We are moving right along through February! I can’t believe it’s coming to an end. This is the last week of semi-calm before madness hits the first week of March (12 is in the school play and has rehearsals that run late until opening night, which is next Thursday).
We are also going to try a little experiment for my husband and the kids for lunches. We are going to freeze a handful of meals for the crockpot, hoping that will make food prep days a bit easier on all of us.
Friday — I’m going to grab something after yoga. My husband is getting up at 4AM for this week’s long run, so he will likely be in bed by the time I get home.
Saturday — Saturdays are for long runs and hip hop yoga. We will enjoy leftover zucchini muffins that we froze for breakfast. I’m meeting my brother for lunch. For dinner, we are going to do steak frites with a chimichurri and some garlicky green beans.
Sunday — We are going to make Chrissy Teigan’s hashbrowns (Cravings, P31) and eggs for Sunday brunch. We will probably relax Sunday night and make Eat What You Love’s chili cornbread pie (P 170).
Breakfast for my husband for the week are going to be quiche to go (EWYL, P24); I will stick with smoothies and/or eggs. Lunches for the family will be turkey meatballs with lemon basil sauce with broccoli and carrots, and rice to go with it. I will probably make asparagus again for Monday and have leftovers the other days.
Monday — I have night class, so my husband will make something easy — either leftover meatballs/sausage or a sausage and pepper stir-fry.
Tuesday — My husband will man the kitchen and attempt EWYL’s Pizza Crusts (P 265) will be yeast free and I’m sure I’ll be looking forward to this after yoga! We will probably top our pizzas with pepperoni, roasted red peppers, and buffalo mozzarella.
Wednesday — Lemon potatoes and garlic-butter shrimp with spinach.
Thursday — DATE NIGHT! It’s been a few weeks since having a date night, so we are really looking forward to getting out of the house for a little.