While I can say the weekend didn’t go quite as I had planned, I can say it was a good weekend. My DS25 paid us a surprise visit on Friday evening. Saturday, while we were waiting on Salvation Army to pick up our donations, I made some Mom-lets (they are muffin omelets that I make for my Mom) and washed and cut up some bell pepper (about 9) and made some bread. It was a busy day, but I feel like I got something accomplished even if it wasn’t as much as I had hoped to accomplish. My back muscle spasms started up again so I think it’s about time for a visit to my chiropractor. I did hit my step goal on Thursday and Friday and am trying to hit it today as well.
I have also made some decisions that I think will help me greatly. I have been trying to use my Day-Timer more consistently these days. I have been posting stars on each day I hit my step goal. I tend to be visual when it comes to things like that so I know it will help. When I don’t hit my goal, I write down what I did step wise. I am trying to change the way I’m thinking by focusing on what I have done well instead of where I have failed. I have decided that it would be a good idea to include some other things on there as well. This would include anything that I need to make the time for, reading, working out, prayer, etc. It may seem sort of silly to designate time for these things, but I think it will help me make these things a habit. These would definitely be positive changes for me and things I want to include in my day to day life. How do you make time for things that you want to do?
Meal planning/prepping hasn’t gone as well as I would like for this week, but I’m determined to make things happen. I definitely see a meatloaf in our future. They are relatively easy to prepare the night before in the crockpot liner and then drop it in the crockpot the next morning. Tonight I think I am going to try the Pesto, Roasted Red Pepper and Cheese Crescent Rolls. They are pretty easy to prepare (or it looks that way) and I think they would be a fast dinner for us with a salad. Here is the recipe from www.twopeasandtheirpod.com:
1 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 cup basil pesto (homemade or store-bought)
1/3 cup jarred roasted red peppers, drained and roughly chopped
1/3 cup shredded mozzarella cheese
1. Preheat oven to 375 degrees F.
2. Unroll crescent rolls. Place about a 1/2 tablespoon basil pesto, 2 teaspoons chopped roasted red peppers, and 2 teaspoons grated mozzarella cheese in the center of each crescent roll.
3. Roll up the crescent rolls and place on a large baking sheet. Bake for 10-12 minutes, or until golden brown. Remove from the oven and serve warm.