Wednesday, January 18, 2017

Wednesday Menus #3 and flexibility is key

A lot of times I will make out the menu with my planner smack dab in front of me, to make sure I know if there is an activity that would impact us at dinnertime.  But that doesn't necessarily help when hubby decides a day or two before that he's going out of town for business.  On those days I just have to adjust the menus a bit so that we don't end up with a fridge full of leftovers at week's end.
Firstborn was certainly flexible!  Lots of times he would come home with scraps and bruises from skateboarding, but he never complained about it and he never stopped loving being a daredevil!

Wednesday - Slow Cooker Brisket Chili, grated cheddar and sour cream, jalapeno spoonbread, Mixed Berry Cobbler with ice cream for Firstborn's Birthday 
Thursday - Tilapia with onions and peppers, seasoned rice
Friday - Leftover Chinese takeout from Sunday (freezer meal)
Saturday - YOYO! Mom and Dad out {We are going to a supper club event here}
Sunday -Hubby doesn't want o grill, so we are having a Velveeta Skillet and some corn
Monday - Slow Cooker Green Beans, Potatoes, and Kielbasa, rolls
Tuesday - Raspberry Chicken, Loaded Mashed Potatoes (freezer), peas
Eventually it will be just hubby and I, plus the occasional hungry person who lives or works nearby, such as Firstborn.  I don't mind as I love seeing that guy.
Happy Birthday to a young man who was never boring!  Here's to your best year yet, full of opportunity and success - jump to it!

1 comment:

Simply LKJ said...

The chili sounds so good. We didn't eat much brisket before #2 went to BU!! The raspberry chicken sounds yummy and unique too.


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