Image from Divine Domesticity

Monday – Lemon Chicken with Croutons

* Leftovers Tip: Leftover lemon chicken would be delicious in a chicken salad (especially one with cranberries. YUM!)

Tuesday – Roast Cod with Crisp Potatoes

* Ingredient Swap Tip: Any white fish should work great in this recipe. Only have tilapia on hand? Use it!

Wednesday – Slow Cooker Pot Roast

* Leftovers Tip: If you have a good amount of pot roast left over, make a shepherd’s pie! Shred or chop the roast into chunks. Add more veggies (mushrooms, carrots, etc.), add a layer of mashed potatoes, then top with cheddar cheese. Pop it into the oven to warm through and get browned on top.

Thursday – Ritzy Chicken Nuggets

* Time Saving Tip: Take a few minutes on a weekend to make bread crumbs and stash them in the freezer. I use Ritz bread crumbs for Ritzy Chicken Nuggets and Amish Meatloaf, so it behooves me to keep them on hand. Empty a few sleeves of crackers in a large, sealed Ziploc and bash it with a rolling pin. After about 20 seconds, you’ve got yourself enough bread crumbs to last a good while.

Friday – California Grilled Veggie Sandwich

* Ingredient Swap Tip: Substitute diced fontina cubed for the feta cheese for the younger kiddos.

Saturday – Ultimate Spaghetti Carbonara

* Leftovers Tip: If you have leftover carbonara to use up, try making a spaghetti pancake. In a bowl, mix an egg with some Parmesan and other cheeses of your choice. Add the spaghetti and mix. In a large saute pan, add a bit of oil and a dab of butter to a pan heated to medium. Add the spaghetti/egg mixture. Cook until browned on the bottom, and flip. Cook until browned on this side and serve.

Sunday – Tomato Sandwich with Basil Mayonnaise

* Ingredient Tip: Adding a dash of salt and pepper directly to the tomatoes brings out their flavor.

*For the printable version with recipes included, click here.

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