Weekly Meal Plan

stemarie_1650skitchen

AHHHHH!!! The last day of school is Wednesday.  Summer school doesn’t start for the big kid for 2 weeks. I’m going to have to ramp up my frugality to 11! Here is my article about keeping kids fed over the summer, and my article on free lunches this summer for kiddos. 

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 and the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).

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.

  • Monday: Chicken meatballs & Cheesy cauli-rice.
  • Tuesday: Breakfast for dinner (Waffles, bacon, and melon)
  • Wednesday: Frittata and fruit salad
  • Thursday: Nugget Night! This was such a hit last week, we’re doing it again! The big kid is a vegetarian, so I make him Chick’n nuggets, and the rest of us have chicken nuggets or another variety of meatless nuggets. The Buffalo Chick’n nuggets are popular among the grown-ups. I serve carrot sticks, and apple slices on the side.
  • Friday: Date Night (dinner out)
  • Saturday: Birthday party leftovers! Bitty’s 4th birthday party is Saturday and we’ll have pizza, cake, and fruit leftover.
  • Sunday: Leftover Night

Weekly Meal Plan!

stemarie_1650skitchen

I’m done with college! Now I’m back to all of my frugal habits, I’m no longer even more pressed for time. I’m stoked to be able to get back into my groove of cooking healthy food, exercising, and keeping up with the kiddos!

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.

This weeks meal planning goal is to eat up what we’ve got in the pantry. I’m finishing the pantry inventory this morning after my coffee. 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 and the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).

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.

  • Monday: Chicken Soup (using the roasted chicken I made the other night)
  • Tuesday: Spaghetti (I’ve been buying this kind because it’s high in protein) with bolognese sauce, steamed veggies
  • Wednesday: Madras Lentils, riced cauliflower
  • Thursday: Nugget Night! The big kid is a vegetarian, so I make him Chick’n nuggets, and the rest of us have chicken nuggets or another variety of meatless nuggets. The Buffalo Chick’n nuggets are popular among the grown-ups. I serve carrot sticks, and apple slices on the side.
  • Friday: Homemade Pizza Night- I’ll be making a few extra crusts to toss into the freezer.
  • Saturday: Burgers- We’ve got a bunch of meatless burgers floating around the freezer. The kids will probably have the Veggie Burgers from the 99 Cent Store (Chef Ernesto- they are like potato cakes with other veggies in them- they are super good with cheese and salsa) or grilled cheese. Served with applesauce- we have tons of it.
  • Sunday: Leftover Night

Oh, and I’m making cookies this week! These cookies to be precise!

Weekly Meal Plan!

stemarie_1650skitchen

The kids and I are going camping this weekend, so I’m only meal planning through Thursday! We’ll be going to a Society for Creative Anachronism Event, Potrero War. The kids are looking forward to playing with friends, making s’mores, doing crafts, and the big kid is really looking forward to participating in Thrown Weapons with his Grandpa.

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.

This weeks meal planning goal is to eat up what we’ve got on hand that will spoil first. I’m not going to the grocery store to buy anything but milk and butter (oh no, we’re almost out!).

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.  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 the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).

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.

  • Monday: Leftover homemade pizza and strawberries
  • Tuesday: Spaghetti (I’ve been buying this kind because it’s high in protein) with red sauce loaded with veggies
  • Wednesday: Madras Lentils, white rice, and steamed veggies
  • Thursday: Grilled cheese sandwiches and soup (I’ve got a couple batches of soup in the freezer, so I’ll grab one and defrost it the night before. It’ll probably be Veggie Tuscan Soup).

Weekly Meal Plan!

stemarie_1650skitchen

This week, again, we’re focusing on what we’ve got on hand. Last week I went over budget on groceries by about $20- I needed to stock up on some essentials that we had run out of, so I’m hoping we can keep the grocery budget really down 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.

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.  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 the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).

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.

  • Monday: Chicken soup- Made from scratch. I made bone broth in the crockpot over the weekend.
  • Tuesday: Pizza from scratch. The children have been begging for “big pizza”. I make it on a cookie sheet.
  • Wednesday: Pulled pork in the crockpot.
  • Thursday: Leftovers
  • Friday:  Dinner out- We’re going to see Endgame!!
  • Saturday: Cheese enchiladas. We have tons of cheese sticks that the kids don’t seem interested in eating.
  • Sunday: Chicken Chicken Schwarma, Rice, and steamed veggies.

 

Talk Back: What will you be cooking this week?

Weekly Meal Plan!

stemarie_1650skitchen

Mondays are crazy around here, between my college classes, and Big Kid’s weekly social skills class, we don’t get home until late. So publishing our weekly meal plan is not a high priority after a busy day. I did write it out yesterday while I was at the Y!

This week we are focusing a lot of eating up what we’ve got on hand. There are a lot of changes afoot in my household (there will be an upcoming post, I promise). I’m focusing a lot on the kids, and trying to return to my frugal roots.

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.

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.  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 the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).

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.

  • Monday: Ramen- I’ll post pics on Instagram today. Our local Grocery Outlet had bone broth, and I used Brown Rice and Millet Ramen noodles. poached eggs, and spinach
  • Tuesday: Breakfast for Dinner- Waffles made with Kodiak Flapjack Mix and Fruit Salad
  • Wednesday: I’m going to the grocery store, so I’ll probably pick up a rotisserie chicken and a salad
  • Thursday: Leftovers
  • Friday:  I’m going out with the girls, so the kids will have Pizza!
  • Saturday: Chicken enchiladas (made from the rotisserie chicken leftovers), beans, rice, and brocolli
  • Sunday: Chicken Soup (made from the carcass of the rotisserie chicken and the remaining meat).

