Here’s our dinner menu for the week:
Monday: Chili Verde (in the crock pot)
Tuesday: Pad Thai (trying a new recipe from a new cookbook, Well Fed)
Wednesday: Spaghetti (zucchini “noodles” and homemade sauce)
Thursday: Albondigas (another new one for me, omitting the rice)
Friday: Chicken Soup (one more new recipe)
Saturday/Sunday: leftovers and/or eat out
I will be serving either a big salad or a roasted veggie each night, with some fruit for dessert.
Breakfasts are still cereal-free, and it’s pretty rare that the kids complain about it. Yay! I browned some sausage yesterday, so we’ll be having that during the week, along with scrambled eggs or sweet potato hash.
Today I’m pre-cooking some veggies, ground beef and chicken thighs, some for the recipes above, some for my lunches. This is new for me, but I’m hoping that by spending an hour or two cooking today, I’ll save some time in the evenings, as well has have a few good options for my lunches.
I’ll let you know how it works out!