preparing the herb and cheddar crust for my chicken pot pie
I've already mentioned that during our transition/move these past few months, I've struggled to keep up with making weekly meal plans. Our schedule changes at a moment's notice and it seems like meal planning has been on the back burner as we adjust to a new home, church, community, and daily routine. We've been eating out more often (not for convenience sake, but for fellowship purposes -- that's good!) and consuming less "real" food.
That being said, there are two dinners I didn't get around to making last week and I'm adding back onto this week's menu.
Here's what we're planning:
Lunches
- Egg salad sandwiches on whole wheat bread
- Turkey bacon, lettuce, and cheddar sandwiches on whole wheat bread
- Simple salad topped with leftover chicken
- Leftovers x 2
Dinners
- Chicken and lime tacos, small salad, spanish rice
- Chicken pot pie with a savory herb and cheddar crust, wild rice blend, buttered corn
- Ahi tuna steaks (I found these reduced for quick sale at our local HyVee -- what a bargain they were!), seasoned brown rice, carrots with a honey butter glaze
- Curry chicken stir fry
- African groundnut stew over basmati rice
What are you having this week? Are you trying out any new recipes?
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also shared at orgjunkie's menu plan monday and the healthy home economist
