Right now, my kitchen counters are scrubbed clean and there isn’t a single pot, pan, or dish that needs my attention. I feel the need to mention it because it’s become somewhat of a rare occurrence — I’ve been feeling beaten down by dirty dishes lately! So, this week is going to be simple, using a stockpile from my freezer to keep the number of pots and plates to a minimum.
In addition to the dinners below, I’ll make a batch of PB & Banana Chocolate Chip Muffins this week, too.
Monday: Meatballs in tomato sauce (homemade, from the freezer), whole wheat spaghetti, carrot sticks
Tuesday: Bean Soup with Kale, Italian bread
Wednesday: Chicken salad (defrost cooked chicken from the soup I made last week), bagels, edamame
Thursday: Chicken soup with noodles (from freezer), sweet potato fries
Friday: Halloween! Yogurt, grapes, and challah
Saturday: Triple-Tomato Penne with fresh mozzarella, farm share veggies
Sunday: Some sort of soup and bread, depending on what we get from our farm share (squash soup?)
For more menu planning ideas, check out Laura at Organizing Junkie.