cooking

3/5/2023 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI’m back to Meal planning on Sundays. We receive and email on Saturdays from   Yasukochi Family Farms letting us know roughly what will be in our CSA box that is delivered on Monday afternoon.

Sunday I tend to prep proteins, make a batch of soup (incorporating a majority of the leftover veggies from that week’s CSA box), take stock of the pantry, fridge, and freezer, and lay out our basic meal plan for the week.

We have a lot of soup in the freezer. Like… 6 different types. We’re having a lot of soup this week. Thankfully, it’s soup weather, and everyone enjoys soup.

I’m planning on a few batches of roasted veggies to be served throughout the week as well.

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: We’ve got Soup several times for dinner, which is great. All I have t0 do is take it out to defrost the morning of!  And I have one Dream Dinner remaining, so we’ll be having it this week as well.

  • Sunday:  Leftovers
  • Monday: Dream Dinner, roasted veggies

  • Tuesday:  Soup and Cheese Toast

  • Wednesday: Nuggets, fruit, crackers, and cheese (the typical Wednesday night dinner)

  • Thursday: Soup, roasted veggies, toast

  • Friday: Takeout night!
  • Saturday: Salad Bar Night

Recipe: Cold Peanut Noodles

Abby H.

I saw this on TikTok the other day, and while digging through the cupboard this morning, looking for ingredients for other meal prep stuff, I realized we had all the ingredients.

We had 2 bunches of scallions, and I wasn’t sure what to do with them, thankfully, this recipe is perfect for scallions. I also shelled the basket of peas we had from our CSA box and cut a carrot into matchstick size pieces.

The best part about this recipe is adding more sriracha if you love spicy noods. If you are a wuss like me, just a pinch will do.

Let’s get started!

Ingredients:

  • 1 package of spaghetti noodles, cooked per package directions
  • 1/2 cup fresh or frozen peas
  • 1 cup julienned carrots
  • 2 bunches of scallions/green onions
  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup olive or avocado oil
  • 1/4 cup peanut butter (I used smooth, but chunky is good too)
  • 1 Tablespoon sugar
  • 1/2 teaspoon sriracha sauce (more if you like it spicy)
  • 1/2 teaspoon fish sauce
  • 2 Tablespoons sesame seeds

Directions:

  1. While the noodles are cooking, combine soy sauce, oils, peanut butter, sugar, sriracha, fish sauce, and sesame seeds in a mixing bowl. Whisk together and set aside.
  2. Dice/chop veggies and set aside.
  3. When the noodles are cooked to your liking, drain and rinse. Add to the sauce and coat.
  4. Add in the veggies, and toss to coat. Serve at room temperature or store them in a closed container for 4-6 hours to allow flavors to meld. This salad is good hot, cold, or at room temperature.

This is great as a side salad, or top it with grilled chicken breast and serve with a side of rice and green salad topped with miso dressing to make a tasty meal.

This salad will keep in the fridge for 3-5 days (if it will last that long).

If you need a crunch on your salad, top with a few teaspoons of diced peanuts.

 

National Soup Day is February 4th!

Abby H.

February 4th is National Soup Day! This is probably one of my favorite days of the year.

Soup is an inexpensive, filling meal. It works with any dietary restrictions, and you can cook it on the stove or in a crockpot.

Here are just a few of my favorite soup recipes:

Veggie Soup 
Chicken Fajitas Soup 
Easy Broccoli Cheese Soup
Potato Cheese Soup
Hearty Veggie Soup
Chicken Tortellini Soup
Veggie Tuscan Soup
Homemade Chicken Soup
Zuppa Tuscana Soup CopyCat Recipe
Chicken Corn Chowder
Roasted Onion and Caramelized Onion Bisque
Butternut Squash Bisque
Beef Stew
Harvest Veggie Ravioli Soup

Recipe: My Favorite Pasta Salad!

Abby H.

In my recent post about hosting a mermaid-themed party, I mentioned that we will be serving pasta salad.

One of the things that I love about pasta salad is that it’s so flexible.

Basically, all you need is a pound of pasta (your choice) cooked per package directions, drained, and rinsed. After that, whatever you add is up to you.

  • I use 1 cup of dressing to start. Usually, I use zesty Italian-type dressing, but if you are a pesto lover, 1 jar/can of pesto and a few tablespoons of your favorite oil (I like avocado oil) is excellent. Red or green pesto, whatever your preference is. If you are serving vegetarians, avoid red pesto because it contains anchovies.
  • 1 cup of diced cheese- Mozzarella, or mozzarella pearls, or cut up a couple string cheese sticks.
  • 2 cups vegetables, cut into bite-size pieces.  Bell peppers, broccoli, black olives, tomatoes (either grape or cherry), and fresh, shelled peas are some of my favorites.
  • Optional, but tasty: a bunch of fresh basil, cut into ribbons (chiffonade).

Mix all ingredients together, and store in a tightly closed container for at least 4-6 hours prior to serving.

