Week 17….planned and prepped!
Breakfasts:
These yogurt and berry parfaits, except I used strawberries this week, along with a hard boiled egg on the side.
Lunches:
All of my containers are currently full of single serving leftovers in the freezer, so it’s time to each some of those instead of cooking more! Many of these are in there. 🙂
Make Ahead Lunches (Subtitle: Why I Sometimes Don’t Eat Lunch – Part 2)
Dinners:
I’m only planning 4 dinners as the spouse and I will be out of town Friday through Sunday nights, and the chances of the small Asians eating my food without me here to threaten and force strongly encourage them to do so is low. There will certainly be leftovers for at least 1-2 nights though.
Monday – Sheet Pan Dinner with Chicken Thighs, Potatoes and Green Beans
Tuesday – Skinnytaste Honey Sesame Chicken (Slow Cooker/Crockpot) with brown rice and cucumber salad.
Wednesday – No Boil Chicken Sausage and Pasta Casserole, veggie tray.
Thursday – Leftovers or takeout.
Friday – Leftovers, takeout or out.
Saturday – Skinnytaste Healthy Baked Chicken Nuggets, veggie tray.
Sunday – Takeout or out.
Plan Prep Pour 