It seemed to take longer than average for Arizona to cool down this year, but about a week ago, we finally started seeing temperatures drop into the 70s as daily highs on a consistent basis.  That means it’s time to break out more soup and cold weather recipes.  (Though it’s so hot here most of the time, we eat hot foods and soups regularly; we just enjoy them a bit more when the weather is cooler!)

Another word about this week’s menu.  I didn’t take the time to plan for this week (see why under meal prep), so I had NO menu plan.  I’m not creative when I have to decide our food choices the day of, so you’ll see lots of repitition here.  The family was not impressed.  🙂  However, they did have food in their bellies, and we didn’t have to resort to take out, so there’s that.  Here’s our menu plan & meal prep for November 30 2020.

Meal Prep

No meal prep this week.  I had an unexpectedly busy weekend, so it just didn’t get done.

Menu Plan

Saturday

Lunch–Fried rice and chicken, veggie stir fry
Dinner–Blackened cod, brussell sprouts, sweet potatoes

Sunday

Lunch–Asian Noodles, salad

Dinner–London broil, sweet potatoes, broccoli

Monday

Lunch–Chicken Nuggets, Vegetable Soup, bread
Dinner–Tater Tot Casserole, carrot sticks, cucumbers (I had sprouts)

Menu Plan & Meal Prep for November 16 2020

Tuesday

Lunch–leftovers
Dinner–Tater Tot Casserole, carrot sticks, cucumbers (why yes, we did have the exact same meal two nights in a row, and it wasn’t because I had leftovers.)

Wednesday

Lunch–Chicken Nuggets, Vegetable Soup, bread (and yes, we repeated this meal again, too)
Dinner–Tacos, salad, guacamole

Thursday

Lunch–Taquitas, refried bean, salad
Dinner–I have no idea what we ate!  (Hey, it was one of those weeks)

Friday

Lunch–Aidell’s Chicken Apple Sausage, quinoa & rice mix, peas
Dinner–Pepperoni Pizza Casserole, carrot sticks

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