Weekly Menu 1/22-1/27

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The last two weekends, I've pretty much lived in my kitchen. With all of those months where I could hardly bake anything let alone cook anything during my college classes, I'm now in some sort of kitchen overdrive. I've made so many recipes I actually have them scheduled out through the middle of February. And that's with a post every day. Starting this week, you'll see that.

I realize I could easily just save some of these recipes to post for a time when I don't have as many, but I just can't. I want to share them all right.this.second. So bear with me while I go a bit recipe crazy.

Sunday - Herbed Roasted Beef with Parsnip Puree, Roasted Potatoes and Vegetables

Monday - Roasted Vegetable and Rosemary Chicken Soup 

Tuesday - Shepherd's Pie

Wednesday - Caramelized Onion and Garlic Pasta

Thursday - Spicy Shrimp Fried Rice

Friday - Chicken Tacos

Aside from my extremely long list of baking, I've also started prepping as many recipes as I can to make throughout the week. I've started exercising recently and I pretty much need all of the time that I can get. I leave for work at 7 AM and I don't get home until close to 6 PM. It's kind of ridiculous. I can't wake up any earlier so as much as I'd absolutely love to exercise in the morning, I can't quite convince myself that waking up at 4:30 AM is worth it.

So for this week, I spent today making the soup and the meat and vegetables part of the shepherd's pie. Other than that, I've made apple cider doughnuts, granola, marshmallows and blueberry lemon bread.  

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