Happy Sunday morning! It’s snowing here . . . Again. SO there’s that.
Just in case you can’t tell, I’m not impressed, I’m thoroughly over snow, and I can’t wait for winter to be over. If anyone needs me I’ll be hibernating, dreaming up grilled salads and planning my garden on paper and waiting for the ground to thaw, again. RANT OVER.
Thanks to all who read my last post. I’ve been in a weird place lately, and I’m just trying to suss it all out and figure out how to be me again. The snow doesn’t help, but I’m trying not to let that call the shots.
But I’d rather not blather on about my melancholy state, I’d rather talk to you about what we’re eating this week! I’ve had so many people ask how I meal plan, where I get ideas, how I stick to our budget, etc. I ever had the privilege to meet and chat with a few ladies and we got to chat about our lives and how we plan for our families. It’s so fun! Seriously, if there wa a way to make money doing this, I would do it in a heart beat. So if you or if anyone you know wants someone to meet with them and create a personal plan and budget for them, let me know. 🙂
But in the meantime, I’m going to share what we are eating! I have it written out on my planner so I can see what the day holds as keep in my sight what we are eating, so if there is any prep or anythng that needs to be done (pull things from freezer, start dough, etc) it can be done and I’m not stuck come 5pm.
Tuesday (communal small group potluck): Stuffed Sweet Potatoes (baked sweet potato boats stuffed with sauteed peppers, mushrooms, onions, & spinach, topped with avocado & cilantro after baking)
Wednesday: Fried Buttermilk Chicken Biscuits wth Pickled Vegetables & Smoked Sea Salt Pecan & Bourbon Butterscotch Ice Cream Cake
Thursday: Carrot Ginger Soup & Bread (or leftover biscuits)
Friday: Chicken Salad (romaine, spiralized zucchini, grated carrots, chicken)
Saturday: Pantry Pad Thai (rice noodles, almond butter chili sauce, veggies)
On one hand it may look like I’m making a big dinner every night, but I’m not. We are only having meat twice this week (two days of chicken) and there are only two-three nights that I have to use recipes. If every night has me peeking into a cookbook while I have a small child wrapped around my legs while I’m fixing dinner, then even I wouldn’t be able to enjoy that every night! ANd that’s coming from someone who loves cooking. 🙂 Stir frys dont require a recipe-they are chopped veg into a pan, meat or chickpea/bean/lentils added, add soy and coconut milk if you’re in the mood, and season to taste. There you have it-mindless meal. 🙂 Stuffed sweet potatoes are just what they sound like, and they can be made ahead of time and popped into the oven on a baking try before people arrive. Soup needs a recipe sometimes, but carrot ginger is a classic that needs little explaining (sauté onion and garlic, add carrots, add broth and spices, blend, add coconut milk, blend again, season to taste). Plus, the soup can be made ahead of time, which is great because Matt will be holding down the fort with dinner and putting mabel to bed while I go to worship practice. Chicken salad is self explainatory. The only nights I will need recipes are Wednesday and Saturday! Wednesday night is our date night, and we go all out (as you can see!). We eat after Mabel goes to bed, and I have prep for the evening lined up a few days before hand so I’m not overwhelmed the day of (I have a wonderful book called “Date Night In” which I’ve mentioned before, but its worth mentioning again, because we love it!) On Saturday night I’m pulling a recipe from “Everyday Detox” by Megan Gilmore; everything I’ve made from this cookbook has been stellar so far! Can’t wait to try this new recipe and new sauce.
This is a snapshot of my meal plan and grocery list-it’s my brain when it comes to food for the week.