Weekly Meal Plan

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This week, I’ve got a bunch of event planning and scheduling to do, so I’m trying to plan out some easy/quick meals that use what we’ve got on-hand.

Breakfasts are usually the same for us: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I bought a lot of very ripe bananas recently, chopped them up and froze them in individual bags along with other fruit to make “shake/smoothie sacks”.

Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

I’m only posting our dinner plans, and links to recipes.

Monday: Pancakes and sausage with fruit (it’s our Group ABA night, so we don’t get home until late)

Tuesday:  Leftover Pizza with  a fresh green salad

Wednesday: Grilled Chicken and Roasted Veg

Thursday: Stir Fry- I picked up a bunch of new sauces recently, I’m pretty excited to try the mall!

Friday: Date Night!! WOO HOO!

Saturday: Tacos with the fixins, after all, it is Cinco de Mayo.

Sunday:  Probably Bean, Rice, and Cheese bowls. We’ll have leftovers from the night before!

I’d love to hear about what you’re having this week! What new recipes are you trying?

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4/16/18 Weekly Meal Plan!

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This week, I’ve got a bunch of event planning and scheduling to do, so I’m trying to plan out some easy/quick meals that use what we’ve got on-hand.

Breakfasts are usually the same for us: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I bought a lot of very ripe bananas recently, chopped them up and froze them in individual bags along with other fruit to make “shake/smoothie sacks”.

Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

I’m only posting our dinner plans, and links to recipes.

Monday: Grilled cheese and soup (it’s our Group ABA night, so we don’t get home until late)

Tuesday: Chicken and Wild Rice (based on a recipe here, minor tweaks to the recipe have been made), steamed brocolli

Wednesday: Fritatta with whatever veggies I have in the fridge (probably onion, shallot, spinach, and brocolli), and cheese (of course!). Served with Fruit salad.

Thursday: We are having a friend over, so I’ll probably make Salsa Chicken, and I’ll add some black or cannelli beans. Served with green salad.

Friday: Date Night!! WOO HOO! We’re going to go see Infinity Wars. Not sure what we’ll have for dinner. The kids will probably have grilled cheese and fruit.

Saturday: I’ll bust out the crockpot and make BBQ chicken. We’ve got  some events that day, so I want a dinner that’s quick to serve. Probably brown rice, steamed vegg, and fruit salad.

Sunday: I’m thinking Pizza! Either we’ll make a batch of dough and do a DIY pizza night, or, we’ll order delivery. Either way, we’ll have leftover fruit salad to go with it.

What’s with my obsession with Fruit Salad? We eat a lot of fruit, and fruit salad is a quick, tasty food to prep, everyone likes it (which is saying a lot in this house). I can make one batch and it’s good for 2-3 meals, plus the occasional snack. For those who are curious, I’ll post my recipe later this week.

I’d love to hear about what you’re having this week! What new recipes are you trying?

Corned Beef Deals (and a recipe)

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Even if you aren’t Irish, most of us love an excuse to party and eat. Saint Patrick’s Day is this coming Saturday.

I’ve scanned all of the ad’s for local area grocery stores to find you the best deal on corned beef. The winner for this year is Von’s/Albertson’s (They are owned by the same company, so they run the exact same ad).


Log on to your preferred stores App (or website) and add this clipless coupon to your card:

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Or, check the circular in store- There is a coupon in the circular too!

I’m not a huge fan of boiled meat, so I cook my corned beef in a crock pot. My recipe is here.

Family Recipe: Aunt Linda’s Mess

file8721293943264.jpgAunt Linda’s Mess, this recipe has been in my family for at least 50 years. When I was a kid we ate it at least once a month. My mother was born on her Aunt Linda’s birthday.  Aunt Linda and her husband live in Minnesota, where the majority of my mother’s family still lives today.  This dinner is what is referred to in the midwest as a “hotdish” and is frequently prepared in an electric skillet. This recipe serves 6-8 with a side dish, like a green salad, or steamed veggies.

