A few weeks ago in my meal prep, I made Mexican Egg Skillet the way it was supposed to be, with zucchini and egg and all of the rest of the ingredients. I don’t know what it was about that combo, but it tasted really gross! I couldn’t eat all of the servings I had made to last through the week, so I gave it to my husband, who eats anything.
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This week, I decided to give Mexican Egg Skillet a try again, but with a few changes. I replaced the corn with diced red peppers, I left out the zucchini, and I added shredded chicken. When I heated it up, I put a little Daiya cheddar style shreds on top. It was delicious this way!
Here are all of the meals I made this week:
Mexican Egg Skillet (replacing the corn with red peppers)
No Bake Peanut Butter Blondies (I made these a few weeks ago, and, to my surprise, the kids LOVED them!)
Chocolate Oatmeal Energy Bites
Menu Plan for the Week
I still have a freezer stocked with all of the freezer meals I made a few weeks ago, so menu planning this week is a breeze.
Monday–Tuna Noodle Casserole
Tuesday–Maple Dijon Salmon (from MyFreezEasy), rice, broccoli
Thursday–Slow Cooker New Brunswick Stew (from MyFreezEasy)
Friday–Omelets, hashbrowns, applesauce (2 kids will be going to a party, so the three of us will have an easy dinner)
Saturday–BBQ, french fries, carrot sticks, cucumbers, saladd
Sunday–Beef & broccoli stir fry