12/9/19 Weekly Meal Plan!

stemarie_1650skitchen

Holiday decorations are up, and we are in full holiday mode! That means lots of fun stuff: looking at neighborhood light displays, making holiday crafts, and of course, holiday foods!

I did a small trip to the grocery store yesterday- we’ve got produce co-op this week, so I’m waiting until Wednesday to see if we need anything else. We’ve got meat and proteins in the freezer, and I’ll be pairing them with the veggies and grains we have on hand. 

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: Butter chicken with rice, steamed veggies (we didn’t make it last week)
  • Tuesday: Pecan crusted salmon, roasted veggies (carrots, potatoes, onions, celery), brown rice
  • Wednesday:  Soup & Grilled cheese sandwiches
  • Thursday:   Kung Pao stir fry with chicken and veggies, served with rice.
  • Friday:   Breakfast for dinner: Smoothies, avocado toast with Everything but the bagel seasoning(bacon will be available as well).
  • Saturday:  Pizza time (also salad will be served)
  • Sunday:  Leftover fiesta!

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?

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?

10/14/19 Weekly Meal Plan

stemarie_1650skitchen

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?

9/23/19 Weekly Meal Plan!

stemarie_1650skitchen

I’m trying to use up a lot of what we have on-hand before I do any shopping for the week. We are running low on milk and veggies, so I’ll hit up Grocery Outlet (I have a $5/$20+ coupon), and Sprouts today after the gym.

I’ve got two melons (watermelon and cantaloupe), so we’ll be having melon a lot 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 (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 and rice soup (from scratch), grilled cheese sandwiches, melon slices
  • Tuesday: homemade breakfast sandwiches ( Bagels with sunny side up eggs, cheese, and sausage patties), Melon slices
  • Wednesday: Vegetarian Chili, melon slices
  • Thursday: Pizza Night
  • Friday: Homemade Pasta sauce, zucchini “noodles” (We didn’t end up having it last week
  • Saturday: Leftover night
  • Sunday:  Pasta Free Lasagna, and you guessed it- Melon (if there is any left)

 

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.

 

 

 

9/16/19 Weekly Meal Plan!

stemarie_1650skitchen

I just finished shopping for the week, and Boy do I have some awesome meals planned!

This week I’ll be making another big batch of fruit salad! It was a very popular addition to our meals last 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 (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: homemade breakfast sandwiches ( Bagels with sunny side up eggs, cheese, and sausage patties), fruit salad
  • Tuesday:  Cheese and tomato tortellini with pesto sauce, steamed broccoli,  cheese toast
  • Wednesday: Sea Salt & Olive Oil Seasoned Chicken Breasts, cheesy herb cauli-rice
  • Thursday: Homemade Pasta sauce, zucchini “noodles”
  • Friday:  Grilled Cheese sandwiches and soup
  • Saturday: Pizza Night
  • Sunday: Leftover night

 

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

9/9/19 Weekly Meal Plan!

stemarie_1650skitchen

The heat has broken! Thank goodness- This week I plan on making brownies, banana bread, and pizza from scratch.

I’ve also got a lot of fresh fruit, so I’ll be making up a huge batch of fruit salad. We’ll be eating it a lot- It’s a great way to get the kids to eat fruit, and it cuts down on food waste.

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: Protein shakes and Dave’s Killer Bagels
  • Tuesday:  Veggie and cheese frittata, fruit salad
  • Wednesday: White Bean Burgers, baked sweet potatoes, green salad
  • Thursday: Waffles, bacon, homemade applesauce
  • Friday:  Date Night
  • Saturday: Homemade Pizza Night (I’ll probably bake cookies too)
  • Sunday: Leftover night

 

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