The CSA emails us in advance to give us a heads up as to what may be in our boxes each week, and that really gives me an upper hand when it comes to meal planning for the week.
Veggies and fruit are delivered each Monday by Yasukochi Family Farms CSA. For $25, 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. I spend about an hour on Monday afternoon cleaning and prepping veggies for the rest of the week.
Over the weekend, I did some meal prep: I made a batch of potato cheese soup on Saturday evening, and yesterday I cooked rice, made a big salad, cooked marinated chicken thighs, and refilled the snack/school lunch box to make morning lunch prep even easier.
I’m planning on making a couple batches of soup today or tomorrow. I’ll freeze half, and the other half will go into the fridge for my lunch throughout the week. Broccoli Cheese Soup and Copycat Zuppa Toscana are planned (most of the ingredients will be coming in the CSA box today).
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. If you are looking for a kitchen inventory printable, I like the kitchen inventories here. They are great printables.
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. The kids are nuts about pancakes. The Big Kid has been on a protein shake kick in the AM.
Lunch: Kids take lunch to school. I eat leftovers. Everyone rejoices.
Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.
- Sunday: Leftovers and roasted veggies (it was Brussels Sprouts and onions with bacon)
- Monday: Chef Salad, Grilled Croissants (halved, buttered and cooked on the flat top), smoothies
- Tuesday: Steak, Potatoes, Fruit, Roasted Veggies (probably broccoli)
- Wednesday: Nugget night (nuggets, fruit, crackers, milk)
- Thursday: Dream Dinners and Roasted Veg
- Friday: Pizza/Takeout Night
- Saturday: Meal o’ Snacks and /or leftovers
Please stay safe you guys!
Talk Back: What are you cooking for dinner this week?
Hot Damn! I love garlic. I decided to celebrate with a new recipe: Roasted Garlic (below), and a round-up of recipes that feature garlic.
Grilled Cheese Sandwich Day!
Buy 1 Sargento Sliced Cheese and 1 Sara Lee product, any variety through 4/12/2021 and you’ll earn 1000 points!
I love Dream Dinners because it’s a great way to save time and still serve the fam a tasty healthy meal. We order 12 small meals each month and serve 2-3 a week. Between Dream Dinners, and our CSA box, our grocery budget is under control, and we aren’t eating out multiple times per week. Because we’ve been home 24/7 for the past year, our grocery budget has gone up, but we are not eating out often. Whenever we get the urge to eat out, I grab a Dream Dinner meal from the freezer, and in less than an hour, we are eating gooood.
Today is National Beer Day! What better way to celebrate an awesome day than with my favorite beer-related recipes, crafts, and DIY fun?
I’ve seen this kind of recipe before and I had never made it because it’s really hard to pick decent fresh cauliflower, and honestly, frozen cauliflower is always kinda… soggy (?) when you defrost it and cook it.
