I'm getting close to the magical 29 weeks mark and even though all still seems to be okay, I can't help feeling a little anxious that it's going to happen any moment. My BP is rising but it goes back down with rest at this point so "so far so good." But I still figure I better start planning better. I started working on this today so for now I've planned 2 weeks. My plan is to plan (loosely) through mid June and get some freezer meals in place for when I come home (or just in case when I'm on hospital bedrest.)
MONDAY: Black Bean, Corn and Barley Burritos TUESDAY: Jambalaya -- I use Zatarain's low sodium jambalaya, jennie o turkey keilbasa and shrimp WEDNESDAY: French Dip -- use Italian Roast Beef from deli otherwise you need to season plain roast beef, I like havarti but any mild cheese will work. San Fransisco Brand Sandwich Rolls are the absolute best, but I haven't been able to find them recently, so I'm thinking they may have stopped making them. We use the french rolls as a substitute but it's just not the same. THURSDAY: leftovers FRIDAY: Stuffed Peppers SATURDAY: Bagel pizzas or leftovers SUNDAY: Chicken and Pork Risotto with veggie
Get more ideas at OrgJunkie. Also check out the whole site for the cajun chicken, she has some yummy ideas.
Kyle and I got married March 17, 2006 in Vegas. We had Reese 11 weeks early on February 16, 2007. This blog is all about our juicy scoop. Blog#2 RECIPES: With an eye towards organization I will post my recipes here to eliminate the recipe cards that inevitably stack up in a variety of locations around the kitchen.