Baking for the Holidays with Truly Grass Fed (Tryazon Party Opportunity)

Truly Grass Fed is back for the holidays with a new Tryazon Featured Party opportunity, featuring their distinctively creamy and uniquely delicious cheese and butter. No matter what kind of holiday baking you plan to do, Truly Grass Fed is the perfect addition. Because Truly Grass Fed doesn’t just pair with food, it #PairsWithYou.

They have 300 hosting spots open for this opportunity! Those chosen will receive a party pack with a variety of Truly Grass Fed products to showcase and sample with friends and family at an in-person or virtual party! Truly Grass Fed will be holding a competition for the best Holiday Baker too!  Learn more and apply here: https://www.tryazon.com/baking-for-the-holidays-with-truly-grass-fed-party/
If you haven’t heard of Tryazon, it’s a Word of Mouth Marketing company that partners with brands and individuals. I’ve hosted a few events with Tryazon before- it’s always a fun time!
I applied, and fingers crossed that I get this one! My family and friends love to cook and it would be a fun way to spend some time (even if we are socially distanced). Plus- Who doesn’t love cheese?

7/20/2020 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 weekly calendar/schedule 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. I’ve been doing this for about a month, and I’ve gotten really good at hiding the extra snacks.

I Haven’t gone to the grocery store for this week. I’m trying to use up a lot of what we have on hand. With California re-tightening it’s ruling on what kinds of businesses can be open, the grocery shelves are starting to look sparse again.

I plan on doing some baking this week if it stays cool. Probably cookies, a couple pizzas, and buttermilk biscuits.

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. I’ll be posting more info about summer lunches this afternoon or tomorrow.

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.

School has wrapped up, but we are starting distance learning summer school. It’s a lot less, but it will still keep the kiddos brains sharp. And we’ve recently started playing Pokemon Go to help get our bodies active. We go out for walks each day to try and get some monsters and steps. I love that the big kid has a pokemon Buddy in the game and as part of taking care of his buddy, he has to “walk” the buddy daily. It encourages him to get exercise and it teaches him empathy- something that can be hard for kids on the spectrum.

  • Sunday:  Leftovers and Birthday Cake
  • Monday Breakfast Burritos and fruit salad
  • Tuesday: Tortellini Casserole (I’ll post a recipe this week)
  • Wednesday: Orange Chicken and veggie stir fry
  • Thursday: Pizza Night (pizza and salad or fruit)
  • Friday: Veggie Burgers or chick’n nuggets, salad or fruit
  • Saturday: leftover fiesta

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?

6/22/2020 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 weekly calendar/schedule 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. I’ve been doing this for about a month, and I’ve gotten really good at hiding the extra snacks.

I went to the store last night and spent a little more than I usually do- We were out of a lot of staples. I try to keep the weekly grocery budget to around $100, last night I spent $150.

I was looking over everything last night and I realized that I shouldn’t be so hard on myself- we are all home all the time, which means that we are all eating (and drinking) at home, and that means an increase in both food budget and cooking.

4 people eating 3 meals a day, 7 days a week is 84 meals per week, plus snacks and drinks. That’s approximately $1.78 per meal, per person. And I cook a lot from scratch- which saves us even more than buying convenience foods or eating out.  As you can see from our meal plan below, I’m not making Haute cuisine- It’s healthy, wholesome food that the kids enjoy.

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. I’ll be posting more info about summer lunches this afternoon or tomorrow.

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.

School has wrapped up, but we are starting distance learning summer school. It’s a lot less, but it will still keep the kiddos brains sharp. And we’ve recently started playing Pokemon Go to help get our bodies active. We go out for walks each day to try and get some monsters and steps. I love that the big kid has a pokemon Buddy in the game and as part of taking care of his buddy, he has to “walk” the buddy daily. It encourages him to get exercise and it teaches him empathy- something that can be hard for kids on the spectrum.

  • Sunday:  Customized mini pizzas for Father’s Day (We cooked them on our new Pizza Stone)
  • Monday Chicken Enchiladas, Beans, Rice, and Salad
  • Tuesday: Breakfast night (Pancakes, Eggs, bacon, fruit salad)
  • Wednesday:BBQ chicken and salad
  • Thursday: Pizza Night (pizza and salad or fruit)
  • Friday: Veggie Burgers or chick’n nuggets, salad or fruit
  • Saturday: leftover fiesta

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?

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?

Spice Deals at Penzeys!

I love to cook, and one thing that really elevates recipes and home cooking is quality spices. That’s why I love Penzeys. They sell quality spices and herbs, and the prices are really reasonable. Oh, and they always have really good deals!

No coupons or codes are needed for the good Lemon Pepper and Ginger prices. Those are automatic for everyone. Online at penzeys.com, once you’ve reached $5 in spending, simply enter Cuddle into the apply code box at checkout. No need to place the box in your basket, the code will do that for you and for free. It’s easy.

