I’m back from another break from menu planning. We spent Thanksgiving week at Disney World and had a wonderful time. Of course C and E had a blast. I was happy to get home though and cook my own meals. While we did find plenty of relatively healthy food there and ate at some surprisingly good restaurants, I was anxious to be back in my own kitchen again.
One of many highlights for us were all of the Christmas lights, particularly on the Streets of America at Hollywood Studios and the periodic real snow falling. C loved trying to catch the flakes. We also were dazzled by The Osborne Family Spectacle of Dancing Lights. It certainly started off the holidays for us in grand fashion.
But back to reality and the hustle and bustle of the holiday season. Menu planning is even more important than ever! I’ve been doing some prep on the weekends (chopping veggies, cutting up fruit, etc) and cooking ahead (this week’s soup and Chinese food) to help make it easier for me during the week ahead. And I got to visit one of my favorite places, Your DeKalb Farmers Market, to stock up on plenty of fruits and vegetables this past weekend. Good thing I had the help of Queen Elsa!
Here is what is on tap this week:
Meal 1: Tuscan Bean Soup with Cheese Toast and Sliced Mango
Meal 2: Chinese Turkey Tofu Stir Fry (my husband made it already – not sure what all is in it but it was yummy!) with Sugar Snap Peas over Brown Rice
Meal 3: Lemongrass Pork over Freekeh with Roasted Okra
Meal 4: Parmesan Crusted Salmon with Rosemary Roasted Potatoes and a Kale Salad
Hope you have a wonderful week!