Happy Monday! Hope everyone had a great weekend. I spent most of mine volunteering (with lots of friends) at the Parent Talk Sale. Super fun event and so wonderful to see clothes and toys go to a second (or third!) home. Sunday we hosted post-church donuts and coffee with four generations of family members. Then I processed another batch of tomato sauce and bagged chopped chives to freeze for the winter.
This week’s meal plan is a little light as we want to clear out the fridge and our evening schedules are a bit up in the air. One thing I’ve learned is that even if my husband is away for the night, I can’t do too many leftover or breakfast dinners. One night is fine, but we need to get back to a well-balanced dinner so everyone feels good and stays healthy.
Here is the plan for this week…
Sunday~ Steak Tips, Sautéed Snow Peas (from the garden!) and Whole Wheat Couscous. (Corn was processed and frozen instead. See, lots of improvisation this week!)
Monday~ Out to dinner with friends after dance class
Tuesday~ Whole Chicken in the Ninja. This was so well received we are doing it again. Peas and eggs noodles on the side.
Wednesday~ Using the leftover chicken for quesadillas. Mexican rice on the side.
Thursday~ Chick pea chili in the slow cooker.
Saturday~ Pumpkin Carving Party at friend’s house…will need to make dessert!
What are you making this week? Do you make a weekly meal plan?
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.