Sunday, November 10-- Chili
Monday, November 11-- Leftover spaghetti for kids (frozen from last week), salad for Adam and I
Zero time to cook. So I've been cooking on Sunday and reheating at different times on Monday so each kid can eat before dance or karate
Tuesday, November 12-- Baked chicken fajitas
Wednesday, November 13-- Bacon Cheeseburger Soup (crock pot meal)
Thursday, November 14-- Roasted chicken sausage, peppers, and onions
Friday, November 15-- Leftovers
Now that cross country is over for Boy, he just has karate on Mondays and Wednesdays. Harp still has dance also on Mondays and Wednesdays.... and Adam and I try to go to 9round after school Monday-Friday, if possible. With everything going on, my window of time to actually cook dinner on weeknights is very short. This is one reason why meal prepping on the weekends is so important to me. This week, thanks to my Misfit Market boxes, I have more veggies than I know what to do with. I'm going to do some freezer meals in hopes to preserve/ use up some of these vegetables! The kids are at Adam's mom's house and Adam is planted in his chair with football on... so I'm free to do all the things with no interruptions! Let's do this!
Prep:
- Acorn squash and carrot soup
- Roast last week's leftover veggies for lunches
- Instant pot chicken for lunches
- Cut up veggies for this week's veggie tray
- Fruits/ veggies for kids' lunches
- Prep/ freeze bacon cheeseburger soup
- Wash and cut up lettuce for salads
No comments:
Post a Comment