As last night came to a close, and I had a rare night of tossing and turning in bed, I was reminded how busy today would be. I would be up at 5:45 am to spend time with my husband reading the Bible and praying before he left for work, begin school with my daughter by 8:00 am, leave home by 11:30 am to arrive for an 1:00 pm meeting and then take my daughter to class from 3:30 – 6:15 to arrive home by 7:15 pm.
These are the types of days that foil my plan to have a healthy, hot meal on the table made with farm fresh produce. These are the days when I am tempted to settle for a less healthy, less involved option. But, thankfully, these are also the days when I am extremely grateful that I had a successful produce prep Tuesday! I am prepared to prevail!
With my new cooking challenge in place, I was determined to press on. So, between all of these good things to do, I had baked zucchini, Apple, Carrot Bread, and made dinner all by 9:00 am. Because of the prepared veggies and fruit in the refrigerator, cooking time was minimal. While I do admittedly have some dark circles under my eyes tonight to show for it, I am grateful to God for the stamina to complete what I set out to do.
So, for dinner tonight, we had Oven Roasted Chicken (marinated by Whole Foods), a nod to the Idaho Potatoes I cooked yesterday made with sweet potatoes and onions from the farm box, green salad, and balsamic braised green beans. And…I forgot to mention, my daughter’s last class was canceled, so God graciously gifted me with an arrival time of 6:00 pm, instead of 7:15! With dinner already prepared, it was on the table by 6:25 pm! I find myself very grateful as I reflect on this small victory!
Stay tuned for the recipes which will follow…hopefully they will inspire you to cook something farm fresh for your family.
