Day 1: Stuffed squash
Day 2: Broccoli Alfredo with chicken
Day 3: Homemade pizza, Kale salad
Day 4: Bean and cheese enchiladas, Guacamole
Day 5: Lemon butter cod, Steamed broccoli, Warm applesauce
Day 6: Frozen Soup, Banana bran muffins
Day 7: Sloppy Joes, Sauteed kale, Mashed sweet potato
Notes: Here is my third weekly meal plan to get ready for COVID-19 ramping up. I wanted to post ahead of time in case you need to get to the grocery store this weekend to stock up on food. See the posts for March 11th and March 18th for more details about preparations. Yesterday, I made three batches of lasagna and froze two in aluminum pans. I will do the same with enchiladas, if I can keep my family from eating them all right away! Additionally, I’m enlisting the kids to help me bake both corn muffins and banana bran muffins to stock the freezer. All of this groundwork is important so that if anyone does get sick, we can focus on recovery and not making food. I work in a hospital so I will need to continue to go to work, otherwise we will be laying low and socially distancing ourselves per the CDC recommendations to help decrease the spread of this virus. So now that the shopping is done, we will have plenty of time for cooking and baking. Wash your hands often, cover your coughs/sneezes, disinfect high contact areas, and stay healthy everybody!
