Alley's Recipe Book
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Weekly Menu

We're back from a week on North Carolina's beaches.  It was a ton of fun and very relaxing spending time with my husband's family.  We swam, collected hermit crabs, flew kites, kayaked to a ship wreck, spotted some sand sharks, gazed at the stars, and ate a lot of good food!  Each family had a day of the week to cook dinner for everyone in the house.  On our night I made some guacamole, fish tacoschicken and sour cream enchiladas, and zucchini enchiladas using local flounder, tomatoes, and zucchini.

Here are a few pictures of the beach!  We had to trek a good way through the dunes to get to our daily beach spot... it was beautiful though.  There were several sea turtle nests on the beach and a couple of them hatched while we were there... just not while we were actually by the nests... oh well.

On our way back home, we stopped in Raleigh to check out the city.  Despite several BBQ meals throughout the week, we decided to eat at The Pit for some real Carolina barbecue.  While driving through the mountains we saw some of the Perseid meteors streaking across the sky.  After all of that time in the car, we finally crashed in our bed.

Now that we are back home it is time to get back into a cooking routine.  Here is what is on tap for this week's meal plan...

broccoli stuffed chicken with salad
mexican zucchini soup
shrimp spaghetti

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