6/22/2020 Weekly Meal Plan

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI’ve started doing weekly meal planning on Sundays. It’s easier to do it while I’m writing up the weekly calendar/schedule and prepping the snack box for the week.

I’ve been buying snacks in bulk and only putting weeks worth out in the snack box. It keeps us out of the stores, and its healthier. I’ve been doing this for about a month, and I’ve gotten really good at hiding the extra snacks.

I went to the store last night and spent a little more than I usually do- We were out of a lot of staples. I try to keep the weekly grocery budget to around $100, last night I spent $150.

I was looking over everything last night and I realized that I shouldn’t be so hard on myself- we are all home all the time, which means that we are all eating (and drinking) at home, and that means an increase in both food budget and cooking.

4 people eating 3 meals a day, 7 days a week is 84 meals per week, plus snacks and drinks. That’s approximately $1.78 per meal, per person. And I cook a lot from scratch- which saves us even more than buying convenience foods or eating out.  As you can see from our meal plan below, I’m not making Haute cuisine- It’s healthy, wholesome food that the kids enjoy.

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: Right now our local school district is serving lunch for a drive-through service for kids 18 and under M-F. It’s great because it helps stretch our budget and it gets the kids out of the house for a few minutes. They also include a cold lunch (usually cereal and milk and a piece of fruit) for the next morning. Often times, the cereal ends up being a snack for late afternoon. I’ll be posting more info about summer lunches this afternoon or tomorrow.

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. recently the Big Kid has been on a protein shake kick in the AM.

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.

School has wrapped up, but we are starting distance learning summer school. It’s a lot less, but it will still keep the kiddos brains sharp. And we’ve recently started playing Pokemon Go to help get our bodies active. We go out for walks each day to try and get some monsters and steps. I love that the big kid has a pokemon Buddy in the game and as part of taking care of his buddy, he has to “walk” the buddy daily. It encourages him to get exercise and it teaches him empathy- something that can be hard for kids on the spectrum.

  • Sunday:  Customized mini pizzas for Father’s Day (We cooked them on our new Pizza Stone)
  • Monday Chicken Enchiladas, Beans, Rice, and Salad
  • Tuesday: Breakfast night (Pancakes, Eggs, bacon, fruit salad)
  • Wednesday:BBQ chicken and salad
  • Thursday: Pizza Night (pizza and salad or fruit)
  • Friday: Veggie Burgers or chick’n nuggets, salad or fruit
  • Saturday: leftover fiesta

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

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

5/25/2020 Weekly Meal Plan

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI’ve started doing weekly meal planning on Sundays. It’s easier to do it while I’m writing up the kids at home learning schedules, and prepping the snack box for the week.

I’ve been buying snacks in bulk and only putting weeks worth out in the snack box. It keeps us out of the stores, and its healthier. This is only kinda working- I need to do a better job of hiding the snacks that are meant for the future.

The big kid and I went to the store on Saturday- all masked up and ready to hunt for bargains. We went over budget by about $20, but we stocked up on some extra stuff like a big bag of frozen mango chunks, more eggs (we’ve been eating a lot more eggs recently as the price of meat keeps going up), and cheese.

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: Right now our local school district is serving lunch for a drive-through service for kids 18 and under M-F. It’s great because it helps stretch our budget and it gets the kids out of the house for a few minutes. They also include a cold lunch (usually cereal and milk and a piece of fruit) for the next morning. Often times, the cereal ends up being a snack for late afternoon.

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. recently the Big Kid has been on a protein shake kick in the AM.

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.

We’re wrapping up distance learning in the next two weeks. That means I’ll be looking for more fun stuff for us to do. Our local parks are opening up to walking and I think we’ll be getting outside more as we are able.

