My crazy schedule, which just got a little nuttier, doesn't allow me to eat at home much during the week. I have dinner on Monday and Friday at home and lunch on Tuesdays and Thursdays. We usually plan a home-cooked meal for Monday and order in on Fridays.
This week, however, is spring break, which means that I am home all day, everyday. I decided to plan some meals so we'd have left overs for next week. In addition to sharing our plan with you, I'm also going to share the recipes! I'm not a confident or adventurous cook, so rest assured these are pretty simple.
Here's our plan:
Monday: Strawberry Chicken Spinach Salad, with home-made poppy seed dressing
Tuesday: Spaghetti and Meatballs (and side salads)
Wednesday: Cheesy Crab Soup (probably the last one until the fall)
Thursday: Chicken Broccoli Divan
Friday: Oh...we're still eating out. Probably Neato Burrito. It's a local chain that's kinda like Chipotle.
I'm going to try to make some different snacks with left overs.
Today, Elliott and I enjoyed Pillsbury crescent rolls with peanut butter and Nutella in them. Mmmm. Sweet, but the peanut butter packs protein!
Hope you enjoy this series. I'm also trying to get a handle on my school work and teaching. I was assigned an "emergency" class, so I'm prepping for that. I know life will be crazy this month with new classes, club events, and conferences (two!), so the more I get done in advance, the better. Even if I get nothing else done, what I've finished so far this weekend is going to set me ahead.
Happy Spring Break!