And the Fine Print:

*Penzeys Cocoa Cuddle Gift Box Offer Details
Limit ONE free Penzeys Cocoa Cuddle Gift Box per household during run of promotion. Minimum $5 purchase required. Not applicable to prior sales, not valid with other offers. While supplies last. Coupon must be presented at time of purchase. Online, visit www.penzeys.com, and enter “CUDDLE” into the “apply code” field at checkout. Standard shipping rates apply. Offer ends midnight Sunday, February 16, 2020.

*Penzeys Lemon Pepper Offer Details
Not applicable to prior sales, not valid with other offers. Not for resale. While supplies last. Standard shipping rates apply. Offer ends midnight Sunday, February 16, 2020.

*Penzeys Ginger Powdered Offer Details
Not applicable to prior sales, not valid with other offers. Not for resale. While supplies last. Standard shipping rates apply. Offer ends midnight Sunday, February 16, 2020.

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?

12/30/19 Weekly Meal Plan!

stemarie_1650skitchen

It’s the last meal plan for 2019! I’ve got lots of good stuff planned recipe-wise this week. I’m doing my best to use up a lot of the stuff we’ve got in the freezer and pantry.

I’ve got a bunch of bananas that are REEEEALLLY ripe, they will be turned into banana bread today.

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.

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:  Pork Chili, and cornbread
  • Tuesday:  NYE and I’m not sure what we’re doing, but I’ll have fresh veggies, fruit, hummus, and other snackies.
  • Wednesday:  Chef Salad (greens, hardboiled eggs, cheese, peppers, carrots, celery, snap peas)
  • Thursday: Quinoa Veggie Bowls
  • Friday:    Date Night (I think we’re going out)
  • Saturday:  Pizza & Fruit Salad
  • Sunday:  Breakfast for dinner (savory waffles with poached eggs)

snacks.jpgOne of the kid’s recent favorite lunches is “Plate of Snacks”. I use the sectioned plastic plates (like old school cafeteria trays), and fill each section with a snack from the corresponding food group. This tray has goldfish crackers in the protein section (the 4-year-old insisted because there was fish on the section).

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

Tips to Reign In An Out Of Control Family Budget: Let’s Start in the Kitchen!

707538835876fc5c438018d57701bc2f.jpgUntil the end of the year, I’ll be posting some articles with realistic tips and methods to save money and reign in spending. None of these are going to the same old “Clip coupons, grow your own garden, etc.” that’s all over the internet- and honestly, here in Southern California, the old, standby advice isn’t going to help you. Grow a garden to save money? Water is so expensive here!

Clipping coupons and shopping grocery store sales/circulars will save you a fraction of the amount that it used to. In years past, I was saving 60-80% with coupons and store sales. Now, I’m lucky to save 50%.  With all of the restrictions on coupons (example: limit one like coupon per day- LAME), stockpiling to save money isn’t always possible without a lot of work/trips to different stores (and that’s not saving time). We’re moving past that, and delving into other ways to save money and take advantage of opportunities that are out there.

Today we are going to start with my pet project: Saving in the kitchen! If you feel like you’re spending too much money on food and groceries, here are my recommendations for getting the grocery spending under control:

  1. Go through your refrigerator/freezer and pantry. Make a note of the food that you have on hand. I like using the kitchen inventories here. This will also give you an opportunity to clean out food from the kitchen that has expired or that you won’t eat. Unexpired food that you won’t eat, can be donated to a local charity.
  2. Now that you have a handle on what you have in your kitchen, take a look at the list and come up with some recipes or meals that can be created with what you have on hand. You’d be surprised by how many meals you have in your kitchen! Make a list of the meals that you can make with what you have. And plan on having one or two of those per week. This will help keep grocery spending down. Make a list of meals that you can make but require one or two ingredients (like fresh vegetables), and add those ingredients to your next few shopping lists. By relying on what you already have in your home, you will be keeping your out of pocket down.
  3. Before you head to the store, take a look at the sale flyer which is available online, and see what is on sale. Plan meals around food that is in season and on sale. Continue to use coupons, but don’t go out of your way to subscribe to multiple newspapers per week to get a hold of lots of the same coupons.  Don’t forget rebate apps! Use of these apps gets us $10-$20/month cashback, sometimes double that, depending on what bonus offers are available- Fetch Rewards and Ibotta often have Bonus offers.
  4. Track your spending over a few weeks to see how much you are spending, and what you are buying. If you still find that you’re spending a lot of money on food, I would try shopping at a different store. I find that even with club card sales, and rebate apps like Fetch Rewards, some grocery stores (like Vons) are just too expensive to do my weekly shopping. I love starting my shopping at $.99 only. I am able to get a lot of snacks, name-brand treats, and fresh fruits and veggies there, and I am still able to stay on budget. Another fun place where I save money is Grocery Outlet. They have great prices on cheese, fruit juice, coffee, and frozen meat. They also have an interesting selection that changes weekly: snack food, protein bars/cookies, and cereal. If you are in the military, a military family, or a veteran, consider shopping at the commissary. Here is my article about saving money at the commissary. 
  5. Consider cooking more from scratch. It is healthier, and pantry stables are generally pretty cheap (the ingredients for a batch of chocolate chip cookies runs about $3.00 and yields 4-5 dozen cookies, while a package of chocolate chip cookies from the grocery store is about $4.00+ and is usually 3 dozen or so).  I buy fruits and veggies whole and break them down and pack them into serving size bags. You can learn more about that and Batch Cooking here.

