This week I thought it would be fun to do some double duty meals. That means cooking one night to have enough food for two dinners...we'll see if it saves time in the long run! I'm also mixing up a double batch of 5 minute artisan bread for the fridge to use with meals all week long.
Monday: Shredded bbq pork sandwiches served with roasted cauliflower. We had roasted pork loin Sunday night and it made enough for two meals. I'll just heat it up, shred it and pour on the sauce!
Tuesday: Meatloaf with salad. Will make a double batch of meatloaf and serve one, the other one will be used on Thursday's meal.
Wednesday: Roasted chicken and vegetables. Will use chicken carcass and left over veggies to make a delicious stock for Friday's meal.
Thursday: Stuffed peppers in the crockpot. Will grind up the meatloaf from Tuesday and combine with brown rice and tomato sauce. Stuffed bell peppers will go into the crock and simmer all afternoon.
Friday: Matzo ball soup made with delicious bone broth from Wednesday.
Saturday: Homemade pizza using 5 minute artisan bread for the crusts.
Sunday: What ever Doug decides to grill!
Monday: Shredded bbq pork sandwiches served with roasted cauliflower. We had roasted pork loin Sunday night and it made enough for two meals. I'll just heat it up, shred it and pour on the sauce!
Tuesday: Meatloaf with salad. Will make a double batch of meatloaf and serve one, the other one will be used on Thursday's meal.
Wednesday: Roasted chicken and vegetables. Will use chicken carcass and left over veggies to make a delicious stock for Friday's meal.
Thursday: Stuffed peppers in the crockpot. Will grind up the meatloaf from Tuesday and combine with brown rice and tomato sauce. Stuffed bell peppers will go into the crock and simmer all afternoon.
Friday: Matzo ball soup made with delicious bone broth from Wednesday.
Saturday: Homemade pizza using 5 minute artisan bread for the crusts.
Sunday: What ever Doug decides to grill!
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