I recently started a new job where I work 2nd shift, most commonly referred to as “swing.” It starts at 1pm and gets over, well, when I’m done. Sometime between 9:30 and the next day. (Last night I clocked out at 11:16. I think)
Anyway, I’ve been meaning to implement the family control journal for a few years now but really lacked any motivation. I originally got the idea from flylady.net. I recently bought a set of journal/planning pages from Etsy and got re-motivated. I then mashed the two ideas/formats together and came up with this:
(As we start using this I will share how it’s working and how to make your own customizable family planning center)
Since I do get to come home for lunch/dinner (kind of) I will try to prep dinner if it’s not already in the crock pot. Jason works long, hard hours and right now he’s commuting 2 hours a day (until next week! YAY!) so I don’t want him to have to deal too much with meal making if he doesn’t have too.
So, lots of crock pot and casseroles it is! The casseroles are easy because I can prep and assemble and then slide it into the fridge and when Jason’s ready, or when I pop in at my lunch break I can put the dish in the oven, turn it on and let it works it’s oven-magic. Don’t do this with glass dishes. I made that mistake once, it was a bbq rib disaster. Stoneware is the way to go with this.
Here is this week’s menu and recipes:
Sunday: Shepherd’s Pie
Easy peasy: brown up ground turkey (cook it all the way!) add some frozen veggies, add a soup base (like low sodium cream of mushroom) and place that in 9×11 casserole. Make up some mashed potatoes and spoon over the top. Bake for 40 minutes at 350 degrees, sprinkle cheese over the top and bake for an additional 10 minutes. I used swiss cheese and it was yummy!
Monday: CP Cashew Chicken over rice I will repost a better link by the end of the week.
Tuesday: Pork Carnita tacos
Pork shoulder roast in crock pot. Add whatever seasonings you want! Mole, crushed red peppers, garlic, onions, etc. When done (8-10 hours) shred with fork and serve with regular taco toppings ie: shredded lettuce, sour cream, shredded cheese, avacado, etc.
Wednesday: CP Beef Stroganoff with noodles
I use Smart Taste noodles that have added calcium and fiber! Stock up when they are on sale!
Thursday: CP Macaroni and Cheese I use regular medium cheddar cheese instead of sharp.
Friday: Potato Soup Don’t want cheese or ham? Leave it out! GOOD recipe!
Saturday: Baked Chicken and Cheese Risotto
1 can cream of mushroom soup, low sodium (or make your own creamy mushroom sauce!)
1.25 cups water
1/2 cup milk
1.5 cup frozen mixed veggies
2 pound skinless, boneless chicken breasts, cut into bite size pieces
1/3 cup shredded mozzarella cheese
1/3 cup shredded swiss cheese
4 Tbsp grated parmesan cheese
1 cup uncooked Arborio (risotto) or regular long grain rice
1. Stir the soup, water, milk, veggies, chicken, cheeses and rice into a 13×9 baking dish. Cover with foil.
2. Bake at 400 degrees for 35 minutes. Uncover the dish and stir.
3. Bake for 10 minutes more or until hot and rice is tender but still firm. Let the risotto stand for 5 minutes before service.
Delicious with homemade bread and salad!