cooking

2/21/2021 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis week is going to be a lot calmer/slower than the past few weeks. We are down to our usual weekly appointments only. Thank goodness, I don’t think I could handle a third marathon week.

I cleaned out/rearranged the freezer, fridge, and cupboard this weekend. I found a lot of great stuff I had forgotten about. I did the quarterly trip to Costco yesterday and grabbed a few things beyond our usual stock up of household goods (trashbags, laundry soap, dishwasher tabs, etc.). I grabbed a rotisserie chicken (good for at least three meals) and some fruit to get us through the week. If you need ideas for what to do with rotisserie chicken, there are ideas here, here, and here.

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: The little kiddo and I usually have something quick and filling (I’ve been prepping bean and rice bowls on Sundays for us to have during week) so we can get back to our adventures.  Big kid takes his lunch to school. He’s been digging on Bear naked protein granola in his lunch lately. It’s his new favorite.

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:  Rotisserie Chicken, Salad, & Roasted Veg
  • Monday: Hashbrowns, eggs, Banana Bread, fruit
  • Tuesday:  Dream Dinners Entree (our last one), Roast Veg
  • Wednesday: Nugget Night with veggies, apple slices, and cheezits
  • Thursday: Crockpot Meal
  • Friday:  Pizza Night!
  • Saturday: Leftover Fiesta

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

Talk Back: What are you cooking for dinner this week?

2/15/2021 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgToday is a national holiday here in the US (President’s Day), so no school for the kiddos, but that doesn’t mean that I get any reprieve in the action.

I did a little shopping yesterday (we ran out of milk, ohs noes!). But it was a pretty small shop. Once again, we’re eating a lot from our pantry and freezer. I scored some great produce last week and we’ll be eating that for most of our salads.

I did some meal prep over the weekend, including making up beans and rice for lunches (and Sunday’s Dinner), and I made a HUGE batch of Machacas yesterday- half of it went onto the freezer for another meal in a few weeks.

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: The little kiddo and I usually have something quick and filling (I’ve been prepping bean and rice bowls on Sundays for us to have during week) so we can get back to our adventures.  Big kid takes his lunch to school. He’s been digging on Bear naked protein granola in his lunch lately. It’s his new favorite.

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:  Beef Machacas, Beans, Rice and Salad
  • Monday: Black Bean Burgers, Chick’n Nuggets, Cauli Fries, salad
  • Tuesday:  Dream Dinners Entree, Salad (green or fruit)
  • Wednesday: Protein shakes, Meal of Snacks or leftovers
  • Thursday: Soup, Grilled Cheese sammiches, fruit
  • Friday:  Pizza Night!
  • Saturday: Leftover Fiesta

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

Talk Back: What are you cooking for dinner this week?

2/8/2021 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThankfully, this week is going to be a lot slower than last, but still, we’ve got at least one appointment or function each day.

I did a little shopping yesterday (we were out of tin foil and baggies for school lunches and leftovers), but I may hold off on shopping until mid-week. we’ve got a lot of stuff in the fridge and pantry, and if we could skip a week of shopping and just eat what’s on hand… That would be great! Everything on the meal plan below is from what we have onhand.

I received a couple Amazon GC for my birthday, and I picked up some teas to replenish my stash, and I traded in the empty cartridge for our Soda Stream for 50% off a new one a few weeks back, so we are good on beverages too.

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: The little kiddo and I usually have something quick and filling (I’ve been prepping bean and rice bowls on Sundays for us to have during week) so we can get back to our adventures.  Big kid takes his lunch to school. He’s been digging on Bear naked protein granola in his lunch lately. It’s his new favorite.

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 (Pizza, Pasta, Chicken and veggies)
  • Monday: Chicken Alfredo & Brocolli
  • Tuesday:  BBQ Chicken (in the slowcooker), baked sweet potatoes, Rice (or maybe a salad)
  • Wednesday: Meatloaf, Salad, mashed potatoes
  • Thursday: Protein shakes, Meal of Snacks
  • Friday:  Pizza Night!
  • Saturday: Leftover Fiesta

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

Talk Back: What are you cooking for dinner this week?

Small Changes to Make your Box Cake Mix Taste Scratch-Made!

Abby H.

When cake mixes were first invented most of them only required the addition of water and one or two eggs. Some early cake mixes only required the addition of water, as the cake mixes contained shortening and powdered eggs.

