This week is unusual in that we'll all be home almost every day for lunch, and most evenings for supper, as well. DD is on Spring Break, DH has a class to attend (which changes his normal work hours), and I'm still off work (until the end of April). With that in mind, I thought I'd try planning our lunches, too-- usually we just grab whatever we feel like.
- MONDAY: Lunch: baked chicken fingers (frozen), grapes
- Supper: Chicken Tetrazinni (using the leftover chicken meat and broth I boiled down this morning from a leftover rotisserie chicken), salad, apple slices
- TUESDAY: Lunch: egg salad sandwiches, fresh fruit (I'm making egg salad today to use up those Easter eggs-- this recipe is basically how I make mine, but with light mayo instead of MW.)
- Supper: my favorite hot wings, carrots, celery, salad, applesauce
- WEDNESDAY: Lunch: leftover tetrazzini, fresh fruit
- Supper: new recipe: Happy Housewife's Pork Scallopini, steamed broccoli, mashed potatoes
- THURSDAY: Lunch: PB&J on the road-- the kids & I are running errands today, will probably pack our lunch to eat between stops
- Supper: hamburgers, ranch potato wedges, carrots, celery, salad
- FRIDAY: Lunch: sandwiches or leftovers
- Supper: will just be the 3 year-old and I... so we'll see what we're in the mood for! :)
I think we're all having egg salad at some point this week! lol I am going to have to try out your ranch potato wedges! (I just bought a bunch of potatoes & we're kinda tired of all my "regular" recipes.) Thanks for sharing!
ReplyDeleteEllie