Someone is learning how to stand. So far, he hasn’t actually pulled himself up to standing, but if I prop him on the tuffet or holding onto the railings in his crib, he can stand on his own. Pretty impressive. Remember when he couldn’t even lift his body and flopped on his tummy?
He helped his dad with his work over the weekend. Logan says he did a good job and is billing his time too at three extra milk bottles per day.
Over the weekend, I spent some time cooking. On Friday, I planned a home cooked dinner for two. I went to the grocery, bought fresh shrimp for an Avocado Pesto pasta with shrimp a la Giada. We made it once before and both liked it. Then, Jeffrey didn’t come home until late, and I made the dinner for myself, ate alone, and cleaned it up alone. Oh well!
I also made these No-bake Peanut Butter Chocolate Balls that I can keep frozen, which I always write about as a way to have homemade sweets but not be tempted by them. They are too cute, and I think a Weight Watchers recipe. I found it in my big recipe binder. I’ll post the recipe soon. I really like them.
And to hold us accountable because I write about planning, we planned our week of dinners to make us eat at home more than not. Here’s what we planned:
- Sunday: Turkey burgers with caramelized onions, Alexia fries, peas. Recipe from Everyday With Rachael Ray. I jazzed it up by buying Whole Foods guacamole and two cornbread muffins.
- Monday: Leftovers, plus green salad
- Tuesday: Trader Joe’s frozen meat lasagna
- Wednesday: Ina Garten frittata and green salad
- Thursday: pick up
- Friday: out to dinner
- Saturday: birthday party
I know I have written before, but planning is really important to getting it right for the week. I do enjoy cooking, but I don’t enjoy figuring out what to make, especially if it’s going to take a long time and be messy at the end of the day. I also don’t enjoy grocery shopping multiple times each week, so I am trying to plan better.
I am also back on the breakfast bandwagon of hard boiled eggs (6 made on Sunday) and a muffin (from the freezer, made ahead) with fruit, all taken to work and prepped the night before.
What are your planning tricks and go-to meals to make at home?
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