In an effort to keep on top of things at home after returning to work full-time last week, I've tried including a balance of crockpot and freezer meals. It's going to take me a month or so to get into a good rhythm with these changes, but the need to watch the food budget is keeping me motivated right now.
8/17: Grill: bratwurst and marinated tilapia
8/18: Vegetarian Chili Ole (crockpot)
8/19: Buffalo Chicken Mac (Quinoa) & Cheese (cooked and froze chicken and quinoa ahead of time and assembled day of)
8/20: GF Meatloaf and Potatoes (crockpot - Made meatloaf and froze ahead of time. Great new recipe!)
8/21: Frozen Pizza
8/22: Leftovers
8/23: Ate at Festival of Nations
8/24: Still plenty of leftovers :)
8/25: Creamy Key Lime Chicken Enchiladas (Made ahead of time for the freezer)
8/26: Southwestern Quinoa (made ahead of time for the freezer) and chicken sausages
8/27: French Bread Pizzas (regular, vegetarian, and GF versions)
8/28: Leftovers or fast food
8/29: Filets with Sour Cream and cheese
