5/16/2022 Weekly Meal Plan

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The end of the school year is coming, and that means one of my jobs is coming to an end for a few months. I’m going to be doing some budget re-tooling this week, and you may notice some posts here or on IG about budgets.

I spent the weekend with the family at a wedding, and then also at a school event. It was a lot, and the kids had a great time.

This morning I’m cleaning out the fridge and making room for our next CSA Box!

Our veggies and fruit are delivered by Yasukochi Family Farms CSA. For $28, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $28. Seriously. It’s a deal. They email a preview of what will be in the boxes over the weekend, so I can start thinking about what I’d like to make.

I went to the grocery store last night to pick up milk and some misc. groceries last night. With the increase in food costs, we are leaning more and more on our CSA box each week as the base of most of our meals.

We’ve been trying a lot of new foods lately, thanks to the really great freebies from Social Nature lately too. It’s fun to try new foods.

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 try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste.

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 are also into fruit and bagels for breakfast. Lately, the big kid has been digging protein shakes in the morning. This is his favorite kind. 

Lunch: I have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. I’m back to packing lunches again. However, school lunches are free this year- Little Bit has been buying her lunch and expanding her palate.  The big kid still brings lunch from home.

Dinner: We’re working our way through our monthly Dream Dinners order, and I am making two this week. We’ve got our usual Monday Nuggets and Friday Pizza planned, but other than that I’m cooking a lot this week!

5/10/2022 Weekly Meal Plan!

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If you follow me on IG, you know yesterday was CRAZAY.

This morning I spent 3 hours chopping, roasting, dicing, mincing, sauteing, and making so many tasty foods. I made a big green salad, a marinated salad, sauteed onions, yellow peppers, and mushrooms for omelets, roasted tons of veggies, and cut carrots into carrot sticks for the kids to snack on. Oh, and the strawberries and melons are so good. I may have eaten some of them while cutting them up. sorrynotsorry.

Our veggies and fruit are delivered by Yasukochi Family Farms CSA. For $28, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $28. Seriously. It’s a deal. They email a preview of what will be in the boxes over the weekend, so I can start thinking about what I’d like to make.

I went to the grocery store last night to pick up milk and some misc. groceries last night. With the increase in food costs, we are leaning more and more on our CSA box each week as the base of most of our meals.

We’ve been trying a lot of new foods lately, thanks to the really great freebies from Social Nature lately too. It’s fun to try new foods.

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 try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste.

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 are also into fruit and bagels for breakfast. Lately, the big kid has been digging protein shakes in the morning. This is his favorite kind. 

Lunch: I have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. I’m back to packing lunches again. However, school lunches are free this year- Little Bit has been buying her lunch and expanding her palate.  The big kid still brings lunch from home.

Dinner: We’re working our way through our monthly Dream Dinners order, and I am making two this week. We’ve got our usual Monday Nuggets and Friday Pizza planned, but other than that I’m cooking a lot this week!

Recipe: Hot Honey Ginger Carrots!

This recipe is so easy and so tasty. You probably already have some (if not all) of these ingredients in your kitchen.

We get carrots in our Yasukochi Family Farms CSA box every week, and with a few extras we have hanging around in our fridge, I make these weekly.

Ingredients:

  • 1-2 lbs of carrots
  • 2 T oil of your choice, I used Yasukochi Farms Olive Oil
  • Salt and Pepper to taste
  • 3 Tablespoons Yasukochi Farms Honey
  • Pinch Ground Ginger
  • Pinch Pepper Flakes

Directions:

  1. Place a foil-lined baking sheet in a cold oven. Pre-heat to 425 degrees.
  2. While the oven and pan heat, peel and cut into spears or bite-sized pieces, and toss carrots in oil, salt, and pepper.
  3. Roast carrots in the oven for 20 minutes, stirring mid-way.
  4. Once the carrots are cooked, toss in a bowl with honey, ginger, and pepper flakes, as serve right away.

These carrots are so good. If you don’t want the heat from the pepper flakes, omit them. The honey and ginger plays nicely with the natural sweetness from the carrots.

5/2/2022 Weekly Meal Plan

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI started this post yesterday but forgot to hit the Publish button.

This morning I chopped and prepped fruits and veggies. I’m roasting veggies, making a fruit salad, and making a big ol’ green salad. These will be part of our meal plan for the week.

Our veggies and fruit are delivered by Yasukochi Family Farms CSA. For $28, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $28. Seriously. It’s a deal. They email a preview of what will be in the boxes over the weekend, so I can start thinking about what I’d like to make.

I will need to pick up milk this week, but other than that, we’ve got everything we need for this week, grocery-wise.

We’ve been trying a lot of new foods lately, thanks to the really great freebies from Social Nature lately too. It’s fun to try new foods.

