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?

Recipe: Pesto Chicken Bake

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That’s Basil, the key ingredient in Pesto

I’ve been meaning to post this recipe for a couple weeks, but with summer vacation and the kids needing to see me, talk to me, touch me every.moment.of.the.day….. I’ve been a little behind.

This is so easy, so tasty, and so cheesy. And it works with almost every dietary restriction:

If you are vegetarian but omit the chicken.

If you are Gluten-free, substitute GF pasta for what’s the recipe.

If you are vegan, use your favorite vegan “cheese”. And remember to check the pesto- sometimes commercially made pesto contains cheese!

Pesto Chicken Bake

Ingredients

  • 1 Cup Pesto (I Like Costco’s Pesto) If you want to make it yourself, I like this recipe.
  • 1 Box Farfalle Pasta. I like Banza– It’s made with chickpea flour and is high in protein.
  • 1 T. Butter or Olive Oil
  • 2 C. chicken breast, cooked and cut into bite-size pieces. You can also use rotisserie chicken.
  • 2 c. cheese, divided- I like Italian Blend

 

Directions

  1. Pre-heat oven to 350 degrees.
  2. Spray a baking dish with spray release and set aside.
  3. Cook pasta per box directions, drain pasta and toss with butter/oil.
  4. Mix Pesto, pasta, cooked chicken and 1 cup of cheese together.
  5. Pour mixture into baking dish.
  6. Top with the remaining 1 cup of cheese.
  7. Bake at 350 degrees until cheese is bubbly and browned (approximately 20 minutes).
  8. Remove from oven and allow to rest 5-10 minutes before serving with crusty bread and a green salad.

Serves 6-8 as a main dish or 8-10 as a side. This is a great dish for potlucks!

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Yum!