If you all have been following along you know that I am trying to plan my menus a little more wisely. I typically make my menu trying to use up whatever fresh produce or meat I have leftover from the week before... but I just go out and buy everything on my list. So if say I'm serving rice pilaf I just grab a box (or 3 if they are on sale!) regardless of whether or not I have 5 on the shelf at home. Now our pantry and freezer space are so filled that they are literally overflowing... which just adds to the kitchen and house chaos in general. And although stock piling food isn't exactly wasteful.... it is a waste of money. So this week I've planned our menu around what I already have on hand. I will need to get a few dairy items and some produce for Baby but really this should be a SMALL grocery bill... if not our smallest bill EVER.
Monday - Homemade Pizza (you better believe we have enough toppings stock piled for a pretty gourmet experience tonight!)
Tuesday - Potato and Leek Soup (if you haven't had this yet... try it)
Wednesday - Spaghetti & Meatballs w/carrots (I know, I know, but it is what I've got!)
Thursday - Kid's surgery (dinner is being dropped off)
Friday - Huevos Rancheros w/ spanish rice & black beans
Saturday - Angie's Chinese New Year Party
Sunday - Shrimp & Veggie Stir Fry
Last week I decided to take the entire week off. This might have been one of the best decisions I have made for myself. I really think I needed the actual physical rest. I was able to use my evenings for relaxing and it did a world of good for my mental state. This week I'm going to get back on board but with Kid's surgery on Thursday I'm not planning on being able to exercise after the middle of the week.
I did 75 minutes of cardio last night.
Monday - 45 min HIIT and 30 min pilates
Tuesday - 70 min cardio
Wednesday - 60 min pilates
That's it for this week I think with the surgery and all I have enough on my plate to worry about.