This is our final ski weekend in VT.  To be honest, that’s just fine with me.  I love the focused family time, but I just don’t care for the cold wintery weather and I’m ready to move on.  Bring on spring!

My monthly meat delivery from Walden Local Meat arrived Wednesday.  This month my delivery included: pork tenderloin, sweet italian sausage, sirloin steak, ground beef and a pork roast.  I have worked two of those items into my meal plan this week.

Friday: Following ski weekend ritual we will leave MA around 3PM so that we can get to Chester in time for dinner at The Pizza Stone.  Home of local craft beer and stone baked pizza with locally sourced products.  Very casual and very good.

Saturday:  I’m not sure yet where apres ski will take us!

Sunday:  I have a pan of Spaghetti Squash Pie in the freezer to put in the oven when we get home from VT.  This is a great Paleo recipe I tried last month.

Monday: Another Monday featuring breakfast for dinner.  Madison is at an activity at our church for another few weeks that meets on Mondays and includes dinner.  So, I keep it simple for the remaining three of us at home for dinner.  Eggs are so simple, quick and can easily be prepared three different ways to accommodate everyone’s individual preferences.  I usually scramble mine with halved tomatoes and sometimes sauteed sweet red pepper and onions served over a bed of wilted spinach.  Dave and Megan usually scramble theirs with cheese and have the vegetables on the side. 🙂

Tuesday: I’m trying out another recipe from GetCrocked I pinned to try: Turkey & Sweet Potato Chili.  I’m planning to use the ground beef that came in my monthly meat delivery from Walden Local Meat rather than ground turkey.  I’ll also serve some whole wheat rolls from Whole Foods along with some french style green beans.

Wednesday: I’m trying a new recipe that was in my Cooking Light magazine this month: Pork Tenderloin & White Beans.  This is the second meal this week where I will use part of my monthly meat delivery from Walden Local Meat.  I also plan to served baked regular and sweet potatoes and roasted broccoli.

Thursday:  Dinner at Debra’s!  YAHOO!  Can’t wait!

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