My menu planning keeps becoming more interesting as the school year progresses. Three nights each week I give piano lessons from approximately 4-6. Another night I am running kids to activities from 4:30 to 5:45. These are prime meal prep hours, so I’m trying to do two things: 1) do as much preparation as I can earlier in the afternoon, and 2) use my kids, mainly the two older girls who are 11 and 13.
Really, I think it’s great practice for the girls to do some meal prep. I think we’re all familiar with some kids/now adults who never learned to cook. It’s not rocket science, but it does become better with practice.
So, here’s the week ahead:
Monday: Stacked Burrito Pie – my sister in law recommended this over Christmas.
Tuesday: Spinach Stuffed Shells – I may try to double this and freeze a pan.
Wednesday: BBQ Chicken Sandwiches – new recipe
Toss a few frozen boneless, skiness chicken breasts in your crockpot. In a separate bowl, combine 12 oz. of BBQ sauce, 1/2 c. Italian salad dressing, 1/4 c. brown sugar and 2 Tsp Worcestershire sauce. Pour mixture over chicken and cook all day on low or 3-4 hours on low. Remove chicken from crockpot and let cool. Then use two forks to shred the meat. Return chicken to crockpot and stir.
Serve on buns.
Thursday: Poppyseed Chicken (there’s one in the freezer – yay!)
Friday: Make your own pizza, in which I make the crust and everyone creates their own pizzas.