dinner

4/15/2024 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgFinally, after almost 4 months our kitchen reconstruction is beginning. Friday the 19th the demo will take place, and a few days later the reconstruction will begin. I look forward to having a full kitchen, a sink, and a dishwasher.

I did a quick trip to the grocery store yesterday and picked up some salads, fruit, and cheese.

I cleaned out the pantry and fridge yesterday to prep. I am packing up the kitchen over the next few days.

Thanks to the great freebies from Social Nature, we’ve been trying new foods lately. It’s fun to try new foods.

If you 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 good inventory of the pantry, freezer, and fridge (I try to update it after every shopping trip), so I 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.

Breakfast: I’ve been really into protein coffee lately. It helps me hit my protein goals and keeps me full until lunch. I use premade protein shakes like these and these. The kids request bagels and fruit most mornings. Lately, the big kid has been digging protein shakes in the morning. This is his favorite kind. 

Lunch: I have a plastic tote 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: With the kitchen being boxed up and demolished this week, our meals will be cooked in the air fryer, microwave, or cold (salads, sandwiches, etc). We have an electric skillet, so we can have grilled cheese and skillet casseroles.

  • Monday: Chicken strips, green salad, fruit

  • Tuesday: Breakfast for dinner

  • Wednesday: Soup and Grilled Cheese

  • Thursday: Snack trays (turkey, cheese and crackers, fruit, popcorn, cookies)

  • Friday: Takeout night!
  • Saturday: Leftovers
  • Sunday:  Fridge clean out night

Recipe: Chicken Fajita Veggie Skillet (GF)

Abby H.

Even though we are still without a kitchen, I recently made this yummy skillet.

I used a lot of pre-cut/precooked stuff, but if you have a kitchen, feel free to chop and cook yourself.

Chicken Fajita Veggie  Skillet 

  • 9 oz. Foster FarmsRefrigerated Grilled Chicken Breast Strips or 9 oz. Cooked, bite-sized chicken breast
  • 1 cup diced green bell peppers
  • 1 cup diced onions 
  • 2 tablespoons olive oil
  • 1.5 cups cooked basmati rice
  • 1 packet of fajita seasoning
  • 1/2 cup water (or chicken broth)
  • 1 can Ro*tel Tomatoes
  • 1 can diced tomatoes
  • 2 cups shredded cheddar cheese

Top with:

  • 2 tablespoons plain Greek Yogurt or light sour cream
  • Hot sauce

Directions

  1. In a large skillet, heat olive oil and sauté chicken, onion, and peppers until onions are translucent.
  2. Add in rotel, canned tomatoes, water, and fajita seasoning. Cook over medium, stirring gently frequently until mixture is slightly thickened.
  3. Gently fold in cooked rice.
  4. Once combined, top with cheese. Remove from heat, cover skillet with lid, and allow the cheese to melt (about 5-10 minutes),
  5. Serve with plain Greek yogurt or sour cream and hot sauce. Freezes well, and is a great meal prep option. 

Serves 5

If you are looking to boost your protein intake, substitute basmati rice for cooked RightRice or quinoa.

Recipe: Cheesecake Protein Fluff

Abby H.

Inspired by my love of cheesecake, and my need to increase my protein intake, I took to the internet to see what kinds of snacks I could come up with.

There are a lot of variations of this recipe floating around. Some people use cottage cheese instead of Greek Yogurt, but I strongly dislike cottage cheese.

I like to make a big batch at once, however, if this is not ideal for you, I will also include the recipe for the individual serving size below.

My go-to base recipe is:

Directions:

  1. Mix all of the ingredients in a bowl.
  2. Cover and refrigerate for 2 hours before serving.
  3. Top with your choice of fruits, etc, and enjoy.

Serves 6-8.

Individual Serving:

Directions:

  1. Mix all of the ingredients in a bowl.
  2. Cover and refrigerate for 2 hours before serving.
  3. Top with your choice of fruits, etc, and enjoy.

Serves 1.

The finished fluff, ready to be mixed with Fresh Strawberries!

Some of my favorite toppings include:

  • Sliced, fresh berries
  • Freeze-dried strawberries or mangoes (I like to crush them and mix them into the fluff)
  • Oreos or graham crackers
  • Brownies (the Fiber One Brownies are great because they are individually wrapped and portioned controlled)

Bonus Tip: If you are really looking to pump up your protein intake, I have seen some recipes that call for a scoop of your favorite protein powder too (usually vanilla or cheesecake flavor), and a splash of your favorite milk to help the protein powder incorporate). I have not done that because I drink already made protein shakes for breakfast.

Dream Dinners La Mesa: Heart Health Workshop & Dinner

Abby H.

Dream Dinners La Mesa has an awesome upcoming Heart Healthy Workshop! Presented in partnership with Wellness Workshop by Sonia’s Healthy Corner and featuring dinner provided by Dream Dinners.

February 27th, 6:00 pm
at La Mesa Dream Dinners

Led by expert nutritionist and Health Coach, Sonia Cervantes from Sonia’s Healthy Corner, this workshop will help you to foster a joyful relationship with food. Learn to love foods that love you back and make your culinary journey a source of pleasure and well-being.

Here’s what you can expect:

  • Practical advice on crafting a heart-healthy diet tailored to your lifestyle
  • Guidance on incorporating superfoods into your meals for maximum health benefits
  • Tips for managing portion sizes and making mindful food choices
  • Strategies for enhancing your overall well-being through nutrition

Enjoy a delectable dinner provided by Dream Dinners as you mingle with fellow attendees and soak in all the valuable information shared during the workshop.

