I missed getting to the Farmer’s Market on Saturday morning, so I will have to go to the Wednesday afternoon market this week to get all my fruits and veggies. Once we hit market season, I really can’t bring myself to buy supermarket produce unless it is an emergency.

It is also our last week of evening sports practices. For the rest of the summer we will have gymnastics practice a few mornings a week with some arts and craft camps and hockey camps sprinkled in.

• Monday - Pierogies, peas and chicken nuggets (for the picky ones)
• Tuesday - Lasagna, salad, garlic bread
• Wednesday - Grill night - hamburgers and hot dogs on the grill, corn on the cob, french fries
• Thursday - Oven fried chicken, egg noodles, carrots
• Friday - Pepperoni bread, salad

The Pepperoni bread is so easy to make. Buy two loaves of frozen bread dough and let them defrost. Roll out bread with rolling pin on slightly greased surface until flat. Place pepperoni slices all over the rolled out dough - leave about 1/2″ on one side so you can seal it. Sprinkle with mozzerella cheese until pepperoni is covered. Roll dough up lengthwise (like a jelly roll) and seal with a bit of water. Repeat with second loaf. Place both loaves on a baking sheet (one with edges works best) and let rise. Place in oven on 350 for 30 minutes. I put a piece of aluminum foil loosely on top to prevent burning. Remove foil and let cook addition 10-15 minutes. Slice and serve. This is great party food - but my kids request it as dinner all the time. You can really make it with whatever fillings you like. We have done ham and cheddar before.

Head on over to I’m an Organizing Junkie to find more menu ideas for the week.

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