We discovered last week that a menu plan is even more important than when we are out of the house. We were able to stick to the plan last week except for Wednesday when we ate left-overs. I am very proud to say that we have significantly reduced the amount of left-overs in the refrigerator to a normal amount! I also have been cleaning out some expired food and trying to make sure that we don’t waste. Matt and I both are working from home so lunches are left-overs or sandwiches for us. In an effort to try and develop and stay on a schedule sort of I spent several hours in the kitchen on Sunday. I was able to shred the chicken from Costco, make hamburger patties one set for dinner and froze the rest for quick lunches. Made roll ups for lunch. Hopefully we can stay home and stay on track.

Breakfast– Saturday bacon, eggs and toast. Sunday- Waffles (with an entire batch froze)  Monday, Tuesday,  Wednesday, Thursday, Friday-choice of bagels, breakfast bowls or burritos, breakfast muffins, eggs, sausage, pancakes,  cereal or grits. – Or what ever the school sends. IF I get ambitious this week I may do a baked oatmeal for one morning.

Lunch-  Saturday- Pasta salad with chicken, tomato and cucumber added, Sunday- Left-over from Fridge. Last week the kids had a pizza pocket, hamburger, uncrustable, chicken sandwich and egg roll. Each day they also get at least one vegetable so that adds in. I made pinwheels for myself one day and will eat left-overs or salad. Matt is on his own this week.

Dinner-  Saturday- Left-overs , Sunday- Sandwhich Monday- Hamburgers and tator tots Tuesday-Dorito Chicken ( this is a new recipe) and fried apples. Wednesday- Mandurian Orange chicken and egg rolls, Thursday- Steaks and twice baked potato. Friday-Pizza rolls.