After spending the first weekend at home in the month of March, I am happy to report that we have starting to slow down on our schedule just a wee bit, with a final push coming the middle of April with a 4 day trip. This weekend I was able to actually do some cooking ahead and some planning!

Breakfast-French toast (leftovers) , breakfast burritos ( I made a huge batch of “filling” over the weekend), poptarts (these should be running out soon but until they do, the kids are eating at least 2 times a week). I plan to enjoy “green smoothies” at least 2 days this week to use up our spinach.

Lunch-Lunches for the girls and I have already been packed. I made a huge salad on Saturday and even made some tuna salad as well.  Matt and Zach will be eating leftovers and sandwiches this week.

Dinner– We do have a busy week with at least one scheduled activity every evening but we also have  quite a few left-overs that will be eaten along with using up both the chili and slaw I made over the weekend.

Sunday: Lunch- Mexican for Haley’s Birthday Dinner- Chicken/Broccoli casserole.
Monday- Leftovers
Tuesday- Hamburgers and Tator Tots.
Wednesday-Choice of Hot Dogs, leftovers or sandwiches.
Thursday-  Egg Roll in a bowl; new recipe I will be trying.
Friday- Chicken enchiladas that have been previously made and frozen.
Saturday- Lunch sandwiches or leftovers. Dinner- Pizza

As you can tell we are keeping things simple for the week. The plan is to continue with simple meals of the ingredients that we have already purchased for at least the first couple of weeks in April. I would like to avoid grocery shopping until after our beach trip just to finish cleaning out the freezers prior to May when the growing season get in full swing and I want to restock especially the veggie freezer during the summer months.