Last week, I wrote about our wonderful vacation experiences. Unfortunately, this week wanted me to forget the relaxation of vacation as quickly as possible. In addition to the usual routine of teaching students, I had at least one meeting or appointment every day of the week. Wednesday saw me busy from 7 am to 9 pm without a break. It asked myself if I had too many things on my plate, but most of the things were of the sort that only happen occasionally and some of them won’t happen again for the rest of the school year. For a brief moment, I thought I was going to lose my mind. The short of it is, I’m so glad last week is over. This week has a couple extra things happening and Wednesday will continue to be the busiest day of the week, but so far it looks like it will be much, much better. I’m looking forward to getting around to everything I didn’t get to last week and catching up with my husband.
The Pick Up
spinach, butternut squash, cabbage, potatoes, sweet potatoes, red onions, beets, baked apples
The Plan
This week:
Quick and Easy Skillet Lasagna (How Sweet Eats) + frozen broccoli and cauliflower
Quesadillas with green onions, green chilies and cheese + roasted beets
Asian-Inspired Noodles with Tofu and Cabbage (recipe coming soon!)
Smoky Black Bean and Sweet Potato Chili (Food52) + cornbread
Frozen ravioli + roasted beets
Leftover chili + cornbread
Kielbasa + Cabbage and Potato Pancakes (recipe coming soon!)
Lunch: Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
Butternut Squash Soup
Creamy Polenta with White Beans and Canned Tomatoes (recipe coming soon!)
Oven-roasted salmon with cabbage and a grain to be determined
Spicy Lentil Soup from my soup swap earlier this month
Spinach and Artichoke Linguini (How Sweet It Is) — I didn’t get around to this last week
Coconut Red Lentil Soup (101 Cookbooks)
Leftover Spinach and Artichoke Soup
Lunch: To be determined! I’m open to suggestions!
