Well, as I said last week, the goal with this new career and life is to eat at home as much as possible and to do that in a mindful intentional way that maximizes leftover usage and nutrition.
Last week was pretty good, except that I ended up having to make the Slowcooker 21-ingrediant chili on Friday even though we ended up going out with an out-of-town friend who was suddenly in town. ‘Tis the season, I guess. And now I have a lot of chili stocked in the freezer.
Again, this plan is just for dinner with the idea that lunches will be leftovers and breakfasts are standard (cereal and coffee, usually.)
Here’s the plan for this week:
Saturday – 30 of us (!!) as I’m hosting a board of directors celebration for a small non-profit.
Soup potluck (Lentil Herb and Potato & Corn Chowder)
Sunday – 4 of us (DS1 is home!)
Monday – 4 of us
Stuffed pork chops
roasted sweet potatoes
Tuesday – 4 of us
21-ingredient chili from the freezer
Wednesday – 0 of us (eat at church, with their dad, or with the grief group;)
Thursday – 2 of us
Dinner out with a gift card
Friday – 4 of us (I had thought to have G’s kids over this night, but it didn’t work. So I’m cooking the holiday meal on Saturday.)
stuffed pasta shells