(Almost) every Monday I like to look at the week that just ended. This gives me a chance to think about how I used my time and ensure that I’m making choices that match my goals and values. Last week was full of outside play and reading – I’m calling it a success!
We were off from school last week and I was amazed by how much pressure was lifted from the day. I didn’t have to rush home every morning after dropping Colton off to get things going for the other two. I even stopped at Target and Michaels one morning for a couple of errands and that felt downright luxurious! We’re back to school today and I feel refreshed and ready.
Thanks to no school, we were able to spend more time outside. I’m trying to soak up these spring days because none of us respond very well to the heat of summer, even the relatively mild summers here in New Hampshire.
My desire to read has clawed its way back, so the second half of the week (except for the weekend) saw an increase in reading time, which is almost always a good thing!
Meals Last Week
I include the meals we eat each week to keep me accountable to meal planning and with the hopes that you might find something to add to your own plans. And of course – I always welcome your recommendations! Last week was a light on actual cooking because I wanted to make sure we had plenty of time to play outside since we were off from school!
- Monday: we had a ton of leftovers from the weekend (baked ziti and chili), so we feasted upon those.
- Tuesday: tacos – again with cooked up ground turkey, a taco seasoning packet, and whatever was in the fridge for toppings. I’d welcome any of your EASY Taco Tuesday recipes!
- Wednesday: Spicy Peanut Butter Tofu – I copied & pasted this recipe from Instagram last August and it is a huge hit. It might not sound delicious, but the sauce is creamy, spicy, and fairly easy to throw together. I doubled the recipe so I could use a full block of tofu instead of just half. I make this every couple of months – it’s one of my favorite vegan recipes.
- Thursday: we were planning on more leftovers, but Matthew went to Sam’s Club and decided to grab a rotisserie chicken. So we made instant mashed potatoes and called it a dinner.
- Friday: pizza day – Matthew is the pizza chef and holds his recipes close to his chest. But of course, it was delicious.
- Saturday: queso day! Here’s how I make ours: cook up some taco meat (this time we used ground turkey with a taco seasoning packet, but have used ground beef, chorizo, and no meat at all in the past) and dump it in the crockpot. Cube up a block of Velveeta and add it to the crockpot. Pour in a can of Rotel and a can of green chilis. Put the crockpot on high for 30 minutes or low for 1.5 hours, stirring once or twice while cooking. It comes out perfectly every time! I used to make our queso on the stovetop, but it required constant nursing and always burned a little on the bottom. The crockpot is like magic! NOTE: I use the big block of Velveeta because there are 5 of us. The same method also works well with the smaller block, you’ll just end up with a slightly thicker queso.
- Sunday: Chicken, steak, and shrimp fajitas with a marinade that Matthew threw together. It was a great day for grilling!
This week was full of Mexican food, which is perfect for the warmer weather. But I’m going to try to add more variety to our week when I manage to meal plan today (we’re having leftovers tonight). As usual – I welcome any of your favorite recipes!
I’m planning to be back tomorrow with an update on a few goals I set at the beginning of the year. Until then – take good care!