Hey friends! Welcome to Menu Plan Monday #195! We had an amazing weekend. Kale and I went on a little getaway Friday night to Springdale, UT. It’s one of our favorite places to go stay for a night. Springdale is the small town right before the entrance to Zion National Park. They have many awesome restaurants and little shops. The virgin river is always fun to go tubing down or just to walk around in and get your feet wet. There’s just something about staying there that gets my batteries recharged. It’s just what we needed after the crazy month we had while Kels was so sick.
This week we have a lot of fun summer plans, a long with me getting some work done. I have so many recipes to share with you guys! I’m happy that things *knock on wood* are back to normal around here. The only change we have coming is our nephew Mikey is moving in with us this weekend. It’s a long story and really not my story to tell, but Mikey has been through a lot and Kale and I are hoping to give him a better life by living with us. It’s kind of crazy we’ll have four kids running around here. 🙂
SOUTHWEST CHICKEN CHOPPED SALAD
HAWAIIAN CHICKEN MEAL PREP BOWLS
*Eating Meal Prep Bowls again*
BLUEBERRY BREAKFAST CAKE and TURKEY BACON