This long holiday weekend has been chill. We swam, deep cleaned bedrooms, and did our weekly reset. We reset today, and the extra day off was really needed. Back to school hit us hard.
I made big batches of vegetarian chili and chicken noodle soup yesterday for this week and beyond. I put a quart of each in the freezer for later.
The freezer and fridge are organized and the meals are planned for the upcoming week and beyond.
Our Yasukochi Family Farms CSA box is delivered on Mondays. It arrived about 2:30 today, and I was ready to dive in and get prepping!
We’ve been trying a lot of new foods lately, thanks to the really great freebies from Social Nature too. It’s fun to try new foods.
For those of you who 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 (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 a Cliff Bar, fruit, and bagels for the littlest kiddo. The big kid has 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 every day (The same thing every day), and the little one buys her lunch about half the time.
Dinner: I’m making sure to start our meals with lots of veggies. With the rising costs of meat, we get most of our protein from using meat as an addition to our meals, not the main component. I realize this may not work for all families, but it helps us immensely.
- Sunday: Chicken noodle soup, green salad, cheese toast
- Monday: Chef Salad or protein shakes (big kid isn’t a big salad fan), and fruit
-
Tuesday: blistered tomatoes w/ pasta, garlic bread (recipe forthcoming)
-
Wednesday: Vegetarian Chili, cornbread, fruit salad
-
Thursday: Protein shakes and fruit trays
- Friday: Takeout night
- Saturday: Leftover night
We made it through the first week of school! Yesterday we went to BrickFest and it was a blast!
We didn’t end up doing a staycation this summer. Between Summer School and the overall unbearable heat that the southwest has been experiencing, I haven’t really wanted to drag two kids that are sensitive to heat out to “have fun”.
Plastic Garbage Bag Clips

I switched over all of the canisters, and I also poured some other frequently used foods into canisters to be stored on the shelf where I keep our coffee and protein shakes supplies.
You can register by doing any of the following:
The past few weeks here in Southern California have had some very high temperatures, and it reminds me that we could all use a brush up on our frugal ways to beat the heat.
Remember that you can increase your water intake by consuming water-rich fruits and vegetables as well. Melons and cucumbers are just two sources of hydration that can also satiate your hunger. Our weekly 

We’re Free! Well, at least for the next five days. Then my summer job starts. But I’ll take some time off to get my house in order and spend time with the kids.
It’s the first day of Summer Break here, and I’ve already got a list of the fun stuff we can do to get the kids off devices and out of the house. I do not want to hear about boredom at all!