Meal Planning Monday {September 19-25}

meal-planning-monday-sept-19I don’t know if it’s pregnancy brain or the long hiatus from the kitchen, but I just can’t seem to get into my groove! The past two weeks we had way too MUCH food, and this week we ran out! And looking at my meal plan for the next week, I would guess that I’m going to swing back to too much.  The funniest part is that I put all those meals in the freezer the past two weeks, and didn’t even think about pulling one of them out this week–until I sat down to write this post. Oh well! Here’s what we ate (for better or for worse):

Monday: Zucchini Lasagna

Lasagna is one of my all time favorite dishes, and using zucchini as noodles is 1) a great way to use up some of our garden harvest 2) a sneaky way to add extra vegetables, and 3) the perfect solution to the whole gluten problem. I ground up a little liver to make it extra nutrient dense, and made a double batch so I could freeze one of the lasagnas. I didn’t even cut my finger off while using the mandolin slicer this time. Win Win Win!

Tuesday: Leftovers

Wednesday: Dinner Out 

We had a last-minute schedule change which threw off my plans, and I forgot to defrost the chicken I’d planned to cook, so I thought “we’ll just eat leftovers.” Then I got home in the afternoon and realized that lunch and dinner the past two days had left us with nothing to eat. So I presented my husband with the option of “nachos or dinner out?” and he wisely chose dinner out. We hit up happy hour at a local restaurant called The Oval Office and it was AMAZING. Noms.

Thursday: Nothing

I didn’t have time to cook on Thursday, so it was a good thing I wasn’t very hungry when I got home from yoga. 

Friday: Liver Balls with Zoodles

I made a double batch of my famous liver balls (meatballs with a small amount of ground liver mixed in) and put half in the freezer for when I’m needing a postpartum iron boost. We still have zucchini from our garden, so zoodles were the perfect accompaniment.

Saturday: Tomato Soup with Jalapeño Cheddar Bread

We picked up an awesome loaf of bread at the Farmer’s Market Saturday morning and as we drove home the deliciousness wafted into the front seat and had me craving some tomato soup. I had no idea how to make tomato soup, but I’d seen a recipe in the Food Network magazine earlier in the week, so I dug it out and gave it a try. It actually turned out really well, and was the most delicious dipping sauce for our fresh bread. 

Sunday: Roasted Chicken, Roasted Vegetables, and Baked Potato

I decided to go ahead and roast two chickens, since it takes the same amount of time and energy, and I could freeze the leftovers. We also harvested a bunch of veggies from our garden on Sunday afternoon so I roasted up a pan of peppers, onions, squash, tomatoes, beets, and carrots. I still stand by my declaration that there is nothing better than a pan of roasted veggies. However, I spent so much time in the kitchen on Sunday (all the while snacking) that once dinner was ready we realized that we weren’t even hungry. So we ate the skin off the chickens (because crispy chicken skin is my FAVORITE, and it’s only good fresh out of the oven) and put all of the food in the refrigerator to eat later in the week. Looks like I have one less meal to cook next week.

Other things I made this week: hummus, apple crisp, apple chips, and I bottled my last batch of kombucha until after the baby. Oh and my husband made Saturday morning waffles which was a nice surprise. 

I’m heading to Trader Joe’s today to pick up some labor snacks and other goodies (it’s about 45 minutes away so I don’t get there often). Let me know if you have any suggestions of things I should get!

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