Space is limited, so RSVP at your earliest convenience to secure your spot. We can’t wait to see you there and embark on this journey towards a healthier, happier you!

For more information call/text 619-460-6800 or email  lamesaca@dreamdinners.com

La Mesa Dream Dinners: Wellness Workshop!

Abby H.

Our friends at La Mesa Dream Dinners are helping us start 2024 off right! I am excited to share this with you. I love the community at Dream Dinners. Marsi and her team are innovating new ways to eat healthy and save you time!

La Mesa Dream Dinners has teamed up with local nutritionist and Health & Wellness Coach, Sonia Cervantes, CHC to bring you a new Health and Wellness series for 2024. Together, they have curated a series of courses designed to empower you with the knowledge and skills to enhance your well-being. This series encompasses cooking classes and easy meal prep sessions that you can easily replicate at home. Beyond the kitchen, they aim to provide lifelong lessons on positive thinking, intentional planning, and self-care, emphasizing that your family’s health begins with you.

What to Expect in Each Session:

  1. Healthy Tips: Receive valuable insights and tips for maintaining a healthy lifestyle.
  2. Interactive Activities: Engage in activities that promote positive thinking and intentional planning.
  3. Cooking Activity: Enjoy a hands-on cooking experience featuring healthy meals. Learn, cook, and savor the delicious results during the class.

Join them on this journey to empower yourself through self-care, community, and nutritious food. They believe that by making small, positive changes in your lifestyle, you can pave the way for a healthier and happier life. Take charge of your well-being, and let’s embark on this transformative experience together!

Sign Up today!!

Your journey to a healthier and more fulfilling life starts here.

For more information, contact La Mesa Dream Dinners call/text 619-460-6800 or email lamessaca@dreamdinners.com

It’s Soup Season! Southwestern Chowder Recipe

Abby H.

It’s Soup Season y’all! I recently made this soup for the first time after craving something full of veggies, but a little more comforting than a minestrone or Tuscan Sausage soup.

This soup is easy to make and is perfect with cornbread or garlic bread (which many of you know is a staple in my house). I served it with a variety of toppings as well.

Paired with a simple green salad, this is a great fall dinner.

Southwestern Chowder

Ingredients

  • 2 Tablespoons butter or neutral oil (I like Avocado Oil)
  • 1 cup diced onions
  • 1/2 cup peeled and diced carrots
  • 1/2 cup diced celery
  • 2 cups potatoes, cut into bite-size pieces- I used red-skinned potatoes and left the skin on, but if you use russets or Yukon gold (basically any brown-skinned potato), peel them.
  • 1 15 oz. can of corn or 2 cups of frozen corn
  • 1 small can Ortega chilis
  • 2 cups chicken, cut up into bite-sized pieces (leftover rotisserie chicken is great for this or use leftover Turkey!)
  • 4 cups Chicken Stock or Bone Broth
  • 1 can of evaporated milk
  • 1 bay leaf
  • garlic powder, salt, pepper

Directions:

  1. In a large stock pot, saute onions, carrots, and celery in butter/oil over medium, until onions are translucent.
  2. Add in bay leaf, potatoes, corn, and stock/broth.
  3. Cook over medium/low, with the lid on the pot for about 20 minutes, or until potatoes are fork tender.
  4. Add in all remaining ingredients and simmer, stirring occasionally for 15-20 minutes.
  5. Add salt, pepper, and garlic to taste/as needed throughout the simmering.
  6. Ladle into bowls and top with cheese crisps, tortilla strips, sour cream, chives, hot sauce (your choice)
  7. Serve with bread of your choice.

Serves 6-8.

Notes:

  • This soup freezes well, and is great for potlucks!
  • If you prefer your chowder thicc, add 1/2-3/4 cup of potato flakes to the soup and stir to combine about 5 minutes before serving.
  • This Soup is naturally gluten-free.
  • To make this recipe vegan, use vegetable broth, omit butter (sub in oil), use plant-based faux chicken, like this from Sweet Earth), and use plant-based milk or cream in place of evaporated milk. I’ve heard good things about Cashew Cream.

Here are a few of my favorite cheese crisps:
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Score a Free Dinner From Dream Dinners!

Abby H.

As you are all aware,  Dream Dinners is one of my favorite ways to save time and get tasty, healthy meals on the table in 45 minutes or less!

If you haven’t tried Dream Dinners yet, now is the perfect time! They have lowered their minimum orders to three meals, and new customers can score a free dinner. When you order 3 or more dinners, they get a free medium Cashew Chicken and Noodles with code SHARE at checkout.

There are over 70 Dream Dinners locations throughout the US, but if you don’t live close to one, fret not! There is a deal for you as well! New Guests can get free shipping on their first box of 4 medium dinners as a special offer just for you. Use this code at checkout: FREESHIP.

 

Fall Recipe Round-Up!

Abby H.

ttronslien-0825.jpg

Thanksgiving in the US is just a few days away, and for most of us, it means cooking a HUGE feast to share with family or friends.

I wanted to share with you some of my family’s favorite fall recipes- They are all pretty tasty, and easy to make. Some are great for Thanksgiving dinner, and some are just tasty fall recipes.

It’s Souptember- Soup Recipe Round up!

Abby H.

It’s September! Cooler weather is ahead- and while it’s still hot here, I’m ready for soup. To celebrate Souptember, here are just a few of my favorite soup recipes:

Family Recipe: Albondigas (Meatball Soup)
 Veggie Cheese Tortellini Soup
Crockpot Chili Recipe 
Chicken Gnocchi Soup
Broccoli Cheese Soup
Colonial Chowder
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

 

9/4/2023 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis 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