It’s another lovely week! Actually, I’m not really sure how I made it thorough the past week, but I somehow managed. Apparently, the ’22 weeks pregnant’ mark is when my body decides to begin revolting, because all I’ve wanted to do is SLEEP this week! Unfortunately, I don’t have that option with a toddler at home. She wants to “GO, GO, GO!!!”
And so I do.
Just want to give everyone a heads up that I won’t be posting a menu next week (for Week 29 – July 15-July 19), because I won’t be cooking that weekend–I’ll be on my way to the beach instead! We’ll be spending the week enjoying the fun and sun (fingers crossed for sun, since it’s been raining there for approximately 2 weeks straight), and I’ll be focusing all of my time and attention on relaxing with our friends and family. Any type of extensive cooking is definitely not in the plan for me. If it requires more than slathering almond butter on bread (or crackers), it’s not part of my job description during that week.
This week, I tried to come up with two breakfast recipes that would yield leftovers that we could bring with us to ‘beach week’, since cooking is not part of the plan. I want to make sure that I’m still feeding the family healthy meals, even when I don’t feel like cooking. We will be packing a cooler to bring on the drive, which will be filled with all of the organic produce that we will need for the week (since organic produce is hard to come by at our destination). I’ll also bring a few of the lunch/dinner meals that I’ve stocked in the freezer (Friendship Casserole, My Ridiculous Mac ‘N Cheese, and Chicken and Spinach Stuffed Shells) so that we can heat them up throughout the week for lunches and dinners.
Here’s yet another example of why planning ahead and stocking your freezer is awesome. You only cook when you have time–so that you don’t have to when you don’t! Or in my case, when you just don’t feel like it.
So last week, I typed up the plan to make Pioneer Woman’s ‘My Mom’s Muffins’ on Friday evening, since I had plans on Sunday that were going to make Sunday a non-cooking day. It turns out that was such a great idea that I’m going to do it again this week. Not because Sunday is a non-cooking day for me, but because I like the idea of doing a little bit each day so that I don’t feel bogged down. Since I’m trying to get the freezer stocked before Baby Boy arrives, this feels like a small change that may make a difference in helping me manage time over the weekends when I cook.
This week, I’m actually bringing a few vegetables into menu. It’s a pregnancy miracle.
And I can’t wait to eat this.
The new recipes this week are:
Only 2 recycled recipes this week:
Here’s the Menu, the Plan, and the Grocery List.
I hope everyone has a fantastic weekend, and let’s hope that it stops raining in the areas that have been experiencing flooding!