8/19/19 Weekly Meal Plan

stemarie_1650skitchen

Our out of town guests left this morning, so we are back to meal planning! And school starts on Wednesday for the big kid, so I’ll be doing shopping for school lunches this week with part of the grocery budget.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done, so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

You may notice a lot of plant-based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or soups for me. The kids will be enjoying free lunches all over the county with free activities and playtime before or after lunch.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot (I am picking up my new crockpot this week) in the morning, or pull something I’ve already prepped out that can be quickly cooked.

  • Monday: Chicken Noodle Soup- I found a container of it in the freezer last night and defrosted it! We’ve got leftover fruit salad in the fridge too. I may also make grilled cheese sandwiches too.
  • Tuesday:  Spaghetti with leftover Veggie Loaded Meat Sauce (also found in the freezer), garlic bread, salad
  • Wednesday:  Veggie Korma – I found a Korma Kit at Grocery Outlet not long ago, so I’m making a big batch (there will be enough for at least 1 more meal)
  • Thursday: Breakfast for dinner-Poached Eggs, bacon, fruit salad
  • Friday:  Date Night
  • Saturday: Homemade Pizza Night
  • Sunday: Leftover night

 

Talk Back: What are you planning to cook this week?

6/24/19 Weekly Meal Plan!

stemarie_1650skitchen

Big Kid started Summer school this morning, so he’s enjoying a few hours of learning and play away from his little sister (which I’m sure they will both enjoy- They’ve been at each other for the past few days). I stocked up on snacks and treats Saturday night at Grocery Outlet, so the kids will have yummy food to get them through the week.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done, so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

You may notice a lot of plant-based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or soups for me. The kids will be enjoying free lunches all over the county with free activities and play time before or after lunch.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot (I am picking up my new crockpot this week) in the morning, or pull something I’ve already prepped out that can be quickly cooked.

  • Monday: Tortellini soup- Recipe forthcoming this week!
  • Tuesday: Homemade Pizza Night (I’m prepping the crusts today and stashing the dough in the fridge overnight to proof)
  • Wednesday:  Pasta Free Lasagna 
  • Thursday: Frittata– I’ve got a lot of veggies that need to get eaten, and some bacon in the freezer!
  • Friday:  Date Night- I’m hoping for Ramen!
  • Saturday:  Chicken Korma and Cauliflower Rice
  • Sunday: Leftover Night

Talk Back: What are you planning to cook this week?

Weekly Meal Plan

stemarie_1650skitchen

AHHHHH!!! The last day of school is Wednesday.  Summer school doesn’t start for the big kid for 2 weeks. I’m going to have to ramp up my frugality to 11! Here is my article about keeping kids fed over the summer, and my article on free lunches this summer for kiddos. 

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done, so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

You may notice a lot of plant-based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or soups for me and the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

  • Monday: Chicken meatballs & Cheesy cauli-rice.
  • Tuesday: Breakfast for dinner (Waffles, bacon, and melon)
  • Wednesday: Frittata and fruit salad
  • Thursday: Nugget Night! This was such a hit last week, we’re doing it again! The big kid is a vegetarian, so I make him Chick’n nuggets, and the rest of us have chicken nuggets or another variety of meatless nuggets. The Buffalo Chick’n nuggets are popular among the grown-ups. I serve carrot sticks, and apple slices on the side.
  • Friday: Date Night (dinner out)
  • Saturday: Birthday party leftovers! Bitty’s 4th birthday party is Saturday and we’ll have pizza, cake, and fruit leftover.
  • Sunday: Leftover Night

Recipe: Maple Bacon Peanut Butter Cookies!

DUDE!! These cookies were specially requested and made for a potluck and man, did they evaporate.

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Now, these cookies didn’t get really brown, but I think that may be because of the maple syrup used instead of white sugar, which causes cookies to brown while baking.

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Maple Bacon Peanut Butter Cookies

Makes 2 dozen cookies

Ingredients:

  • 1/4C. Coconut oil
  • 1/4C. Peanut Butter
  • 1/4c. Brown Sugar
  • 1 Egg
  • 1 T. Maple extract
  • 1.5 C Kodiak Flapjack Mix
  • 1 C. Oats
  • 8 pieces of bacon, cooked, drained, and chopped

 

Directions:

  1. In a mixing bowl, combine first 5 ingredients. Set aside.
  2. In a small bowl, combine the dry ingredients.
  3. Slowly combine the dry ingredients with wet ingredients until incorporated.
  4. Add chopped bacon pieces, and stir to combine.
  5. Drop rounded spoonfuls onto a greased cookie sheet (or use silicone baking pad.)
  6. Bake at 350 degrees for 8-10 minutes.
  7. Allow to rest on the cookie sheets for 1-2 minutes, then transfer to a wire cooling rack.