Friends, last week was a week. We’re in the midst of our annual business reviews at work and I’m leading the review process for our team, so I was swamped with prep work for that presentation. I invest so much of myself into my work that I just didn’t leave much for myself last week. We also had to take Jax to the vet for a check-up after his surgery. On top of it all, I got offered a ticket to a Warriors game on Tuesday night. Even with their record this year, I will never say no to seeing my team. So, it was a busy week and last week’s meal plan was a bit sporadic. We did make the shredded brussels sprout salad (so good, even with modifications!) and the chicken wings, but everything else was scrapped.
This week, I am planning to prep a big batch of veggie enchiladas on Sunday because I want to leave something for my love to eat while I’m out of town for work Monday – Wednesday this week. I’m going on a market survey in Jacksonville, Florida. Not my favorite kind of work trip, but I’m resolved to make the best of it.
Here’s the plan for the rest of the week:
Thursday:
- Lunch: Turkey sandwich + yogurt + crackers + carrots
- Dinner: Meatball Subs
Friday:
- Lunch: Tuna melts
- Dinner: BBQ chicken + roasted brussel sprouts + baked potatoes
Saturday (bonus!): We’re having friends over for dinner and Keith’s making his famous fried chicken. I’m going to make potato salad and corn. It will be a feast.
How’s your week looking, friends? I’d love to know what you’re cooking for dinner.
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