I’m busy getting down to the last few items on my “to do” list before the baby arrives and thought I would get a jump start on posting last week’s menu. I spent the week savoring every minute with Bear. From preschool drop offs to art projects and reading books at home. I can’t believe our solo time together during the week is coming to an end. Joel pulled some long days at the office in preparation for paternity leave, so Bear and I were on our own for dinner four out of the five nights. I’m still amazed I got dinner on the table even one of those nights.
Next up on the “to do” list? Clean the coffee pot. Never mind the fact that I asked for a new one for Christmas. I haven’t had coffee in 9+ months (that’s nine!) and my first sip has to be perfection. Am I right? Hope you all have a lovely week.
Beef Lo Mein Noodles (recipe from Life Made Sweeter)
Sides: Braised/Sautéed red cabbage finished with butter, salt, and a splash of red wine vinegar
Butternut Squash and Turkey Chili (recipe from Food Network Kitchen)
We make this chili often and love it best topped with sour cream, grated cheddar cheese, and crushed tortilla chips. I find the chia seeds pointless and omit them.
Sides: Sliced vegetables and steamed kale (for those who like to top their chili with a healthy green)
Potato Basil Frittata (recipe from Ina Garten via Food Network)
Bear loved the fact that I used purple potatoes.
Sides: Roasted beets & sautéed sugar snap peas
Skillet Chicken with Creamy Spinach Artichoke Sauce (recipe from Cooking Classy)
We ate ours over brown rice for dinner and with pasta for lunch on Sunday. We liked it best over pasta.
Sides: Roasted cauliflower
Pumpkin Scones (recipe from Rachel-Snachel via Genius Kitchen)
Hot scones with icing, fresh sliced bananas, and leftover potato basil frittata for breakfast before ballet class.
Grilled Salmon Sandwiches (recipe from Ina Garten via Food Network)
These sandwiches are so easy and make the perfect quick dinner after an afternoon of sledding in the backyard.
Sides: Greens with vinaigrette + roasted broccoli & carrots
(Dec 9th, 2018 – Dec 15th, 2018)