From many of my previous posts, you can probably tell that I love to cook. However, juggling cooking with working is not always easy. In general, I cook 3 times a week, we have leftovers 3 times/week and go out/get takeout once a week. That seems to have worked well. Below is my meal plan for the week - there are a few who have been asking how I organize the meals with working. This is an atypical week b/c I usually do a lot of cooking and prep on the weekends, but was out of town this past weekend so will be putting the meals together in the mornings and evenings this week.
Tuesday (today): grocery store trip, eating out at a fundraiser
Wednesday: crock pot beef vegetable soup: throw the following in a crockpot and cook on low all day: 1 lb stew beef (trim excess fat), 1 cup each of the following: sliced carrots, sliced celery, and cubed potatoes; 1/2 cup of the following: corn, peas, chopped onion; 1 can tomato sauce, water to cover, 1 tsp sugar, 1 tsp salt, 1/4 tsp pepper, 1 TBS worceshestire sauce, 1 TBS kitchen bouquet. I may make a cornbread to go wit this, but only if I have extra time tonight to bake it.
Thursday: Asian chicken salad (from a 1/2 a rotisserie chicken, the other half will be used for chicken salad sandwiches):
Friday: frozen pizza
Saturday: leftover soup (above)
Sunday: ham, brussel sprouts, baked fruit, rolls, deviled eggs, for Easter (leftover ham will be lunch meat for the next 2 months)
Monday: chicken salad sandwiches & fruit
Tuesday: grocery trip. TBA
Anyway, above is how I plan our meals and I definitely shop for everything we need for the week at one time. I try to keep extras on hand so I can thrown a simple meal together if needed.
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