We went to Flagstaff last Wednesday through Saturday, getting home late Saturday night. I didn’t have any time to make ahead meals or snacks on Sunday, and I scrambled for food ideas all week and struggled on Weight Watchers because I didn’t have the freezer filled with healthy, tasty low-point options. I’m glad to be back to weekly freezer cooking this week!
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This week I made:
Healthy Chocolate Muffins (I made several changes to this recipe; I’ll share the revised version here)
PB & J Muffins (These are after school snacks for Bookworm)
Burrito Bowl Soup (I left the rice out, so this became a 0 point soup) My husband is not impressed with the way this soup looks, but he said it tasted good, so we’ll see.
5 Ingredient Chili (from MyFreezEasy)
Beans, Rice, Cheese and Salsa. (This is the easiest meal! I made it for lunches this week. Gluten free bread is not cheap and the kids get tired of sandwiches quickly, so this is a fast lunch I can put in thermoses for them.)
Did you make ahead any meals this week? If so, which ones?