Today's "busy kitchen" included:

Two bacon, cheddar quiches: one for our brunch, one leftover for breakfasts this week. I am hoping this makes it easier for Dwayne to have breakfast at home before he heads out to work and twenty minutes later, has to pull through Dunkin' Doughnuts once his tummy begins to rumble. But if he doesn't eat this, that's fine, too, because I know the girls and I will!


I prepared fruit for the girls' snacks and meals. This way I can just grab it out of the fridge and throw it at them. (I won't really throw it, but this makes it much quicker for me.)


I made black beans again. This time, I made two bags because one bag lasted only half the week last week. I added less jalapeno at the beginning and I put less crushed, dried pepper into the broth this time. I think the beans are just about perfect, in my opinion. I'll share my recipe soon for those who are interested.


I made salsa, of course. We all snack on this throughout the week, Dwayne included, and I will use it for black bean burritos for the girls' lunch once or twice this week.


I baked some chicken for a dinner recipe later this week. It's in a Tupperware in the fridge, ready to go when I need it.


I made some plain white rice for Dwayne to take to lunch with his taco soup and for me to eat with my black beans. I like to grab a half a cup of black beans and half a cup of rice, warm it up and eat it when I need a snack. It's a perfect, complete protein for this growing pregnant woman.


Potato soup in the crock pot. I made this for dinner with the intent of having leftovers for Dwayne's lunches and mine.


Bacon. Dwayne fried it for me, actually. He made a comment about how he brings it home and cooks it. Hardy har. We needed this to crumple on the above potato soup and more importantly, to save for another dinner recipe this week.