I haven’t shared a menu plan in months. Our schedule has been crazy busy this summer and I have just been winging dinner based on who is home and how much time I have to prepare dinner. Last week my two oldest children started back to college which means order is being imposed on my household.
We have made up new chore charts, I have stocked the freezer with breakfast and lunch foods for my kids, and now I will resume making dinner menus based on who is home to eat with us.
Tuesday – Use some of the leftovers steak and the leftover asparagus to make Steak and Asparagus Frittata
Wednesday – Use leftover steak to make Southwest Steak Salad with Honey Lime Dressing
Friday – Use leftover spaghetti sauce to make Cheeseless Lasagna with hidden vegetables, leftover bread sticks and garden salad
Southwest Steak Frittata
Fiesta Chicken Salad served on a bed of greens
Brown Rice (I make a large batch and then mix it with leftover vegetables like Peas with Basil or Green Beans with Garlic and freeze it in individual Pyrex containers for my college kids to pack in their lunch. There are microwaves on campus that they can use to heat their rice).
Chips and Salsa
Vegetables and Garlic Hummus
I make large batches of cookies and freeze them. They thaw by the time my husband and children pull them out for lunch. And I have noticed they last longer when they are out of sight in the freezer than when they are sitting on the counter. 🙂
What are you cooking this week?