak,Mashed Potatoes, Cornmeal Crusted Okra
Tuesday – Venison Crispy Tacos
Wednesday – Sour Cream Baked Salmon, Garlic Parm Orzo, Lemon Parmesan Roasted Asparagus
Thursday – Turkey Spinach Quinoa Casserole
Friday – Chicken Roll-ups, Sweet Tater Fries
Saturday – Venison Pot Pie