I’ve had a hard time deciding on things this week – I think I changed my mind about 3 times and rearranged even more. The good news is that 1) I ended up with an easy prep week, 2) I have 3 meals figured out for next week already, and 3) I worked in some Doc’s Chili. I’ve been waiting for it to cool down to make this recipe, but I give up 🙂
Also, Saturday we’re going to the pumpkin festival! Can’t wait!
Monday: Doc’s Chili – This is from one of The Biggest Loser cookbooks
Tuesday: Caroline-Style Shredded BBQ Sandwiches and Veggies
Thursday: Grilled Chicken Breast with Zucchini Chile-Cheddar Mash
Friday: Grandma’s visiting so she can go to the pumpkin festival on Saturday – there may be a date night for Mommy and Daddy.
I have to buy:
- ground turkey breast
- pinto beans
- spinach and veggies for the salad
- green chiles
I already have on hand:
- diced tomatoes
- black beans
- chili powder
- dried oregano
- cilantro paste and lime juice (we add these to our Doc’s Chili)
- sandwich thins
- sliced cheese
- frozen veggies
- Carolina-style BBQ sauce (I picked this up at Target a few weeks ago on a whim)
- shredded cheese
- Organize the RR cabinet
- Dice onions for the week
- Make the doc’s chili. (It always tastes better the longer the flavors have to come together)
After work: Heat up the doc’s chili. Freeze leftovers to be used in Chili-Mac next week
Before work: Put chicken breast, BBQ sauce, onions, and some water in the crock pot
After work: Microwave some frozen veggies and assemble the sandwiches.
After work: Heat up the leftover shredded chicken and serve over spinach with other salad veggies.
Late night: Slice the zucchini for the mash. Dice the chicken for easy cooking.
After work: Prep the zucchini chile-cheddar mash and cook the chicken.
After work: Date night, or big family dinner night, or pizza night – something fun!
Told you it was an easy week.