food

1/3/2021 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgWe stayed home a lot last week, so I really need to hit the grocery store for snacks and lunch food today.

I batch cooked a few things yesterday, so we have ready to go dinners for two nights this week, but additional meals for later weeks.

I’m trying hard to stick to our budget of $100/week for groceries and prepare dinners that are filling and hearty.  It can be a struggle, but I shop sales, discount grocery stores, and use my cashback apps.

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.

The kids go back to school tomorrow! 1/2 days for the littlest bit, and full days for the big dude. This afternoon I need to pop over to the store and pick up some lunch goodies. Big kid takes his lunch to school, but little bit has lunch at home after school.

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:  Hot Beef Sandwiches and salad (I cooked the beef in the crockpot yesterday during my batch cooking day)
  • Monday:  Spaghetti Bolognese, steamed veggies, and garlic bread (I made the bolognese sauce yesterday during my batch cooking day)
  • Tuesday:  Frozen Entrees and salad
  • Wednesday: Waffles and fruit salad
  • Thursday:  Chicken Satay, salad, rice
  • Friday:  Pizza Night!
  • Saturday: Leftover Shenanigans

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?

Neighborhood Produce Distributions for 2021

Abby H.

I’ve written about the San Diego Food Bank’s Neighborhood Distributions before. It’s a great way to stretch your food budget on what is usually the most expensive part of any family grocery trip: Fresh Fruit and Vegetables.

The 2021 schedule has been updated. The website has changed and now they publish a monthly calendar, which you can see here. As you can see, there is at least 1 distribution per week somewhere in the county all month long.

The Neighborhood Food Distribution Program distributes fresh produce and nonperishable food items at 19 distribution sites every month throughout San Diego County. The majority of the food distributed at these sites is fresh produce – fresh fruits and vegetables. ANYONE can receive food at a Neighborhood Distribution Program site. Identification cards ARE NOT required. There are NO INCOME restrictions for this program.

Most of these locations offer a drive-up/drive-through service. Pull in, queue up, and when you get to the front of the line, pop your trunk and volunteers will put the food into your car and you are ready to go.

If you have further need for food, there are many programs that can help you all over the county. Check out my post here for food resources in Central/South/Eastern San Diego County and here for Northern San Diego County.

12/28/2020- Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgWe were given a Grocery Outlet Gift Card for Christmas! I used most of it yesterday to stock up on pantry staples, but I also bought us a few treats too.

There is a balance on the card, so I’ll be using it over the next few weeks to pick up some deals.

I’m trying hard to stick to our budget of $100/week for groceries and prepare dinners that are filling and hearty. This week, we are having a lot of easy to make meals that will give us leftovers for lunches.

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.  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular. recently the Big Kid has been on a protein shake kick in the AM.

This is the second (and final) week of Winter Break. It’s cold and rainy today and will continue for a few more days. Our plan is to stay inside, play with new toys and games, read, and cuddle under warm blankets. If the weather clears up, towards the end of the week we’ll go check out some cool places that have water features after rain (Adobe Falls area for sure). Don’t Forget- I am giving away a $50 Amazon Gift Card- Entering is super easy!

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: Leftover Beef Stew, Garlic baguettes, Fruit Salad
  • Monday: Vegetarian Chili, cornbread, salad
  • Tuesday: Bean, Rice, and Cheese bowls
  • Wednesday: Skillet casserole (probably Chicken Tetrazinni)
  • Thursday: Breakfast for Dinner (fruit salad, protein shakes, toast with butter)
  • Friday:  Pizza Night!
  • Saturday: Leftover Shenanigans

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?

Holiday Recipe Round Up!

Abby H.

Most of us are home for the holidays, and that means that we are at home cooking.

If you are looking for some new recipes to tempt your taste buds, here are a few of our family’s favorite holiday recipes:

 

Taking Care of Yourself and Your Family During Covid Fatigue (& A Giveaway)

Abby H.7 Comments

So many of us are suffering from Covid Fatigue. Our bodies and minds have been put through the wringer. Worrying about our health, jobs, finances… It takes its toll.

I’m here to tell you- We don’t know when it’s going to end, but there are resources out there to help you. Don’t be proud. Take help that is offered, when you do, it can relieve some of the burden on your mind. 

I post a lot about different free and frugal opportunities to help my readers. When I talk to readers (I text and chat on FB messenger with a lot of y’all), I am frequently met with many of the same responses when I suggest that y’all take advantage of some of the opportunities I post. People feel bad about taking advantage of deals, offers, and freebies. 

