Sometimes I plan my week starting on Sunday and sometimes my
week ends on Sunday, depending on the expectations of the week (and also when I
get around to shopping, I’m not going to lie).
This week we had baseball tournaments planned all weekend so
I didn’t know if I’d be cooking and I had some leftover meals from that week
anyhow so through Sunday I was golden (made shrimp, bacon-wrapped asparagus and
white rice). Sunday night S asked if we could have breakfast for dinner. Done,
child. Here’s our meal plan for this week:
Monday: breakfast for dinner. Bacon and pancakes for the
kids, omelets for the adults
Tuesday: carnitas (from freezer)
Wednesday: rosemary chicken and veggie tots
Thursday: I’m out of town, leftovers for family
Friday-Sunday camping! Sandwiches and hotdogs and hopefully
lots of healthy snacks for me.
For breakfasts I have hardboiled eggs already made for the entire
week, and for lunches I have salads made for the four days I’ll be in the
office. I’m trying hard to start off on a good foot (my good foot is my left,
in case you were wondering).
1 comment:
Can I tell you how impressed I am by the neat and tidy pre-made lunches? SO IMPRESSED.
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