I’m on the Whole30, but the family definitely isn’t, as you can see by this week’s menu plan. I’ve decided going forward, rather than just making snacks when I do my prep on the weekends, I’m also going to make a few meals. We’ve all been home since March, and I’m so over making a full lunch and dinner every day. (Thankfully my husband does breakfast duty.) If I make some meals ahead, I’ll be able to give myself a little time off in the kitchen during the weekdays. Here’s our menu plan and meal prep for September 28 2020.
I tried a new recipe, Churro Bars, which everyone loved, and also tried to wrap lunch meat in gluten free corn tortillas. The tortillas broke apart almost immediately, but my family ate them right up and asked for me to make them more often.
Sandwich Roll Ups,
Lunch–Sheet Pan Chicken Fajitas,
Dinner–Loaded Southwest Chicken Salad with Homemade French Fries (fries on a salad? How intriguing!)
Lunch–Pork Chops, Mashed Potatoes, peas
Dinner–Scalloped Potatoes, Roasted Cauliflower
Dinner–Turkey & Brown Rice Soup (from the freezer)
Lunch–Taquitos, Refried Beans, and Beef Taquitos
Dinner–Pulled Pork on GF Bagel Halves, chips, homemade coleslaw
Lunch–Skillet Pita Pepperoni Pizzas, veggie slices, hummus
Dinner–Easy Ground Pork Stir Fry, Rice
Lunch–Slow Cooker Beef Stew,
Dinner–Chicken Fried Rice, cucumbers
Dinner–Chicken Pot Pie,