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:

Healthy No Bake Granola Bites

Chocolate Protein Muffins

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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