I’m back! It has been a long time since I’ve posted my weekly menu plans. For a variety of reasons, I took a break for a bit. I traveled quite a bit during September (Blog Brûlée and fabulous Welch’s trip I’ll be writing about soon) and October (girls weekend, Food and Nutrition Conference & Expo), which disrupted my routine. And also, I was preparing to launch My Menutrition, which as many of you know, hasn’t happened yet. We are having a bit of a delay in getting it up and running, but I look forward to keeping you posted on that progress soon.
With all that said I’m ready to get back to my weekly routine of menu planning. I’ve been doing informal menu plans, but it certainly made me appreciate really doing it because I did feel lost without it at times as well as uninspired in what I was serving my family! Yesterday, I did some cooking ahead for the week so as to be better prepared! In addition, I made my homemade hamburgers at my husband’s request, which I haven’t made in forever. Cabot Cheese had sent me a beautiful box of cheeses to try and the Hot Habanero Cheddar gave it quite a kick, which I loved. The rest of the family just opted for the Cabot Sharp Cheddar Cheese.
Here is what is planned (and mostly prepped for the week), plus fresh fruit like pomegranate seeds, pears, watermelon and strawberries:
Meal 1: Stir Fried Chicken with Broccoli over Brown Rice (my husband made it and of course has no idea what he did, but it is delicious!)
Meal 2: Chicken and Corn Chowder (really old Cooking Light recipe I can no longer find online, but I have changed it and will post soon) with a Spinach Salad
Meal 3: Applesauce Pork Chops in the Slow Cooker (fiddling with a few recipes) with Spaghetti Squash and Zucchini
Meal 4: Maple Glazed Salmon with Pickled Cucumber with Brown Rice
Happy Halloween and have a wonderful week!