Big changes this week in Meal Plan Land: I'm doing away with my nightly categories. While cooking with categories definitely helped me reign in my recipe selection, I often found it a bit too limiting. Lots of the things I scheduled every week (pasta, soup, burgers) will undoubtedly still show up on my menu frequently. But this gives me some much-desired leeway in the meals that I cook, which is very appealing to me right now.
I'm still going to do Burgers and Fries Friday, but I'm also giving myself permission to skip a week or two (or more) if I want to and make something else for dinner instead. These days I'm all about taking the pressure off myself.
Wednesday: Dinner with friends at a local fondue restaurant
Thursday: Our favorite chili (by Joe's request), Mexican corn bread. Normally we eat our chili with grilled cheese sandwiches, but this corn bread recipe sounds too delicious not to try.
Friday: Chili mac and cheese, our favorite way to use up chili leftovers. I can't even begin to describe how good this is.
Saturday: Three packet pot roast, parmesan knots
Sunday: Southwestern shepherd's pie. Joe and Andrew are both huge fans of sweet potatoes, and would tell you that I don't cook with them nearly enough -- usually just in a casserole for Thanksgiving and Christmas. I love this twist on shepherd's pie that uses sweet potatoes as the topping, and I can't wait to try it.
Weekend Breakfast: Pot roast hash and eggs. We'll have this Sunday morning, using leftover pot roast from Saturday night's dinner.
Baking: Cinnamon caramel corn with pecans and white chocolate. I've been drooling over this one for a few weeks now and thought it was high time I tested it out for this year's Christmas packages.