I’ve hit the 36th week of pregnancy and I think it’s safe to say that I am officially nesting. It’s mostly coming out in the kitchen, which is a nice change from the past 8 months when I pretty much did no cooking at all. Thankfully my husband is a grill master, so we survived on that and all the fresh summer produce. But boy it feels good to be back! (for now) I have been using my short bursts of energy to squirrel away some food for after baby comes. I don’t know about you guys, but this fall weather really gets me in the mood for soups, hearty home cooked meals and baked goods! Here’s what we ate last week:
Sunday: Slow Cooker Pork Roast, Roasted Vegetables (zucchini, potato, beet, sweet potato, onion)
Monday: Grilled Salmon, Mashed Potatoes, Corn on the Cob and Tomatoes fresh from a friend’s garden
I ate the leftover grilled salmon on gluten free bagels with cream cheese for lunch the rest of the week. Yummy! I also made a big batch of mashed potatoes so we could eat leftovers later in the week.
Tuesday: (Leftover) Pork Roast served over Zoodles with Sweet and Sour Sauce
My husband actually had the idea for this meal, and I’m glad he did because I am the worst at eating leftover pork. Also we had about 6 zucchinis from our garden that needed to be eaten. At first I wasn’t super impressed by the sauce, feeling it was lacking something from the kind you get in the restaurants—and then I realized that the missing ingredient was MSG and I decided that I was JUST fine with my homemade sauce!
Wednesday: Meatloaf, (Leftover) Mashed Potatoes, and Peas.
I managed to hide liver and about 2 cups of veggies in the meatloaf to make it extra nutritious. I doubled the batch and froze one meatloaf for later!
Thursday nights I have my prenatal yoga class, so I always plan to have leftovers in the fridge for Laszlo and then I eat once I get home. I planned to take advantage of my free afternoon to prep 2 zucchini lasagnas for the freezer, but I was too tired from my productive Wednesday, so this is on the plan for next week.
I am not used to cooking so much, so by the time I got to these days late in the week I looked in the fridge and realized I would not need to be making anything else!
Saturday: We went to a fundraising dinner this night, so no need to cook! woohoo!
Sunday: Grilled Salmon, Roasted Brussels Sprouts, Baked Potatoes, a giant beautiful Salad with fresh garden veggies, Watermelon and Cantaloupe
We rarely eat fish, mostly because of the cost, but there was a sale on wild salmon at Costco this week, and my family was in town so we cooked up a big Sunday dinner.
Other things I made this week: Gluten Free Waffles (we finally found a recipe we love—I always double it and keep some in the freezer), Chocolate Chip Cookie Dough Hummus, and lots of beans that are now in the freezer for when there is enough room in our fridge for me to make regular hummus.
What are you guys eating as we transition from summer to fall?