The goal for this week is less meat, more fruit and vegetables. Less junk.
Tonight I made dinner (see below.) While it was cooking, I cut up vegetables for other dinners. After dinner, while I was baking for a friend’s birthday, I cut up a gallon of strawberries. I’m hoping that this week’s dinners will come together much more smoothly. I’m also hoping that by having all of the fruit pre-washed and pre-cut and in containers, I’ll reach for the fruit before I reach for junk food.
Also, I had extra yellow squash and zucchini that I sauteed tonight before it could go bad. We’ll eat it as a side for lunch or with dinner at some point.
Sunday – Company Beans and Rice
Monday – Homemade macaroni and cheese. (My husband has a work party to go to so it’s me and the kiddo.)
Tuesday – Fajitas
Wednesday – Salmon packets (We mix couscous with dried cranberries and crushed pistachios and create packets with the couscous mixture and the salmon in aluminum foil and bake.)
Thursday – We have something going on at Asheville Pizza. I’ll probably get pizza with different toppings like spinach and feta or chicken.
Friday – Hamburgers (our only red meat of the week.) Side vegetable (probably spinach because we have a lot in the garden.)
Saturday – Open for now (I am thinking salad, though.)
Do you prep any of your food ahead of time? Any other time-saving tips you have to share?