This post contains affiliate links. I hope you had a happy Easter! We stayed at home, celebrated quietly with an Easter egg hunt and a good meal, and then watched a movie. Since we’ve been in Arizona, our holiday celebrations are a lot simpler than they used to be when we lived near family!
This week, I made a big meal prep and also started prepping some of the meals we eat during the week so I don’t have to spend so much time in a hot kitchen on the weekdays.
Meal Prep
Nut Fudge
Deviled Eggs,
Weeknight Beef Skillet, (made the meat mixture ahead of time)
Menu Plan
Saturday
Lunch–Okinamiyaki, salad
Dinner–Chicken, Broccoli, Mushroom Stir Fry
Sunday
Lunch–Steak, sweet potatoes, peas
Dinner–Pork Butt, broccoli, diced potatoes
Monday
Lunch–Chicken Nuggets, chips, carrots, sugar snap peas
Dinner–Tater Tot Casserole,
Tuesday
Lunch–Weeknight Beef Skillet, sugar snap peas
Dinner–Pulled Pork, cucumber slices & carrot sticks, chips
Wednesday
Lunch–Turkey & Rice,
Dinner–leftovers
Thursday
Lunch–Cheeseburger Soup, salad
Dinner–Breaded Chicken Fingers, French Fries, coleslaw (Cuddle Bug cooked!)
Friday
Lunch–Crab Cakes, Cool Beans Salad (PB & J Girl cooked!)
Dinner–Seafood Fettuccine Alfredo with Peas (adapted from The Everything Gluten Free & Dairy Free Cookbook)
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