How quickly things change and how quickly we all have to learn to adapt. This weekend I was in quarantine waiting on the results from my COVID testing. It turned out to be a much slower pace weekend and I actually felt like I was able to get things around the house caught up. The good news is that I received my negative results back today but can’t return to work until October 1st. I am working from home so that is yet another positive. So your question is how does this effect meal planning? I don’t have to plan my lunches as I am home! I also gain around an hour each day by not driving to and from work. The hour is much needed as I am working 4 nights in Guam and we have a baseball game! We are starting to add some variety from the freezer so everything is actually working out on the positive side! Another positive we have managed to stay ahead of the left-overs with little to no food waste!
Breakfast– Saturday-Biscuits with your choice Sunday- Peanut butter and chocolate oatmeal Monday- homemade bagels (this is a new and simple recipe that will be repeated!) Tuesday, Wednesday, Thursday, Friday-choice of breakfast muffins, eggs, sausage, oatmeal, cereal or grits, breakfast burritos, bagels or omelets, French toast
Lunch- Saturday– Sandwiches or left-overs Sunday-Lunch Soup Sunday has returned with Ham Bone Soup
Dinner- Saturday- Keilbsa and potato soup Sunday-homemade bagels and left-overs Monday- Salisbury Steak, rice, broccoli and applesauce Tuesday-Chicken sandwhiches and sweet potato fries Wednesday- Cheese quesadilla and Mexican rice Thursday- Spaghetti pie and garlic bread . Friday- Lily is cooking Chicken Florentina Mac and Cheese.