This past weekend, I cooked up a storm in my attempt at being a lean, mean organizational machine. I made tons of chicken stock in the slow cooker, Israeli couscous salad for lunches and did some batch prep. I am determined not to let going back to work stop me from cooking.
Watch this space for the batch prep post later in the week.
Monday – Roasted chicken thighs with leftover onion squash and blue cheese risotto.
Tuesday – Gnocchi with sweet sausage, red pepper and tomato sauce.
Wednesday – Chili and honey chicken thighs with slow cooker black beans with yellow rice.
Friday – Might be going out so playing it by ear.
Have a fab week! For more menus visit OrgJunkie