Though I was sad that Wendy, Harper, and Justin hit the road after just one night, it WAS nice to have Saturday night and Sunday to adjust back to normal life. Since I have things going on every single weekend of June (Indy, Wendy, NYC, Philly), I’m taking advantage of all the relaxing I can get!
With their visit, we ate out/ordered in every single meal, so I was really looking forward to restocking the fridge and doing some cooking of my own. I wasted no time – we stopped at The Teet on the way home from the crab feast Saturday night. Though I was super full from housing almost 10 crabs (I think?) they say that is the best time to go!
- 6 peaches (79 cents/lb!)
- Red Bell Pepper
- Lindy’s Gelato – Pistachio and Cappuccino
- Enchilada Sauce
- RF Shredded Mexican Cheese
- Black Beans
All that for under $25!
Side note, I have been DIGGING these gelato cups lately.
Only 3 pts+ a cup and they are really creamy and delicious. The cups have a good amount in them too and I do best with a single serving container, so these are perfect for me. I’d tried the pistachio before but this was my first time trying the Cappuccino and they were awesome too – so creamy and only mildly coffee-like.
After a lazy night in with a movie after The Teet, Wil and I got an early start on Sunday with a quick trip to the farmer’s market before church.
Love the tag line on this one:
Delicious produce, plus a cool sign. Win-win.
Jarred everything… even banana pickles!?
A movie premier I’m supposedly scoring a ticket to next week…
Apparently we have Great Harvest Bread Co. in DC!
I kept my impulses low with purchases (again, ate before we went!), so only got the bare minimum.
Honey-Wheat Bread, Lettuce, and Okra.
How pretty is this okra?
After I got back, I put on a pot of the black beans that will change your life while I figured out my menu for the week. Here’s what I came up with:
|Monday||Greek Yogurt, Blueberries, Granola||At work event – veggie sandwich, cookies||Banana + Peach||Black Bean Enchilada Casserole**|
|Tuesday||Toasted Waffle Sandwich w/pb + banana||Leftover Enchilada Casserole w/salad||Cottage Cheese w/ peach||Mexican Egg Scramble – eggs, black beans, cilantro, sour cream|
|Wednesday||English muffin w/pb + banana||Black Beans w/cilantro rice||Peach w/greek yogurt||Zucchini Burgers over salad|
|Thursday||greek yogurt w/granola and frozen strawberries||Zucchini Burgers w/black beans and leftovers||Almonds, Peach, Larabar (for the Road||Dinner in NYC!!|
*Dinner last night was supposed to be Black Bean Enchiladas. I started assembling them, but didn’t soften the tortillas so they kept breaking. I ended up just making it into a version of the mexican casserole, using enchilada sauce instead of salsa (because I didn’t have any!) and it actually turned out great and super flavorful.
Mini Menu Planning Recap
I’ve been getting lots of questions about menu planning lately – how I pick out what I buy, whether I make my plan or shop first, and how closely I stick to my plan.
I buy almost strictly what is on sale in terms of produce. I normally pick out one whole fruit to have every day with lunch or for a snack (this week – peaches, but sometimes apples, oranges, or pears), always bananas, and then one or two more things. I also try to pick out 2-3 veggies to use with dinners, plus always salad mix or spinach (depending on what’s on sale!).
Almost always, I plan my menu AFTER I shop, which I know isn’t the “right” way to do it, but it works for me. I’ll usually have some idea of what I want to make at least once during the week – tofu, tempeh, beans, etc – and then based on what I pick up at the store I’ll map out my week. For example, this week I knew I wanted to make a big pot of black beans because they are delicious and versatile, but I wasn’t sure exactly what I’d have during the week.
In terms of sticking to the meal plan, I don’t always. If I come home and am not in the mood for what I had planned – I’ll make something else. I try to have ingredients on hand for a few quick meals, and do plan meals based on what’s going on during the week. Example – I work at WW every Tuesday night so I always make sure I can have dinner on the table in under 10 minutes that night because I’m ravenous by the time I get home at 8:30! That said, I do change it up based on what I feel like often.