This last week went SO smooth because I was prepared and made my weekly menu. Seriously, life is less chaotic when I am organized. We pushed the lasagna to Sunday because I had a last minute dinner night with my sister and mom but other than that, we stuck to the schedule. Here is my meal plan for this coming week. I am trying to cook more "meat and veggie" meals Mon-Fri and reserve "carb" meals for the weekends.
Whole Chicken in a Crock Pot (will use any leftovers for salad toppers for myself for lunches)
* Will use the leftover bones to make homemade bone broth
Homemade Pinto beans (defrost leftovers from last week)
Steamed Asian veggies
Green Beans with Almonds (my family LOVED this last week)
Parmesan Crusted Pork Chops
Slow Cooker Shredded BBQ Chicken
Cooper has had a great first week of school. Shawn and I took lunch on Friday and ate in the cafeteria with him. He was so excited.
On the first day of school, Cooper came home telling us about a new boy in his class- brand new to the school. Cooper has taken him under his wing and been a sweet friend to him this week. Makes my heart happy to see him being so sweet. He picked him to eat lunch at our table with us. Super sweet kid from what we can tell.
I don't make a ton of sweets since we try to limit our sugar intake but I found this gluten free cookie dough and wanted to try it. I'm trying to cut down a bit on gluten and wheat because of my eczema issues. These turned out really yummy! And they have ingredients you can actually pronounce.
My mom has been in town this week, staying with my sister, so we met Friday night for a GNO. Dinner and drinks with my 2 favorite girls.