I’m in definite countdown mode these days.
Every week we are so much closer to baby girl being welcomed to the world! For a long time I was just anxious to not be pregnant anymore (I mean, that is still true). But now I’m getting more anxious just to meet her and for her to actually be here. For real. Not like I’m growing a pretend baby or something, but I’m ready for the wait to be over. We’ll be 33 weeks on Tuesday, which is technically only one month from being on ‘baby watch,’ or so I’ve been told. Although I selfishly say I hope she comes early, I know going the full 40 weeks is the best thing for her development. I’m just really really hoping she doesn’t cook any longer than that. 7 more weeks is long enough, and I can’t imagine having to go any longer than that.
Mama wants a mimosa. 😉
In all seriousness though, we may all need to be prepared for meal plans to stop being published for a while. I hear taking care of a newborn is a lot of work. To be completely honest, I have no idea what were in for when she’s born. Which is like most new parents, I’m sure. I’m just thankful I’ll get to take a maternity leave of eight weeks! There will be a lot of new routines to establish and we’ll need the time to figure it all out.
But for now, the meal planning lives on. Check out what we whipped up last week!
Veggie scrambles or breakfast burritos
Mexican lasagna all week
- Sweet potato noodle taco bowls (new recipe)
- Pasta with homemade tomato sauce and veggies
- We also went out one night since we had a baby class!
What we prepped and when
- Mexican lasagna
- Ground beef mix for taco bowls
- Spiralized sweet potatoes
During the week
We were able to just throw everything together! The pasta and tomato sauce was one night of making dinner as we went.