I am back at work now, so things are going to be a bit crazy. We once again got fresh, organic produce this weekend, so I am guessing in the interest of time management and perishable ingredients, I will be making several of these meals in one day and then we will be eating leftovers throughout the week.
Monday—Zucchini Tomato Bake & Hamburgers & Chicken on the grill
Tuesday—Kid-Pleasing Taco Pizza
Wednesday–Leftover BBQ Chicken, Mashed Potatoes with Celery Root & Arugula Rocket Salad
Thursday–Eggplant Marinara Casserole
Friday–Cheese Tortellini with Tomatoes & Corn (adding leftover barbecue chicken)
Sunday—Slowcooker Cheese Tortellini & Meatballs (repeat from last week because I didn’t get to make it but I have all of the ingredients)
Lunches will be leftovers, freezer burritos and sandwiches.
Breakfast will be the usual oatmeal, toast, omelets & french toast.
To see the groceries we bought for the week, go here.