This week is a relaxed one here. My husband is traveling for work, and we remaining girls all enjoy a fun set of dinners, featuring things he doesn’t like: broccoli, pancakes … dessert 🙂
Oh, and before I get started with menus, I came across this link that I thought was wonderful: crockpot meals you can prep ahead of time and store in ziplock bags in the freezer! I love most of these and plan to make up some of these “kits,” maybe even this week.
Monday: Chicken Parmesan – requested by daughter spending 8 hours in band camp … carbs, carbs, and more carbs!
1 jar marinara sauce
4 chicken breast halves
2/3 c. shredded mozzarella
1/4 c. bread crumbs
2 T. olive oil
Pour marinara sauce in bottom of ungreased 12 x 8 dish.
Place chicken over sauce.
In small bowl, mix cheeses, bread crumbs and oil. Sprinkle evenly over chicken.
Bake at 350 30-35 min.
Serve over noodles.
Also probably fresh green beans I picked up at the market this weekend … of all vegetables, green beans are probably my favorite one to eat fresh vs. canned or frozen (I actually hate frozen green beans. They kind of squeak when you eat them).
Tuesday: leftovers. At lunch, the non-band-camp girls (including the vegetarian daughter) are heading to a local vegan cafe my daughter discovered.
Wednesday: pancakes for dinner 🙂 Love this! Maybe with some fruit toppings in addition to syrup, and applesauce.
Thursday: Chicken and Rice
Friday: Spaghetti Pie — because tomatoes have finally begun ripening in the garden!
More menu planning ideas at OrgJunkie‘s. What will you be eating this week?