You ever have one of those weeks where time evaporates, laundry multiplies on its own, and your partner disappears for seven days like they’re on a side quest you definitely didn’t authorize? Yeah. That was my week. Which means today’s meal plan is brought to you by: Survival Mode But Make It Edible™.

This is a reserve-based, spoon-friendly, chronic-illness-approved, “I have three brain cells and two are fighting” kind of schedule. Six meals involve actual cooking (mostly crockpot because we respect our energy). The other nights? Reserves. Frozen. Pantry. Leftovers. Whatever doesn’t require you to stand upright for more than four minutes.

If that’s your vibe too, welcome home.

THIS WEEK’S MENU

Cooked Meals:

1. Tuesday Crockpot Salsa Chicken Bowls
2. Thursday Slow Cooker Garlic Herb Pork Roast + Potatoes
3. Sunday Crockpot Honey Teriyaki Chicken (No weird sauces, promise)
4. Tuesday Lemon Herb Chicken & Rice (No Creamy Stuff!)
5. Thursday Crockpot Tuscan Chicken & Potatoes (Light, Brothy Version) (Not creamy — just herbs, garlic, broth, and sunshine.)
6. Sunday Sheet Pan Italian Chicken & Veggies

Reserve Nights (1–2):

• Frozen pizza, frozen enchiladas, freezer soup, freezer breakfast burritos, rotisserie chicken + bag salad… whatever you have in the stash.

And boom — another week fed, fueled, and officially handled, even if we handled it while lying horizontally with one sock on and exactly zero energy left. Reserve-based meal planning is basically the cheat code for spoonie life: cook when you can, stash when you can’t, survive the rest of the time on whatever doesn’t require opening the oven.

If you make any of these recipes, tell me which one your family inhaled first. Mine always pick the salsa chicken because apparently we’re a Taco Tuesday household… regardless of the actual day. Til next time gang, take care of yourselves, and each other!