Weekly Family Plan

Tahlia

• Noelle — Wash the potatoes.
• Banjo — Measure the tomato sauce and seasonings.

• Dice the potatoes and onion before starting the slow cooker.
• Brown the ground beef first for better texture and easier grease removal.
• Use Italian seasoning instead of black pepper if the family wants a milder soup.

Karen

• Noelle — Measure the apple juice and cream.
• Banjo — Wash and dry the apple and sage.

• Measure the flour, butter, apple juice, and cream before gymnastics.
• Dice the apple shortly before cooking.
• Watch the sage and brown butter closely.

Karen

• Noelle — Measure the vegetable purées and sauce ingredients.
• Banjo — Set out the hamburger buns.

• Prepare the sweet potato and butternut squash purées in advance.
• Dice the onion, celery, garlic, and carrots.
• Refrigerate enough filling for Thursday leftovers.

Karen

• Everyone — Choose and reheat leftovers.

• Use the oldest refrigerated food first.
• Reheat each dish until hot throughout.

Alana

• Noelle — Set out the hot dog buns and toppings.
• Banjo — Set the table.

• Make Chili Dogs as requested.
• Warm the chili while the hot dogs cook.
• Set out shredded cheese and chopped onion if desired.

Karen

• Noelle — Drain the pineapple and reserve 1/4 cup juice.
• Banjo — Measure the teriyaki sauce.

• Use chicken breasts instead of the chicken thighs listed on the recipe card.
• Cut the bell pepper and chicken before starting the slow cooker.
• Cook rice near serving time if using.

Karen

• Noelle — Measure the flour and bread crumbs.
• Banjo — Wash the parsley and set out the pasta.

• Pound the chicken and shred the mozzarella earlier in the day.
• Prepare the breading station before heating the oil.
• Serve the chicken over pasta.