I recommend that even if you feel like you aren’t “that bad off”, or that you know there are other people who “have it worse”, take advantage of free food events. Many times I have gone or driven a friend to events and the people sponsoring the events are so glad that SOMEONE has shown up, and because they have X number of items to give, but far fewer people show up.

If you feel like you aren’t in “enough” need, offer to drive people in your bubble, or grab food for t friends and coordinate a porch drop off. Most of them are sponsored or paid for by government entities, grants, or subsidies that are funded by our tax dollars. These resources may not have the ability to store or drive food to people who don’t have transportation. 

Helping others, even if it’s a porch drop off of produce can brighten your spirits. There are so many ways to release some of the heaviness that weighs on you. That heaviness is Covid Fatigue.

Here are a few ways I’ve tried to lessen the stress monster sitting on my chest:

Focus on what I can change. For me that’s making sure we are all clean and fed. That we get outside to play (socially distanced with masks), get fresh air, move our bodies, and get to bed at a decent time.

Work hard, but not to the point where I am burnt out. Tomorrow is another day. Laundry can wait to be put away, the carpet will still need to be vacuumed tomorrow.

Take time to contact friends. It’s hard to be without friends and family for so long. Message them on FB, text them, or pick up the phone. If you don’t have enough spoons for that, scroll through your social media of choice and like some of their statuses. 

Disconnect as needed.  Yeah, I know it’s the opposite of the above, but doomscrolling or constantly refreshing your social media feeds obsessively isn’t good for you. Leave your phone in the other room, or put it in do not disturb mode. 

NuCalm

One thing I have been using to help relax at night so I can get some peaceful sleep is I downloaded the NuCalm app.  NuCalm is the world’s only patented neuroscience technology clinically proven to resolve stress and improve sleep quality – without drugs. I’ve been using the Reboot for the past few nights, and it’s really helped me fall sleep and stay asleep. You can select whatever amount of time works for you, and you can even loop it if you want to enjoy the peace all night. The kids love NuCalm too. 

Giveaway Time: I’d love to hear about what you do to lessen your stress and battle Covid Fatigue. Leave a comment and I’ll choose one on 12/31/2020. The winner will receive a $50 Amazon Gift Card- But there is one condition- You have to spend it on yourself! Something that sparks joy!

Cheesy Bacon Meatloaf Recipe

Abby H.1 Comment

I’ve been making this for years. It’s easy, tasty, and there are never leftovers!

Ingredients:

  • 1.5 pounds ground beef (70/30 is preferred)
  • 1/2 cup cooked bacon pieces (I like the Kirkland brand)
  • 2 egg
  • 1 cup seasoned bread crumbs
  • 2T dehydrated toasted onions (Penzey’s has the best)
  • 2 cups shredded cheese (I like cheddar)
  • Pepper as needed (No extra salt is needed as it is in the seasoned breadcrumbs and bacon)

Directions:

  1. pre-heat the oven to 350 degrees
  2. Spray a loaf pan (or a meatloaf pan) with spray release.
  3. In a large mixing bowl, combine all of the ingredients, except the cheese and mix well. You may need to get in there with your hands. You want all of the ingredients well combined.
  4. Pack half of the mixture into the bottom of the pan.
  5. Sprinkle cheese over the bottom half of the meat mixture.
  6. Top the cheese with the rest of the meat mixture, make sure that all of the cheese is covered.
  7. Bake at 350 degrees for 40-50 minutes.
  8. I like to top this meatloaf with Barbeque sauce, but it does have a little heat.

Serve with baked potatoes, salad, and a glass of milk for that wholesome 1960’s dinner. This makes approximately 6-8 servings.

SUBSTITUTIONS: Some people like to use Turkey, chicken, or pork instead of red meat. My mom uses half ground beef and half ground pork. Whatever makes you happy.

Use gluten-free breadcrumbs if you are gluten-free.

Unfortunately, this cannot be made vegetarian or vegan.

12/21/20 Weekly Meal Plan!

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI went to the grocery store over the weekend: The kids needed food to keep their tummies full over the next week of winter break, and we were out of a lot of shelf stable stuff. And salad. I am nuts about the Taylor Farms Salads (tangerine Crunch and Avocado Ranch are THE BEST). Our local Grocery Outlet and 99 Cents Only both carry various varieties for CHEAP.

