Week 529 Menu

 Sunday: Burgers on the grill and corn on the cob

Monday: Lettuce cups (ground beef, cheese, quinoa)

Tuesday: Pasta and meatballs and cauliflower rice

Wednesday: Baked mac and cheese and roasted butternut squash

Thursday: Chicken nuggets and roasted broccoli

Friday: Pizza night

Saturday: Takeout!

Week 528 Menu

Sunday: Dinner at friends’ house

Monday: BFD (bacon, eggs, toast, avocado)

Tuesday: Pot roast in the slow cooker with cornbread

Wednesday: Twice-baked potatoes

Thursday: Orange chicken with rice and roasted broccoli

Friday: Chicken and white bean stew in Instant Pot

Saturday: Takeout

Week 527 Menu

Sunday: Garlic honey pork chops and roasted Brussels sprouts

Monday: Chana masala, roasted cauliflower

Tuesday: Pad Thai with chicken

Wednesday: Burgers on the grill and butternut squash

Thursday: Vegetarian chili in the slow cooker and cornbread

Friday: Pizzas!

Saturday: Takeout!

Week 526 Menu

 Sunday - Monday: Takeout with Grandma!

Tuesday: Steak tacos

Wednesday: Frittata and roasted broccoli

Thursday: Baked mac and cheese (ATK recipe) and Brussels sprouts

Friday: BBQ pork chops

Saturday: Takeout

Fully Loaded Twice-Baked Potatoes

These potatoes are a family favorite. Mashed cheesy potatoes with bacon? Ummm, yes! You have to plan ahead a bit by baking your potatoes in advance. After that, the active time is pretty low and you’re left with a filling, tasty meal! America’s Test Kitchen also suggests variations of this recipe: chorizo & chipotle or pancetta & mozzarella. Both variations sound delicious, but my family is so in love with the original that we haven’t tried them!

You can also make ahead by following all recipe steps until you have the potato shells filled. Then, cool the potatoes completely, wrap them in plastic, and refrigerate up to 24 hours (increase the bake time to 25 minutes).