Breakfasts—pancakes from the freezer, cereal, soaked oatmeal, cheese toast, yogurt and fruit, and muffins
Lunches—leftovers, soup from the freezer, sandwiches, and snack lunches
Monday—Use leftover chicken in chicken salad, serve with fruit
Tuesday—Red beans and rice
Wednesday—Making supper for the children’s program at church. We’ll have macaroni and cheese, carrot sticks, and fruit.
Thursday--One Skillet Dinner. We’ll be setting up the sanctuary for The Knoxville Coupon Fair. I’ll make the casseroles ahead of time so that I have little work to do in the kitchen. I’ll use the beans from Tuesday’s supper to make the dinners.
Friday—Hot dogs (per my daughter’s request), green beans and red potatoes, and corn
Saturday—Today will be a busy day with The Knoxville Coupon Fair. I will try and convince my hubby to either make us one of his specialties for supper or take us out to dinner.
Sunday—Pasta with pesto that I made this summer and froze