(9) comments
Add Your Reply
Menu
Happy Sunday! It’s the start of a new week, and time to get back to meal planning. It’s been a really long time since I’ve been able to do this…but it’s so necessary now since I’m consumed by half marathon training and PE exam studying and don’t have the time to think on-the-spot about what to cook each night. As usual, I’m linking up with Jill Conyers and Mommy Run Fast for What’s for Dinner!
Honestly, the food was disappointing here, and it was our first dinner at the resort. I had the sea bass and it was devoid of flavor…sigh! The wine selections were also lackluster, and it was clear that the servers knew nothing about wine.
This place was a lot better. I had the scallops au gratin, filet mignon, grilled asparagus and green salad, and apple custard dessert. The filet mignon was cooked to a perfect medium-rare.
Bret and I have been struggling with the meal planning. We have very different approaches: I like to have our meals planned completely for each day, he needs flexibility and freedom to cook in the moment. So we’re going to try something new. We’ll agree to our designated days for cooking, but I’m going to continue to plan my meals in advance while Bret decides in his own time.
Sunday 7/27: Pork Chops with vegetable fried rice and carrots.
Monday 7/28: Bret’s night.
Tuesday 7/29: Chicken Ropa Vieja (one of my favorites) and brown rice.
Wednesday 7/30: Bret’s night.
Thursday 7/31: Out to eat for kickball night.
Friday 8/1: Cheesy Buffalo Meatloaf Muffins and side salad.
Saturday 8/2: Most likely out to eat.
Have you had to readjust your meal planning? What are you cooking this week?
