I can’t believe it’s already July 7! The summer is simply flying by. My papers and projects all went well, so now I’m back to blogging. It was good to take a break in order to focus, but I did miss it.
Since my husband is coming back from his trip today, I have some special treats planned for him. I’ll have his favorite hummus and some cut vegetables waiting for him when he arrives home in the afternoon, and I’m cooking up a pot roast for dinner. Pot roast is his all-time favorite meal, but I have been terribly remiss in making it regularly for him. I think it’s time for a change! From now on, pot roast is going to be on the menu at least twice per month. To make the meal a bit more healthy, I’ll be using grass fed beef, no flour for browning, red potatoes (they have a lower starch content and glycemic index than regular potatoes), and raw butter and milk in the mashed potatoes.
Breakfasts, snacks, and lunches for the week are all the same as Tuesday, so I didn’t re-list them each time.
Breakfast: leftover soup
Lunch: leftover soup
Snack: hummus and cut vegetables
Dinner: pot roast, mashed red potatoes, roasted Brussels sprouts (recipe to come), green salad with our everyday healthy vinaigrette
Breakfast: kefir and fruit (me), eggs and baked oatmeal (J)
Lunch: leftovers from dinner
Snacks: leftover hummus, veggies, pumpkin seeds, fruits, etc.
Dinner: smashed lentils with egg (recipe to come on Friday), steamed green beans, green salad
Dinner: spaghetti squash with marinara sauce (new recipe to come, although I have a different version here), grilled chicken breasts, green salad
Dinner: Eat out with friends
Crockpot chicken and quinoa, green salads
For more menu planning fun, visit the Organizing Junkie.