1/28/19 Meal Plan Monday

stemarie_1650skitchen

Mr. husband is on the second week of his cleanse.Much like last week,  the kids and I will will be eating some similar foods, it’s hard to convince the kids to eat kale and steamed salmon night after night.

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.

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: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I buy the over ripe bananas, peel and slice them pop them into ziploc bags, and freeze them for smoothies and protein shakes. 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 a protein shake for me and the Mister, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

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.

This week is going to be a little different tan usual. With Mr. on the cleanse, we’ll be eating a lot of whole foods/vegetables raw, and an old family friend steel cut oats will be coming to breakfast.

  • Monday: Leftover Pizza, fruit salad
  • Tuesday: Vegetarian crockpot chili
  • Wednesday: Breakfast for dinner- Blueberry pancakes (Kodiak flap jacks), fruit salad. Blueberries are on sale this week at Sprouts for .88, so we are eating a lot of them!
  • Thursday: Homemade red sauce, spiralized crockneck squash, Italian marinated chicken breasts
  • Friday:  Date Night (dinner out, but I’m not sure where)
  • Saturday: Salad bar night: mixed greens, kale, and whatever types of veggie bits I pull out, various nuts, and dressings. The kids love cheese on their salads too.
  • Sunday: Ladies night out since it’s my birthday. Probably use one of my million free birthday meal offers.

 

Talk Back: What will you be cooking this week?

It’s Back! Weekly Meal Plan!

stemarie_1650skitchen

I cleaned out the pantry last week. There was a lot of weird/unusual stuff- Thanks to my food blogging/cooking endeavors. I also went through the fridge and tossed a bunch of condiments that were of various “vintages”.

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.

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: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I buy the over ripe bananas, peel and slice them pop them into ziploc bags, and freeze them for smoothies and protein shakes. 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 a protein shake for me and the Mister, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

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.

This week is going to be a little different. There is going to be some traveling this week, so I’ll be relying more on my freezer stash.

  • Monday: Table5 Pizza and Fruit Salad
  • Tuesday: Chicken Tetrazzini with brocolli (Hooray for 1 pot meals)
  • Wednesday: Pesto Pasta bake (it’s a new recipe I’m working on- if it turns out well I’ll post it later this week).
  • Thursday: Grilled Cheese sandwiches made with Chef Shamy Garlic Butter and sharp cheddar cheese, Homemade Tomato Soup.
  • Friday:  Stir fry veggies and cauliflower “rice”.
  • Saturday: Spanish Rice casserole- Sausage, Spanish rice, and veggies.
  • Sunday: Leftoverpalooza, or breakfast for dinner.

And I’ll be making some cookies with Kodiak Flapjack mix (Protein Chocolate Chip Cookies), and at least one batch of Chocolate Chocolate Chip Pumpkin Muffins.

Talk Back: What will you be cooking this week? 

Meal Planning 110: Batch Cooking

file6951293850756.jpgOk, so I’ve discussed Meal Planning here, and I try to post our weekly meal plans on Mondays, but I’m sure you’ve wondered if/how I actually do it.

One of my secrets is that I try and do meal prep and batch cooking once every few weeks. For us that means:

  • Setting aside an hour or so after grocery shopping to clean the produce, and prep it in single serving containers (they are reusable, don’t worry) if they are for lunches or snacks. Little bags of carrots, or grapes are both popular in our house.
  • I make my own smoothie kits too- cut up over ripe bananas and other fruits and put them into single servings ziploc bags.
  • Make frozen veggie bags too: I cut up onions, carrots, and celery for mire poix bags. They are the perfect base for most dishes, especially soups.  I also cut up fresh brocolli, cauliflower, bell pepper strips. Whatever I bought that we’ll be using in recipes.
  •  Depending on what is on the menu for the next week or two, I’ll prep some of the proteins.  I try to buy large packages of proteins, and re-package them with herbs and seasonings perfect for meals. Mostly chicken, because we don’t really eat all that much meat. Sometimes I’ll even prep ground beef into hamburger patties. This afternoon, I made chicken meatballs. I’ve included the recipe below.
  • Once the veggies are prepped and bagged, and the proteins are prepped and bagged, I get a bigger zip top bag and place everything needed for one meal into it, write on a sticky what it is, put the sticky on the bag and pop it into the freezer. Then we are all set to get cooking!
  • I try and prep a few crockpot meals as well. Salsa Chicken, Moosie’s Pot Roast are two great options. Crockpot freezer meals are perfect  for those mornings when you know you’ll want a hot meal after work, but won’t be in the mood to cook.
  • I also like to break up large packages of cheese, like I did here. Less waste, and we’re less likely to eat all of the cheese quickly.
  • Making baked goods. I prefer to make muffins, brownies, and cookies at home, that way I can control the amount of sugar that the family consumes.  I also add little healthy things: milled flax seeds, pumpkin, bananas. I try to do healthy swaps that aren’t really noticeable. This is a favorite cake in our house. It’s also great as muffins too. This time of year I also like to make Pumpkin Donuts too. YUM.

Screen Shot 2018-10-18 at 10.12.05 PM.pngAll of these things make meal planning a lot easier. Having ingredients already chopped, proteins mixed with seasoning, even snacks pre-packaged and set in a specific area of the kitchen.

I use a plastic Sterilite Basket to pack most of our shelf stable snacks that go into our lunches. I frequently skip buying large containers of pre-packaged snacks unless they are a better deal. If you notice, the goldfish are in Ziploc bags. The kids bring them home and I reuse them. But I only reuse them for more snacks.

I have a second shelf that stores all of our crackers (saltine, Ritz, graham, etc.) and puffed rice rolls, we eat those at other times besides lunch, but I grab them and pack them into individual containers or plastic bags for lunch as well.

Not shown are the lunch drinks which I have to keep hidden from the kids so they don’t drink them all after school/on weekends. I have a cache of goodies in the fridge and free to have in our lunches: fresh fruit, yogurt, cheese sticks, milk boxes, and bottles of water to choose from.

This “hack” aka pantry shortcut keeps my time making lunches a lot shorter, and I can spend more time with my kids!

Recipe: Ground Chicken Meatballs

Ingredients:

  • 1 lb ground chicken
  • 1 egg
  • 3/4 cup panko breadcrumbs
  • 1/2 of a white onion, minced
  • 1 /2 Teaspoon of each: Salt, garlic powder, pepper
  • 2 T

Directions:

  1. Mix all ingredients (except oil) in a large bowl until well combined.
  2. Divide mixture into 12-20 balls and roll between your palms until uniform in size.
  3. Place meatballs on a cookie sheet or plate and stash in the freezer for 10-15 minutes.
  4. Heat oil in large pan, fry meatballs in batches, and drain on a paper towel to blot out any excess oil.
  5. Once meatballs are cool to the touch, place them in a freezer safe container with a lid or zipper top bag. Store in the freezer.

I like to make several bags of meatballs, and I put as many in a bag as we need for one meal. For us, that 6-8 large meatballs- about the size of a cutie tangerine.

These meatballs are great because they work with a variety of sauces and cuisines.

 

Talk Back: I’d love to hear about some of the ways that you use batch cooking and food prep to make your life easier! What is your favorite time saving kitchen “Hack”.