12/2/19 Weekly Meal Plan

stemarie_1650skitchen

We survived Thanksgiving break. Now it’s back to school, and back to work!

I did not go to the grocery store last week, other than to pick up milk. So last night I hit the store to stock up- The pantry was pretty bare. I ran out of flour- and for someone who bakes a lot.. well, I was pretty shocked.

This week we’re relying on a couple meal prepped items from the freezer, they come in so handy, especially on Mondays when we have so much going on. The big kid has a 2-day research study this week- he’s so excited!

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: Chicken Fajita bowls with rice, beans, grilled onions and peppers
  • Tuesday: Baked Ziti & Steamed veggies
  • Wednesday:  Butter Chicken, jasmine rice, and green salad
  • Thursday:  Soup (we have a couple kinds in the freezer), Grilled cheese sandwiches, and apple crisp
  • Friday:  Breakfast for dinner: Corned Beef Hash, poached eggs, toast, and fruit
  • Saturday:  Pizza time (also salad will be served)
  • Sunday:  Pulled Pork, baked potatoes, steamed veggies

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?

Fall Recipe Round-Up!

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Thanksgiving in the US is just a few days away, and for most of us, it means cooking a HUGE feast to share with family or friends.

I wanted to share with you some of my family’s favorite fall recipes- They are all pretty tasty, and easy to make. Some are great for Thanksgiving dinner, and some are just tasty fall recipes.

11/25/19 Weekly Meal Plan!

stemarie_1650skitchen

This week is Thanksgiving here in the US, so the kids are off school all week, and I’ve got tons of fun stuff planned! Zoo, making Turkey Cookies with the kids and my niece, playing at the park, and of course, daily visits to the YMCA. Meals will probably be light because we’re super stoked for all the yummy treats on Thursday.  I’m taking this dish on Thursday!

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: Smoothies and Dave’s Killer Bagels with Cream cheese.
  • Tuesday: Quesadillas, green salad, fruit
  • Wednesday:  Chicken and Veggie soup
  • Thursday:  THANKSGIVING FEAST WITH FAMILY
  • Friday:  Some sort of Thanksgiving leftover based meal (perhaps a Moist Maker Sandwich- Friends fans know what I mean)
  • 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?

Frugal, Tasty Meals with Dinnerly!

To facilitate this review, the awesome folks at Dinnerly provided our family with 3 meals (4-6 servings each). I received no financial compensation to write this review- All opinions are my own.

I’ve reviewed dinner/meal kits before, and my complaint is always that they are so expensive, upwards of $10 per person, per meal. At that point, I better be going out to dinner, and I am not washing dishes! Secondly, the meals are usually not child-friendly, especially if you have a kid on the spectrum (like we do), who also happens to be a vegetarian.

Enter Dinnerly! At $4.49 per adult-sized serving, Dinnerly is so much less expensive than other meal kits. But how? digital recipe cards instead of paper, fewer ingredients per dish (which means less chopping and cleaning), simple packaging, and no fancy marketing campaigns.

The big kid and I looked at the website and he chose two meat-free recipes, and I chose one with meat.

  • Mediterranean Meatball Stew with Carrots & Couscous
  • Coconut Curry Ramen with Snow Peas & Jammy Eggs
  • Baked Squash & Kale Risotto with Parmesan

recipeWhat I really like is that the recipe tells you what is in the kit for your recipe, and what you will need from your own kitchen (and trust me, it’s nothing special or fancy).

The directions are great for those who don’t have a lot of cooking experience. My 8-year-old was able to read the steps and follow them. He helped me cook the Risotto, and he measured, stirred, poured, and ripped up the kale into bite-sized pieces.

The 4-6 adult-sized servings are pretty generous, by the way. With every meal, there were closer to 7 servings. I always serve side dishes with the main dish. Most nights we had salad or some kind of veggie side dish. When we had ramen, I picked up a bag of pork potstickers from 99 Cents Only for the grown-ups, and also made a miso dressing coleslaw. If you want to stretch meals further, I suggest adding sides, or maybe sneaking in some extra veggies (I added 1 cup of peeled, diced crook-neck squash to the Mediterranean Meatball Stew).

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Tamari Sauce for Ramen

Some of the recipes needed a little “kick”- especially the ramen- so we added ginger, red chili flakes, and a bay leaf to the broth. BUT, since everyone has different levels of spice tolerance, Dinnerly Kits are a great place to start if you want to explore different flavors and cultures without having the buy a bunch of new and/or different spices. For example, the ramen kit comes with two of these cute little packages of Tamari sauce. I did clean one of them out when I was done and now it’s in the kid’s toy kitchen.

Everything is pre-measured and ready to go, even the spices. This is another reason I love Dinnerly- It cuts down on food waste.

75557570_10157525826901061_3062456495460319232_n75443029_10157525826876061_5954310997228388352_nThe veggies are all super fresh and ready to be cut up! The risotto came with two little cubes of parmesan cheese, that my 8-year-old grated and sprinkled like a pro!

I made the Mediterranean Meatball Stew with Carrots & Couscous and took it to a friend for a night in. It was cheaper, healthier, and tastier than stopping to grab takeout. It was so tasty and filling.

If you want to check out Dinnerly, they have been nice enough to create a promo code just for my readers! The code to use at check out is hewesfamily15, and it’s active through the first week of December and only valid for first-time users. The coupon code is worth 15% off! To get started, visit Dinnerly here.

I think Dinnerly would also make a great gift for a family that just has a baby,  or someone who might need a little love.

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Butternut Squash & Kale Risotto
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Coconut Curry Ramen
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Meatball Stew and Cous Cous

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?

11/11/19 Weekly Meal Plan

stemarie_1650skitchen

I haven’t gone to the grocery store for this week, and I’m holding off, as we’ve got all kinds of stuff in the kitchen. I’ll be making some chocolate peanut cupcakes this afternoon, and pumpkin donuts later this week.  And we’ve got two meals from Dinnerly to cook this week!

No school today, so I’m a little late in posting this. We slept in until 8:15. Ahhhh.

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 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 little meal prep over the weekend, chopped and bagged veggies soups and chili, and made cookies for the kids.

  • Monday: Birthday dinner for my dad with the fam
  • Tuesday: Kale and Butternut Squash Risotto (From Dinnerly)
  • Wednesday:  Grilled Cheese sandwiches and Soup
  • Thursday:  Coconut Curry Ramen with Jammy Eggs (Also from Dinnerly)
  • Friday: Pasta Free Lasagna (I have TONS of zucchini), garlic bread
  • Saturday:  Chicken and veggie stir fry with rice
  • Sunday:   Leftovers, as per usual

 

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

11/4/19 Weekly Meal Plan

stemarie_1650skitchen

The littlest kiddo and I went grocery shopping on Friday, and man did we stock up! I went over budget by about $10 again this week, but we picked up some pantry staples that we had run out of. They will last at least a month, so I’m not too concerned.

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 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 little meal prep over the weekend, chopped and bagged veggies soups and chili, and made cookies for the kids.

  • Monday: Breakfast for dinner: Egg scramble with bacon, cheese, and veggies, hot cocoa
  • Tuesday: Leftover chicken tetrazzini, I made a huge batch last week.
  • Wednesday: Vegetable ravioli soup (recipe this week)
  • Thursday:  Taco-dillas (Quesadillas made with taco fixings), beans & rice
  • Friday: Vegetarian chili (I made a double batch last week and frozen part of it).
  • Saturday: I’ve got two events on Saturday, so I’m going to grab pizzas on the way home.
  • Sunday:   Leftover-palooza.

 

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