So, this was the plan for the last two weeks of March
M15 - Mediterranean Pasta BEPs, kale, cornbread, Thyme & Rosemary Roasted Beets
T16 - BEPs, kale, cornbread, Thyme & Rosemary Roasted Beets TJs Curried Chicken
W17 - Polenta with veggies Salad with MSF
T18 - Spinach Stuffed Chicken Black bean tacos
F19 - Pizza night!
S20 - N/A Grilled (organic) Chicken, asparagus and...something
S21 - Maple Mustard Pork Chops
M22 - MSF spaghetti Sweet Potato Cakes with Pineapple Chutney
T23 - leftovers
W24 - Spinach & Black bean quesas OR polenta with veggies
T25 - Sweet Potato Cakes with Pineapple Chutney eat out!
F26 - TJ's curried chicken N/A
S27 - eat out! N/A
S28 - Kale, White Bean & Sweet Potato Soup
But, plans change and the menu is going to have to accordingly. Usually I move things around a little, but this is nuts!
I find it works best to have ingredients on hand as much as possible( fresh items the exception) and then I can pick and choose depending on time, tiredness,etc. and not have to stick to the menu.
ReplyDelete