This cheesy delicious mess is a great meal for kids and grown ups alike.  I’ve modified it a bit from it’s original form (which calls for Velveeta and canned mushrooms).

I’m not sure if Aunt Linda invented this dish or if she inspired this dish- and no one knows why it’s called a mess.  It reminds me of a cheesy stroganoff. Regardless- No one can say no to this dish!

Ingredients:

  • 1 lb ground beef
  • 1 onion, chopped
  • 1C chopped mushrooms (fresh are better, but you can used canned mushrooms if you prefer- just remember to drain them!)
  • 1 can cream of mushroom soup (you can use low fat/low sodium if you prefer)
  • 1/2C+ shredded cheddar cheese
  • 1 carton sour cream (or plain Fat free Greek yogurt)
  • 1 package cooked spaghetti (you can use any kind of pasta or macaroni- you want 6-8 cups of cooked pasta)

Directions:

  1. Brown and crumble beef.
  2. Add onion and mushrooms. Sauté until onions are transparent and mushrooms have softened (about 10 minutes).
  3. Add canned soup and cheese.
  4. Cook until the cheese is melted.
  5. Remove from heat and stir in the sour cream.
  6. Add the cooked, drained pasta and toss to coat the pasta.

You can omit mushrooms if you don’t care for them. Unfortunately, I’m not sure if there are any vegetarian or vegan work arounds for this recipe, since it’s mostly meat and dairy products!

I’ll be posting more family recipes over the next few weeks.

 

Get your Craft on (for free) with Craftsy Free Mini-Courses!

If you’re anything like me, you love to learn new stuff. When I found out that Craftsy is offering free mini-courses, I had to take advantage!

If you’re new to Craftsy, the mini-courses  feature student-led discussions and are shorter in length than regular courses. They are a perfect way to learn new skills and experience the Craftsy platform first-hand.

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Here are just a few of the free mini-courses available:

  • Know Your Wool: Do you wonder where your yarn comes from? Learn about different types of wool and the individual characteristics of each.
  • The Hand-Painted Cake: Elevate your cake with Erin Schaefgen’s freehand painting techniques. Create beautiful and edible works of art with Erin’s tips and tricks.
  • Creative Quilt Backs: Make the back of your quilt just as interesting as the front! Oh, Fransson! blog author Elizabeth Hartman walks you through everything you need to know to make beautiful quilt backs.
  • Modern Buttercream: Learn to use buttercream like a pro! Discover the tricks and tips to construct and create a beautifully finished buttercream cake.
  • Short Rows: Don’t fall short because you find short rows intimidating! Learn four different techniques to creating short rows, and discover how they can make shaping a knitted garment a snap.
  • Perfect Pizza at Home: Stretch your dough and your imagination as Peter guides you through each step of making a pizza. You’’ll make pizza sauces, consider cheese options and bake five types of dough in your conventional home oven. gImpress Italian purists with a slice of your Sicilian-style homemade pies, cook creative flavor combinations for more adventurous palates and even provide gluten-free pizza lovers with mouth-watering meals.
  • Complete Knife Skills:Become faster and more accurate with your knife work, and create dishes that cook evenly and look truly professional. Guided by chef Brendan McDermott, you’’ll explore proper hand placement and the four fundamental cuts. Learn to dice, mince and julienne a range of produce. Find out how to chop herbs without bruising them or losing flavor, and never again cry when cutting an onion. Uncover Brendan’’s favorite shortcuts for working with butternut squash, pineapple, chiles, citrus and more. Discover the four knives every chef needs in their kitchen, and enjoy a bonus lesson on honing and sharpening your knives at home!

I’m taking the Complete Knife Skills Class!

If the classes above aren’t your cup of tea,  Here’s the full list of Craftsy free mini classes to choose from

Which mini-course are you taking?