  • Sunday:  Leftovers
  • Monday Cheese enchiladas, Right Rice, and Beans
  • Tuesday:Veggie Stir Fry with Lo Mein
  • Wednesday:BBQ chicken and veggie bowls (with rice)
  • Thursday: Pizza Night!
  • Friday:Cheesy Chicken Broccoli casserole, kale salad. The casserole has a very small amount of chicken, so I can scoop some out for the big kiddo and he can have some meat-free.
  • Saturday: Breakfast for dinner (possibly breakfast burritos)

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

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

5/10/2020 Weekly Meal Plan!

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI’ve started doing weekly meal planning on Sundays. It’s easier to do it while I’m writing up the kids at home learning schedules, and prepping the snack box for the week.

I’ve been buying snacks in bulk and only putting weeks worth out in the snack box. It keeps us out of the stores, and its healthier.

And I’ve been trying to visit the store once a week or less. I stocked up yesterday on stuff the kids love (and eat a lot of), so we should be good for 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 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: Right now our local school district is serving lunch for a drive-through service for kids 18 and under M-F. It’s great because it helps stretch our budget and it gets the kids out of the house for a few minutes. They also include a cold lunch (usually cereal and milk and a piece of fruit) for the next morning. Often times, the cereal ends up being a snack for late afternoon.

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. recently the Big Kid has been on a protein shake kick in the AM.

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.

We’re on week 4 of distance learning. It’s finally become a habit, and there are plenty of chances to play and get our wiggles out. I bought the kids a kiddie pool for the patio and that is totally helping them get out the pent up energy.

  • Sunday:  Cheeseburger Salad (It’s a cheeseburger served sans bun on a bed of greens). The kids will have chick’n nuggets as Big dude is a vegetarian, and Bitty doesn’t like red meat.
  • Monday: Cheesy Chicken Broccoli casserole, fruit salad, Texas Toast and leftover nuggets. The casserole has a very small amount of chicken, so I can scoop some out for the big kiddo and he can have some meat-free.
  • Tuesday: Bean, Rice, and cheese bowls with grilled veggies
  • Wednesday:BBQ chicken and veggie bowls (with rice)
  • Thursday: Pizza Night!
  • Friday: Leftovers
  • Saturday: Waffles and fruit salad

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

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

Recipe: Hearty Veggie Soup

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This soup is vegan and high in protein!

I made this last month while it was cold and rainy. I keep forgetting to post this recipe. It’s so tasty. And easy. The leftovers (if there are any) freezes well.

 

It’s vegan and gluten-free as is, but you can make changes and use bone broth if you want, or even add meat of your choices I think kielbasa pieces would be really great in this soup!

I used Right Rice in this recipe in place of regular white rice. What I like about Right Rice is that it’s made from Lentil Flour, Chickpea Flour, and Rice Flour.  Those ingredients mean that this “rice” is high on protein! The “rice” thickens up the soup for sure.

 

AAVS2954.JPGI found Right Rice at Grocery Outlet, but you can also order it on Amazon.  You can substitute canned chopped tomatoes for fresh tomatoes- Use what you have on hand.

Hearty Veggie Soup

Serves 6-8

Ingredients

  • 1 large onion, diced (about 2 cups)
  • 1 cup carrots, peeled and chopped
  • 1 cup celery, diced
  • 1 cup bell pepper, diced (I used green)
  • 2 T. cooking oil (your choice)
  • 3 cloves garlic, minced
  • 2 green or yellow zucchini (whatever is in season or you have on hand)
  • 2 quarts veggie stock
  • 2 cups chopped tomatoes (you can also use a large can of diced tomatoes)
  • 1 14oz.-ish can of tomato sauce
  • 1 small can of tomato paste
  • 2 cups Right Rice
  • 1 bay leaf
  • 2 T. Penzeys Forward Spice Blend
  • salt and pepper to taste

Directions:

  1. In a large, heavy-bottom stockpot, heat oil.
  2. Saute carrots, celery, bell pepper, and onions until onions are soft and clear, about 5-10 minutes.
  3. Add garlic and continue to cook, stirring frequently, until garlic is fragrant.
  4. Add remaining ingredients and spices. Cook on low for 20-30 minutes, or until right rice is done and soup has thickened up.
  5. Soup can simmer on low as long as you like. I let it simmer on low for about 45 minutes.
  6. Serve with bread and butter and salad.

