July 4th Menu and Milk and Honey Organics

Last time I mentioned having a reason for only having 5 days on my menu plan and having an exciting surprise for my next menu plan. It’s something I’ve been wanting to try out for a long time and finally did this week. I ordered my first Sweetness Basket from Milk and Honey Organics! My Sweetness Basket this week was filled with the following organic produce:

via The Beehive Buzz
  • 4 Apples, Granny Smith, Extra Fancy
  • 1 bag Carrots, Baby Peeled, Bunny Luv
  • 3 lbs Potatoes, Yukon Gold
  • 1 pt Berries, Blueberries, North Carolina
  • 1 pt Berries, Raspberries
  • 4 ears Ambrosia Sweet Corn, Bi-Color, Pinebreeze Farms in Pelzer, SC
  • 2 lbs Tomatoes, Roma (Plum)
  • 1 head Cabbage, Green, Local
  • 1 each Melons, Cantaloupe
  • 1 Onion

If you’d like to get some ideas for using up your fresh produce from Milk and Honey Organics, you can check out their new blog, The Beehive Buzz. Melissa from My Journey to Lean posts recipe ideas as well as a full menu plan every Friday. I’ve used it as a resource for my menu below and, as always, I use the Publix weekly ad to help save money as well. (I’ve asterisked the recipes that incorporate the items I received from Milk and Honey.)

Dinners (We ended up changing our menu and having some leftovers from the BBQ on Wednesday so you’ll see some repeats in here from last week because everything got shifted.)

Thursday – Grilled Chicken Salad (mixed greens, spinach, cauliflower, granny smith apples*, carrots*, tomatoes*, croutons, Italian dressing, grilled marinated chicken, nuts)

Friday – Eating Out

Saturday – Chicken Tricolore with Green Beans

Sunday – Eggplant Pie from Mrs. Whaley’s Charleston Kitchen

July 4th – Brats and Hot Dogs on the Grill, Baby Carrots* and Celery with Homemade Ranch, Baked Beans, Coleslaw*, Corn on the Cob* and Watermelon

Tuesday – Melon, Mozzarella, and Prosciutto Skewers* with Leftovers from BBQ

Wednesday – Crockpot Pork Spareribs* with Mashed Potatoes* and Cucumber Tomato Salad*

Thursday – Chinese Chicken Salad*

Friday – Brown Rice Bar*

Breakfasts/Snacks – Whole Wheat Honey Pumpkin Muffins, Blueberries*, Raspberries*, Blackberries, Kashi Cereal, Plain Greek Yogurt

Lunch/Snacks – Hummus, Carrots, Watermelon Frozen Yogurt Popsicles, Natural Popcorn, Peanut Butter, Raisins, Leftovers

For more menu plans, check out the home of Menu Plan Monday, at I’m an Organizing Junkie.

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