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?

April 11 is National Cheese Fondue Day!

Screen Shot 2019-04-03 at 7.34.01 AM.png

Who doesn’t love cheese? Ok, so vegans and those who are lactose intolerant, but the rest of us LOVE cheese!

The Melting Pot is celebrating National Cheese Fondue Day April 8-11 with an awesome build your own fondue deal for just $12 per person.

Step 1 – Select Your Cheese Blend: Aged Cheddar and Emmenthaler or Gruyere, Raclette and Fontina or Butterkase and Fontina

Step 2 – Select Your Base: Lager Beer/Bouillon blend, White Wine, Vegetable Bouillon or Redbridge Gluten Free Beer

Step 3 – Select Up to 3 Add-Ins (additional items are $.50 per item): Brie, Feta, Gorgonzola, Mozzarella, Parmesan, Basil Pesto, Creole Mustard, Green Goddess, Salsa, Sun-Dried Tomato Pesto, Garlic, Spinach, Artichoke Hearts, Bacon, Jalapeno, Almonds, Walnuts, Asparagus, Artichokes, Broccoli, Mushrooms, Potatoes, Scallions, Shallots, and Diced Tomatoes.

Step 4: Select Your Seasonings: Black Pepper, Garlic & Wine Seasoning, Mustard Powder, Nutmeg, Tabasco, Worcestershire

Step 5 – Select Premium Add-Ins (Optional – $1.50 each) Serves 1-2:

Andouille Sausage, Salami, Prosciutto, Apricot Almond Orange Crackers,

Grilled Vegetables – Bell Peppers, Asparagus, Fingerling Potatoes

Roasted Vegetables – Brussels Sprouts, Cauliflower, Zucchini

$12.00 per person*
All cheeses are served with artisan breads, seasonal fruits and veggies.
Choose one per cooktop. Vegan cheese available. See server for details.

*Price includes: cheese fondue for 1 and artisan dippers. Tax, gratuity and surcharge not included in price. Must order per person. Valid only on April 11, 2019. A 4% surcharge will be added to all Guest checks to help cover increasing costs and in our support of the recent increases to minimum wage and benefits for our dedicated Team Members.

To find your local location and book a table, click here.

If you want to celebrate National Cheese Fondue Day at home, here is my favorite Fondue recipe.

 

Talk Back: What’s your favorite cheesy dish? Do you like Fondue?

 

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?

12/14/18 Ralphs Free Friday Download!

Screen Shot 2018-12-13 at 4.38.34 PM.pngFREE Friday High Brew Coffee!

December 14 only, download your coupon for 1 FREE High Brew Coffee Cold Brew (8 fl. oz., select varieties). Redeem by Sunday, December 30, 2018.

Limit of one coupon per household. Digital Coupons and paper coupons may not be combined on the purchase of a single item. Specially marked items, such as Clearance or Manager’s Specials may not be eligible for Digital Coupons.

If you are new to Free Friday Downloads from Ralph’s, here is more info about how it works:

WHAT IS FREE FRIDAY DOWNLOAD? An exclusive benefit to having an account online at ralphs.com is FREE products (yes, we said FREE!). When you download the free product coupon, it will be loaded directly to your Shopper’s Card and applied at checkout in-store.

HOW DOES IT WORK? Visit this page on Fridays

DOWNLOAD the digital coupon for the free product (make sure to download between 12:01 am and 11:59pm PT). View the coupon under ‘My Coupons’ in your account online or in the mobile app.

You have two weeks to redeem this coupon in store! Pick up the product at your local Ralphs store and digital coupon will automatically apply at checkout.

Don’t forget to check out the Kroger affiliate in your area, if you don’t have a Ralphs. There are usually freebies for all of the stores!

Recipe: Stuffed Squash

IMG_2640.jpg
This is a very hearty dish! Perfect for cold winter nights!

On Sunday, we made dinner for a friend. She’s a vegetarian, and we wanted to make something hearty, filling and nutritious. After searching for a few stuffed squash recipes, and hitting up the grocery store, I picked up a butternut squash. Originally I wanted a acorn squash, but most of the stores were wiped out from Thanksgiving.

