6/24/19 Weekly Meal Plan!

stemarie_1650skitchen

Big Kid started Summer school this morning, so he’s enjoying a few hours of learning and play away from his little sister (which I’m sure they will both enjoy- They’ve been at each other for the past few days). I stocked up on snacks and treats Saturday night at Grocery Outlet, so the kids will have yummy food to get them through 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, 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. The kids will be enjoying free lunches all over the county with free activities and play time before or after 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: Tortellini soup- Recipe forthcoming this week!
  • Tuesday: Homemade Pizza Night (I’m prepping the crusts today and stashing the dough in the fridge overnight to proof)
  • Wednesday:  Pasta Free Lasagna 
  • Thursday: Frittata– I’ve got a lot of veggies that need to get eaten, and some bacon in the freezer!
  • Friday:  Date Night- I’m hoping for Ramen!
  • Saturday:  Chicken Korma and Cauliflower Rice
  • Sunday: Leftover Night

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

It’s Yum Time- Easy Frittata!

Whomever coined the term “morning sickness” either had never been pregnant or couldn’t tell time. I’ve been really nauseous lately all the time, so I’ve been cooking a lot of dinners that I haven’t been eating. Most of my evening meals have comprised of cold cereal and a splash of whole milk.

However, I made an awesome, easy Frittata last night that smelled so good, I actually ate about a quarter of it.

I love making Frittatas. They are super easy to make, and you can use basically anything in your kitchen. Veggies, cheese, and protein of any type. Frittatas are gluten free, and can be made vegetarian (but not vegan, since they do have eggs as a major ingredient).

Here is the recipe that I cobbled together. I didn’t write anything down, I just rummaged through the fridge and pulled out stuff that looked good together. I chose the yellow potatoes because when they cook, they have a rich, creamy texture without adding tons of empty calories (Potatoes are high in potassium, which his mama needs to keep the charlie horses at bay).

Easy Frittata (serves 4-6)

Ingredients:

  • 6 eggs
  • 3/4 cup Milk (use whatever kind you normally use- soy, cow’s milk, whatever)
  • 1/2 lb turkey sausage (or your fav. breakfast sausage)
  • 2 T. butter, divided
  • 8-10 small yellow potatoes, chopped into small pieces (you can leave the skin on)
  • 1 16oz bag of peppers and onions
  • 1T minced garlic
  • 1 ripe tomato, roughly chopped
  • 1 cup sharp cheddar cheese, shredded (If you are watching calories, opt for a low cal. cheese)
  • salt, pepper to taste
  • Olde Westport’s Gold Coast Garlic Shake or your favorite garlic powder to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, whisk the eggs, milk and salt and pepper. Set aside.
  3. In a large oven proof skillet, cook sausage per package directions. Once sausage is cooke, remove from the pan, chop into bite size pieces and set aside (You can also use pre-cooked sausage- just heat it up and cut into bite sized pieces).
  4. Deglaze the pan with a scant 1/4 c. water. scrape the yummy brown bits off the bottom of the pan.
  5. Add the potatoes and 1 T butter. Cook the potatoes on medium/low until the potatoes are “al dente”.
  6. Add the remaining butter, garlic, and the onions/peppers. Continue to cook on medium heat until the veggies are soft, about 10 minutes.
  7. Remove from heat, add the sausage back into the pan.
  8. Pour the reserved egg mixture over the veggies, and sprinkle with a touch of garlic powder (if desired).
  9. Top with the chopped tomatoes and cheese
  10. Place the entire oven proof skillet in the oven, bake for 20-30 minutes, or until the eggs are set.
  11. Serve right away with a small green salad or with fruit. I love frittata topped with fresh salsa and a little plain greek yogurt or sour cream.

And here are some shots before we demolished it. If you can’t eat it all in one meal, you can always stash the leftover in the fridge and eat it cold, or re-heat it in the microwave. It’s good for breakfast too!

IMG_2698
Notice all the yummy veggies!!

IMG_2699