Family DInner Plan: Short week and slow cooker plans

With a short week, soccer starting (both Spring and Indoor), a science fair project or two, and a volunteer recognition dinner, the week’s menu needs to be easy and designed with planned over (leftovers) in mind. We arrived at the airport tonight after a weekend away, and stopped by Whole Foods on the way home, where we found two roast chickens for $14.99. Tonight’s dinner was roast chicken, roasted brussel sprouts and Israeli couscous. Tomorrow night I am thinking an easy chicken noodle soup. And I am also thinking of a batch of Curry Chicken Salad for lunches.

Here is my menu plan for the week of January 16:

Monday: Roast chicken, roasted brussel sprouts, Israeli couscous (making the chicken stock for tomorrow overnight in the crock pot)

Tuesday: Chicken noodle soup, whole wheat bread (from last week’s pita breads), sliced veggies

Wednesday: Pumpkin chili with ground beef and black beans, cornbread, salad (I plan on using dried black beans and will prep those in the pressure cooker Tuesday night)

Thursday: Leftovers

Friday: Take Out and Trashy TV (although last week, we had a fried chicken sandwich from Pollo Fritto SF, a food truck that parks Friday nights on the Alameda between 5-7pm. Mighty tasty!)

What is on your menu plan this week? How do you handle short weeks and hectic schedules?

P.S. Inspired by Cindy’s 365 photo project, I started one of my own with iPhone photos. You can view my photo journal here on Kitchen Gadget Girl, or directly at 365.foodinthekitchen.com. Let me know what you think, and keep in mind that practice makes perfect!

P.P.S. The photo above is from one of the science fair projects, where the chief investigator was looking at how acids and alkalis react when mixed with red cabbage water ice cubes. Pretty and fun!