Hello (almost) Fall cooking!
This week I've done a lot of food prep. I'm glad! My already busy week got busier because one of the kids got sick. I'm glad I did a lot of prep work which consisted in utilizing ingredients for meals at work and school. It was easier to grab meals ready to go and to easily assemble a healthy dinner.
This week I created a menu just for me. I decided to eat more produce after my consultation with Constantly Varied Nutrition. I bought more fresh produce. I planned my meals and how much produce I'd need each day. The goal was to stay ahead so I wouldn't waste precious nutrition.
I learned that when I am busy and tired, it is wise to have highly nutritious meals ready to go. My energy level is benefiting from my nutrition choices. We added a few new recipes to this week:
• Thai Basil Chicken Curry • I'd say the kids are not crazy about it but everyone enjoyed it. My husband and I really enjoyed this recipe. I did have to make twice as much of the sauce.
• Refried beans, rice, cilantro, homemade guac, chips, salad, grilled chicken - The kids loved this meal. It is the type of meal we eat the most (rice and beans). Comfort and fun.
• Out - Everyone ate out one night I had to work late.
• Baked spaghetti and salad - I make the same recipe, so nothing special. Most people like it. I have to keep an eye on some kids to be sure they don't think they can substitute this dish for dessert (which I'm not really baking this week).
• Korean Beef and rice - This will be a new one and I'm hoping it will turn out to be a family favorite.
I hope you have a good week!
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