We've got a busy week so I'm not sure how well we're going to stick to this. Kyle is working 12.5 hour days on swing shift which really means 5:30pm-6am. So he leaves about 5pm. We have a relatively normal early dinner on this shift...usually we eat dinner before he goes to work at 3:15 pm. But cooking dinner while he sleeps is weird. I'm sure waking up and eating dinner is weirder. I just looked back and realized we did not eat enchiladas or ribs last week because we had so many leftovers. I feel like I need to plan something every night but really I could probably cook 2 or 3 times and have enough. Maybe I need to cut my recipes in half.
MONDAY: eat at Mimi's and Poppop's
TUESDAY: chicken alfredo ravioli
WEDNESDAY: meatloaf muffins (we never had this last week), butternut squash, salad
THURSDAY: ham casserole with mixed veggies
FRIDAY: leftovers
SATURDAY: butternut squash ravioli
SUNDAY: Baked chicken with a marinade from Kyle's mom, chicken whole grain rice roni, peas
TUESDAY: chicken alfredo ravioli
WEDNESDAY: meatloaf muffins (we never had this last week), butternut squash, salad
THURSDAY: ham casserole with mixed veggies
FRIDAY: leftovers
SATURDAY: butternut squash ravioli
SUNDAY: Baked chicken with a marinade from Kyle's mom, chicken whole grain rice roni, peas
2 comments:
Looks good! Maybe you should 1/2 the recipes if you want the variety still. I know what you mean though, last week we stayed pretty true tot he menu, but my mom took the big kids to karate and then to dinner one night while Jer was gone, so the babies and I had scrambled eggs and toast.
Where do you get your butternut squash? I had that at a restaurant once and LOVED it, but have never seen them at a store.
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