Hello Friends!! I hope all of you had a wonderful Thanksgiving and a nice break from work and/or school! To be honest, I was so sad to send the kids back to school today. Except for a few squabbles here and there, they played so well together over our break, and though it’s nice to have a little quiet today, I miss them! Also, I was not prepared for my 6am alarm going off (that I snoozed until 7!)…it was SO hard to get out of bed! But, we only have a few more weeks until CHRISTMAS break, so I’ll just be counting down the days!
We had THREE awesome Thanksgiving dinners, starting with my parents’ house, then my in-laws’ house, and then our house! I made everything that I posted last Monday, and I have to say, I think it was our best Thanksgiving meal yet! But I have hit my turkey quota for the year, and am ready for some lighter meals for the next few weeks before we feast again at Christmas! So I am back with Meal Plan Monday again today, sharing what we’ll be eating this week.
I have been wanting to try this recipe for so long! It seems simple, not a bunch of ingredients, and many that we had on hand already. Plus, with chicken, noodles, and a veggie all in one dish, no need to make extra side dishes!
Grilled Cheese Sandwiches with Tomato Soup
I mean, I have been cooking A LOT lately. I need an easy night, and you can’t get much easier than this! I like to use two cans of basic condensed tomato soup, add a can of water and a can of milk (to make it a little creamier), and then about a half a can of diced tomatoes with basil and Italian seasonings. It is still super easy (and CHEAP!), but boosts the flavor.
A couple of weeks ago, I bought a whole chicken (I can get a 3-pounder at Aldi for about $4- SUCH A DEAL), and put it in my crock pot on low for about 6 hours, and made the easiest and yummiest shredded chicken to use throughout the week. Once the chicken is done cooking, it literally falls off the bone, and you can shred it up, and it makes enough for at least two dinners!! So I have a chicken in the crock pot as I type this (I’ll post the recipe I use later this week), ready for these Chimichangas! Kind of like a baked burrito, I thought they sounded really good. And I like to avoid the typical rice and beans for side dishes (we never eat them), so we’re going to have a Street Corn salad that we have had before that the kids LOVE.
Ham, Green Beans, and Macaroni & Cheese
Like a broken record on this one. 🙂 A family fave that I can make in my sleep. We all need a dinner like this at least once a week, right? 🙂
I’ll be using the rest of the crock pot shredded chicken on this warm and comforting soup later this week. I have made it before, and it was a hit. I wasn’t sure how Scott (or the kids) would like the gnocchi, but they are like little balls of mashed potatoes, and who wouldn’t like that??! Highly recommend this one.
Bacon and Brussels Sprouts Spaghetti and Caesar Salad
Brussels Sprouts are the kids favorite vegetable, with tons of bacon, so why not combine it with their other favorite meal, spaghetti?! You make a bit of a cream sauce with it (I’m hoping it will be a bit like a carbonara?), and I am really looking forward to trying this out. Crossing my fingers for another winner.
And two weeks ago, I added two lunch options to my meal plan to have pre-made lunches for myself ready everyday when I open the fridge to eat a quick lunch at home. I LOVED having two options all ready for lunchtime! It made making lunch MUCH easier, and kept me from making unhealthy choices. So here are my two lunch options for the week that I already have made and portioned out:
Natalie from Designer Bags and Dirty Diapers always has the BEST salad recipes that are perfect for lunches. I’ve made this broccoli salad before, and though I am a HUGE mayo fan, you don’t even miss it!
Another salad recipe from Natalie. I love a good antipasto salad with olives, and parm, and salami, and am looking forward to making this one!
So that’s what we’ve got planned for the week. What’s on your menu?