I’m a member of the meal planning revolution. Okay, “revolution” is dramatic. We just love meal planning! Here’s why.

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Roasted Tomato Sweet Onion Dip / Fluffy Banana Bread / Crockpot Baked Potatoes

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Nectarine Quinoa Salad / Spaghetti Carbonara / Baked Pesto Macaroni

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Fig & Gorgonzola Baked Bruschetta / Watermelon Lemonade Slushie / Slow Cooker Honey Mustard Brisket

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Parmesan Polenta Fries / Italian Baked Eggs

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After my baby shower a couple weeks ago, I came down with a brutal cold. Thankfully, at said shower I was gifted with two books which made for excellent sick day reading material.

RACHEL JANKOVIC from Rachel Schultz

Fit to Burst and Loving the Little Years have short, readable chapters (with a bit of the feel of blog posts) with helpful thoughts on the joys of wifery and motherhood. I found the writing far beyond the pithy types of motherhood statements you might see cross-stitched on a pillow, but rather real, Bible-based wisdom. Much of what I was reading is all in theory since I’m not in the trenches of parenting yet. It was helpful groundwork, however, that I know I’ll revisit once baby is growing (and more babies are on the way!).

Follow this link and this link to pick a copy of each up from amazon.

What are y’all reading? Is it good?

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Not having ever been one much for eggs, I typically blow them off. Lately, however, they’ve been coming to my rescue for protein. And David is deeply invested in the idea of one day raising chickens, so I’m giving a good college try to start liking them. Methods of serving them up beyond just hard boiled or scrambled are making this pursuit much nicer, as demonstrated here.

ITALIAN BAKED EGGS from Rachel Schultz

ITALIAN BAKED EGGS
Serves 2

1 cup marinara sauce
4 eggs
1/4 cup milk
1/4 cup gruyere, shredded
2 tablespoons parmesan
Basil
Salt & pepper

Preheat oven to 425 degrees. Pour marinara into base of 1.5 quart round baking dish, or divide between two ramekins. Crack eggs over sauce. Top with milk, gruyere, and parmesan. Season with salt & pepper. Bake for 10 minutes. Top with basil.

ITALIAN BAKED EGGS
 
Author:
Serves: 2
Ingredients
  • 1 cup marinara sauce
  • 4 eggs
  • ¼ cup milk
  • ¼ cup gruyere, shredded
  • 2 tablespoons parmesan
  • Basil
  • Salt & pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Pour marinara into base of 1.5 quart round baking dish, or divide between two ramekins. Crack eggs over sauce.
  3. Top with milk, gruyere, and parmesan. Season with salt & pepper.
  4. Bake for 10 minutes. Top with basil.

Adapted from here.

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Sweet potato fries have taken the world by storm. I remember the first time I heard of them years ago, they sounded so specialty and unique. Then this weekend I saw a bag of frozen ones at the grocery store from a mainstream brand.

Believe me, I have no problem with experimentation and expansion in the world of fries. In fact, let’s push the fry envelope a bit further with these parmesan polenta ones.

PARMESAN POLENTA FRIES from Rachel Schultz

PARMESAN POLENTA FRIES
Serves 2

18 ounce polenta
2 tablespoons olive oil
1/4 cup parmesan, shredded

Preheat oven to 425 degrees. Slice polenta into 32 fries. (I did this by halving the tube, then make 16 from each side.) Arrange fries on lined baking sheet. Brush with olive oil. Bake for 45 minutes, flipping halfway through bake time. Top with parmesan.

PARMESAN POLENTA FRIES from Rachel Schultz

PARMESAN POLENTA FRIES
 
Author:
Serves: 2
Ingredients
  • 18 ounce polenta
  • 2 tablespoons olive oil
  • ¼ cup parmesan, shredded
Instructions
  1. Preheat oven to 425 degrees.
  2. Slice polenta into 32 fries. (I did this by halving the tube, then make 16 from each side.)
  3. Arrange fries on lined baking sheet. Brush with olive oil.
  4. Bake for 45 minutes, flipping halfway through bake time. Top with parmesan.

Adapted from EA Stewart.

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