I will try to keep this post short and sweet. A lot of changes have happened over the past year. We sold our house, built our dream house on an acreage, and I have gone back to work full time. The changes have all been good and I am welcoming all of them with open arms. I have found that I have become more organized now that I am working because I have to be. I have always been a procrastinator and worked best under pressure, so I guess this is no exception.
Since the majority of my blog has revolved around sharing recipes, I will share my weekly menus with you and how I prep/plan for the week. I plan my meals for the coming week on Saturday or Sunday after going through the flyers to find out what’s on sale for the week. I then write my menu up on my menu board and try to do as much prep work as possible on the weekend or the night before I plan on cooking a particular meal so that my meal for the evening can be on the table in under an hour.
Tonight I made Baked Chicken Parmesan served with homemade fettuccine and boiled baby carrots. On the weekend I sliced all my chicken breasts in half to make them nice and thin then put them in the freezer. Last night I put them in the fridge to defrost so tonight all I had to do was take them out of the fridge and get to work breading and then into the oven to cook. I covered them with homemade marinara sauce (but I am sure any pasta/tomato sauce would work). My homemade fettuccine was served with pasta sauce from a jar because I was being lazy and didn’t feel like making pasta sauce. This meal is delicious, quick and easy. All elements that make it a perfect weeknight meal in my books.