I always tell myself that I’m going to set up a little kitchen herb garden when we settle somewhere longer-term. Sadly, my last few plants haven’t fared so well, but I’m still hopeful that I could make it work one day. In the meantime, I’m glad that my current grocery store has a decent stock of fresh herbs – especially basil, since I’ve had weirdly bad luck finding it in stores in the past. This week I’m making panzanella, which I haven’t made for a few years, and a couple of chicken dishes that will save a bunch of time because they are already prepped and in the freezer.
I’ve been looking ahead to freezer cooking for baby #3. Most of my menu plan is already hammered out; I just need to figure out a plan for making it all. This week I might try out this method of freezing cubed sweet potatoes. We love roasted sweet potatoes, but all of the peeling and dicing is more time than I care to spend when I’m in survival mode.
Tuesday 8/14 – Polenta, roasted veggie, and pesto bowls (inspired by this Creamy Polenta Bowl recipe)
Wednesday 8/15 – Asian chicken salad, bread
Thursday 8/16 – Panzanella and sausage
Friday 8/17 – Leftovers
Saturday 8/18 – Dijon-Pecan Chicken, carrots, green veggie
Sunday 8/19 – Pizza, salad
Monday 8/20 – Scrambled eggs, sweet potatoes, green veggie