Well, a new week means a new meal plan! And keeping Luke during the day means that I have to be even more intentional about managing my weekends wisely, taking advantage of extra alone time, and prepping meals and snacks! I seriously do not know how women who work full-time, outside the home do it. Share your secrets, please. Spending time in the kitchen when I could be snuggling or playing with Bonnie is still difficult for me to make myself do, but I know that, ultimately, it is for her benefit as well. And I figure that when she is older, our meal planning and prepping days can be a family affair!
As far as I know, we have a pretty standard week… busy, but nothing out of the ordinary going on. At least, we don’t have anything out of the ordinary planned. Here is what we do have planned:
L: Salad topped w/ grilled, shredded chicken
L: Shepherd’s Pie leftovers
D: Spaghetti w/ Zucchini Noodles
L: Casserole leftovers
D: Baked flounder w/ Hot Cranberry Spinach Salad
L: Salad topped with grilled, shredded chicken
D: Crock Pot Mexican Chili (I’ll share the recipe soon!)
L: Tuna salad salad
D: Chicken salad served in avocado halves
L: Mexican Chili leftovers
L: Chicken meatballs (similar to these) w/ brussels sprouts (I sauté them in olive oil and apple cider vinegar, and sprinkle with salt and pepper.) Slow-roasted sweet potatoes.
(I’m only planning lunch on Sunday, because we’ve been eating a big, late lunch, and then having a light dinner or snack in the evenings.
Andrew has been on an egg kick lately, so he will scramble eggs for us, and we’ll both have those for breakfast, although sometimes I skip the eggs in favor of a banana smothered in almond butter.
Apples, bananas, Larabars, nuts, frozen grapes, hardboiled eggs
We had a great, productive weekend, and I feel recharged, and ready to begin a new, healthy, productive week. I cannot believe we already into the first week of November!