- Saturday afternoon I baked some GF cinnamon muffins, and we had part of those with coffee for breakfast.
- Lunch was my planned pork loin, root veggies, peas, and cornbread. This was supposed to be supper, but my husband asked me to do a large lunch instead. Dessert was a raspberry crumble. (I saved half of the pork for BBQ sandwiches for Tuesday.)
- Supper was a scrounge about in the fridge.
Monday —
- Breakfast was scrambled eggs and waffles.
- I cooked chicken noodle soup in the pressure cooker using the “broth” from the roast. I added about 1 to 1 1/2 cups of leftover steamed veggies to bulk it up and used GF pasta from my stash.
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Tuesday
Breakfast was coffee and a protein shake. Despite not sleeping well I was up well before the sun, and I just didn’t want to eat.
Lunch was every person for herself. Supper was BBQ pork (the second half of the loin) over rice for me and on bread for my daughter. Raw veggies for a side.
Wednesday
Breakfast was waffles, apple slices, coffee, and a protein shake. Lunch was egg and bacon wraps. Supper was hotdogs and chips. Nothing exciting.
Thursday
Breakfast was bacon, eggs, and toast. Lunch was leftover hot dogs. Supper was veggie burgers and tater tots. Was on the menu for next Thursday but my daughter asked me to switch....such is life.
Friday morning we just grabbed waffles. Lunch was the extra burgers from the night before. (I had cooked 4.). Supper was pancakes, sausage and eggs.
Saturday was a fend for yourself kind of day. I had a protein shake and my daughter had cereal. Lunch was pepperoni quesadillas. Supper, which is in the crockpot now, is hamburger steak in gravy. I’m cooking mashed potatoes and green beans to go with it.
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