Breakfasts:
Lunches:
I made this big pot of Slow Cooker Chicken Taco Chili to use as lunches. I stored single servings in microwave safe bowls for quick reheating at lunch time.
Dinners:
Monday – Grilled Caribbean Chicken (I did both breasts and some legs for the kids), baked sweet potatoes and roasted asparagus.
Tuesday – Italian Seasoned Stuffed Peppers, veggie tray on the side.
Wednesday – Leftovers
Thursday – Chicken Tortilla Soup . Oops. Chick Fil A (it happens!)
Friday – Chicken Tortilla Soup, veggie tray
Saturday – Leftovers
Sunday – Big family dinner with my parents and niece – Lasagna and salad.
What’s on your menu this week?
Plan Prep Pour 