Since the middle of the week brought temperatures (and snow) that kept winter alive and well, the menu took a warmer and more comforting turn to match it.

The broccoli slaw that had been looking to fulfill it’s dinner time destiny was finally put to use, and the remainder of the leftover spaghetti squash was turned into a stove top mix-turepiece.

The broccoli slaw was cooked with coconut oil, and seasoned with salt and pepper.  Pretty simple, and pretty darn good.  The spaghetti squash was added into a ground beef mixture with zucchini, yellow squash and the remainder of the mushrooms in the fridge, seasoned with everyday seasoning and a little extra sea salt.

The meal was lightened up just a little with a cucumber + avocado salad topped with salt, pepper, balsamic and olive oil.

This meal was absurdly simple to make, and since the spaghetti squash was pre-roasted, start to finish time was about 20 minutes, max.

During weeks when things are undoubtedly going to be crazy and schedule times seem to be pretty obscure, I always like to spend time on Sunday or Monday prepping extra staple food items to keep in the fridge for easy grabbing and meal prep.  Recently I helped Dar pack 4 days worth of pre-planned meals for her trip to PA for her FMS certification, and the planning helped her get through days 3-7 of the challenge without being hungry.

Stay tuned for Sunday updates on meals, meal prep, menu planning, and kitchen organization.  It takes a village people.  And with that being said, I’ll leave you with a sweet pic of my sous chef, Bug, who could not be more exhausted by all of the kitchen time.