Tuesday 1/9/18 I knew I would be on the road. I cooked a quick pumpkin chili that morning so all I would have to do was heat it up when I got home. Breakfast was oatmeal with apple chunks. Lunch was a protein shake and apple. (My family gathered for a meal before the funeral.) Supper was pumpkin chili.
This was a short cut chili.
I started with a canned sauce from Aldi. I doctored it with spices and my dehydrated onion and bell pepper.
I added about 1/5 of my large package of ground beef.
(I took the time to freeze the other 4 portions.)
I rarely make a beanless chili because I love beans.
However, I knew my husband would be traveling and as such, would prefer no beans.
This was actually really good.
(I made them grilled cheese sandwiches to go with it.)
Bonus — I froze enough for two more servings.
Wednesday January 10, 2018
Breakfast — I had coffee and my daughter had waffles. By the time it dawned on me I hadn’t eaten it was time for lunch.
For my duaghter lunch was leftover beef roast with added cheese heated and added to a toasted bun.
I had a small portion of roast beef and the two pieces of potato that were left over from the other night.
About midafternoon I had half a cup of dry Cheerios.
Supper was chicken and rice soup.
My husband had requested I switch the menu around and make the soup when he would be here.
Bonus — I put two quart jars of leftover soup in the refrigerator for another meal.
Thursday — we left before lunch for an overnight stay (business associated) out of town.
Breakfast was mini crustless quiche....cooked in—you guessed it, the Instant Pot.
It cooked while I took an online test.
For meals for me I took protein shakes, oatmeal packets, fruit, and fruit cups. I also packed 6 Diet Pepsis.
We drank two.
Friday January 12, 2018
While we were home in time for supper, pizza crust wouldn’t have been ready in a timely manner.
I’m pleased to say we stuck with the spirit of the menu though.
I made baked potatoes, which we topped with the leftover chili.
My daughter put pizza toppings on hers.
Saturday January 13, 2018
I knew we would be traveling for the evening so I rotated things around. I used the eggs and pancake ingredients to make up two batches of waffles for the week. Lunch was just using up bits and pieces from the refrigerator. Supper was leftover chicken and rice soup from earlier in the week.
All in all I've been pleased with the menu plan. We have followed it in spirit quite faithfully even if not to the letter. I think this is a practice we are going to try to continue.
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