Sunday, August 21, 2011

What's Cookin' This Week (Aug. 22 - 28, 2011)

Well this is going to be a busy week.  It's the first week of school.  I work at a university so it's the first week of classes which means my phone and office will be buzzing with phone calls and people.  My daughter is switching to a new classroom with a new teacher at day care/ preschool.  And my husband is out of town, traveling for work for most of this week (so I'll be a single parent). 

So with all that being said, I'm planning to keep things very low-key in the kitchen.  I'm not making anything new - just digging in my freezer for what I already have.  That's the great thing about doing bulk cooking and preparing meals ahead of time - you can take almost a week off when you need to.  And I think I will need to do so this week! 

This may change at any moment, but here's the plan I hope to mostly stick with this week:

Monday, August 22
- Mini Shrimp and Spinach Alfredo Pizzas (using pita bread I have in the fridge and leftover shrimp cooked over the weekend)

Tuesday, August 23 - Better For You Baked Spaghetti and Meatballs (which I have on hand in my freezer!)

Wednesday, August 25 - Eat Out or grab Take out food (Chick-Fil-A or other kid-friendly restaurant)

Thursday, August 26 - Sweet Potato Soup, Hummus Dip and Pita Chips (I have both of these in the freezer too!)

Friday, August 27
- Slim Sloppy Joes in a whole wheat wrap (also stored in my freezer!)

Saturday, August 28
- Chicken Parmesan with honey mustard flavor with green beans and easy beer bread

Sunday, August 29
- Black Bean and Sweet Potato Enchiladas - I haven't made these in awhile but I'd like to have them again.  It's good to go meatless sometimes!

And what else? 

Although I'm not making any new recipes this week, I hope to do some stocking up again on purees like carrots and avocados.  I also want to make a batch of these early start muffins and a small batch of pumpkin muffins too.

I'm also going to find time to juice and zest 20 limes that my husband's co-worker gave us.  I plan to freeze most of it for later to use in margaritas, lime pie and in a chicken dish. 

I hope you have a fabulous week and have some great foods on your table!  I'll be back soon with my third and final birthday cake recipe.  You don't want to miss how I turned the disaster cake into something presentable and edible!  

No comments:

Post a Comment