WEEKLY MEAL PLAN + THINGS TO CHECK OUT: OCT. 28

Today marks my first day in my new work arrangement, so I'm home with my girls! 

  • A coworker shared this article on how many companies have increasing numbers of women in leadership and executive roles, and how that helps shape the organization, in addition to increasing profits. But what I found most interesting, especially with my recent quest to have an alternate work arrangement, was this:
...recalls Ms. Chen, a vice president with a four-day schedule since 2010.

It's not even a prominent part of the story or a profound quote, but the fact that there is a VP with a 4-day work schedule really peaked my interest and proved that there are female executives who have made work-life balance a priority and are still rising in the ranks of their companies. #girlboss

  •  THIS. This is exactly where I am with not wanting any more kids, but wanting my kids to stay little just a while longer. Why is motherhood so weird!?
  • Funniest thing I've seen in a long time. These people are creating the next generation... 
weekly-meal-plan

Here's what we ate this week! It was sort of a light week in terms of recipes because we have some activities planned that require standby meals or going out. 

  • Monday: Coconut Chicken Chili- Ashley's Fresh Fix. My fave non-traditional chili! If you sign up for the list of quick & easy recipes below,  I share my tweaks to the recipe!
  • Tuesday: Mexican Skillet. Made up recipe by me. It's basically a burrito bowl with pulled pork (pulled from our freezer stash), black beans, corn, brown rice, sauteed onions and peppers, canned roasted tomatoes, and taco seasoning. Topped with cheese, duh. Super quick and easy! 
  • Wednesday: We had a leftover Costco pizza frozen from our daughter's birthday party
  • Thursday: Asian Lettuce Cups- Damn Delicious. 
  • Friday: We have a Halloween event for the kids so we're going to grab takeout.
  • Saturday: Burgers with potato wedge fries. For the fries, I slice a potato into 8 wedges, and drizzle with EVOO, salt, pepper and whatever spices I feel like that night. Spread out on a foil or baking mat lined baking sheet so the potatoes aren't touching. Bake at 425 for 15 minutes, then flip the potatoes and cook for 10-15 more minutes. (Poke potatoes with a fork to check if they are done. You don't want raw fries!)

Happy weekend!