10/14/19 Weekly Meal Plan

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I won a $25 Grocery Outlet Gift card on Friday, so I used it to pick up some snacks and goodies for school lunches this week. Thanks to my frugal buddy Brooke from Crying Out Loud, we’ll be eating a lot of eggs this week (3 dozen eggs- woo hoo!). We hit up the Harvest Festival over the weekend, and we picked up some seasoning kits from Whatcha’ Got Cookin’ that we’ll be using this 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 and Bitty. The big kid takes his lunch to school, but once in a while, I can convince him to buy his lunch.

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. I did a lot of prep for the coming week over the weekend. I cut up the produce, bagged it for meals, made up some smoothie kits, and cut up cantaloupe to have this week. Thanks to some frugal shopping over the weekend, I’ve only spent half the grocery budget for the week. I will probably use it all.

  • Monday: Happy Meals on the way home from weekly group autism therapy for the kids. Grilled Cheese and Chicken and Rice Soup for the grown-ups. Soup is in the freezer from a previous batch.
  • Tuesday:  Fritatta with so many eggs (and veggies too)
  • Wednesday: Welcome Home Chicken in the crock pot (with seasoning kit from Whatcha got Cookin)
  • Thursday:  We’ve got respite, so it’ll be something early and light, probably what I like to call a “meal of snacks”- it’s all kind of different things on a cafeteria tray.  Previous Meal of Snacks include: Chicken Nuggets, goldfish crackers, cut up fruit, hardboiled eggs, glasses of milk, and cookies.
  • Friday:   Date Night!
  • Saturday:  Pizza Night
  • Sunday:   Leftover night

 

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

9/30/19 Weekly Meal Plan

stemarie_1650skitchen

I bought a few things yesterday to sort of “round out” what we’ve got on hand, and I think I’ll hit up Sprouts on Wednesday for Double Ad Day to get produce, but other than, we’ll be eating a lot of the stuff in the freezer I recently meal prepped this week. I don’t feel really great (Big kid brought home the new germ du jour from school and it’s felled us all).

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 Bitty. The big kid takes his lunch to school, but once in a while, I can convince him to buy his 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: Soup, Grilled Cheese sandwiches, green grapes
  • Tuesday: Aunt Linda’s Mess (It’s a skillet casserole)
  • Wednesday: Baked potatoes with vegetarian chili (from the big batch of vegetarian chili I made last week), green salad.
  • Thursday: Pizza Night
  • Friday:  Date Night!
  • Saturday: Leftover night
  • Sunday:  Taco Salad (recipe will be posted later this week)

 

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

Stockpile Cooking: Yummy Strudel Pumpkin Muffins

Screen Shot 2019-09-15 at 7.35.48 PM.pngAs part of my “use it up, wear it out, make it do or do without” mantra, I’m trying to bake more out of the cupboard. It helps us use up what we’ve got on-hand, and it’s also a lot healthier than buying store-bought muffins.

While I was digging in the very back of the cupboard, I found

These muffins were amazing. The recipes makes 1 mini muffin pan (24 mini muffins), or regular sized muffins.

 

Low Fat Pumpkin Muffins

  • 1.5 cups all-purpose flour (you can also use whole wheat flour, or a 1 for 1 gluten-free flour blend if you prefer)
  • 1/4 cup flax meal (You could also use almond meal if you prefer)
  • 1 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon ground ginger
  • 1 can canned pumpkin puree (approx. 30-ish ounces)
  • 3/4 cups light brown sugar
  • 3 oz. container of fat-free Greek vanilla yogurt (or use 3oz. of fat-free plain Greek yogurt and 1 T. vanilla extract)
  • 1 egg
  • 1/3 cup milk (whatever kind you like)

DSC00551.jpgStrudel topping

  • 1/4 cup (1/2 stick) room temperature butter
  • 1/4 cup light brown sugar
  • 1/4 c. oatmeal
  • 1/4 cup Flour (you can also use whole wheat flour, or a 1 for 1 gluten-free flour blend if you prefer)
  • 1 teaspoon ground nutmeg
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon ground ginger

Directions:

Muffins-

  1. Mix dry ingredients together, set aside.
  2. In a large bowl, combine all the wet ingredients with an electric mixer until smooth and combined.
  3. Add dry ingredient mixture to the wet ingredient mixture and mix until smooth and combined.
  4. Pour batter into greased muffin tins (or use cupcake liners).

