Last week started off with a delicious bang and it finished in the same way. I’m finally and officially feeling inspired in the kitchen. Rather than putting off meal planning and grocery shopping (ahem, I mean placing my grocery order for delivery), I’ve been doing it on Saturday and that’s making Sundays all the more enjoyable. Still a little too productive for my liking, but hey, it’s all gotta get done.
I’ve already informed Mark that I get a day next weekend to sleep in. After several 7am meetings the past 2 weeks while getting in my early morning workouts on most of the other days, coupled with late night hockey games on Monday to start the week – yep, I need a morning without an alarm set or a little person needing EVERYTHING ALL AT ONCE. They just don’t understand my NEED for coffee before I can do anything motherly without resentment.
OK, maybe not quite that bad. But I definitely prefer coffee before I “do all the things”.
Anyway, I was making my way to boasting about my preparedness for the week ahead. I got up this morning and spent 3 hours planning our weekly menu, placing our grocery order, packing the kiddo’s lunches, and preparing/cutting/chopping/slicing 2 butternut squash, 2 sweet potatoes, 1 pound of green beans, 1 onion, 1 pound of red potatoes, 1 head of broccoli, 4 bell peppers, and 1 rotisserie chicken. Everything is in gallon sized ziplocks and ready to take on the week ahead. BOOM.
I was ready in time for church, too. Except, we played hooky because Piper has pink eye. Again. Gah.
Staying cooped up has its perks, I guess. And at least the sun isn’t out to torture us. Instead, we’ll honker down and do MORE meal prep. ‘Cause, why not? I love not hating my life between the hours of 5 and 7pm.
These Spinach Balls were thrown on my menu last week, hoping for the best but somewhat expecting the worst. Kids and spinach – sometimes there’s just not enough cheese to trick an incredibly opinionated 3-year-old that went from eating everything to hardly anything in the blink of an eye. ANNOYING.
While the 3-year-old was slow on the uptake, she quickly saw Spinach Balls disappearing before her eyes. Between Mark, the “baby” (can I still call her that?), and I these were gone in no time. I’m making more because, 1) duh, 2) they will be perfect for kiddo lunches, and 3) I’ll be smart enough to double or triple the recipe this time!
- 10 oz fresh spinach
- 4 cups boiling water
- 3 eggs
- 1 cup panko
- ½ tsp garlic salt
- ½ cup (2 oz) Parmigian-Reggiano, shredded
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Place spinach in a large bowl and top with boiling water. Using a spoon, submerge any uncovered spinach into the water and allow to wilt and soften for 2-3 minutes. Transfer spinach to a fine mesh strainer and squeeze or press out excess water. Chop spinach and return to the bowl.
- To the spinach, add the remaining ingredients and mix well. Roll mixture into balls using about 1 tablespoon per ball; place onto the prepared parchment paper. Repeat with remaining mixture.
- Bake for 20-25 minutes or until golden. Allow to cool for 2-3 minutes before serving.
Weekly Menu: January 21st – 25th
- Sunday: Blue Apron Whole30 meal
- Monday: One Pan Sausage and Veggies
- Tuesday: Butternut Squash and Sausage-Stuffed Shells
- Wednesday: Black Bean Quinoa Pumpkin Chicken Chili with Kale and Sweet Potato Salad
- Thursday: leftovers, I work late