It’s officially the back to school season here in the Queendom. The Eldest Princess began the 5th Grade today {Yes, I am officially old. We wear the same size of shoe!}. I love the beginning of the school year because I become much more intentional with our daily schedule which includes more effective uses of food and meal planning. I already spent some extra time chopping veggies and grating cheese so they’re ready for use when I cook this week!
Speaking of Food, did you see yesterday’s WTHR Queen on 13 Weekend Sunrise interview? I talked about my Frugal Pantry Top Ten.
Monday: Grilled Poppy Seed Chicken
Spinach Salad
Roasted Sweet Potatoes
Sliced Strawberries
Tuesday: Pulled Pork {Making Double and taking to a friend who had a new baby last week!}
Fresh Cut Veggies {Carrots, Peppers, Cucumbers}
Grapes
Dessert TBD
Wednesday: Baked Tilapia
Black Beans
Brown Rice
Cheese, Salsa, Spinach, Taco Shells for the girls
Thursday: Egg White Sandwiches with Cheese {making extras to freeze for Quick Breakfasts}
Sweet Potato Fries
Baked Apples
Friday: Homemade Hawaiian Pizza with
BBQ Sauce, Canadian Bacon, Pineapple, Pine Nuts, Red Onion, and Mozzarella Cheese
Salad
Saturday: Lunch: Salad and Pasta Bar {Top your own with whatever’s left in the fridge :)}
Fresh Baked Bread
Dinner: Leftovers
Sunday: Lunch: Shredded Chicken in the Crock Pot
Green Beans
Apple Slices
Rolls
Dinner: Leftovers from Lunch
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