IMG_9957.JPGForward Seasoning blend contains extra bold black pepper, onion, paprika, garlic, turmeric, spice extractives (including oleoresin of celery, rosemary, black pepper, thyme, basil and paprika).

4/13/2020 Weekly Meal Plan

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI went to the grocery store on Friday to stock up on essentials. I was hoping to go two weeks between trips, but the kids found the snacks. This time I’ve done a much better job of hiding them.

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: Right now our local school district is serving lunch for a drive-through service for kids 18 and under M-F. It’s great because it helps stretch our budget and it gets the kids out of the house for a few minutes. They also include a cold lunch (usually cereal and milk and a piece of fruit) for the next morning. Often times, the cereal ends up being a snack for late afternoon.

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. recently the Big Kid has been on a protein shake kick in the AM.

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.

The Big Kid is starting distance learning this week, so I’m trying to use the downtime I’ve got to do food prep and keep up on household chores.

  • Monday: Italian Feast Night (I’m making a batch of meat and veggie sauce, that I’ll be serving with pasta, as well as garlic bread, steamed veggies, and leftover pizza for the big kid since he doesn’t eat meat)
  • Tuesday: Baked Potatoes, Soup/Salad
  • Wednesday: Frittata and Fruit
  • Thursday: Pizza Night!
  • Friday: Frozen Entrees & Veggies
  • Saturday: Leftover fiesta!
  • Sunday:  Baked Pasta & Veggies

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

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

Spice Deals at Penzeys!

I love to cook, and one thing that really elevates recipes and home cooking is quality spices. That’s why I love Penzeys. They sell quality spices and herbs, and the prices are really reasonable. Oh, and they always have really good deals!

No coupons or codes are needed for the good Lemon Pepper and Ginger prices. Those are automatic for everyone. Online at penzeys.com, once you’ve reached $5 in spending, simply enter Cuddle into the apply code box at checkout. No need to place the box in your basket, the code will do that for you and for free. It’s easy.

And the Fine Print:

*Penzeys Cocoa Cuddle Gift Box Offer Details
Limit ONE free Penzeys Cocoa Cuddle Gift Box per household during run of promotion. Minimum $5 purchase required. Not applicable to prior sales, not valid with other offers. While supplies last. Coupon must be presented at time of purchase. Online, visit www.penzeys.com, and enter “CUDDLE” into the “apply code” field at checkout. Standard shipping rates apply. Offer ends midnight Sunday, February 16, 2020.

*Penzeys Lemon Pepper Offer Details
Not applicable to prior sales, not valid with other offers. Not for resale. While supplies last. Standard shipping rates apply. Offer ends midnight Sunday, February 16, 2020.

*Penzeys Ginger Powdered Offer Details
Not applicable to prior sales, not valid with other offers. Not for resale. While supplies last. Standard shipping rates apply. Offer ends midnight Sunday, February 16, 2020.

Veggie Soup Recipe- 2/4/2020 is National Soup Day!

cooking--3.jpgI received an email from Olive Garden this morning telling me tomorrow is National Soup Day. WOOO! In the mood for their Zuppa Toscana? Here is my copycat recipe.

I had planned to make veggie soup this week, it’s a perfect way to use up all the bits and bobs of veggies you have hanging around your kitchen.

Here is my No Fail, Easy Peasy Vegetable Soup Recipe. It’s Vegan and Vegetarian as is.