1/15/18 Meal Plan Monday

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I hope everyone enjoys their Martin Luther King Jr. Day Holiday! The kids and I are going to be spending the day getting out into nature, after we pick up some school supplies for his teacher (I like to buy new supplies mid-year). Rehearsals for the play Husband is directing starts tonight, so a lot of our meals will be stuff that tastes good reheated, or makes good leftovers. He will be home later than usual for the next few weeks.

I’m just posting dinners for our meal plan. The kiddos lately have been having protein pancakes (I like Kodiak Cakes mix- it’s yummy and very versatile) with butter and Peanut butter. Hubs likes Oatmeal (my recipe for an easy almost instant oatmeal mix can be found here) if he’s got time, otherwise he and I have protein shakes. We mix it up, and have different flavors and mix in all kinds of stuff into our shakes, so as not to get bored. Here area few of our favorite recipes.

Lunches for Lil’ Man are usually Peanut butter and crackers, fruit, milk, a protein muffin (aka a kid cupcake), and applesauce cup. He takes his lunch every day! Hubs usually has a protein shake or I pack him leftovers or a frozen entree.

Bitty Bird and I usually have leftovers from the night before, or soup, sandwiches, quesadillas. She eats almost anything!

Monday:

  • D: Cheese and veggie enchiladas

Tuesday:

  • D: Roast Pork & Roasted veggies

Weds:

  • D: Chef Salad

Thursday:

  • D: Soup and Salad (Probably a fruit salad)

Friday:

  • D:  Date Night (dinner out)

Saturday:

  • D:   Stir Fry with cauliflower rice

Sunday:

  • D:  Home Made Pizza

The menu may change, as  I pull stuff out of the pantry to rotate what we’ve got (I am trying to cut down on waste, and put the older stuff up front to get eaten first).  It’s cold and rainy here in San Diego right now, so we may end up having more soup and salads if I don’t feel like cooking or get busy doing other stuff.

Black Bean Veggie Soup

IMG_7410I made this soup tonight and it was sooo good. This would be great for meatless Monday (if you do that at your house), or save this recipe for Lent (if you give up meat for Lent). I served it Mexican Cesar Salad.

It’s tasty, quick, and easy. It took about 5 minutes to put together, and I let it simmer on low for 45 minutes.

Black Bean Veggie Soup
Ingredients:

  • 1 can Campbell’s Black Bean Cumin & Cilantro Condensed Soup
  • 11 oz (1 can) of water
  • 15 oz can of diced tomatoes
  • 15 oz can of black beans, drained and rinsed
  • 1 bag of Birds Eye Recipe Ready Southwest Blend
  • 1 packet Taco seasoning
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This Veggie blend is great! Perfect in soups, chili, and tacos!

Directions:

 

  1. Combine all ingredients in a stock pot
  2. Cook on medium/low for 45 minutes-1 hour.
  3. Top with shredded cheese. It’s also really good with hot sauce and a squeeze of lime.
  4. Serve with Mexican Cesar Salad (Recipe below) and warmed tortillas.

Makes about 6 servings.

The best part is that this meal was less than $1.00/serving! The can of Campbell’s Soup was .49, the tomatoes and black beans were .79/each, and the Frozen veggies were $1.00. I had taco seasoning in the cupboard (It was freebie from a few months ago).  All of these ingredients can be purchased at your local 99 Cents Only (That’s where I got them!).

Here what I serve this incredibly filling soup along side:

Mexican Cesar Salad

  • 6-8 cups of your favorite lettuce/lettuce blend (romaine and bibb is great!)
  • 2 tomatoes cubed/sliced
  • ½ cup purple onion, cut into rings
  • ¼ c ranch dressing
  • ½ c your favorite salsa
  1. Combine the salsa and ranch together, chill in fridge 6-8 hours before servings. This allows the flavors to blend.
  2. Toss the veggies in a chilled salad bowl with the dressing.
  3. Top with ¼ c crushed corn chips/tortilla chips for some added crunch!

Serve topped with grilled chicken breasts for an entree or without meat as a side dish.  Serves 3 as an entree, serves 6 as a side dish.