We’re leaving late this week to spend Mother’s Day with my husband’s folks, so I get an easy week of trying to use up the goodies in my fridge before we head to the airport.  It makes for a particularly inexpensive week and I get to declutter a bit! (image via brazan)

M: White bean soup with a smoked ham bone and chard, fresh bread, and sliced apples.

Tu: Udon noodle soup with shrimp, sugar snap peas, carrots, and other assorted veggies.

W: Buttermilk biscuits and sausage gravy, honey-glazed carrots cooked with the rest of the sugar snap peas.

Th: Our flight leaves around dinnertime so I’m packing us each a little box of snack-os, probably including some ham, crackers, grapes, swiss and cheddar cheeses, and some cookies.  It takes a little while to eat and keeps everyone happy on the plane!
For breakfasts we’ll be having oatmeal (to use up the rest of the milk), scrambled eggs with toast (ditto on the eggs and bread), and yogurt with fruit (you get the idea!), and lunches will clean out the rest of the leftovers!

What are your plans for Mother’s Day?