Or just the working person in general - my sister (no kids) also does a lot of cooking on the weekend. It's efficient. I am constantly impressed by how Biz cooks and preps for the week - not only for herself, but also for others. She's so organized!! My neighbors (husband and wife team with 3 girls under 6) seem to seamlessly cook on Sundays for the entire week.
Enter pregnancy, work stress, and lack of sleep. I still enjoy cooking on the weekend, but I tire more easily. What I notice first is the aching feet, legs, and back. I can only really stand to be on my feet for about an hour. So that means my prep has suffered. This means that I cook more often during the week, and by the time spouse gets home - dinner is ready, but I'm beat.
This weekend I'm trying something new. I am still doing my cook and prep, but I will do it in 1 hour increments, then I will rest.
Also, I walked 1 mile (up over a big hill) to the grocery store first (and back), then started cooking. I left my shoes on when I got home. It seems to be helping. I am up to 1.5 hours on my feet right now, and I'm still okay. Maybe I need the cushion with the extra 32 lbs. I'm not sure how much longer I can make that big hill. But last weekend I sucked it up and bought a maternity swimsuit. I have 9 weeks to go. If I wear it 3x a week for the next 9 weeks, I can get it down to just over $1 per wear. :)
So here is what I am prepping for the week. I am trying to go lower carb/ more paleo to stem this weight gain. Hence the trip to the store for even MORE vegetables.
I made this delicious beef roast in the crockpot yesterday (45 mins of prep - not "a dump and press go" recipe by any means). I bought a large (6.5 lb?) roast (organic and free range) for $50 from my coworker "beef source" (she buys in bulk). She recommended the crock pot. The recipe came from my America's Test Kitchen Family cookbook, and was a southwestern roast recipe (in honor of Cinco de Mayo). If you can't have a margarita, might as well make tacos, right? The only thing the roast needed was more salt. I used homemade stock, so my food is always under-salted. 2/3 of this went into the fridge, and the rest into the freezer for a later date.
Now, I know this soupy runny beef would taste GREAT over some rice. But I want to limit my carbs a bit. So I cooked up some white rice and red quinoa and put 1/2 cup in a container for lunch. But I am also cooking up a bunch of zucchini and mushrooms, and will use that as the primary base for the lunch.
Beef roast (tacos!)
White rice/ quinoa
Mushrooms and zucchini
Bacon, chard, beet green, turnip greean, onion, zucchini frittata (that's dinner, with a salad).
Peanut lime dipping sauce (for my carrots, snap peas, and colored peppers). Or maybe this one. Or a combo.