Well hello there friend! Can you believe there are only three more days left in February? Yeah, me either. I know this is a short month but I felt like it was over in a split second. I guess that’s good? One more month closer to spring and potentially better weather?
But let’s be honest. I live in Chicago where snow in April is a very real possibility.
I don’t know about you, but my weekend was quite uneventful and I am really ok with that. Sometimes you just need a weekend where you live in sweatpants and drink gallons of hot tea and rarely leave your apartment.
At least I do.
I worked on Saturday morning and went for a walk on Sunday, but other than that I stayed at home and found stuff to do around the apartment. And by stuff, I mean I mostly made food, tested new recipes, ate food, and focused the majority of my attention on food. Because food is awesome.
The other thing that is awesome? Finally feeling my groove with work and life. This past week is the first time I felt a little less chaotic as I went about my days. Sure, there are still some things that are a bit stressful (long commute time) but for the most part, I think I am getting the hang of what the heck it is I’m doing every day.
I’m sure that will change but for now, I’m relishing it.
So if you’re also in a season of life where everything is in flux, wait. Sooner or later you will have a period where things settle down. I can’t guarantee it will last or that it will come exactly when you want it, but it will be there. Celebrate it and be thankful for those moments!
It wouldn’t be Monday if I didn’t share the weekly menu and a few of the things that I prepped in my kitchen this weekend. I hope that these Monday posts give you a little help when it comes to planning your meals or just reminds you to take a few minutes to plan your week so you can find a little less stress when it comes time to eat.
Up on the menu for the Dawson’s this week:
Monday– Leftover shredded chicken bowls. (I roasted a whole chicken a few weeks back and then shredded and froze the leftovers. For a quick dinner, I heat up the chicken with some new seasonings and make bowls with things like lettuce, roasted vegetables, spinach, potatoes (for the hubs), mashed avocado (for me), and whatever else is in the fridge!)
Tuesday- Marinated drumsticks with roasted veg. (I finally took before pictures of the drumstick recipe I’ve been making these past few weeks and my plan is to get some after pictures so I can put it up on the blog! Now, I just have to do it before I eat it all!)
Wednesday- Pan-seared then roasted chicken thighs and salad. (In case you hadn’t realized, I make chicken thighs EVERY Wednesday. They are delicious and I cook them really simply. First I season them with salt, pepper, and whatever else I’m feeling (last week it was curry powder), then I cook them in a hot cast iron skillet for 4 minutes per side and finish them in a 425 oven for 13ish minutes. It makes the skin extra crispy and the meat nice and juicy. Mmmm)
Thursday- Baked ocean perch with spinach. (I usually get tuna and then just sear it but I decided to try a new to me fish. To be honest, I miss the tuna because this fish was a little bland. Oh well, I’ll heavily season it and get tuna next time!
Friday- I don’t know what I’ll make this night yet, but last week I tried out a new recipe for baked taco filling. It tasted really good but looked absolutely horrendous. I didn’t take pictures because I didn’t know how to make it look less…. gross? But it made a delicious meal so I might just have to suck it up and figure it out.
Other things I prepped this week:
- I shredded and then roasted artichoke hearts with avocado oil and everything but the bagel seasoning. I use this for breakfast and it’s pretty tasty.
- Hardboiled eggs for Adam’s lunches.
- Baked Oatmeal Bars for Adam’s breakfasts. I subbed in banana for the cranberries and may have slipped in a few chocolate chips. Shhhh…
- I roasted cacao nibs because I grind them up and steep them like loose-leaf tea for my version of RFL in the morning.
- I also made a batch of bone broth in my Instant Pot. I collect the chicken bones we eat and once I have enough (or after I roast a whole chicken) I make some bone broth. What used to take over 24 hours on the stove takes 3 hours in the Instant Pot. I sip the broth in the mornings throughout the week and it’s almost as good as coffee. Which I’m still avoiding for now… Anyways, if you want a tutorial on how I make my bone broth, let me know in the comments!
- I also made a batch of my Macadamia Chive Cream Cheese and used ranch seasoning instead of chives. It’s pretty much perfect!
Ok. I think that is everything food wise I did this weekend. OH! I also made pulled pork in my Instant Pot on Saturday night and it was FABULOUS. But the real winner was the random dill pickle salad I made to go with it. I promise it’s not as gross as it sounds and as soon as I get pictures I’ll share it with you!
How was your weekend? What yummy things did you prep in your kitchen?