So, I’ve been a total slacker on my WFD posts. I won’t bore you with excuses (although I have many…and they’re all totally legitimate… mostly totally legitimate), but now that I’m back to work, it’s time to get organized in the kitchen. My friend, Kacie, is a rockstar about posting her meal plans. She is my inspiration, as she posts her plans for the entire MONTH. That’s right. Although I can’t quite wrap my brain around that at this point, I will say that meal planning is key when trying to control your budget…not to mention your waistline. It is nice to come home after a long day at work and know that dinner is planned. Although not everyone is a fan of leftovers, it really helps to “recycle” meals during the work week. So, in the vein of staying focused and accountable, here is my plan for the week of October 16-20:
Sunday: BLT’s and TJ’s Organic Tomato Bisque (driving home from Bend)
Monday: Kacie’s Tuna Noodle Casserole with salad
Tuesday: leftovers (this is a work night for me)
Wednesday: Slow Cooker Santa Fe Chicken
Thursday: Tacos, using the Wednesday leftovers (work night)
Friday: date night!