Prepping for the Week (and stuff)

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First off, let me start by saying Good Morning to all you lovely people! Good morning! So often life is what we make of it and not enough of us do something as simple as smiling and saying good morning.

I was reminded of this during my morning run. I truly live in a cool freaking town. We’re an athletic town. We have a National Training Center with several Olympic athletes. We’re a triathlon destination. We have low Florida hills, lakes, and beautifully paved trails. I try to get out and run every morning after I lose drop my kids off at school. My run is on the trail around our lake. It’s pretty busy and every one–serious athlete in training or senior citizen–smiles and says good morning. It’s quite possibly the nicest way to start the day.

Anyway. Prepping for the week. I promised you guys more tips and recipes for the busy writer-mom. Here goes. This week we went light on the Sunday night prep. Nate and I are running a 5k in downtown Orlando Thursday night and the kids are off from school Friday. Here’e what our menu looks like:

Slow cooked BBQ Pork

Spaghetti and meat sauce

Beef nachos

Veggie lasagne

Publix (pre-cooked) Chicken and parmesan baked asparagus

Chicken parmesan grits

Pancake batter

All the beef for the nachos and spaghetti was browned Sunday night and portioned off for the two meals it is part of. The pork is slow cooked and divided into portions. The veggie lasagna is a one-pot, cooked, and portioned. The nachos and asparagus will be created on their respective nights. Both are incredibly easy.

In addition, I washed and portioned out fresh grapes and celery. They key for fruit and veggie consumption in our house is having it grab-and-go ready, plus on the eye-line when you open the door. They are sitting next to a bowl of plums.

For breakfast we also pre-cooked a 5 cup pot of chicken parmesan grits, which is basically grits (quick or slow) but the water is substituted with chicken broth. When the grits are down I add half a cup of half and half, three pats of butter, and a handful of grated parmesan. Once cooled, we portion it off for quick breakfasts. Nate adds smoked turkey sticks to his while I much on whatever is the kitchen after my run.

I also premade my special pancake batter for quick pancakes during the week. It’s stored in an old Ranch dressing squirt bottle, ready and waiting to be used.

Below you’ll find links to some of the recipes I used this week, plus a link to my Pinterest board, Meals I Actually Cook.

Baked Parmesan Asparagus

One-Pot Lasagna (this month we subbed the meat for zucchini and squash)

Meals I Actually Cook Pinterest Board

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One last bit of fun news! First Draught is back with all new episode tomorrow! We’ve changed the format slightly. We’ve moved to a half hour show (instead of an hour) and we’re sending you out the video and podcast links all at once. You can sign up for the newsletter here: http://eepurl.com/bWCj0z and check out the website tomorrow (Tuesday) for this month’s show!

And don’t forget to join my Frisky Friends on Facebook!

 

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Posted on April 4, 2016, in First Draught, food, Uncategorized and tagged , . Bookmark the permalink. Leave a comment.

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