Slowing Down Saturday Menu Post

Things are finally starting to slow down. Since spring break, I've been on mach ten speed. Even on the weekends. We only have 12 days of school left. The days will be packed with plenty of activity, but the end is in sight. I kind of feel like once school is out, I can finally channel my attention back to taking care of myself and the Bear. While we are always working on having a family, this summer will allow us to be readily available for upcoming appointments that will help us achieve our goal. I feel like it has been difficult this school year to be at the mercy of both my job, personal life, mother nature, and the rigor of fertility specialists. I don't know how some people do it. I'm not saying I can't. It just got to be a little much. 

Now that things are slowing down, I also hope to be back on track with my weekly menu posts. This week is a bit eclectic. As I was browsing through my giant recipe binder, I wanted things that sounded good and could be vamped to meet Drop 10 friendly standards. And, who could forget Cinco de Mayo? With all this in mind, I am planning on a spicy, meaty meal Sunday. Meatless Monday is still on the agenda with a lovely veggie and pasta dish I can make ahead this weekend. Also on the make ahead list is a lovely Asian chicken salad I plan to serve in lettuce wraps. In hopes that next weekend provides for outdoor grilling weather, I hope to make an Italian favorite- chicken caccitore with a side of cauliflower mashers. Here is the rundown:

Sunday 5/5          Steak with Spicy Potato, Artichoke, and Asparagus Salad

Monday 5/6         Feta & Eggplant Penne with Salad

Tuesday 5/7         Leftovers

Wednesday 5/8    Asian Chicken Salad Lettuce Wraps with Fruit

Thursday 5/9        Leftovers

Friday 5/10 or      Grilled Chicken Caccitore with Cauliflower Mashers

Saturday 5/11   

Here is a tentative list of what you will need:

1 lb. flank steak or other lean steak cut

1 lb. boneless, skinless chicken breast

1 lb. boneless, skinless chicken thighs

1 bunch asparagus

1 bunch green onions or chives

1 bunch Italian flat leaf parsley

1 knob ginger root

1 bulb garlic

1 onion

1 green bell pepper

1 eggplant

1 box mushrooms

1 bag baby carrots

1 head bib or butter lettuce

1 bag salad

1 jar roasted red peppers

1 can whole artichoke hearts (packed in water)

1 can diced tomatoes

1 can chipotle peppers in adobo sauce (if you do not have any in your freezer from previous lists)

1 can reduced sodium chicken broth

1 bag brown rice penne

1 bag frozen edamame

1 bag frozen cauliflower

1 can grated Parmesan cheese

1 block feta cheese

1 tub non-fat Greek yogurt

Pantry items you will need:

Balsamic vinegar

Apple cider vinegar

Olive oil

Sesame oil

Gluten free soy sauce

Gluten free Worcestershire sauce

Italian herbs

Enjoy your weekend!