It’s that time of week again. It’s time for the menu for the week.
Last week after I made the menu, we had some difficulties with the dinners. The meat I got from the grocery store expired much too quickly. I had to get new meat in the middle of the week.
I decided to change up how I did dinners this week. I made freezer packs. Each night, I’ll get the next days’s meal out of the freezer to allow it to defrost. The majority of our meals this week are going to be cooked in the slow cooker. One is going to be cooked on the indoor grill.
Next week, I’ll have the menu for the next two weeks. I’m going to be going away during Labor Day weekend.
Instead of assigning days to the meals I’m just going to list the meals:
Baby Back Ribs with Corn on the Cob and Roasted Potatoes
BBQ Shredded Chicken (Sloppy Chicken), Potato Chips, Veggies
Chicken Taco Soup
Orange Ginger Shredded Beef, Rice, Steamed Broccoli
Mediterranean Grilled Chicken, Quinoa, Peas
Lunch for this week: Greek salad, Olive Hummus and Gluten Free Rosemary Crackers, Applesauce with Cinnamon, Hard Salami
Breakfast/ Snack for this week: Yogurt with granola, oranges, Mixed Nuts
In other news, did you see the eclipse? I only got to see it for a couple minutes. When I got to see it a second time, it was so cloudy so I was fortunate to actually get to see it. I’m in Dayton, Ohio which will be in the path of totality in 2024.
For more menus, please visit I’m an Organizing Junkie’s Menu Plan Monday.