I’m pausing our Yasukochi Family Farms CSA box subscription until January as we have a lot going on, and I’m having a hard time cooking all the veggies each week.
Over the weekend I made roasted veggies using Urban Accents Veggie Roaster seasoning blends. I use the Citrus pepper for green beans, and carrots, Italian Squash, and onions. For the baby Brussels Sprouts I use the Balsamic Onion kit.
I also made spiced apple sauce, which is a kid favorite.
We’ll be having those throughout the week with our dinners.
I cleaned out the fridge and reorganized the freezer, and this really helped me see what we have on hand.
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. The big kid brings his lunch from home every day and the littlest buys her lunch at school about half the time. In California, all public schools provide breakfast and lunch for free.
Dinner: This week looks to be on the slower side, but we’ve still got a lot of holiday fun stuff going on. It’s cold here at night (for California), so I’m turning the oven on to make dinner with greater frequency.
Monday: Chicken Pot Pie (recipe later this week), roasted veggies
Tuesday: Baked mac and cheese, Spiced Apple Sauce
Wednesday: Nuggets, fruit, crackers, and cheese (the typical Wednesday night dinner)
Thursday: Shakshuka, Sourdough toast, fruit salad
- Friday: Takeout night!
- Saturday: Breakfast for dinner (egg and veggie scramble, toast, fruit salad)
- Sunday: Leftovers