Strudel-

  1. Mix all strudel ingredients together in a small bowl.
  2. Option one: Spoon about a tablespoon of the strudel onto the uncooked muffins right before putting to the oven.
  3. Option two: Fill the muffin tins halfway with muffin batter, drop in the strudel mix, and top with more muffin batter to make strudel surprise muffins.
  4. Bake at 350 degrees for 18-20 minutes.

 

 

 

9/2/19 Weekly Meal Plan

stemarie_1650skitchen

IT’S SO FREAKING HOT!! It’s supposed to be in the mid-nineties all week, so I am planning on keeping the oven off and cooking on the stovetop only, and/or planning as many cod dishes as I can.

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 Bitty. The big kid takes his lunch to school, but once in a while, I can convince him to buy his 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: Rice-a-roni, black beans, fruit salad
  • Tuesday:  Shashuksa (recipe will be posted tomorrow), homemade bread (a friend shared a loaf of homemade bread with me- It’s heaven),  fruit salad
  • Wednesday: Grilled cheese sandwiches, green salad
  • Thursday: Protein shakes and Dave’s Killer Bagels
  • Friday:  Date Night
  • Saturday: Ordering pizza-it’s going to be too hot to cook!
  • Sunday: Leftover night

 

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

Oat Flour Banana Bread Recipe

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The big kid LOVES banana bread, so I am always looking out for new recipes, especially those that are higher in protein or lower in added sugar.

Recently we found ourselves with an overabundance of oatmeal, so I looked online for recipes to use it up and I discovered Oat Flour. You basically grind up oatmeal in your blender or food processor. Because it doesn’t contain any natural gluten, you have to use another flour with it otherwise your bread just… falls apart. It also doesn’t rise, so you will need to add leavening (baking soda in this recipe).

I also had received 30 bananas the next day, so I knew the time had come… TO MAKE BANANA BREAD!!

After looking through several recipes, I cobbled together a recipe that incorporated what I had on hand, and had all of the appropriate chemicals via ingredients to form quick bread. If you are interested in learning about baking and cooking ratios to form new recipes, check out Ratio by Michael Ruhlman– It’s great!

Banana Bread

Ingredients:

  • 1 c. Oat Flour
  • 1 3/4 c. AP Flour
  • 2 t. baking soda
  • 1 t. salt
  • 1/2 c. melted butter or melted coconut oil
  • 1/2 c. brown sugar, not packed
  • 2 ripe banans, mashed up
  • 2 eggs
  • 5 ounces plain Greek yogurt
  • 1 T. Vanilla
  • 1/2c chopped nuts (I like pecans, but walnuts work too) OPTIONAL

Directions:

  1. Grease a loaf pan and set aside Preheat oven to 350 degrees.
  2. In a small bowl mix flours, soda, and salt. Set aside.
  3. In a large mixing bowl, combine butter and sugar until well mixed.
  4. Add bananas and continue to mix until incorporated.
  5. Add eggs one at a time. Once they are blended, add yogurt and vanilla.
  6. Combine dry ingredients into wet, and add nuts (if desired). This batter is very wet!!
  7. Pour into greased pan and bake for 45-55 minutes.
  8. Once the bread is cooled, remove from loaf pan and serve with butter or cream cheese.

Options:

  • To make the recipe Gluten-free, use gluten-free oats, and a 1 for 1 Gluten-free flour.
  • To make the recipe vegan, use coconut oil in place of butter, substitute a flax egg, and use dairy-free Greek-style yogurt.