This recipe serves about 8-10 as a side dish, less as a main dish. If you need to add meat to this, as a can or 2 pouches of chunk tuna, drained and rinsed.

It’s Girl Scout Cookie Season

Abby H.

It’s cookie time, y’all! And that means cute little faces outside local stores, coming door to door, or like my kid, asking you politely on her mom’s blog to buy please buy Girl Scout Cookies from her personalized GS Cookie website here.

This year there is a new cookie that is only available online to purchase, and it’s only available to purchase online starting February 27. It’s the Raspberry Rally™, the thin, crispy cookie infused with raspberry flavor and dipped in chocolaty coating*. They may look like Thin Mints’® sister, but these cookies have a delicious taste that’s all their own. Remember, Raspberry Rally™ cookies are exclusively available online for shipment only.

Here are a few recipes that use Girl Scout cookies:

Thin Mint (or Raspberry Rally) Brownies: Mix up your favorite brownie batter (either from a mix or scratch, your choice), and crumble 12-15 cookies (about 1/2 -3/4 of a sleeve). Mix into the batter, and bake per directions. Crunchy, cookie bits in each bite.

Lemon Ups Cheesecake parfaits: I made these last year and they are BOMB.

For the no-bake cheesecake filling: Cream 1 8 oz. brick Cream Cheese, fold in 1 tub of Cool Whip, and 1 teaspoon of vanilla.

In a parfait dish (like this one), layer, Lemon Ups cookies (I cut each one into 4 pieces and scattered them across the bottom), then the cheesecake mixture, then a layer of sliced strawberries, raspberries, and blueberries (any combination), and repeat until the dish is full. Top with any remaining berries.

Refrigerate 4-6 hours, allowing time to set up (I made mine the day before I needed to serve it to give it enough time to set up).

And don’t forget Samoas cheesecake cups.

Using the same no-bake cheesecake filling recipe above, line the wells of a cupcake pan with aluminum cupcake liners (like these). At the bottom of each, place a Samoas cookie. Fill the remaining space in the cup with the cheesecake filling. Top with half a Samoas.

Drizzle the top with caramel syrup and store in the fridge 4-6 hours before serving.

How I’m Saving Time and Money in 2023 and Beyond!

Abby H.

I’m posting a lot less these days because I now have a full-time job outside the house, and y’all- I’m freaking exhausted at the end of the day. weekends are spent doing family stuff (mostly playing with legos and drawing), and doing kid activities like martial arts and girl scouts.

I wanted to share with you some ways you can save money, score freebies, and even earn some money each month without running all over town, spending hours of time doing little penny surveys, or scanning your entire grocery order to earn points for junk (looking at you Neilson panel).

This is how I’ve been doing it for years, and now that I have even less time, I’m leaning on these more.

Automate

  •  Use the calendar in your phone to remind you of appointments, neighborhood free food distributions, sales, and even coupon events: I seriously put the Bath and Body Works coupon dates in my calendar so I remembered to use them.
  • I bought a subscription to  Yasukochi Family Farms CSA boxes. This way my fresh fruit and veggies are delivered to my door each week.
  • Set up auto-shipments for most needed household items. Vitamins/supplements, specialized food, and even pet food. There are all sorts of companies that offer this service including Amazon, Chewy, and Vitacost are just a few.
  • I order from Dream Dinners once or twice a quarter. Now that they have lower minimum orders, I can grab a few favorites and try a new meal with greater ease. I order online, and pickup is so easy- I drive up and they deliver to my car!

Organize

  • I reorganized the kitchen over Winter Break. I have printables available for free. If you are interested, please drop me an email and I can send them to you. They print in color or black and white.
  • I meal plan weekly. I may not have time to post them on the blog each week, but I’ll still have pics up on Instagram each week- it helps keep me accountable. I spend about an hour on Monday evenings meal prepping fruit and veggies that come in our weekly CSA box.
  • For more organization tips that work in our home, check out my post about managing a household with neurodivergencies here.

Disconnect

  • This one is hard, but I am trying to consume only meaningful media. Don’t be afraid to disconnect from Social Media Platforms, people, or advertising that does not serve you or your life. Unfollow people and brands, delete or pause apps as you see fit. Engage with media in a manner that serves you and fulfills you. Do what feeds your soul and makes you a better person.
  • Unsubscribe from emails that don’t serve you. It will make your inbox smaller and you won’t miss information and freebies that you actually want. In my case, it’s freebies from Social Nature, PinchMe, and research study invitations.
  • In the same vein, I am trying to consume less physical media, specifically, mail and advertisements. If I don’t see sales, I won’t be tempted to shop. Junk mail and sale fliers go directly into the recycling can next to our group mailbox.

Saving Money

This is the big one, the reason you wanted to read this post. All of the above will help you save money, but here are a few specific ways that I use to save money on top of all of the above.

