This week for make ahead meals, I experimented with some breakfast items:
Lemon Blueberry Cornbread Skillet
No Sugar Added Apple Pie Overnight Oats
I also made some snacks for the kids:
And, for the amusing mix up of the day, I was going to make Easy Baked Chicken with Peppers for my lunches this week because I love it and it’s super low in points. I took out 4 chicken breasts, and the plan was that I would use three for this recipe and one for our Sunday BBQ. I told my husband this plan, but apparently he didn’t hear/understand/care because all 4 chicken breasts ended being BBQ’d. So, now I have left over BBQ chicken for lunch instead. 😉
I did make Taco Rice for the kids for their lunches this week.
Menu Plan for the Week:
Monday–Slow Cooker Taco Chicken Bowls
Tuesday–leftover BBQ, veggies
Wednesday–Ultimate Southwest Scrambled Eggs
Thursday–Vegetarian 15 Bean Soup
Friday–homemade pizza
What’s on your menu this week?
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