1/20/2020 Weekly Meal Plan

0a5e9dab796cea8a07eabe4eb4795b9e.jpgLast week’s veggie prep really has us all set for a week full of yummy dinners! I’m hitting the store this afternoon to buy some stuff for kid’s lunches, and a few things that will round out meals for the week. My shopping list includes:

  • AP Flour (Probably a 10 or 25 lb bag- it will last for a while)
  • Avocados
  • Cheddar Cheese (block to be cut into pieces for kiddo snacks)
  • Milk
  • Coffee
  • Juice boxes
  • White Sugar/Raw Sugar (for baking)

Everything else on the menu for this week is made of stuff that we have on hand. Thanks to Brooke from Crying Out Loud for sharing some of her yummy goodies from her Porch Light box this week too.

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: 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.

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.

IMG_9133.JPGFor 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 Chili topped with cheese, cornbread, and strawberries
  • Tuesday: Fritatta and green salad
  • Wednesday: Veggie Loaded Pasta Sauce and pasta
  • Thursday: Pancakes, sausage, & eggs
  • Friday:   Grilled Cheese and Soup
  • Saturday: Home made pizza
  • Sunday:  Leftover fiesta!

 

Talk Back: What are you cooking for dinner this week?

 

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?

1/6/20 Weekly Meal Plan!

0a5e9dab796cea8a07eabe4eb4795b9e.jpg

Time for the first full week of meal planning in 2020! We’ve been doing some de-cluttering and cleaning around the house, and I found a whiteboard in the closet that I’ve decided to use in the kitchen for meal planning and other stuff.  Since we moved our living room furniture around and took down the desk/main work station, I’ve had to re-arrange a lot of processes I use to keep family productivity. I’ll post a picture of the Meal Planning Board on Instagram this afternoon.

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.

Over the weekend I cleaned out the fridge, re-organized the freezer, and looked through the pantry. I meal planned for this week based on what we had on-hand. The fridge is looking a little bare today, but I’m going to pick up fruit and veggies this 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.

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: Frozen Entrees for the grown-ups, leftover pizza for the kids (We got HUGE pizzas for NYE and I stashed some pieces in the freezer for a later date), Siggi Whole milk yogurt and strawberries
  • Tuesday: Chicken Corn Chowder (From Scratch- Recipe will be posted this week)
  • Wednesday: Bean, Rice, and Cheese Bowls (I’ll also sneak in some veggies)
  • Thursday: Soup and Sammiches (I’m making a big batch of veggie soup)
  • Friday:    Probably homemade pizzas- I plan on making a couple batches of dough and a loaf of bread Friday.
  • Saturday:  Shakshuka, Fresh bread, green salad
  • Sunday:  Leftover fiesta!

I’ve got some new recipes to test out and post this week, including a couple new cookies recipes!

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.

12/16/19 Weekly Meal Plan!

stemarie_1650skitchen

I spent Friday afternoon, Saturday, and Sunday feeling sick, so the last few days of our meal plan went out the window. Saturday I dragged myself into the kitchen and made chicken vegetable soup in the hopes it would make me feel better.

This week we’ll be eating a lot of soup- We’ve got 3 different kinds in the freezer, and it’s been getting cold here at night. I’m also going to try a few new recipes, if they work, i’ll post them on the blog later 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 (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: Leftover Chicken and veggie soup with hot croissants
  • Tuesday: Baked Potatoes with assorted toppings (we’ve got leftover BBQ pork, broccoli with cheese, bacon bits, cheese, caramelized onions).
  • Wednesday:  Soup & Grilled cheese sandwiches- and a big green salad!
  • Thursday:   Smoothies and bagels (or toast)- This is pretty popular at our house.
  • Friday:  Pecan crusted salmon, roasted veggies (carrots, potatoes, onions, celery), brown rice (we didn’t make it last week)
  • Saturday:  Pizza time (also salad will be served)
  • Sunday:  Leftover fiesta!

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

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?