Last week was one of those weeks where menu planning didn't go as planned. We ate a lot of left overs from Chili and Pulled Pork but otherwise I didn't actually cook a lot. It was a week with lots of running between Choir and music lessons so we ate in shifts. With that in mind I have a few carry overs to this week which helps when it comes to grocery shopping!
Friday - Sliced Ham, Mac and Cheese, and a salad. (I love buying sliced, pre-cook ham steaks to make an easy Friday night dinner. Ham goes so well with homemade mac and cheese!)
Saturday - Dinner with my mom :-) It's been a few weeks since we've had a normal Saturday night dinner at house between Easter and other activities.
Sunday - Slow Cooker Zuppa Tuscana and French Bread Rolls. My slow cooker is my favorite on Sundays. It allows us to eat as soon as we get home without much prep left to do.
Monday - Beef with Snow Peas and Fried Rice. This is a carry over from last week. Nate has oral surgery today so we are actually all home on a Monday evening (No TKD or Choir).
Tuesday - Taco Shells and Cheese and a Salad. I've decided to once again try to cook through some cook books. This recipe comes from The Pioneer Woman Super Easy Cookbook.
Wednesday - Buttermilk oven fried chicken, seasoned sweet potato wedges, and confetti slaw (These recipes all come from The Skinnytaste Cookbook - Light on Calories, big on Flavor)
Thursday - Tonight is the community dinner that my guys help at with our church so I usually eat there before it's time for them to leave.
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