Each Sunday I make a Target/Ingles run to pick up the things we will need for the week and then I'm set for the week. I usually write our meals on a dry erase board on our refrigerator. Kevin hijacked the board last week and put in his OWN ideas....
I had to laugh when I saw. It actually took me a few days to catch it. I think he had some good ideas, don't you? I guess he thought that it was his turn to "cook" on Sunday. :)
Anyway, I really only plan about 3 meals for the week. Typically I plan to cook on Monday, Tuesday, and Thursday. Unless we use the crock pot, we don't have time to cook on Wednesdays so that's a leftover night. And, we never know what we are going to be doing on the weekend, so I leave those open. Plus, I don't want to over plan meals for the week so I don't waste groceries if we end up doing something different. It's worked well for us.
This is a short week for us because we are heading out on a quick beach vacation Thursday evening. Since the temperatures are supposed to be dropping, we'll be having this for dinner on Monday & Tuesday...
Ingredients:2-3 boneless skinless chicken breasts1 can of cream of chicken soup1 can of cream of celery soup (I subbed cream of mushroom and it was great)3 15-oz cans of chicken broth1 small onion, choppedchopped carrotschopped celery1 tbsp dried parsley flakes1/2 tbsp celery seedsalt and pepper to taste1 can of biscuits (Grands), cut into 6 pieces each
Place everything except for the biscuits into the crock pot and cook on low for 6ish hours.
Then take out chicken and shred it or chop it- whatever is easiest. Place the chicken back in the crock pot and add the biscuits. Cook for about 1.5 more hours on low.
I finally posted this recipe over on my Recipe Blog, so it's there for my future reference.
Happy Halloween week!