5/10/2020 Weekly Meal Plan!

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI’ve started doing weekly meal planning on Sundays. It’s easier to do it while I’m writing up the kids at home learning schedules, and prepping the snack box for the week.

I’ve been buying snacks in bulk and only putting weeks worth out in the snack box. It keeps us out of the stores, and its healthier.

And I’ve been trying to visit the store once a week or less. I stocked up yesterday on stuff the kids love (and eat a lot of), so we should be good for 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 (I update it after every shopping trip), 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.

I only post our dinner plans for the week, because our other meals are usually the same each day: Right now our local school district is serving lunch for a drive-through service for kids 18 and under M-F. It’s great because it helps stretch our budget and it gets the kids out of the house for a few minutes. They also include a cold lunch (usually cereal and milk and a piece of fruit) for the next morning. Often times, the cereal ends up being a snack for late afternoon.

Breakfast: Coffee with 1/2 and 1/2  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. recently the Big Kid has been on a protein shake kick in the AM.

Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

We’re on week 4 of distance learning. It’s finally become a habit, and there are plenty of chances to play and get our wiggles out. I bought the kids a kiddie pool for the patio and that is totally helping them get out the pent up energy.

  • Sunday:  Cheeseburger Salad (It’s a cheeseburger served sans bun on a bed of greens). The kids will have chick’n nuggets as Big dude is a vegetarian, and Bitty doesn’t like red meat.
  • Monday: Cheesy Chicken Broccoli casserole, fruit salad, Texas Toast and leftover nuggets. The casserole has a very small amount of chicken, so I can scoop some out for the big kiddo and he can have some meat-free.
  • Tuesday: Bean, Rice, and cheese bowls with grilled veggies
  • Wednesday:BBQ chicken and veggie bowls (with rice)
  • Thursday: Pizza Night!
  • Friday: Leftovers
  • Saturday: Waffles and fruit salad

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

Talk Back: What are you cooking for dinner this week?

Weekly Meal Plan & How You Can Do It Too!

0a5e9dab796cea8a07eabe4eb4795b9e.jpgNow, more than ever, it’s important to plan meals and use what you have on hand. While the grocery store is still on “Ok to visit” list, it is important to limit our exposure to other people.

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 (I update it after every shopping trip), 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.

I only post our dinner plans for the week, because our other meals are usually the same each day: Right now our local school district is serving lunch for a drive-through service for kids 18 and under M-F. It’s great because it helps stretch our budget and it gets the kids out of the house for a few minutes. They also include a cold lunch (usually cereal and milk and a piece of fruit) for the next morning. Often times, the cereal ends up being a snack for late afternoon. 

Breakfast: Coffee with 1/2 and 1/2  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. recently the Big Kid has been on a protein shake kick in the AM.

Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

  • Monday: Frozen Entrees & Veggies
  • Tuesday: Casserole (probably Chicken Tetrazzini)
  • Wednesday: Pasta with red sauce and garlic bread
  • Thursday: Frozen Entrees & Veggies
  • Friday: Breakfast for dinner: Bagels and cream cheese, smoothies, fruit
  • Saturday: Leftover fiesta!
  • Sunday:  Chicken Soup (from Scratch)

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

Talk Back: What are you cooking for dinner this week?

1 Month of MyPanera+ Coffee FREE

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Thanks to Brooke from Crying Out Loud for the heads up on this sweet deal!

Weight Watchers and Panera are teaming up to give you one free month of MyPanera+ Coffeea new monthly subscription for unlimited coffee.

Enter code WWCoffee at registration to redeem.

When you subscribe to MyPanera+ Coffee you get unlimited light roast, dark roast, hazelnut, iced coffee or hot tea for $8.99/month. ANY SIZE!

If you live near a Panera and drink a lot of coffee, this is a pretty good deal.  If you do a drip coffee or hot tea 4 times per month at most coffee shops, you could have paid for a month of MyPanera+.

If you are staying in the cafe, Redeem your subscription once up to every two hours with unlimited refills while you’re in the cafe.

Coffee House Copycat Recipes & Enter to French Roast K-Cup® Pods!

I love Cross Country Cafe! They always have great deals, contests, and recipes!

Barista Prima French Roast K-Cup® Pods box of 24Right now, they are running a contest for FOUR full-size boxes of French Roast K-Cup® coffee pods! Enter to win before March 30th, 2020.

One of the ways that we stay on budget is to limit how many coffee shop beverages we have each week.  I load $25 every two weeks onto my Starbucks card. Honestly, it’s usually used on treats for the kiddos.

I make a big pot of French Roast Coffee each morning and make our coffee shop style beverages with it as the base. Here are a few of our favorites:

Quick & Easy Misto (aka a Cafe au Lait)

Ingredients:

  • 20 ounces Hot Coffee (prepared however you like)
  • 1 cup milk (whatever kind you like, I prefer whole or 2%).
  • Sweetener, if desired
  • Ground Nutmeg or Cinnamon, if desired

Directions:

  1. In a heatproof cup, heat milk for approx. 30 seconds in the microwave.
  2. Froth milk in a Magic bullet, blender, or using a Milk Frother. This takes about 30 seconds. The more fat the milk contains, the foamer the milk gets. Fat-free milk (either dairy or non-dairy) does not get too frothy.
  3. Pour Hot Coffee into your serving cup. Add your sweetener and stir. This is a great time to try a new sweetened syrup!
  4. Using a spoon, Push frothed milk to the side and pour milk over the coffee.
  5. Top with Foam if desired.
  6. Get extra fancy and sprinkle the top of the foam with nutmeg or cinnamon!
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Hot, frothy milk!
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The finished product, time for breakfast!

