Monday: At Aunt Shan's house for Birthday Party
Tuesday: French Dip Subs*, Green Salad
Wednesday: Mexican Beef and Tortillas
Thursday: Veggie Beef Soup, Bread (bread machine)
Friday: Chef Salad
Saturday: Eat Out for Birthday! Grin.
Sunday: Land of Nod Cinnamon Buns (breakfast), Halibut & Fries and Veggies & Dip (lunch/dinner)
*One of my favorite meal planning techniques is to have a meat that can be made into multiple meals. The best example of this is to use beef roast. I put a chuck roast in the slow cooker and use it hot for French Dip subs and use the broth for Au Jus. The second day I use leftover meat to make a Mexican dish (enchiladas, for example), and the third day all remaining meat and broth makes its way into a delicious soup with canned tomatoes and other veggies. Occasionally I slice it cold and have roast beef sandwiches. My mom lovingly calls this 'the roast that does everything.' (We also have 'the ham that does everything' and 'the chicken that does everything.')