If you are still having a hard time keeping your grocery budget in check, or if you are finding that the ends don’t meet, consider the San Diego Food Bank Neighborhood Distribution Program. No documentation is needed to receive food assistance from a
Neighborhood Distribution site where people can receive fresh fruits, vegetables, and bread, based on availability. Families are encouraged to bring reusable bags or
a cart with them to carry the food items.

There are programs out there to help those struggling to feed their families here in San Diego County. Here is my list of San Diego County Food Resources.

I work very hard to keep my family on a budget, I work very hard to make sure that we are saving money and taking advantage of as many deals and opportunities that present themself. I know that this is not something that everyone wants to do or something that everyone can do. There are so many programs and discounts out there available for various groups of individuals.

Tomorrow, we’re tackling saving money on the entertainment budget.

Family Recipe: Cocoa Brownies

01389.jpgI love this brownie recipe- it is so versatile, and if you bake at all, you probably have all of the ingredients in your pantry.

This recipe is so frugal, so much less than the $3-$5 for a brownie mix.

You can add chocolate chips, mint and chocolate chips (my kids favorite), and they are so moist and rich, there is no need for frosting!

Cocoa Brownies (makes 1 8×8 or 9×9 pan)

Ingredients

  • 1/2 c. shortening or room temp. butter ( DO NOT USE SPREAD/MARGARINE/OLEO*)
  • 1 c. white sugar
  • 2 eggs
  • 1 T. Vanilla
  • 2 T. Milk
  • 2/3 c. AP Flour
  • 1/2 c. Cocoa powder
  • 1/2 t. Baking Powder
  • 1/2 t. salt
  • Optional: 1/2 c. chopped nuts, chocolate chips, mint/chocolate chips, peanut butter chips (your choice)

Directions

  1. Preheat oven to 350 degrees. Grease an 8×8 or 9×9 inch baking dish and set aside.
  2. In a large mixing bowl, beat the fat (shortening/butter) with an electric mixer until it’s fluffy, approximately 1-2 minutes.
  3. Add sugar and beat until combined.
  4. Add one egg at a time until combined well.
  5. Add remaining ingredients and mix until combined. Stir in any mix-ins (nuts or chips).
  6. Pour into the greased baking dish and bake 20-30 minutes. 20 for 8×8, 30 for 9×9.

Substitutions

  • If you are Gluten Free, you can use 1 for 1 GF flour
  • To make the dish dairy-free, use your favorite dairy-free milk.
  • The reason that spread/margarine/oleo isn’t used is because of its high water content. It will give the brownies a watery/smooshy texture.

11/18/19 Weekly Meal Plan!

stemarie_1650skitchen

I didn’t make the chocolate peanut butter cupcakes I had hoped to make last week, but I am eyeing them for this week’s baking, in addition to chocolate chip cookies (always the kiddos favorite).

This week is starting off with a trip to the YMCA for yoga and some time at child watch. There is a lot going on over the next few weeks around here, so I’m trying to get us into a new routine with meal planning and getting more exercise for all of us.

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.

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. Last week I did a lot of veggie prep and I’ve got a bunch of bags of veggies in the freezer for meals this week.

  • Monday: breakfast for dinner: Everything bagels with various toppings (options will include scrambled eggs with cheese, avocado slices, bacon crumbles, sliced sharp cheddar, cream cheese), and smoothies.
  • Tuesday: Leftover Kale and Butternut Squash Risotto from Dinnerly (It made a HUGE amount). This time I’ll be adding bacon crumbles and serving it with fresh rolls.
  • Wednesday:  Chicken fajitas with onions and peppers, rice, and refried beans (quesadillas as the main dish for my vegetarian kiddo)
  • Thursday:  Veggie Soup with grilled cheese sandwiches
  • Friday:  Date Night (Dinner out- Woo)
  • Saturday:  Pizza time (also salad will be served)
  • Sunday:   Leftovers, as per usual

I had someone ask me how we always have enough of anything for leftovers. I always cook enough of the main dish for 6-8 servings, that way we have leftovers for lunches later in the week or leftover night. And really when you make stuff like soup, it’s hard to make a batch of soup that only feeds 4 people.

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