- Monday: BBQ Chicken Sandwiches and Sweet Potato Fries (a regular in our rotation – I would say we have this every 2-3 weeks – it’s so easy!)
- Tuesday: Firecracker Pasta Salad – a new recipe to try. I’m all about food that can be used in multiple meals.
- Wednesday: Cobb/Club Salad – I don’t really have a recipe, but this is sort of the inspiration.
- Thursday: Chicken Tikka Masala w/ naan – we’ve been having Indian at least once a week lately. Patak’s sauces and other finds from Patel Brothers makes it easy!
- Friday: Potato Soup: my mother-in-laws’ recipe, requested by my husband this week, it’s a new one for me, but in the crock-pot, so perfect for a Friday
- Organize the RR cabinet by putting last week’s items away, retrieving anything I need from the pantry, and organizing it by meal. If I didn’t do so already when I made the menu, I pull all the recipes out of my binder and put last week’s back in.
- Chop 5 onions for use in all 5 meals – we love onions!
- Dice bell peppers for the Pasta Salad and Tikka Masala
- Cut deli meat into chunks for the cobb/club salad and the potato soup
- Boil two eggs for the cobb/club salad
Morning before work: Throw one diced onion, some chicken breast, and a bottle of BBQ sauce (we use varieties w/o HFCS, like Stubb’s or Secret Six) into the crock-pot before work on low. I usually add some water, like 1/2 bottle swished around, especially if I’m not sure what time I’ll be home from work. I’d rather have it runny than dried out.
After work: Throw the sweet potato fries into the oven (I recently discovered Ian’s brand, a-maz-ing!). The easiest way to shred the chicken is to use a handheld mixer – it is quick and it works really well. If we’re having vegetables, put either a bag of frozen or a steamer bag from the produce section (if it was on sale that week) into the microwave when there’s only a few minutes left.
Late night: Make the pasta salad for Tuesday night’s dinner, so we can just grab it from the fridge and eat.
Tuesday: I don’t think there’s any prep work to do. How did that happen? I might chop up the hard-boiled egg, but probably not.
After work: Chop the remaining ingredients for the salad and throw it together. The meat was chopped on Sunday, I buy pre-cut lettuce (BOGO at Publix this week), so this would be the hard-boiled egg, the tomatoes, the avocado.
Late night: Put the chicken diced on Sunday into a yogurt marinade for the Tikka Masala.
After work: Cook the marinated chicken, vegetables (either frozen or Eat Smart), the pre-diced onions and peppers. Cook a 90 second Uncle Ben’s rice in the microwave. If I’m feeling fancy, I’ll heat the naan in the oven. Otherwise, it goes over the top of all 4 slots on the toaster.
Friday: The hubby’s handling this one. I think he’s putting it all in the crock-pot in the morning. Not sure. Don’t care 🙂