Nowadays most of us use cake mixes, but we long for the taste of scratch-baked cakes and pastries.

Here are a few tips to make your boxed cake mix taste a little bit more like the scratch-baked treats you remember your grandmother or mother making in your youth.

  1. If a cake mix calls for water, use milk.
  2. When the cake mix calls for vegetable oil, use softened butter. Or coconut oil (room temp).
  3. If you are using a spice cake mix, omit eggs, oil and, water and substitute a (14.5 Oz) can of pumpkin to make a tasty pumpkin spice cake.
  4. If you are watching your cholesterol, you can omit oil and eggs in a cake mix for applesauce. 1/4 cup of applesauce per egg, and an equal amount of applesauce instead of the oil. The cake will come out delicious and moist.
  5. Adding ingredients such as chocolate chips, dried fruits (I like dried blueberries, dried cranberries, and dried cherries), or chopped nuts can also make your box cake a little fancier.
  6. I love making a yellow cake mix into a coffee cake by making a streusel topping: 1/4 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup room temperature butter, 1 tsp. cinnamon or pie spice to taste. After the cake batter is poured into the greased cake pan, sprinkle the streusel topping on top of the cake and bake per box directions. It makes a great coffee cake for brunch!

If you are looking for more ways to fancy up a plain boxed cake mix, check out the Cake Doctor books on Amazon!

Penzey’s: $50 Gift Cards $35 Groundhog Day Repeat

Abby H.

Penzeys Gift Card

Penzey’s is hooking us all up today! $50 gift cards for just $35.

If you don’t live near a Penzey’s Store (Where contactless pick up is available), you can score free regular shipping with $30+ purchase.
In addition, $1 Oregano and Cinnamon Sugar are available too! 10 free mini BLM heart stickers with any purchase.   Visit penzeys.com now and have your order be one of the first out the door.

2/1/2021 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis week is going to busy! Between doctor’s appointments, my birthday, and the usual stuff that we do each week- I’m so glad that I meal plan! It’s going to make dinner time each night.

I did my weekly trip to the store this morning after school drop off for bread, milk, eggs, and snack/lunch items.

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: The kiddo and I usually have something quick and filling (I’ve been prepping bean and rice bowls on Sundays for us to have during week) so we can get back to our adventures.  Big kid takes his lunch to school. He’s been digging on Bear naked protein granola in his lunch lately. It’s his new favorite.

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:  Soup, Salad, and Garlic Bread
  • Monday: Dream Dinner Meal, steamed veggies
  • Tuesday:  Protein shakes, Meal of Snacks
  • Wednesday: Nuggets, fruit, garlic bread
  • Thursday: Dream Dinner Meal, steamed veggies
  • Friday:  Pizza Night!
  • Saturday: Leftover Fiesta

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

Talk Back: What are you cooking for dinner this week?

Family Recipe: Cheesy Potatoes!

Abby H.

Potatoes are delicious and versatile. One of our favorite family recipes is these nomtastic cheesy potatoes!

Cheesy Potatoes 

Ingredients:

  • 6 – 8 large potatoes, peeled and cut into bite-size pieces (preferably russets)
  • 2 Tablespoons Butter
  • 2 Tablespoons AP flour
  • 1.5 cups whole milk
  • 4 cups cheese (I like medium cheddar, but you could use colby, or a sharper cheddar)
  • 1/2 cup bacon bits (I use Kirkland brand from Costco)
  • 1/2 cup cheddar cheese
  • One sleeve of Ritz crackers, crushed

Directions:

  1. Parboil potatoes, 6 to 8 minutes, drain.
  2. While potatoes are cooking, in a pot, melt the butter. Sprinkle melted butter with AP flour and stir until a paste forms over a low heat. The paste should brown slightly- DON’T BURN IT!
  3. Pour milk into the flour/butter paste and whisk briskly. You do not want lumps. Cook over low heat until the mixture thickens. This may take a few minutes. As the mixture thickens and there are no lumps, add the cheese slowly, about 1/2 cup at a time, until it is incorporated/melted into the sauce. Once the sauce with complete, remove from the heat.
  4. Mix drained potatoes with sauce, add bacon pieces
  5. Pour into a greased baking dish (I use 11 x 9 baking dish)
  6. Top with half a cup of cheese, and crushed Ritz crackers.
  7. Bake 30 to 45 minutes at 350°.

