We had an amazing holiday weekend in Atlanta! I got to eat SO MUCH good food, see a lot of my wonderful friends, and spend time with my family. It doesn’t get much better than that.
(Breakfast at the Flying Biscuit)
(Sushi at Nori Nori)
(cocktails in Virginia Highlands)
(late night Waffle House stop)
Sadly, the trip was brief and the work started AS SOON as we got home. Literally. We got home at 4am today and I had to be at work at 6am. Yeah.
Now that we’re back to work, it’s more important than ever for me to plan our meals out well so that we don’t end up relying on fast food or not having enough good stuff to eat. We’re down to the last two weeks of classes for this semester, and staying organized is key in this stressful time.
Here’s the plan.
Monday: roasted chicken, buttermilk mashed potatoes, glazed carrots
We honestly do eat this roasted chicken all the time! So far it hasn’t gotten old. And it leaves me with a constant supply of fresh chicken stock to cook with.
Tuesday: veggie and pepperoni pizza
Wednesday: Moe wednesday (we get 1/2 off with our student ID’s to eat at Moe’s! 🙂 )
Thursday: winter vegetable and white bean soup (from the Whole Life Nutrition Cookbook)
Friday: baked chicken fingers, oven fries, kale chips
Saturday: classic lasagna
Thanks for reading!
-Lauren