Review from last week:
This Jamaican Jerk Pork with Caribbean Salsa was to die for. One again proving that you canNOT go wrong slow cooking pork with seasoning of your choice. Can. Not.
I remembered how great Spaghetti Squash was this week, so I bought it and made it twice.
First as lasagna boats:
Next as enchilada bowls:
NYE we did take out Indian food, so I did not cook this. But I did make Rosemary infused simple syrup to put in my champagne and it was awesome.
And I made ANOTHER French Toast Bake. I and I will likely make another next weekend. Too easy and too good not to.
Plan for next week: This week marks the first week since before pregnancy that I will be working at the office 4 days a week (up from 3). I know, I know - it's still an incredibly easy and flexible schedule and I'm grateful. BUT - it does mean that I'm going to have to try a little harder to keep up with my cooking habits since I now have one less day near my kitchen to be able to do food prep when necessary.
Goals will be to make a few BIG meals early in the week (I'll still work from home on Mondays), and then have them as leftovers on Tuesdays and Wednesdays. I will also try to wash/prep/chop any ingredients ahead of time that I can for Thursday and Friday, perhaps the night before. Then that will only leave me with 2 nights/week that I will have to come home to cook.
So, here we go:
Sunday: Chicken Enchiladas
And since this recipes usually makes a lot, I will try to freeze 1/3 of it for a future meal.
Monday: Chicken Pot Pie
Tuesday: Leftover Enchiladas
Wednesday: Leftover Chicken Pot Pie
Thursday: Blue Apron Meal: Seared Cod & Date Vinaigrette with Browned Butter, Quinoa & Spinach Salad
Friday: Blue Apron Meal: Chicken & Udon Noodle Soup with Napa Cabbage & Dried Lime
Saturday: Blue Apron Meal: Juicy Lucy Burgers with Frizzled Onion & Romaine-Walnut Salad
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