And I’m feelin’…
Tired and old and 31 weeks pregnant (tomorrow!).
But I got a lot done today! It’s too early for me to “nest,” but man, I got a lot done! No excuses for not having a plan of what to eat or what to prepare. I have our menu for the week worked out and I have ALL of my veggies prepped and ready to go! I even have some veggies roasted to throw in my eggs tomorrow morning and a Greek Chickpea Salad *almost* ready for several lunches this week.
So…here are a few pictures of my VERY busy Saturday!
Allergy Free Apple Dutch Baby
This was my attempt at an allergy free version of a recipe I found in Family Fun magazine. The kids loved the top but didn’t like the apples! One more trip to the drawing board and we’ll see what happens! I did have a bite and it was quite yummy, but MY breakfast consisted of plain Greek yogurt, a few drops of liquid stevia, chia seed and trail mix.
Today's haul from Kroger
This is most of what I got from my shopping trip to Kroger today. Add a gallon of milk and a few cans of shaving cream and that’s about it. I also had some other produce in the fridge, like peppers, celery and carrots. I did end up going to Sam’s Club as well, and got 6lbs of chicken, 5 lbs of apples, 2 lbs of strawberries and a big, fat cantaloupe. The chicken and fruit will carry us into next week, too.
Sunbutter Apple Sandwich with Raisins
This is my 4YO’s favorite new snack/lunch. I can’t say I blame him, although I would put dried cranberries on mine. 
Lunch!
Here’s my lunch for today: roasted chicken, roasted asparagus, Sabra hummus, mixed peppers and strawberries. YUM!
Easy Crock Pot Spaghetti Sauce on Roasted Veggies
And tonight’s dinner: Easy Crock Pot Spaghetti Sauce on top of a truckload of roasted veggies. I roasted zucchini, mushrooms and peppers and topped them with the sauce. And cheese.
Got Cheese?
In the interest of full disclosure, I always take my food pics BEFORE I add all the cheese. Only because you’d never know what was underneath it. Today’s meals make it look like I went all Paleo on you all, but I just can’t give up my cheese!!! For the record, it’s a combo of Parmesan cheese and Cabot Tomato Basil Cheddar. Those folks in Vermont know how to do cheese!
And now I’m off to:
- put the leftovers away,
- finish my Greek Chickpea Salad for tomorrow,
- separate my 6 lbs of chicken,
- do the dishes, and
- watch a movie with Mr. A2A (if I don’t fall asleep before the end!!!)
Goodnight!!!
