I did it! It’s Saturday evening after the super crazy week I mentioned in my last menu plan and I am still awake. Barely awake, but I’ll take what I can get. Though I’m very tired, the week actually turned out to be a little less overwhelming than I anticipated. And looking at the calendar for the upcoming week is like a breath of fresh air: there are afternoons without any extra meetings, appointments or obligations. I may even get to bed on time a few nights.
To help with my time management this week, Brian once again made the farm pick up solo. I always wait to do my menu planning until after we go to the farm – even with the newsletter before pick up, what’s at the farm is sometimes a surprise – so I didn’t give him much for guidelines. I am so pleased with what was available this week and what he came home with. I’m really excited to cook with this produce – especially since I’ll actually have time to do so!
The Pick Up
The PLAN
BLT sandwiches
with roasted beets (from last week)
eggplant parmesan (freezing half for post-baby)
with pasta and salad (lettuce, bell pepper, tomato, carrots, etc)
dinner out with family
Leek and Potato Soup (Alton Brown)
with caprese salad
baked salmon
with Quick Cooking Collard Greens
Chinese take out
Buffalo Cauliflower Lettuce Wraps (The Kitchn)
with kale chips
Lunch: Unstuffed Bell Peppers (Budget Bytes) – with cannellini beans instead of beef
Also on the agenda:
red kuri soup (with the squash I didn’t get around to using last week) – to freeze for post-baby
