After a wonderful Fourth of July vacation in northern Minnesota and a great visit from my parents this past week, we are back into a routine of work and school. My summer menu plans overall tend to be a lot more simple than in the fall and winter, but now that I am back to working three right hour days per week, I have to be especially conscious of what I plan to prepare on work days. It may means crock pot recipes, using leftovers to create a new meal, or a very simple meat/veggie/grain type of meal that I can throw together in 30-45 minutes. I always try to plan ahead for prep work that can be done the night before, as well. If you have tips and recipes to share that address the need for quick an easy meals on work days that still adhere to a whole foods diet, please share in the comments or on the Just One Bite fan page on Facebook (see the link on the right side of my blog).
Here is our menu for this week:
Monday: Homemade marinara with pasta, salad and raw veggies (I'll be making enough to fill 4-5 family serving size mason jars to freeze!)
Tuesday: Crock Pot Chicken
Tip: Use a whole chicken, cut up into pieces and rub with Dijon mustard. Add one cup of broth and your favorite veggies to the pot. Sprinkle with salt and pepper. Cook on low for 8 hours. Serve with rice or potatoes.
Wednesday: Tuna brown rice casserole (from one of my new favorite cookbooks - Allergy-friendly Food for Families - click here!)
Tip: Cook rice the night before
Thursday: Leftover Chicken and veggie nuggets with cauliflower poppers
Friday: Leftovers
Saturday: Out!
Sunday: BBQ - meat, veggies, corn, fruit (hoping to make it to farmers market sometime this week to make Sunday BBQ even that much better!)
I have been wanting to try the chicken and veggie nuggets. They have been marked and are in my to try pile.
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