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Last week, instead of making a menu plan, I prepared a few things early in the week to reheat for later. You can read about that here. Overall this worked pretty good but wasn’t a huge time savings compared to my usual meal plans. And I still ended up at the last minute trying to decide what to throw together. I hate to admit but at the end of the day thinking and deciding is not my strong suit! I think I need to just stick with my regular, comfortable menu plan where I only have to think early in the week or if something happens to my plans. The less thinking the better. 🙂
This week one of my girls is gone to a school event until Tuesday night, I have a couple of extra appointments and my husband may start working longer shifts this week while a co-worker has surgery. And I’m still working on getting tax stuff together. It should be a fun week. I’m planning on a crock pot chicken that will become three meals plus broth and a big pot of Stretchy Beans. This weeks bean will be white beans. I’ll put them to soak on Tuesday and cook them in the crock pot with broth on Wednesday. We had assorted leftovers on Sunday night and will have spaghetti on Tuesday for my husband’s birthday dinner. I’m not planning breakfast and lunches but take a look at this post for breakfast ideas and this post for lunch ideas.
Sunday- Leftovers
Monday- Crock pot chicken, mashed potatoes, green salad
Tuesday- My husband’s birthday! Spaghetti with meat sauce, sauteed cabbage, roasted beets
Wednesday- Fasooli over rice, sauteed greens
Thursday- Chicken in alfredo sauce over spaghetti squash
Friday- White chili, veggies tbd
Saturday- BBQ Style Beans, veggies tbd
What’s on your menu this week?
Photo Credit: Chiot’s Run on Flickr
