Weekly Meal Planning for Sept 27-Oct 4

Now that it's officially fall, we can talk roasts, soups, stews, chilis, and more! It has been raining for several days now. And while it's not really cold, it's cool and damp and just all around blech that screams for a comforting, warm meal. My farm box contents are starting to be less summer harvest and more fall vegetables, so I will slowly work on moving into heartier meals. For this week, we have a couple of crazy nights (soccer and spirit night) but otherwise, things should be pretty open. 

Sunday: eggplant fetti, green salad
Monday: pesto zoodles with shrimp scampi

Tuesday: slow cooker pernil with cabbage slaw
Wednesday: school spirit night 
Thursday: leftover pernil with slaw
Friday: cauliflower soup
Saturday: pot roast, potatoes, green beans, rainbow carrots

Weekly Meal Planning for Sept 20-26

Since we got thrown back into the grind, I'm kind of just coming up with ideas as we go. I did NOT make a plan while I was still in Italy on Friday or Saturday. ;)

I'm incorporating some Whole30 compliant meals this week, as I've done one before and slowly tiptoeing my way back into one. We are going out for a ten year anniversary dinner on Thursday, though, and I certainly want to be able to eat whatever I want. 

So…here is what we have for the week:

Sunday: at a birthday party
Monday: turkey bolognese over spaghetti squash
Tuesday: lemon rosemary roast chicken with sweet potatoes and broccoli, green salad with avocados, tomatoes from the garden, and cucumber from the garden (probably the last summer harvest!)
Wednesday: leftover turkey bolognese spaghetti squash
Thursday: out to dinner for anniversary, leftover chicken + veggies for the kids
Friday: chicken and vegetable soup, quesadillas
Saturday: at a fundraising football party

Hiatus is over

Our nice little reality break in Italy is over. Thanks to our *village*, my husband and I were able to take a long-awaited trip overseas without our kids. We had never left them for more than a day or two before, so the planning for them, as well as the trip, took up a lot of time! We are so appreciative of the help we received and without those people, this trip would not have been able to happen! We had a wonderful, amazing time in Italy and ate REALLY well. Now, we are back to the grind and I will be posting regularly once again. For now, I leave you with this:

Weekly Meal Planning for Sept 6-10

It was a Labor Day weekend spent celebrating a birthday and enjoying some lake time. And this week is crazy as we prepare to head out of town. Really,  Tuesday, Wednesday, and Thursday nights are the only meals I need to plan. Lucky for me!

Sunday: my oldest's birthday and she planned the menu - hot dogs, sausages and sautéed veggies, kale/spinach salad with apples and blue cheese, watermelon

Monday: at a friend's lakehouse 

Tuesday: pasta with marinara, peas, and leftover sausage 

Wednesday: baked chicken wings, celery sticks, sweet potato wedges 

Thursday: leftover wings n things 

Grab n Go Egg Cups!

These are a simple make-ahead breakfast for those mornings when you don't have time to do anything but heat something up. I slightly modified the recipe from Real Food Whole Life based on the vegetables I have and it turned out great! I let the egg cups cool, put them on a wax sheet, and placed them in the freezer. I will put them in a ziploc freezer bag once they are frozen.

I even had a little helper. :-)