Meal Plan: September 14th – September 20th

  • Sunday: Texas Crockpot Chili with Cornmeal Biscuits – Welcome back to fall and #SlowCookerSundays. This chili comes together in about 30 minutes in the morning, and then hangs out all day long in the slow cooker while your house with the warm smell of spices and deliciousness. These biscuits are a great accompaniment, especially when covered with honey, which is what my boys like to do. One of the best parts of this dish is that is freezes perfectly, and I have 5 meals waiting in our freezer downstairs.


  • Monday: Blackened Tilapia Sandwiches with Fries, Slaw, and Veggies with Dip – Jim requested a “po’ boy of some sort” for this week’s menu. With cajun seasoning and fish from the freezer, it’s an easy request to grant. What also made these great is the 10 for $10 baguettes from the freezer section in Costco. They stopped carrying these for awhile, but I’m oh so glad they’re back in stock.


  • Tuesday: Homemade Pizza and Caesar Salads – The key to back-to-school is proving to be planning and easy meals on the fly when tastes or plans change mid-week. Having Boboli crusts and TJ’s pizza sauce in the pantry is just one of many ways to be prepared. What was also great about this meal is that Carter proudly took on the role of head chef. Pepperoni for Carter, Italian meat trio for Jim, and an Alfredo, capicola, and hatch chili for me. All were delicious.


  • Wednesday: CopyCat Chipotle Burrito Bowls (Chipotle Rice) with Corn Salsa and Guacamole – This was BEYOND amazing, and I’m oh so glad I added to the week’s meal-plan. The only exception is the linked recipe to the rice. While the ratios were correct, I would have been better off following the directions on the side of the package. This was another meal that Chef Carter stepped in to help on, and his guacamole was delicious.


  • Thursday: Baked Honey Mustard Chicken Thighs with Roasted Potatoes and Brussels Sprouts – We enjoyed this new to us recipe very much, and will be making again in the months to come. I did add some crushed red pepper to the broth mixture for a spicy, sweet, savory flavor that cut through the richness of the chicken.


  • Friday: Crispy Broiled Shrimp with Spicy Cocktail Sauce, Roasted Broccoli, and French Fries – I had planned on baked shrimp scampi, but Jim clearly wasn’t excited about things, so I quickly changed direction with this recipe. I liked the idea of this preparation, but would need to be careful next time to not let the shrimp get too crusted in the cracker mixture, as it could lead to it coming out too dry.


  • Saturday: Fred’s Birthday Dinner




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