I am so lucky to have a three day weekend every weekend and rely on the extra time on Monday to get myself prepped for the week ahead. I often wonder how other people are able to fit in all of their fun, shopping, and household chores into only 2 days?! After having this schedule for over 5 years, I am spoiled and set in my ways. The other benefit of a schedule like this is that it allows me some flexibility for time off. Over the next few months, there are a handful of weeks where I am working Monday and then taking another day during the week (usually Friday) off. This upcoming week is one of them. Although I am actually taking Wednesday off and have it jam packed with professional responsibilities followed by dinner with my old coworkers.
I made sure that we had an easy Sunday so that I would have plenty of time to work through my to do list before the start of the week. The BOY and I slept in until 9am and then I went for a run. Prior to leaving, the BOY started putzing around out back and to my surprise and excitement decided to clean off his grill. I think seeing all of our neighbors outback grilling last night really motivated him.
Cooper watched on with excitement and I hit the trail for a 5 mile run. I was slow today (more sore from last night’s yoga than I expected), but loved getting in my first medium distance run of the year. When I got back, the BOY had run off to Home Depot for grill stuff. Immediately, I knew that we would be grilling tonight and that from here on out, our meal planning would shift in the direction of the grill. Hooray!
We spent the afternoon running some errands (man I hate Costco on the weekends!) and came back and got started on meal prep. For me, this meant throwing this week’s lunch in the crockpot and chopping up fruits and veggies.
For the BOY, this meant marinating tomorrow’s steak and prepping tonight’s dinner, which consisted of grilled feta (photo above) for an appetizer, grilled romaine salad, and seafood medley. I did find a cookbook recipe that I was planning to make, but we changed our minds while we were grocery shopping. I’ll be saving it for next week!
Grilled salad became one of our favorite appetizers last summer, but we’ve never made it at home. I picked up a huge bag of lettuce at Costco knowing I could have leftovers for lunch. We washed the lettuce and the BOY prepped it with olive oil and seasonings.
We’ve also used parmesan cheese in the past which is AMAZING!
Typically, I don’t use dressing with my lettuce…I think that the olive oil and grill add more than enough flavor!
Especially when you add shaved parmesan cheese! But you could make your own balsamic or use a store bought dressing.
This salad makes a beautiful appetizer or can be topped with meat (in this case seafood medley) for a delicious and satisfying main course.
In true Sunday night form, we are all tucked into our cozy spots enjoying a movie. Look who is exhausted from his birthday celebrations : ) I’ve got to go to bed early since tomorrow is an early work day. Have a great week!
What is your favorite thing to make on the grill?
How do you spend your Sundays?
Meal Planning 4/06/14
Sunday: Grilled Romaine (recipe below) with Seafood
Monday: MEAT! Steak for the BOY and Salmon for Me!
Tuesday: Grilled Chicken and Veggies
Wednesday: Out to Dinner
Thursday: Who Knows?
Lunch: Crockpot Green Curry Chicken (recipe to come)
Grilled Romaine with Parmesan Cheese
4 long romaine lettuce heads
Salt and pepper
Graded parmesan cheese
Shaved fresh parmesan cheese
Heat grill to 450 degrees.
Wash lettuce and dry it well. Cover lettuce with olive oil, using your hands to spread it throughout the leaves.
Sprinkle with salt, pepper, and parmesan cheese (or any other seasonings that you like…you can get creative with this).
Grill for 8 minutes total, turning every 2 minutes.
Sprinkle with shaved parmesan and top with tomatoes, cucumber, avocado, or dressing.