Serve with steamed veggies, or a green salad. I also like this with crusty French bread. This makes a great side dish, or contribution to a potluck.

You can omit the bacon if you are vegetarian.

You can swap out the bacon for 1 cup cooked, chopped ham or chicken if you want to make this a hardy main dish.

 

Recipe: Butternut Squash Bisque (GF, Vegan)

Abby H.

This recipe is super simple, and I’ve included some steps to shave off more time to get the soup in your belly faster!

Butternut Squash Bisque

Ingredients

  • 1 T. Avocado Oil
  • 1/2 Large onion, diced
  • 3 cups butternut squash, peeled and cubed (You can save time by buying it in the frozen foods section)
  • 1 large carrot, peeled and chopped
  • 1 Quart Vegetable Stock
  • 2 cups Hazelnut Milk
  • 1t. Rubbed Sage
  • Salt and Pepper to taste

Directions:

  1. In a large stockpot, heat oil. Add onions, and cook for 5-10 minutes, until clear and fragrant.
  2. Add squash and carrot. Cook approx 10 minutes until softened.
  3. Add vegetable stock, and simmer until veggies are tender/soft.
  4. Remove from heat, add hazelnut milk.
  5. Blend soup with a stick blender until smooth.
  6. Add salt and pepper to taste.

Serve this luscious, velvety soup with hot, crusty bread and a crisp green salad.  It freezes well, in case of leftovers.

1/25/2021 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgMy Word- It’s cold outside! The forecast for the week here in San Diego is cold, rainy, breezy weather. I’ve planned meals around warm, filling, comfort meals.

I did my weekly trip to the store yesterday for bread, milk, eggs, and snack/lunch items.

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: The kiddo and I usually have something quick and filling (I’ve been prepping bean and rice bowls on Sundays for us to have during week) so we can get back to our adventures.  Big kid takes his lunch to school. He’s been digging on Bear naked protein granola in his lunch lately. It’s his new favorite.

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:  Lasagna Soup and Sourdough toast (Dream Dinners)
  • Monday:  Hashbrowns, Egg/veggie scramble, Fruit
  • Tuesday:  Soup (we’ve got a batch of Potato Cheese soup in the freezer)/Meal of Snacks
  • Wednesday: Chicago Style Chicken, Roasted Veggies, Salad (Dream Dinners)
  • Thursday: Grilled Cheese sandwiches, Salad, Soup
  • Friday:  Pizza Night!
  • Saturday: Leftover Fiesta

Please stay safe you guys! The sooner we flatten the curve, the sooner life can go back to normal- whatever that means.

Talk Back: What are you cooking for dinner this week?

New Recipe: Corn and Avocado Salsa!

Abby H.

I received two ears of corn the other day, and unsure of what to do with them, I left them on the counter with bell pepper, onion, avocado, and tomato and went about my day.

Coming into the kitchen to make lunch, I glanced at my pile o’produce and realized that we had almost everything to make Corn and Avocado Salsa.

This is a quick, simple recipe- Enjoy!

Corn salsa

  • 1 cup fresh corn (removed from the cob with a knife) you can also use frozen corn defrosted
  • 1 bell pepper color of your choice, chopped (I used red)
  • 2 medium-sized tomatoes, de-seeded and chopped
  • 2 FRESH Jalapeños, deseeded, minced
  • 1/2 large onion, chopped (I used a sweet onion, but red/purple onions are tasty too)
  • 1 avocado, chopped
  • 1 14 ounce can of black beans, rinsed and drained
  • Salt and pepper to taste
  • Juice of 1 lime
  • Approximately a handful of cilantro, minced (if you are like me and cilantro tastes like soap, use parsley instead)

Directions:

  1. In a large mixing bowl, combine all of the ingredients, stir to combine.
  2. Place in refrigerator for a minimum of 4 hours before serving. It’s best if it rests overnight before eating. This gives it time for the flavors to mingle and blend.

This is a very pretty, colorful dish. It is great as salsa or as a salad.  It’s great with chips, as a side, on tacos, in burritos. No lie, I ate some out of the mixing bowl. 10/10, would do it again.

If you don’t like black beans, good substitutes are white beans or pinto beans.