This week I was once again on my own except for the nights when our son joined me for dinner time after work. Which, for me, is tough not knowing but also not so bad depending on the day. I knew dinners would be hit or miss all week being our son had friends home for the week due to spring break….and the fact that young adults don’t plan anything too far ahead could mean I would get short notice of being a party of one or a party of two for dinner time. Yes, a fact that drives me a bit crazy but I have learned to roll with it. Add this with the fact that my husband was traveling for work for the week, meant that I got to choose when, if, and what, for that matter, I cooked each and every night.
So here is what my week looked like:
Saturday: my own homemade spicy black bean burgers
tortellini veggie soup with bread sticks
***Although I still made this soup for me to enjoy for lunches all week long
Tonight we ended up going out for Chinese instead…my husbands request before he flew out in the morning.
Monday: Annie’s biscuits with eggs, cheese, and homemade chicken breakfast sausage
Tuesday: chili stuffed sweet potato…OMG they were so good and easy
Wednesday: pulled pork salad ( my remake of the salad I had in Port Washington, WI a few weeks ago)
Thursday: pesto chicken and quinoa with cucumbers
I also threw together a quick mixture of artichokes, spinach, sundried tomatoes, olives, garlic, mushrooms, and chicken sprinkled with Greek seasoning for my lunches this week. So easy and quick to make, yet so tasty and filling.