IMG_2635.jpg
Fruits and veggies cooking in stock. Juicy Gems add a nice tart aspect to the dish.
IMG_2636.jpg
The Chopped Squash “guts”

We chose ingredients that were healthy and worked well together. This recipe is naturally vegan and Gluten free. There is an option to top the squash with poached eggs, if you want a little more protein.

This recipe is a little more work than my usual fare, but it’s really tasty and makes A LOT.  To save time I used one of the bags of Mirepoix (pronounced meer pwah)I had prepped and froze last week. If you don’t do prep cooking, check your local grocery store freezer case for frozen mirepoix.

I get all of my spices from Penzey’s. They have 67 stores across the country, and you can order from their website too. They frequently have coupon codes for free samples or shipping when you place an order- It’s worth a google search!

You can serve this as a main dish or a side.

Stuffed Squash

Ingredients:

  • 1 large butternut squash
  • 1 T. Olive Oil
  • 2 cups vegetable broth
  • 2 T. Butter
  • 2 small Granny Smith Apples, cored and chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 cups onion, diced (I used a sweet onion)
  • 1 can garbanzo beans, drained and rinsed (15 ounce can approx.)
  • 1 ounce pouch of Juicy Gems dried pomegranate arils
  • Salt
  • Pepper
  • 1 tsp. French Tarragon
  • 1 tsp. Rubbed Sage
  • 1 tsp. French Thyme
  • 1 Bay Leaf
  • 1 T. Air Dried Shallots

Screen Shot 2018-11-27 at 10.51.56 AM.pngScreen Shot 2018-11-27 at 10.51.50 AM.png

 

Directions:

  1. Cut Squash in half, remove seeds/membrane. Brush with oil, salt and pepper.
  2. Bake at 425 for 30-45 minutes, until squash is fork tender.
  3. While squash is cooking, In a large pan, melt butter, and saute fruit, veggies, and spices/herbs. Cook over low heat for about 20-30 minutes. Add garbanzo beans, arils, and broth. Cook for another 20-30 minutes or so, or until broth is mostly absorbed and garbanzos are tender.
  4. As the stuffing cooks, once the squash is cool enough to handle, scoop out about 1/3 of the squash. You want to create a cavity for the stuffing. Set the “guts”  aside- You can chop it up and add it to the stuffing, or serve it on the side (I just ate it with butter while the stuffed squash cooked).
  5. Place the squash halves on a baking sheet, and fill the cavities with the veggie stuffing. Top with more salt and pepper, as needed.
  6. Bake at 350 for 20-30 minutes. Serves 4 as a main dish, 6-8 as a side dish. For added protein when served as a main dish, top each portion with a poached egg. Not sure how to poach an egg? Alton Brown has a great tutorial here. 

 

Talk Back: What is your go-to Vegetarian dish? 

IMG_2639.jpg

Review- The Camp & Cabin Cookbook: 100 Recipes to Prepare Wherever You Go

Screen Shot 2018-06-07 at 10.13.47 PM.pngWe are big into outdoor cooking: Grilling, Dutch oven cooking, heck, even sometimes cooking over fire (ok, so that’s usually just s’mores, but that’s cooking, right?). When Laura Bashar, the author of The Camp & Cabin Cookbook: 100 Recipes to Prepare Wherever You Go offered me copy of her book for review, I jumped at the chance!

If you’ve never cooked in a Dutch Oven or over coals, Laura gives you the primer! She goes over all the deets: How many coals you need to achieve specific cooking temps, various cooking techniques (over flame, over coals), and how to translate the recipes to be cooked indoors (just in case you want to try these awesome recipes and aren’t planning on camping any time soon).

The recipes are easy to follow and follow you through the day: Breakfast, lunch, appetizers, dinner, desserts, and even side dishes. And it’s not just the typical camping food, there are recipes for the kinds of food you eat at at home! Just because you aren’t at home, doesn’t mean you have to live off of hot dogs, Dinty Moore canned stew, and cold cereal.

My family poured over this cookbook during our last camping trip and we have planed an outdoor cooking afternoon to try out a lot of these recipes in the coming weeks. Check my Insta Feed in the coming weeks for pics of some of the dishes we create.