 

Talk Back: What will you be cooking this week?

Weekly Meal Plan

stemarie_1650skitchen

Sooo, I wrote this post yesterday, and forgot to hit PUBLISH.. So a day late, but I’ve got all kinds of tasty stuff planned for this week, and some recipes will be added later this week as well.

I did a bunch of prep work on Sunday for a few hours- I made 3 batches of pizza dough, cooked a tri-tip, and I was going to start turkey chili, but instead, I made cookies (which are excellent, and I’ll post  the recipe tomorrow). You can see the pics on my Instagram feed.

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.

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: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I buy the over ripe bananas, peel and slice them pop them into ziploc bags, and freeze them for smoothies and protein shakes. 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 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.

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.

  • Monday: We Chinese food. Mr. Husband stopped on the way home and picked it up!
  • Tuesday: Breakfast for Dinner: Hash browns with cheese, bacon or leftover tri-tip, and guacamole, topped with a poached egg.
  • Wednesday: Pizza Night!
  • Thursday: Turkey Chili and cornbread
  • Friday:  Date Night (dinner out, but I’m not sure where)
  • Saturday: Chicken Divan (it’s a one pan meal)
  • Sunday:  Leftovers

 

Talk Back: What will you be cooking this week?

Recipe: Pasta Free Lasagna

img_3880WHAT? Pasta free lasagna? Are you nuts? I know that’s what you are all thinking, but bear with me.

I know so many people are sticking to their New Years Resolutions of eating healthy, but they are longing for the warm, cheesy, rich gooey-ness of their favorite comfort foods. Mr. just finished a 10 day cleanse, and we are slowing adding things back into his diet. He missed cheese, so I set to find a recipe that contains cheese that I could make a little more healthy by omitting some of the other things that he isn’t quite ready to add back in (meat and lots of heavy carbs). I did make spaghetti to go on the side, but you can skip that if you want.

We had a bag of yellow squash in the fridge, so I decided to make lasagna using the squash in the place of the lasagna noodles.

With this recipe, you can add as many veggies as you want. I opted for mire poix (I had bags of it prepped in the freezer), garlic, shallots, tomatoes, and little pieces of the squash that I chopped into bite size pieces. These were the neck or end that I couldn’t cut into planks. I recommend that you use what you’ve got on hand that you really like. You can add ricotta between the layers, but I skipped it because we didn’t have any, and Mr. isn’t ready to add eggs back in yet (if you’ve never made lasagna before, the ricotta filling is a mixture of egg, Parmesan cheese, and ricotta).

img_3875This recipe makes a big 9×13 inch baking dish- There will be leftovers!

Pasta Free Lasagna

Ingredients:

  • 4 yellow or green crooked neck squash (zucchini), cut into planks, Reserve remaining pieces for sauce
  • 1 jar sugar free pasta sauce (or use your favorite)
  • 2 medium onions or 1 large onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 cloves of garlic, minced
  • 1 medium shallot, minced
  • 1 can (approx. 14.5 oz) diced tomatoes
  • 1 can tomato paste
  • 1 bay leaf
  • 2 T. Italian seasonning
  • 2 T. Olive oil
  • 1/4 cup red wine
  • 1/2 cup parmesaen cheese
  • 2 cups Italian blend cheese
img_3884
Dinner is served (salad not shown)

Directions:

  1. Preheat oven to 350 degrees
  2. In a large stock pot, saute onions, celery, and carrots in olive oil until onions are soft and translucent.
  3. Add garlic and shallots, reduce heat. Cook until garlic and shallots are soft and fragrant, about 10 minutes. Stir frequently to avoid burning. Burnt garlic is gross.
  4. Pour wine over veggies and scrape any yummy brown bits off the bottom of the pot. This is called De-glazing the pan. Those brown bits are full of flavor.
  5. Add pasta sauce, herbs, and both cans of tomatoes (diced and paste). Cook on medium for 15-20 minutes. If you want, you can simmer the sauce on low for as long as you want. Make sure to stir frequently and put a lid on the pot.
  6. Add reserved squash bits to sauce. They will cook quickly, so you need to add them last.
  7. Remove from heat.
  8. Ladle sauce in the bottom of the 9×13 baking dish, just enough to cover the bottom of the dish.
  9. Cover the sauce with planks of squash, then layer cheese, and sauce.  repeat until the pan is full- the top layer should be cheese. If you like lots of cheese, use more than the 2 1/2 cups listed above.
  10. Cover pan with foil and bake for 20 minutes at 350. after 20 minutes, uncover pan and bake for an additional 15 minutes, or until cheese is brown and bubbly.
  11. Remove from oven and let rest for about 10 minutes.
  12. Serve with salad and a small portion of whole wheat pasta. I made whole wheat pasta and topped it with a dollop of Chef Shamy Garlic Butter. It’s amazing.

Variations: This meal is already vegetarian and gluten free. If you are vegan, use dairy free cheese. I cannot promise it will be as gooey and delicious, as I’m not familiar with how dairy free cheese cooks.

If you just gotta have meat, start by sauteing 1 lb of ground meat (beef, pork, chicken, or turkey), then continue the recipe as written.