  • Use the notes section on my phone to keep a running list of our stockpiles: Toiletries, laundry soap, canned goods, and paper products.
  • Use the notes section of my phone to keep a running grocery list for the week. As we run low on items, I add them to my list. Right now I shop at three stores: Food4less, Grocery Outlet, and Dollar Tree (for specific items that are cheaper there). Unless I have coupons or freebie offers for other stores-usually from Social Nature, I stick to those three. At this point with inflation, we eat meat once or twice a week.
  • Use money saving/rebate apps. My list is here, and it’s pretty up-to-date. Fetch, Ibotta, and Shopkick are my go-to apps, and they yield me the biggest payouts.

 

12/12/2022 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI’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

Recipe: Chicken Gnocchi Soup

Abby H.

A few weeks ago my mom and I cooked a dinner for 50 people as part of our local SCA group’s winter event. Most of the recipes were historical in nature, however, this Chicken Gnocchi soup is not strictly historically accurate for our group (pre-1603ish), as most people in Europe didn’t consume potatoes or potato gnocchi. The gnocchi did exist, however, it was usually made from cheese, flour, and eggs (example and recipe here).

This soup is a great complete meal. It freezes well and makes a great gift.

I’ve scaled down the recipe to make it a little easier to prepare for the average size family.

Chicken Gnocchi Soup Serves 6-8

Ingredients:

  • 2 T. Butter
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 ribs of celery, diced
  • 2 cloves of garlic, minced
  • 1 T. Italian Seasoning
  • 1 Bay Leaf
  • 2 cups of chicken cooked and cut into bite-size pieces- leftover rotisserie chicken is perfect for this.
  • 1 quart chicken or vegetable broth
  • 1 1 lb. package of Potato Gnocchi
  • 12 ounces of your favorite milk (I used 1/2 and 1/2)- evaporated milk is a good choice too.

Directions:

  1. In a large stockpot, melt butter, and add onions, carrots, and celery. Cook until onions are translucent (about 10 minutes).
  2. Add garlic, and herbs/bay leaf- cook until fragrant.
  3. Add broth, and scrape brown cooked bits off the bottom of the pot.
  4. Add chicken, and simmer on low for about 20-30 minutes, allowing flavors to meld.
  5. Add in Potatoe Gnocchi and allow to cook on medium for about 5-10 minutes, stirring occasionally to keep gnocchi from sticking together.
  6. Finally, add in your milk of choice. Bring soup back up to a simmer for 10-ish minutes.

Serve topped with parmesan cheese. I also like this soup served with a salad like this one.

Dietary Substitutions:

  • If you are Dairy Free, use Dairy Free milk. I recommend nut milk like unsweetened almond milk.
  • If you are a vegetarian, use vegetable stock and substitute chicken for 1 can of rinsed and drained chickpeas/garbanzos.
  • If you are vegan, do the 2 above recommendations and saute veggies in olive oil instead of butter.
  • If you are Gluten Free, use GF Gnocchi, like these.

Free Food Resources for December 2022(San Diego County)

Abby H.

A new month means a reminder about all of the free food options there is here in San Diego County.

Because of the upcoming holidays, you may notice that some locations will be advertising additional distributions or special Thanksgiving or Winter Holiday meal giveaway events. As information about these events becomes available, I will be sharing them.

Keep in mind there are still supply chain issues, so there may not be a lot of food at some distributions, especially those that serve a large portion of the community.

I recommend showing up a little early with a bottle of water and a book and waiting in line. Time passes quickly in these lines, and it’s a great time to learn from others about community food options. Remember to socially distance and follow local masking regulations.

You can find resources here for Central and East County, and Here for North County.

The Rock Church, which has many locations all over San Diego County has a food and diaper pantry distribution at many of its locations throughout the month. More info can be found here.

Our friends at Faith Chapel are super ahead of the game and sent out information regarding their 2022 food distributions early on in the year.

If you are located outside San Diego County, call 211. If you are not familiar with 211, here is their website and it can point you in the right direction.

San Diego Food Bank Distributions for December 2022 can be found here. Enter your address (or just your zip code) and the map will show you all of the distributions in your area or closest to you. You can filter by the days of the week to find food when you are available. If there is an income requirement/limit to participate, each location/listing will say such. You can learn more here about the Feeding San Diego Together Tour.

Neighbor distributions are intermixed with the San Diego Food Bank Distributions, however, they have no income requirements, and you come as you are. These Distributions are primarily fruits & veg, however, some locations may also distribute canned goods, dairy, and bread.

If you know of other resources, please leave a comment! And feel free to share this post with anyone you may know in need.

Give the Gift of the Farm with the Yasukochi Family Farms Black Friday Sale!

Abby H.

On Tuesday I posted about practical gifts for busy families. Little did I know that Yasukochi Family Farms was having a sale this weekend!

This is an amazing sale!

This sale is only good today, FRIDAY, 11/25, and ends on Sunday, 11/27! To learn more or order, check out their website.

One month of CSA Boxes your choice of regular box or Jumbo box. and 1 bottle of olive oil. I love this olive oil, it’s the best I’ve tried.

I get a Regular sized box each week, and it’s good for a family of 4 or smaller. A Jumbo-sized Box is perfect for larger families or for families that are vegetarians or vegans.