Monday: Beef Bourguignon and salad
Tuesday: Turkey tacos with toppings and black beans for the side
Wednesday: Roast Chicken
Thursday: Leftover Beef Bourguignon with broccoli
Friday: Leftover chicken (you could make a pot pie, chicken quesadillas or anything)
The following picture is of the roast chicken we made and it was SO easy. Just buy a whole chicken, coat w/ olive oil salt and pepper and lemon juice. Put in foiled covered roasting pan with potatoes and carrots on the bottom (also brushed with olive oil) and cook @ 350 degrees for 20 minutes per pound. Ours took about an hour and a half. Although it is very easy to buy a roasted chicken at the supermarket, this tastes so much better in flavor and nothing beats a home-cooked meal.