What We Ate the Week of May 25, 2019

This was my first week taking advantage of make ahead meals and snacks, and I loved it!  Instead of spending an hour cooking in the evening each week night, I spent 45 minutes doing my work and 15 minutes reheating the meal and making a veggie side.  Win!

I think, even though it’s more work on the weekend, I’ll be making ahead meals as a regular routine.  It’s so much more efficient for the week days!

Saturday

Lasagna & Roasted Cauliflower (This was an experiment since we can’t eat dairy or gluten, but it turned out good, and the family really enjoyed it.  Recipe coming soon.

Sunday

Pasta with Salami & Peas, broccoli

 

Monday

Egg, Hash Brown, and Ham and Broccoli Breakfast Bake (this was super easy to make, but my husband grumbled it wasn’t filling enough.  I was surprised our family of 5 demolished the whole 9 x 13 pan of it!)

Tuesday

Southwest Black Beans and Rice (made ahead last weekend)

Wednesday

leftovers

Thursday

Easy Vegetarian Slow Cooker Chili

Friday

Taco Rice

For more meal planning ideas, visit Menu Plan Monday and Gluten Free Menu Swap.

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.