4/12/2021: Weekly Meal Plan!

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The CSA emails us in advance to give us a heads up as to what may be in our boxes on Monday, so that’s helped me be able to meal prep and write up this post last night.. But I went to bed early and forgot to hit POST.

I picked up a full order from Dream Dinners on Friday afternoon, and I’ve got three DD meals planned for this week. I’m working through the freezer too, and I’m planning on making vegetable soup with some homemade stock in the freezer and some freshly frozen veggies. I freeze fresh veggies towards the end of the week so that we have room in the fridge for all of the new CSA goodies.

Veggies and fruit are delivered each Monday by Yasukochi Family Farms CSA. For $25, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $25. Seriously. It’s a deal. I spend about an hour on Monday afternoon cleaning and prepping veggies for the rest of 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 try to 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 a 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.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids.  The kids are nuts about pancakes. The Big Kid has been on a protein shake kick in the AM.

Lunch: The little kiddo and I usually have something quick and filling, lately it’s been sandwiches on croissants, and strawberry yogurt.  Big kid takes his lunch to school.

Dinner: 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.

  • Sunday: Roasted loaded cauliflower, Salad, Garlic Baguettes
  • Monday:  Orange ginger chicken, rice, roasted veggies
  • Tuesday:   Vegetable Soup and Cheddar Biscuits
  • Wednesday:  Meal o’ Snacks!
  • Thursday: Chicken tikka Masala, rice, salad or veggies
  • Friday:  Pizza/Takeout Night
  • Saturday: Breakfast for Dinner (Pancakes, Eggs, Fruit)

Please stay safe you guys!

Talk Back: What are you cooking for dinner 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.