And now here we are, in November. I can't believe this year is almost over. It's time to start freezing some meals in preparation for the new little man's arrival in January, so a few of the recipes on this week's meal plan will be doubled so I can freeze half for later.
Monday: Chicken and cheese enchiladas
Tuesday: Biscuits over creamed chicken
Wednesday: Macaroni and cheese-stuffed tomatoes, salad. Except instead of using store-bought macaroni and cheese like the recipe suggests, I'll make a batch of our favorite mac and cheese to stuff the tomatoes, and then freeze the rest.
Thursday: Cream cheese potato soup, grilled cheese sandwiches. This soup is incredible as-is, but it's going to be even better when I add some broccoli, bacon, and cheddar cheese to it. Which is what I so plan on doing.
Friday: Pizza joes, steak fries
Saturday: Baked gnocchi. I've been wanting to make this ever since I got this cookbook, and I think it's finally cool enough to justify the heavy, creamy calorie fest.
Sunday: Baked ziti, garlic bread
Weekend Breakfast: Pumpkin buttermilk pancakes, sausage links
Baking: Coconut-chocolate pecan pie. I'm on my own with this one since Joe hates shredded coconut, so be sure to check back to see how I do at consuming an entire pie by myself. (Spoiler alert: I'm sure I'll do just fine.)