It's not feasible with my work schedule to cook every single night, so I try to cook 2-3 times with enough leftovers that we can eat on for other dinners and lunches that week.
It's been killing me eating out for nearly every meal for the last month. I thought I'd love getting takeout every night, but it got old, fast. Home cooked meals are so comforting to me, and I've really been missing our little family ritual.
For our first week back in the house, I wanted to go rather simple; no recipes that call for too many ingredients, or weird cooking methods. I still haven't completely unpacked all of my kitchen boxes, but I do have the essentials. One pot, one frying pan, and a cookie sheet. I usually try to make my own salads to save money, but this week I'm going with the pre-bagged route. It doesn't get simpler than a bag with the lettuce, dressing, and toppings all together.
Here's what we've got on the menu:
Monday- Roasted Chicken Thighs with Lemon and Oregano, Roasted Broccoli, Cucumber Salad
Tuesday- Roasted Chicken Thighs with Lemon and Oregano, Roasted Broccoli, Corn on the Cob
Wednesday- Coconut Chicken with Sweet Chili Sauce with an Asian Salad (pre-bagged from Publix)
Thursday- Shrimp and Grits with another Publix pre-bagged salad.
Have a great week!