My cooking schedule did not go exactly as planned this week. I had forgotten that my husband was going to be away Thur-Sun to play in a hockey tournament with some of his friends (aka reliving their college glory days!!) so I postponed some of those meals until this week!
Monday AND Tuesday: (Leftovers and
Taco Tuesday -> Leftovers x 2) We over-ordered wraps and sandwiches for our son’s 1st Birthday Party on Sunday and decided to have what was left rather than let it go to waste. Eggplant and fresh mozzarella, chicken cutlets with roasted peppers, and Italian subs were only a few of what we got to eat!
BBQ Brisket -> Salad) My son was not feeling well most of the morning and I completely forgot to start the BBQ Brisket (requires 6-8 hours to cook in the slow cooker), so I opted for a quick and easy salad option. I added tons of fresh veggies (cucumbers, broccoli, cauliflower, peppers, squash), threw in some cold cuts and cheese, and a little homemade guacamole!