I mentioned in my previous post that I’ve been cooking. I know I’m unlike most people, but honestly I have way more motivation and energy with a newborn than I did being pregnant. I pretty much loathe pregnancy and my body agrees. Anyway, back to the kitchen. On the weekends, Brent often cooks dinner (and Brent also makes all of us breakfast 90% of the time. I’m not fully functional before coffee). Then on Mondays, I meet with my moms group for a playdate in the afternoon, so I like to do a make ahead or crock pot dinner. I prepped a few freezer meals while pregnant, including the make ahead meatballs from Seriously Delish. So this past Monday, I threw half a batch of the meatballs into the crockpot with a jar of tomato sauce, and when Brent got home from work, I assembled these meatball sandwiches with basil and provolone, broiled them for 2 minutes to get melty, and dinner was done.
Another meal I made and froze in advance a huge batch of this Smoky White Bean Chicken Chili. Frozen soups and chilis are the easiest thing ever for a week night meal. Last night I was feeling Ex.Haust.Ed. So freaking tired you guys. But I did not have to rely on pizza delivery because I just threw the frozen chili into a pot and 10 minutes later we had dinner.
We receive Blue Apron almost every single week and I love it. It’s probably not for everyone, but since I love cooking, but just have trouble finding time to meal plan these days, it’s perfect for us. So I use that for 3 dinners a week. I do the prep/chopping during nap time and then it usually only takes 15 minutes or so to cook right before Brent gets home. We’ve had some good ones lately, like this Pork & Tomatillo Posole.
And this White Pizza.
For lunches, Brent and I try to make a big batch of soup or grain salad on Sunday to eat throughout the week. This week: Quinoa Salad with Black Beans & Mangoes. Brent is currently in love with mangoes.