Meal Planning #6 {Featuring marinated flank steak, quesadillas and cottage pie}

As a dedicated maker of lists I am actually impressed that I am on week 6 of listing our weekly meals. There is always a list in my purse keeping me organized for grocery shopping, errands to run and books to reserve. But actually posting the list and photos is another animal altogether.

It’s been a challenge posting this week as we have canceled our Jet pack with Verizon. What does this mean? Well, the little device that allows us to access the internet is deactivated meaning, I can post using a tablet (a wee bit more challenging ) or wait until I can use my computer ( with a proper keyboard) at a Wi-Fi free location. For us it’s Starbucks. Love that Skinny Latte and a Flat White.

Here is the list featuring a great use of leftovers.

Sunday: Cottage Pie with garlic toast….and a G and T later on.




Monday: Leftovers. For lunch that day we used leftover roasted chicken from a few days before. I chunk it then mix with a can of black beans, cooked rice and a can of tomatoes. Great hot lunch for work!

Tuesday: Chinese Takeaway! One of my favorites. Shrimp and vegetables with Spring rolls.

Wednesday: Breakfast for dinner. Eggs, bacon and pancakes.



Love me some pancakes!



Thursday: Sautéed scallops, pole beans, Knorr noodles and garlic toast.



Friday: Grilled Flank Steak, broccoli and cheese sauce.



Saturday: Quesadillas with the leftover flank steak.



How was your week of eating and menu planning?