I wasn’t quite as ambitious this week when it came to meals and snacks I made ahead, but we had a busy weekend.  One child went to ABA all day Saturday, and the other two were busy with school and extra curricular activities.  Then we went to our church’s trunk or treat.  On Sunday, we celebrated one child’s birthday, and one child was down with a cold.  But, I still got to make some food for lunches (yay!).  Here’s my meal prep for the week:

Meals and Snacks I Made Ahead October 27, 2019

Meals & Snacks I Made Ahead

This week we didn’t need any snacks, so I didn’t make any. However, last week I made a few lunches ahead, and I loved how that worked, so this week I focused on more lunches.

Meals I Made Ahead

Kielbasa, Potato, Pepper Skillet (for lunches)

Twice Baked Potatoes (for lunches)

Homemade Croutons (for salads and the tomato soup)

I was also planning to make Slow Cooker Red Beans & Rice, but I didn’t get to it, so I might make it later in the week for lunches.

Our Menu Plan for the Week


Rotisserie chicken, cucumbers & carrots, diced potatoes


Honey Dijon Salmon (from MyFreezEasy, made in my last big freezer cooking session), broccoli, rice

MyFreezEasy Maple Dijon Salmon
MyFreezEasy Maple Dijon Salmon


Chicken Pot Pie


Pulled pork sandwiches, chips, carrot sticks & cucumber slices


Tater Tot Hot Dish, cucumber slices


Tuna Melts (I’ll use Daiya cheese and the gf bread heels I have in the freezer for these); GF/DF Tomato Soup, croutons on top of the soup


Cornbread Taco Bake (from MyFreezEasy, made in my last big freezer cooking session)

What do you have on your menu plan this week?  Did you make any meals or snacks ahead?

For more meal planning ideas, visit Menu Planning Monday and Celiac Family.

Related Posts Plugin for WordPress, Blogger...