One thing to note on our meal plans - breakfasts are usually grab and go; whatever we have time for is what we eat. We stay fully stocked with yogurts, cereals and frozen fruits for smoothies. Snacks are fresh fruits, nuts, and/or popcorn.
Monday:
Lunch - can of Progresso Soup
Dinner - Crock Pot Chicken Enchilada Soup by Skinnytaste - Left out the chicken and put in some extra veggies instead.
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| Image from skinnytaste.com |
Tuesday:
Lunch: Leftover enchilada soup
Dinner: Chicken, Asparagus and Potatoes (prepped on Monday to pop in the oven on Tuesday when I got home. Used a drizzle of olive oil instead of all that butter, and asparagus instead of green beans.)
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| Photo from Julie's Eats & Treats |
Wednesday:
Lunch: Salad with leftover chicken, asparagus and potatoes
Dinner: I had to stay out for work, so hub had leftovers or something out of the freezer (we have frozen soups, meatballs, grilled chicken tenders, etc)
Thursday:
Lunch: I had free lunch at work due to a client visit, Jake bought lunch
Dinner: Oven baked chicken fajitas
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| Image from Real Mom Kitchen |
Friday:
Lunch: Fajita salads
Dinner: Orzo Soup
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| Photo from 101 Cookbooks |
LOVE the idea of the asparagus, potatoes, and chicken dish--one pot wonders are a must. I would worry that the asparagus and and potatoes would overcook since it usually doesn't take as long as roast as baked chicken breasts or roasted potatoes. How did you make it work??
ReplyDeleteI made sure everything was defrosted before I put it in the oven, and let the dish come to room temperature while the oven pre-heated. Admittedly, the asparagus came out more mushy than I typically prefer, but the flavor was great! Potatoes were totally fine, and the chicken was moist. Next time I will probably use green beans over asparagus in this dish if I have them....or carrots would be a good sub as well. I ended up using about 2 tbsp. of olive oil total and lots of plain, dry Italian herbs. This dish is now on the weekly rotation since it's so easy to prep and cook!
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