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 try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste.

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 are also into fruit and bagels for breakfast. Lately, the big kid has been digging protein shakes in the morning. This is his favorite kind. 

Lunch: I have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. I’m back to packing lunches again. However, school lunches are free this year- Little Bit has been buying her lunch and expanding her palate.  The big kid still brings lunch from home.

Dinner: We’re working our way through our monthly Dream Dinners order, and I am making two this week. We’ve got our usual Monday Nuggets and Friday Pizza planned, but other than that I’m cooking a lot this week!

  • Monday: Nug night- crinkle fries, apple slices & strawberries
  • Tuesday: Carne Asada Taco Salad, Beans, Rice, and quesadillas (for the kids)
  • Wednesday: Waffles and Fruit Salad
  • Thursday:   Chicken Castoletta, Roasted veggies
  • Friday: Takeout night!
  • Saturday:  Leftovers
  • Sunday: Soup (I’ve got a couple kinds in the freezer to choose from), Bagels, and fruit

4/25/2022 Weekly Meal Plan

0a5e9dab796cea8a07eabe4eb4795b9e.jpgIt’s that time again! I put a few Dream Dinners into the fridge to thaw for this week, and I’m plotting and scheming to make this weeks menu.

This afternoon once I’m home from work, I’ll get to work on this week’s CSA Box- Chopped and preparing!  Our veggies and fruit are delivered by Yasukochi Family Farms CSA. For $28, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $28. Seriously. It’s a deal. They email a preview of what will be in the boxes over the weekend, so I can start thinking about what I’d like to make.

A quick trip to the store to pick up milk, coffee, cream, and a few other things and we’ll be good for the week!

We’ve been trying a lot of new foods lately, thanks to the really great freebies from Social Nature lately too. It’s fun to try new foods.

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 try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste.

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 are also into fruit and bagels for breakfast. Lately, the big kid has been digging protein shakes in the morning. This is his favorite kind. 

Lunch: I have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. I’m back to packing lunches again. However, school lunches are free this year- Little Bit has been buying her lunch and expanding her palate.  The big kid still brings lunch from home.

Dinner: I picked up our April Dream Dinners order on Friday afternoon and we’ve got meals for the next month or so.  When we have them, I serve 2 Dream Dinners a week. It’s perfect for those nights when we have lots going on, and it’s a great way for the kids to try new cuisines!

  • Monday: Nug night- crinkle fries, apple slices & strawberries
  • Tuesday: Sticky Ginger Turkey meatballs, rice, stir-fried veggies
  • Wednesday: Baked Pasta with veggies, salad
  • Thursday:  Honey Mustard glazed chicken, roasted broccoli, mashed potatoes
  • Friday: Takeout night!
  • Saturday:  Leftovers
  • Sunday: Veggie soup, garlic bread

4/18/2022 Weekly Meal Plan

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I got to cook over the weekend and go some meal prep- it was awesome. I roasted veggies using some seasoning blends from Urban Accents. Citrus Pepper on Cauliflower, and Balsamic and Roasted Onion on baby Brussels Sprouts. I also made a huge pot of Veggie Loaded Tuscan Soup (Zuppa Toscana) to use up the rest of our CSA veggies from last week.

This afternoon once I’m home from work, I’ll get to work on this weeks CSA Box- Chopped and preparing!  Our veggies and fruit are delivered by Yasukochi Family Farms CSA. For $28, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $28. Seriously. It’s a deal. They email a preview of what will be in the boxes over the weekend, so I can start thinking about what I’d like to make.

A quick trip to the store to pick up milk, cheese, bananas, and a few other things and we’ll be good for the week!

We’ve been trying a lot of new foods lately, thanks to the really great freebies from Social Nature lately too. It’s fun to try new foods.

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 try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste.

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 are also into fruit and bagels for breakfast. Lately, the big kid has been digging protein shakes in the morning. This is his favorite kind. 

Lunch: I have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. I’m back to packing lunches again. However, school lunches are free this year- Little Bit has been buying her lunch and expanding her palate.  The big kid still brings lunch from home.

Dinner: I picked up our April Dream Dinners order on Friday afternoon and we’ve got meals for the next month or so.  When we have them, I serve 2 Dream Dinners a week. It’s perfect for those nights when we have lots going on, and it’s a great way for the kids to try new cuisines!

  • Monday: Nug night- crinkle fries, apple slices & strawberries
  • Tuesday: Carne asada salad with beans and rice
  • Wednesday: Sandwiches and roasted veggies
  • Thursday: Spiced Chickpea and Cauliflower with Pita Bread, salad
  • Friday: Takeout night!
  • Saturday:  Leftovers
  • Sunday: Soup, salad, cheesy garlic bread

Family Recipe: Cindy’s Spinach Salad

This salad is courtesy of my Aunt Cindy. I don’t remember when or where this salad originally came from, but she introduced it into our lives in my youth.

