Dinners

I think we all know what they say about the best laid plans. There have been some rearrangements made to my dinner menus already. Last Saturday I did use the slow cook feature on my 'instant' pot and turned the roast chicken carcass into chicken stock. I cut up the chicken and put almost all of it into the stock and filled up two quart containers for the deep freezer. I figure these can become the basis of a couple of different versions of chicken soup (thinking a white bean and kale and possible a chicken tortilla soup for December).

The last container went into the refrigerator. Youngest son H's girlfriend M was in a cooking/baking mood and brought over a large container of homemade Baked Potato soup and some Hot Chocolate cookies she experimented with. Both items were delicious and it was nice to eat a dinner I didn't prepare myself.
Sunday I pulled the soup stock out the refrigerator. I brought it to a boil and added some egg noodles and this was dinner along with the brioche dinner rolls I'd picked up from Aldi. I love trying the new 'fancy' items my Aldi gets in.
Saturday I as in a baking mood myself and made a pumpkin roll as per a request from youngest son. This was dessert on Sunday.
Monday I made a chicken salad sandwich using the chicken I'd set aside from the roast for this purpose and ate this along with carrots & celery sticks in the car on the way to my night job.
Tuesday I had a hair appointment to touch my color and had enough time afterwards to run through the McD's and get a sandwich and drink off the dollar menu before going in to work.
Wednesday I unexpectedly got asked to stay at aftercare and work. I luckily had some chicken tenders left over from lunch service and paired those with carrots and celery sticks and apple slices, eaten in the car on the way to work.
Tonight I am back on my menu plans making myself some baked tilapia!
Being prepared but also flexible enough to roll with the changes is certainly a stress reducer.

Edited to include the rest of the week:
On Thursday I more or less followed my dinner plan. Tilapia it was but instead of just baking it with lemon I decided to do an old favorite, Horseradish crusted tilapia. I mixed together mayo, horseradish, parsley and bread crumbs and spread it on the fish. Toasted additional breadcrumbs in butter and sprinkled them on top then baked the fish in a 425 degree oven for 12 minutes.


And finally I was asked to work Aftercare today so a peanut butter and jelly sandwich and celery sticks await my drive into the cleaning job later on.