Work > Blogging

I’m sure you’re all waiting with bated breath to see how I’m doing with my menu plan, or Eat in Month…or what recipe I’m posting next. Unfortunately, I’m going to have to disappoint you. It seems working from 8am to 8pm is simply not conducive to blogging (or having a life…or sleeping).


As I try to shake away the work-induced zombie-like state I’m feeling at the moment so I can go to bed, let me share a teaser photo with you. I had a reader request a slow cooker beef stew, so I played around with one on Tuesday. I think I browned the beef a bit too much (stupid multi-tasking!), but overall, the stew came out pretty good.

Hope you’re all having a great week!

By the way, does anyone have any easy, weeknight recipes you’d like to share with the Eat-in-Monthers? Please leave a link to the recipe (or the recipe itself if it’s yours and you don’t have a blog), even if it’s to your blog or someone else’s blog/site.

5 thoughts on “Work > Blogging”

  1. I can imagine that working those hours plus transit time is enough to derail anyone from eating in! When I’ve been in that situation before I wound up eating really simply – baked sweet potatoes with avocado slices etc. Anything easy and comforting. I have been blogging my every night dinners at emilyeats these past few weeks. They’re very veggie-centric but easy and quick to put together for the most part. One of our favorites is the corn soup with roasted corn guacamole ~
    I hope you have a restful upcoming weekend to look forward to 🙂

  2. Wow, crazy work schedule! But you are right, the bills HAVE to get paid. I think you need to treat yourself to a massage or an acupuncture treatment this weekend to ‘refresh’ a bit. 🙂

    My easy weeknight go to meals have been things like taco salads (black beans, quinoa, salsa, avocado), breakfast for dinner (eggs or pancakes), baked frittatas, smoothies (blend and drink), and if all else fails I open a box of TJ’s tomato soup and make a grilled cheese. I hope your schedule looks brighter soon!

  3. I’ve learned the hard way that long workdays are the most dangerous obstacle to healthy eating, so I’ve finally joined the cook-a-big-casserole-on-Sunday-to-eat-all-week-long club. My favorite? Artichoke lasagna. Easy to make. It’s so delicious, the only hard part will be trying to make it last all week. Enjoy, and good luck eating in!

    Spinach and Artichoke Lasagna

    cooking spray
    9 uncooked lasagna noodles
    1 onion, chopped
    4 cloves garlic, chopped
    1 (14.5 ounce) can vegetable broth
    1 tablespoon chopped fresh rosemary
    1 (14 ounce) can marinated artichoke hearts, drained and chopped
    1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
    1 (28 ounce) jar tomato pasta sauce
    3 cups shredded mozzarella cheese, divided
    1 (4 ounce) package herb and garlic feta, crumbled

    1. Preheat oven to 350 degrees.
    2. Spray a 9×13 inch baking dish with cooking spray.
    3. Bring a large pot of lightly salted water to a boil. Add noodles
    and cook for 8 to 10 minutes or until al dente; drain.
    4. Spray a large skillet with cooking spray and heat on medium-high.
    Saute onion and garlic for 3 minutes, or until onion is tender-crisp.
    Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts
    and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta
    5. Spread 1/4 of the artichoke mixture in the bottom of the prepared
    baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella
    cheese over noodles. Repeat layers 2 more times, ending with artichoke
    mixture and mozzarella cheese. Sprinkle crumbled feta on top.
    6. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more,
    or until hot and bubbly. Let stand 10 minutes before cutting.


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