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.

Vegetarian Chili

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?

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