 

Ingredients:

  • 2 quarts Veggie Stock
  • 2 c. onions, diced
  • 1 c. celery, chopped
  • 1 c. carrots, chopped
  • 2 cloves garlic, diced
  • 2 Bell peppers, chopped (your choice of color)
  • 2 T. grapeseed oil or your favorite cooking oil
  • 1 can tomato paste
  • 1 large can (approx. 28 ounce) crushed tomatoes
  • 1 bay leaf
  • 2T. Mural of Flavor
  • Salt and fresh cracked pepper to taste
  • 1-2 yellow crookneck squash or zucchini with skin on, cut into bite-size pieces

 

Directions:

  1. In a large stockpot, saute onion, carrots, bell peppers, and celery until veggies are soft and onions are clear (about 20 minutes).
  2. Add garlic, cook 5-10 minutes until fragrant.
  3. Add Veggie Stock, Tomato paste, crushed tomatoes, herbs, and simmer on medium/low for 30-45 minutes.
  4. Add squash/zucchini and continue to simmer for 10-20 minutes.
  5. Serve with bread (I like Beer Bread). Top with Nutritional Yeast or cheese of your choice.

Feel free to substitute in veggies in the amounts that you have. This recipe is just a guide! Other veggies that go great in soup: potatoes, cabbage, green beans, turnips (cook just like potatoes), kale, and spinach.

Leafy greens are added to the soup about 10-15 minutes before serving. Potatoes and turnips should be peeled, chopped and added during step 3.

My Favorite Pantry Staples!

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I’ve used the term “Pantry Staples” a lot recently, and some of you may not know what that means.

Pantry staples are food items that most people have in their cupboards all the time. They are commonly known as “ingredients”.

Here are the 25 pantry staples that we always have on hand, and below them, you will find links to recipes containing these staples.

I’ve linked to these items on Amazon, which is where I buy a lot of our pantry staples, especially if there is no local deal. I do surveys and research studies to earn Amazon Gift Cards that I use to purchase items.

My Amazon List of Hewes Family Pantry Staples

  1. All-Purpose Flour
  2. Rolled Oats
  3. Baking Powder
  4. Baking Soda
  5. Kosher Salt
  6. Baking Cocoa Powder
  7. Crisco Shortening
  8. Coconut Oil
  9. Grapeseed Oil
  10. Chocolate Chips
  11. White Sugar
  12. Brown Sugar
  13. Powdered Buttermilk
  14. Jasmine Rice and/or Brown Rice
  15. Canned Tomatoes
  16. Tomato Sauce
  17. Tomato Paste
  18. Canned Black Beans
  19. Canned Chickpeas
  20. Canned Kidney Beans
  21. Broth (a mix of Veggie and Chicken)
  22. Noodles/Pasta/Macaroni (Usually one package of each)
  23. Tuna Pouches
  24. Peanut Butter (Or other seed/nut butter)
  25. Vinegar (Usually a couple different types)

 

Recipes using Pantry Staples:

Recipe: Chocolate Chunk Cookies (Made with Olive Oil)

Tasty Chewy Brown Sugar Oatmeal Cookies!

Family Recipe: Cocoa Brownies

Recipe: Not Your Average Taco Salad

Family Recipe: Chicken Tetrazzini

New Recipe: Shakshuka

Recipe: Colonial Chowder

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.

12/2/19 Weekly Meal Plan

stemarie_1650skitchen

We survived Thanksgiving break. Now it’s back to school, and back to work!

I did not go to the grocery store last week, other than to pick up milk. So last night I hit the store to stock up- The pantry was pretty bare. I ran out of flour- and for someone who bakes a lot.. well, I was pretty shocked.

This week we’re relying on a couple meal prepped items from the freezer, they come in so handy, especially on Mondays when we have so much going on. The big kid has a 2-day research study this week- he’s so excited!

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: Chicken Fajita bowls with rice, beans, grilled onions and peppers
  • Tuesday: Baked Ziti & Steamed veggies
  • Wednesday:  Butter Chicken, jasmine rice, and green salad
  • Thursday:  Soup (we have a couple kinds in the freezer), Grilled cheese sandwiches, and apple crisp
  • Friday:  Breakfast for dinner: Corned Beef Hash, poached eggs, toast, and fruit
  • Saturday:  Pizza time (also salad will be served)
  • Sunday:  Pulled Pork, baked potatoes, steamed veggies

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?