Well school really in the full swing of things. My children are super busy with after school high school sports and my husband and I are as busy as always in September. He has deadlines and I'm just getting back into my work mode. So this Sunday I was able to sit down for a few moments and plan my week worth of breakfast and lunches. At least this makes my life easier. If one of my children likes what I made for breakfast, which they did this week then all the better. I've started using my bullet journal more for planning breakfast and lunch. For dinner I still post my meals on a printed calendar so everyone can see what we are eating. There are no surprises, or at least shouldn't be.
For breakfast this week I tried Breakfast Burrito Egg Casserole. It has everything I look for breakfast, make ahead, protein, vegetables and no meat. I'm not a vegetarian, but I like to keep my meat eating for dinner. I would make a few changes to the recipe - fewer potatoes, another can of green chilies and more salt and pepper. I also added chopped red pepper. My daughter liked it with salsa. Tomatoes would be good too. Of course a bit of fruit and coffee and you are good to go.
Lunch today was zucchini fritters and tomatoes with a few plums. All the veggies were local of course. The picture doesn't look the prettiest, but I love this dish. I also tried making them in a cast iron skillet, which didn't work out to well. Oh well.
The next few days are my kale salad. I'll add in extra vegetables and some local smoked trout that I picked up at the farmers' market Saturday.
Hope this gives you some ideas as what to plan for.
As always with love from the Midwest,
Beth
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