Happy Monday everyone! It is a chilly one here — 34 degrees as I type, brrr. We’ve got a busy week over here. Tonight I have my monthly meeting with the Board of Trustees. I always try to do a slow cooker meal whenever I have an evening meeting like this (or book club, or a committee meeting). The evening meetings are probably the least favorite part of my job, but board members are all volunteers, and many of them also have full-time jobs so we have to schedule around their availability. This week also starts high school musical rehearsal. My senior has one of the lead roles for Once Upon a Mattress, and I am so happy that this year rehearsals will be right after school with a much earlier pickup than in years past.
Anyway, here is my plan for the week. Something will change, I am sure. It did last week! There was an extra day when we got take-out, and I switched a few things around, but it all worked out great.
Monday: Crock Pot Mexican chicken over brown rice (bumped from last week)
Tuesday: Chicken fettuccini Alfredo, garden salad
Wednesday: BBQ pork tenderloin medallions, broccoli, smoked gouda mac & cheese
Thursday: Naan pizzas, salad
Friday: Turkey burgers, fries, salad
Saturday: ??? Maybe pizza ???
One thing I would like to do to better help me plan is to do a freezer inventory. I grocery shop based on sales, and then meal plan based on what we already have. I’ve been buying chicken breast like crazy because ShopRite has been selling it for $1.99/lb, but after I vacuum sealed everything yesterday and I was putting it in the deep freezer I realized that I have so much chicken breast. So I need to do a little freezer organization. I also need to use up a lot of what is in there so in the spring we can wheel it outside and defrost it. I love my stand-up freezer, and it was definitely the best pandemic purchase we made, but it does require upkeep and a good defrost is long overdue!