 

 

 

 

 

 

 

Quick & Easy Mocha: If you love a Cafe Mocha to start your day, simply add 2 T. of your favorite Chocolate milk mix or instant hot chocolate (I like this dark chocolate hot chocolate) to the milk before your heat and froth it. Follow the same directions as above.

Caramel Macchiato: Pour 1 cup, hot frothed milk into your mug, followed by 6 ounces of very strong hot coffee. Top with a little more foam, and drizzle caramel syrup over the top of the foam.

Cinnamon Dulce Latte: Pour Coffee into mug, add steamed milk and two pumps/Tablespoons of Brown Sugar Cinnamon Syrup. Top with whipped cream and a sprinkle of cinnamon.

Cooled/leftover coffee makes GREAT iced coffee. Simply pour over ice, add any milk and sweetener/syrup you’d like and serve. YUM!

For an Iced Mocha, mix 2 T. of your favorite Chocolate milk mix to the milk before adding it to your ice and coffee.

I love the Torani Sugar Free syrups, they come in over 40 flavors and most of them are great in coffee. We like the following flavors:

  • Irish Coffee (it’s non-alcoholic)
  • Caramel
  • Hazelnut
  • French Vanilla
  • Brown Sugar Cinnamon
  • Almond
  • Pumpkin Spice
  • Coconut (it’s good in a mocha)

unnamed.pngAnd Cross Country Cafe has a new recipe on their blog: Almond Milk Honey Flat White. Yum!

If you start your morning with a protein shake, here are a couple recipes for coffee drinks that use protein powder in place of milk.

1/13/2020 Weekly Meal Plan

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis week is going to be another week with time spent doing fruit and veggie prep, in addition to our weekly meal planning sesh, which I did yesterday.

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.

Friday I picked up some fresh fruit and veg, which should get us through until next week.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I update it after every shopping trip), 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.

Meal Plan
This is our family “Command Center”- Family Calendar and Weekly meal Plan/Shopping list

You may notice a lot of plant-based meals- We are not vegetarian (well, the big kid is, but the rest of us aren’t), 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 1/2 and 1/2  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. We’ve got a bunch of stuff in the freezer, as I’ve been portioning out 2-3 adult-sized entree portions from several meals a week and freezing them for later meals.

  • Monday: Butter Chicken, steamed rice, and veggies
  • Tuesday: Frozen Entrees
  • Wednesday: Tuscan Soup
  • Thursday: Breakfast (probably pancakes or waffles served with poached eggs on top, fresh fruit and glasses of milk)
  • Friday:   Chef Salad  (It’s Date night, but we’ll probably have dinner at home before heading out to shenanigans)
  • Saturday: Home made pizza
  • Sunday:  Leftover fiesta!

 

Talk Back: What are you cooking for dinner this week?

1/6/20 Weekly Meal Plan!

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Time for the first full week of meal planning in 2020! We’ve been doing some de-cluttering and cleaning around the house, and I found a whiteboard in the closet that I’ve decided to use in the kitchen for meal planning and other stuff.  Since we moved our living room furniture around and took down the desk/main work station, I’ve had to re-arrange a lot of processes I use to keep family productivity. I’ll post a picture of the Meal Planning Board on Instagram this afternoon.

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.

Over the weekend I cleaned out the fridge, re-organized the freezer, and looked through the pantry. I meal planned for this week based on what we had on-hand. The fridge is looking a little bare today, but I’m going to pick up fruit and veggies this week.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I update it after every shopping trip), 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 (well, the big kid is, but the rest of us aren’t), 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 1/2 and 1/2  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. We’ve got a bunch of stuff in the freezer, as I’ve been portioning out 2-3 adult-sized entree portions from several meals a week and freezing them for later meals.

  • Monday: Frozen Entrees for the grown-ups, leftover pizza for the kids (We got HUGE pizzas for NYE and I stashed some pieces in the freezer for a later date), Siggi Whole milk yogurt and strawberries
  • Tuesday: Chicken Corn Chowder (From Scratch- Recipe will be posted this week)
  • Wednesday: Bean, Rice, and Cheese Bowls (I’ll also sneak in some veggies)
  • Thursday: Soup and Sammiches (I’m making a big batch of veggie soup)
  • Friday:    Probably homemade pizzas- I plan on making a couple batches of dough and a loaf of bread Friday.
  • Saturday:  Shakshuka, Fresh bread, green salad
  • Sunday:  Leftover fiesta!

I’ve got some new recipes to test out and post this week, including a couple new cookies recipes!

Talk Back: What are you cooking for dinner this week?