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.
This post contains affiliate links.
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:
Meals
Mexican Egg Skillet (replacing the corn with red peppers)
Snacks
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
Wednesday–5 Ingredient Chili (from MyFreezEasy), Schar Gluten Free Grissini
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
For more menu planning, visit Menu Planning Monday and Celiac Family.
Leave a Reply