My planning and prepping is more crucial than usual this week – trying hard to keep myself on track with the kids unexpectedly out of school…we are so proud of and grateful for our teachers who are out fighting for education funding in Arizona! #RedForEd!
It’s hot already here in Phoenix – as usual for this time of year – so I’m making a transition to cold lunches for the week, and moving away from soups and stews for a while.
PDF PLANNER [JUST KIDDING! GOOGLE DRIVE HATES ME. TO COME WHEN IT DECIDES TO LIKE ME AGAIN]
Breakfasts –
I prepped the second version of these for the week.
Lunches –
Layered mason jar salads for the week. In the following order (made 5 salads):
Lime vinaigrette:
- 2 TB lime infused olive oil
- 3 TB red wine vinegar
- 1/2 tsp dijon mustard
- Fresh cracked pepper and sea salt
Chopped veggies:
- carrots
- celery
- bell peppers
Chopped romaine lettuce
Chunks of broiled chicken (marinated in greek yogurt, lime juice and salt and pepper before broiling)
Blue cheese crumbles
Dinners –
Monday:
We will use up the last of last week’s leftovers.
Tuesday:
Slow Cooker Italian Beef as sandwiches on whole grain rolls, with a veggie tray.
Wednesday:
Pesto Parmesan Chicken, pasta with marinara, roasted broccoli.
Thursday:
Crab Cakes (except I bake them instead of frying in oil), coleslaw and oven baked fries.
Friday: Cheeseburger Pasta Bake, veggie tray.
Saturday: Leftovers for the kids, the adults are going out.
Sunday: Leftovers or takeout.
Plan Prep Pour 