For this past week, planning ahead paid off. Our annual Beat the Heat conference was Wednesday, Thursday and Friday. To finish up presentations, web posting and other tasks, I worked at home a couple of evenings. Based on previous years, I knew total exhaustion and cooking antipathy would set in by Tuesday afternoon. They both arrived on schedule. With my weekly schedule in place, I was able to get dinner on the table with a minimum of effort on my part.
Here was the menu for last week.
Monday - Chicken Pot Pie (made with the leftover chicken fajitas)
Tuesday - Grilled pork chops with roasted asparagus , salad and baked potatoes
Wednesday - Crockpot 3 bean soup
Thursday - Leftover 3 bean soup
Friday - Cheese, veggies, crackers AND a very large glass of wine
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