For as long as I can remember, I’ve used lists to keep track of my life.
Currently, I am working through a never ending to do list of work, wedding, and home stuff. Including that darn oil change I keep putting off! Sometimes it feels like my Monday is a chaotic mix of doing the stuff I didn’t do all weekend and prepping for the week ahead.
Yesterday was supposed to be a ‘To Do List’ kind of day but instead it was a spend a fun day shopping with your mom kind of day. As we were trying on outfits in the Loft dressing room, we decided that shopping was a much better way to spend the afternoon than wedding planning.
Shopping with post yoga hair : )
Sunday morning, my mom came by to grab me and play with Cooper before heading out for an amazing and sweaty yoga class. After yoga, she had a quick return at Crate and Barrel which is right next door to Whole Foods. We chatted, sampled, and shopped before sitting down with a hodge podge picnic style lunch of WF goodies.
We came back to my house for a quick shower and a little more Cooper love. Plus, we brought lunch to the BOY. Then we headed back out for more shopping. I found some adorable dresses at the Loft and some hot new shoes to go with them. By the time we arrived back at my house, we were both tired. But had enough energy for me to give a little fashion show of newly purchased dresses (and the above modeled romper). We decided that making a list of things that need to get done for the wedding was good enough planning for this weekend. The BOY ordered pizza for dinner, and I made a colorful salad with smoked salmon.
I slept 10 hours through the first set of huge storms that rolled in and then met my trainer for a super tough and sweaty workout Monday morning. On my way home, I stopped by Target and struggled to lift my arms to reach the top shelves : ) I also went to the grocery store to fill our fridge. When I got back home, I ate lunch and got going with dinner in the crockpot.
First step…homemade peanut butter! I couldn’t remember if I shared this recipe with you guys, so this may be a repeat, but I have learned that any Thai peanut dinners are better with the homemade stuff!
Once my crockpot was up and running, I was back out the door for more errands (yes, I finally got my oil changed) and a bit more shopping. Time flew by so quickly that at 5pm, I realized my stomach was growling and grabbed a snack from one of my fave places!
I arrived back home, preheated the oven and started to pull together lunch for the week before the Hawks game. I also wanted to make some cookies with my leftover peanut butter. My oven didn’t heat up real quick, and I tried to make the cookies anyways.
Needless to say, it took forever and I’m now convinced that my oven is broken…bummer! Just another thing to add to my list. Luckily, this week’s meal plan involves a lot of grilling. I stuck with the cookies and they eventually got baked enough to eat…soft and tasty…the perfect kind of cookie!
Dinner also turned out amazing and was a huge success! And I realized that I did share the recipe with ya’ll…it’s HERE!
Last night ended with excitement watching the Blackhawks bring home the Stanley Cup in Chicago! Note: add find awesome Stanley Cup shirt to To Do list!
Meal Planning 6/15/15
Monday: Crockpot Thai Peanut Chicken
Tuesday: Sausages with Pasta/Zoodles
Wednesday: Ribs and Veggies
Thursday: Pork and Veggies
3 Ingredient Peanut Butter Cookies
From Gimme Some Oven
- 1 cup peanut butter (crunchy or creamy), preferable homemade
- 1 cup sugar
- 1 egg
Preheat oven to 350 degrees F (and cross your fingers that it actually heats up). Line a baking sheet with parchment paper or Silpat.
Using an electric mixer, mix together the peanut butter, white sugar and egg until smooth.
Form dough into round tablespoons. Then roll in an extra bowl of sugar, if desired, to coat the outside of the dough ball. Place on the baking sheet at least 2 inches apart, and then use a fork to flatten and form a cross pattern.
Bake for 6 to 8 minutes, until the cookies are just slightly browned on the bottom, being careful not to over-bake. Remove and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Eat immediately or freeze!