We’re back from camping and ! am pooped. Making a yummy, home cooked meal is the last thing I want to do today. I am wishing that my box from Home Chef was already here!
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I can’t wait to try a few different entrees and share them with you!
The Tacos al Pastor look really good! Which entrees pique your interest?
So I’m a day late… Mr. was sick yesterday, paired with the first day of spring break and I was toast by 11am! That being said I picked up some cheese, milk, and veggies yesterday. We’ll be good for the rest of the week!
I’m just posting dinners for our meal plan. The kiddos have started eating a small toasted bagel with cream cheese for breakfast along with fruit. 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 with frozen bananas and PB2.
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! This week is spring break, so I’ll be cooking lunch at home or we’ll have a picnic/sack lunches if we are on the go (but we may have pizza out- I haven’t decided). 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!
- D:Everyone was in bed by 7:30! We had soup and grilled cheese sandwiches
- D: Bean, Rice, and cheese bowls (they also have caramelized onions and peppers) We had these last week and they were soooo good, and super easy. I caramelized a bag of onions and peppers in the crockpot, made rice with broth in the rice cooker and added cheese and a can of Ro*tel Tomatoes to a can of refried beans.
- D: Roasted chicken with veggies (made in 1 pan- very easy!)
- D: protein pancakes, eggs, and sausage (maybe fruit salad(
- D: Date Night! (we go out)
- D: Salsa Chicken (it’s a complete meal with veggies and quinoa!)
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.
We went to the Zoo today with friends, and I made sure to fill up our snack backpack and bring our drinks!
In the search for healthier yummy recipes to feed Lil’ Man, I stumbled upon a recipe for black bean brownies. Ok, so stop making that face and read on. Oh, and this one is GLUTEN FREE!!
I read the recipe, and a bunch of comments and did some more investigating online and made a few tweaks to the recipe and got to cooking.
- 1 15 ounce can of black beans, rinsed and drained
- 3 eggs
- 3 T. sugar free applesauce
- 3/4 c. cocoa powder
- 1 T. Hazelnut extract (You could use vanilla)
- 1 1/2 c brown sugar, lightly packed
- 1 t. instant coffee crystals (optional)- I used 1 t. of very strong coffee instead.
- 1 C. chocolate chips
- Preheat oven to 350 degrees.
- Grease a 8×8 baking dish. I used an 8 inch round baking dish.
- In a blender, combine all of the ingredients EXCEPT the chocolate chips. This is important. I didn’t do this!
- Pour batter into greased baking dish and top with chocolate chips. Bake for 25-35 minutes. The brownies are super fudgy. If you want cake-ier brownies, add a pinch of baking powder.
If you like your brownies really sweet, add 1/4 c. white sugar. I like my desserts not super sweet, so I opted to use a little less sugar, and I’ll top mine with a scoop of ice cream- Yum!
They are not bean-y. If I didn’t know they had beans in them. I wouldn’t be able to tell. They are very moist, fudgy brownie. And if you use a flax egg and vegan chocolate chips, you’ve got a yummy vegan recipe!