If you don’t like Spinach, you will love this salad.

Cindy’s Spinach Salad

Ingredients:

  • 1 bag triple-washed spinach (approx 10 ounces)
  • 1 small can of mandarin oranges (drained and rinsed)- Or you can use 2 fresh peeled mandarin oranges
  • 1/2 cup French Fried Onions
  • 1/4-1/2 cup Italian Salad Dressing

Directions:

  1. In a large chilled bowl, combine all ingredients and serve straightaway.

This serves 2 as a main, or 4 as a side dish. This recipe is naturally vegan.

This is also great as a main dish topped with 4-6 ounces of your favorite grilled protein (I like chicken breast).

 

4/11/2022 Weekly Meal Plan

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It’s back this week! Finally, the kitchen is a little more put back together and we can cook! I’m going to be doing some baking this week: Cookies, biscuits, or cheesy garlic bread, and a bar dessert.

I chopped, peeled, and prepped fruits and veggies this afternoon. Our veggies and fruit are delivered by Yasukochi Family Farms CSA. For $28, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $25. Seriously. It’s a deal. They email a preview of what will be in the boxes over the weekend, so I can start thinking about what I’d like to make.

We’ve been trying a lot of new foods lately, thanks to the really great freebies from Social Nature lately too. It’s fun to try new foods.

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 try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste.

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 are also into fruit and bagels for breakfast. Lately, the big kid has been digging protein shakes in the morning. This is his favorite kind. 

Lunch: I have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. I’m back to packing lunches again. However, school lunches are free this year- Little Bit has been buying her lunch and expanding her palate. This is week two of Spring Break and we’ve got some adventures planned, I’ve got a new snack box in the car, and it will be repacked and ready for some fun on the road.

Dinner: I’m leaning heavily on the CSA box this week, and what we’ve got in the house. I didn’t do a big shop this week, just milk and popsicles (always the first two items on our shopping list). I’m doing a Dream Dinners pick-up late this week, so next week we’ll be back to Dream Dinners 1-3 times per week.

  • Monday: Nug night- crinkle fries, apple slices & strawberries
  • Tuesday: Roasted Veggies, Pasta & Red Pesto
  • Wednesday: Chicken and Veggie Soup, biscuits, or cheesy garlic bread
  • Thursday: Salad Bar Night- I did most of the prep work today!
  • Friday: Takeout night!
  • Saturday:  Leftovers
  • Sunday: Breakfast for dinner (pancakes, fruit salad, yogurt)

Family Recipe: Baked Red Pesto and Roasted Veggie Pasta

This recipe is easy to make, and amazing. It uses Red Pesto, which has a tomato base. It’s warm, filling, and comforting.

The first thing you need to do is roast some veggies. Check my recipe here. I roast 5-ish lbs of veggies each week, so we usually have some in the fridge.

 

Baked Red Pesto and Roasted Veggie Pasta

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees.
  2. Boil salted water and cook pasta per package directions. As you drain, reserve some of the pasta water (about 1/2 cup).
  3. In a large baking dish (11×13) mix roasted veggies, pasta, red pesto, and add pasta water a little bit at a time, until all the pasta is coated. You may not need all 1/2 cup.
  4. Mix in 1/2 of the cheese.
  5. Smooth the mixture down into the baking dish, and bake for 20 minutes covered.
  6. After 20 minutes, top with the remaining cheese and continue to bake uncovered for 10-ish minutes until the cheese is brown and bubbly.
  7. Serve with garlic bread and a green salad.

Serves 6-8. This re-heats well, if there are any leftovers.

Notes:

  • This dish is vegetarian, but not vegan. This is a vegan red pesto, but I’ve not tried it. To make it vegan, use a vegan red pesto and vegan Italian Cheese blend.
  • Pesto is not a nut-free product! If you have a nut allergy, be careful!
  • Feel free to use your favorite pasta (high protein, gluten-free, made from soy, etc). I do not recommend shirataki noodles- They have a weird texture and smell (seriously).

 

Free Recipe Lion Fruit Recipes eCookbook!

Ok, so we get a lot of fruit in our CSA boxes each week. Thanks to this awesome (and FREE) Recipe Lion Fruit Recipes eCookbook, I’ve got all kinds of new recipes up my sleeve.

And it’s not just sweets/ desserts, there are some savory recipes too!

 

Here are a few of the recipes I am looking forward to trying:

  • Braised Pork with Pears
  • Crowd-Pleasing Roasted Potatoes
  • Pear and Cranberry Bread Pudding
  • Orange Cranberry Cookies

To check out this offer, and receive your FREE copy of this eCookbook, click here.