This is our last week in this apartment! It’s hard to believe that moving time is almost here. I’m so excited to get into our new place, although leaving a home is always a little bit sad for me. Jesse, on the other hand, is not the least bit sentimental about moving. He can’t wait to get into our new kitchen!
My mom is visiting this week to help with the move, and Jesse’s dad and his girlfriend will also be here to help this weekend. I’m feeding a lot more people than I’m used to this week! Here’s my plan for our dinners:
Wednesday: Steak (filet mignon!) with veggies
Thursday: Beef kabobs with veggies and peanut sauce
Friday: Pasta sauce with zucchini noodles and salad
Saturday: Meatballs with veggies
Sunday: Tuna salad
Monday: Salmon salad
Tuesday: Roast with veggies
I have successfully started tackling the soup bones in my freezer. My soup bones (and maybe all soup bones?) are mostly meat, not bone, but they produced a richly-colored broth that will hopefully taste good as well. I shredded the meat from the bones and used it to make this beef and cabbage soup from GNOWFGLINS, which was absolutely delicious! I’m hopeful that cooking all of the soup bones will give me a lot of meat to use for soups and other meals.
We also made six pounds of meatballs last weekend. It’s a pretty tiring job by the end but it’s a great feeling to put more than ten meals of meatballs into the freezer!
I will be taking a break from blogging over the next week or so in order to have extra time for packing boxes, cleaning our old apartment, and then unpacking everything in the new place. I wish you all well until then. See you sometime next week!
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