Well, it’s official: We are finally entering our first full week of school. 3 starts preK-3 on Monday and I’m sure someone will shed a few tears about it. (It’s me. I’m the someone.) We went today to pick out a new backpack. I wish Pottery Barn Kids didn’t carry such cute things, but they do and thus they can take all of my money. He picked out a camo blue small backpack, which will fit his school folder in it. 3 is really anxious about starting school but I think it’s going to be great for him. There are only a dozen children in his class and his teacher is straight out of college, so I’m hopeful that he will have the energy required to keep up with my child. I can’t wait for him to make some friends and talk about his days; I’m truly looking forward to it.
After our trip to PBK, we walked to Whole Foods and did our grocery shopping for the week. There I was, a typeA, overbearing, over-planned mom without a list or idea of what to make next week. The two of us basically grabbed all of the fruits and vegetables that sounded good to us at the time, swung by dairy for some kefir and nutpods, and then hit the meat counter. I have a free trial of Amazon Prime that I used to get my textbooks, so I got the discount for that at WF. I saved nearly $20 and now I get to struggle with figuring out if it’s worth getting Prime or not — I rarely shop on Amazon except to buy meat sticks and, in this case, textbooks (thanks to the free 2-day delivery). I am happily accepting any weigh-ins around Amazon Prime and whether or not its worth it…
Until then, I looked at my meats and vegetables and came up with this loose plan for the week (Who even am I right now?!):
Friday: I have a dentist appointment in the afternoon, so I wanted something quick and easy. We are doing kraut and kielbasa with mashed potatoes. I can’t wait.
Saturday: It is unofficially fall and I am eager to make Chrissy Teigan’s Cheeseless Eggs (Cravings). The Defined Dish posted a soup recipe this past week on Instagram and noted that Nutpods can be used in place of heavy cream; so, I grabbed some and will test this out over the weekend. We will also add the blistered tomatoes and possibly the garlic bacon to this ensemble. I have no idea what we will have for dinner — maybe we will try blackened grouper and have it with leftover potatoes and sautéed spinach. Sounds good to me!
Sunday: I bought leeks and we have some Italian sausage, so I may want to do a frittata of some sort, but we will see what we are in the mood for when Sunday AM rolls around. Sunday being the first full day of football, we are going to really dig in and enjoy — my husband is going to make buffalo wings and we are going to try our hand at making blistered shishito peppers; we will keep things simple and serve this with carrots.
Monday: We are going to do roasted chicken (True Roots), roasted potatoes, and roasted beets. Everything in the oven at once!
Tuesday: I am thinking that mushroom, pepper, zucchini, and spinach fajitas will be in order; simple and quick. Plus, if we have any leftover chicken, we can toss it in with them. I bought the Siete cashew queso to go along with this.
Wednesday: I am thinking a sheet pan meal of chicken thighs, potatoes, and carrots with a stone-ground mustard. I saw the recipe online but will probably just toss some mustard and spices on everything and back it until it’s done. I’m so savvy in the kitchen; what can I say.
Thursday: I grabbed a flank steak at the meat counter and plan to marinate and grill it and serve it with some sautéed spinach and roasted potatoes.
I bought a gigantic tub of spinach (can you believe that TWO POUNDS of spinach is only $1.50 more than 10oz?! Me neither.), so I will be eating this for lunch most of the week. I will probably thaw and cook shrimp to go with it — now that the dinners are going to get increasingly heavier, I’d like to keep my lunches a little on the lighter side and loaded with nutrients. I also will likely bust out the Vitamix this week and get back to making my cinnamon smoothies or match smoothies that I enjoy so much!