Summer is here! And I, of course, have a new plan for summer meals.  And I am going to attempt a blog about them....while I keep up with 7 kids for the summer.  Yes, seven!  Four step-sons, a two-year old princess who just broke my space bar, and 4 month old twins.  It's going to be a busy summer so meals have to be quick, easy and cheap.  Here's the plan.  The boys cook Monday-Thursday, one chef along with a soux chef incase I'm busy with babies, which I usually am.  If I can prepare portions of the recipe earlier in the day, I try to do that to help out.  I also signed up for Bountiful Baskets this summer so we'll have lots of fruits and vegetables to incorporate into our cooking.  This week's challenge was a whole lot of baby Bok Choy.  We had Bok Choy salad on Sunday and Bok Choy in a homemade ramen soup last night, neither of which were big winners.  Also a part of the plan, to keep it interesting, is a rotation of the meal type.  In June the chef's each try a pasta or rice, mexican, sandwich and a breakfast for dinner meal.  In addition we have Friday Fondue and Saturday BBQ.   In July we'll probably swap some of them out to try something else. This plan gets the boys to try to recipes and dinner doesn't get so borring.  This week's menus included:  chile verde, french toast, chicken ramen and chicken parmesan subs.  This week we have neighborhood parties on Friday and Saturday so no cooking.  Yea!