I’m trying hard to stick to our budget of $100/week for groceries and prepare dinners that are filling and hearty.

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.  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular. recently the Big Kid has been on a protein shake kick in the AM.

The next two weeks are Winter Break, so we’ll be eating at home a lot. Most places are still closed as cases here surge. Our tradition of zoo trips will be on hold for now. I’m planning a drive to the desert for the day, complete with a picnic lunch and some fun photos. And of course, lots of time next week to play with toys or whatever the kids get for Christmas.

I’m planning on making two batches of soup for lunches. Beef stew and probably vegetarian chili.

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:  Meatloaf, fruit, noodles, & rolls Meatloaf recipe will be posted this week
  • Monday: Soup, salad, and fruit
  • Tuesday: Grilled Cheese, Fruit, and salad
  • Wednesday: Nugget Night (With Birdseye cauli fries)
  • Thursday: Pizza Night
  • Friday:  Pot Roast in the crockpot, oven roasted vegetables, salad
  • Saturday: Leftover Shenanigans

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?

Fetch rewards: 4,000 Points Per Referral this Weekend ONLY!

Abby H.

Fetch Rewards is hooking us up this weekend!

Here’s a new holiday tradition: tell all your friends about Fetch. Through 12/20, you’ll get 4,000 points for each friend you refer to Fetch. They’ll get 2,000 points of their own when they sign up with your code.

Plus, there’s no limit to the Rewards you can earn:

  • Refer 2 friends. Get 8,000 points.
  • Refer 10 friends. Get 40,000 points.
  • Refer 100 friends…well, you do the math.

 

 

 

Let’s get started! If you are new to Fetch Rewards, you can learn more here. When you sign up, use my referral code ND2TB and share the love (and referral points!).

When you sign up, leave your referral code in the comments!

San Diego, CA Area Residents: FREE Produce and Perishable Groceries-12/21/2020

Abby H.

Our friends over at Faith Chapel understand that with all that’s going on in the world that some of us still need help finding healthy food during this difficult time. And that’s it not always safe for us to go to the store or hit up a farmers market.

Distribution is happening Monday, December 21, 2020 at 10:00am!

This is a drive-thru style event, so you don’t have to leave your vehicles. There is no paperwork, no questions asked. Show up, pop your trunk, and fresh food is loaded for you, and you are on your way!

Here is a picture of what was available in previous weeks! Sometimes you get produce, sometimes is eggs, milk, and other dairy products and meat- it changes weekly!

Faith Chapel is located at 9400 Campo Road Spring Valley, CA 91977

Recipe: Easy Broccoli Cheese Soup

Abby H.

For those of you who follow me on Instagram, you may remember that I posted pics of my soup extravaganza on Saturday.
I made two batches of soup: one of potato cheese soup (recipe here), and today’s recipe: broccoli cheese soup!

I’ve been told it tastes like Panera’s, but I’ve never had their broccoli cheese soup. I’ll take it as a compliment.

I added a little cooked, puréed cauliflower to the white sauce to give it a little more body. Also, it’s great for adding a little extra veggies to the soup!

Easy Broccoli Cheese Soup

Ingredients

  • 8 cups chicken or vegetable broth
  • 1 cup celery
  • 1 cup carrots
  • 2 cups onions
  • 1 T. Garlic, minced
  • 4 T. Butter, divided
  • 2 bay leaves
  • 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)
  • 2 cups cauliflower, steamed and pureed (I used my immersion blender)
  • 2t. dry mustard
  • Dash Cayenne pepper
  • Salt and pepper to taste

Directions:

  1. In a large stockpot, melt 2 Tablespoons of butter and saute onions until clear and slightly browned.
  2. Add carrots and celery, cook for another 5-10 minutes, until veggies are soft.
  3. Add all of the chicken broth/stock, broccoli, and bay leaves. Cover pot and cook on low for 10-20 minutes.
  4. In a smaller pot, melt the remaining 2 T. of butter. Sprinkle melted butter with AP flour and stir until paste forms over low heat. The paste should brown slightly- DON’T BURN IT!
  5. 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 heat.
  6. Mix in cooked/pureed cauliflower to the cheese sauce.
  7. Add the cheese sauce to the soup mixture slowly, stirring constantly. Once it is fully mixed, remove the bay leaves, season dry mustard, cayenne, salt, and pepper.
  8. Simmer soup for another 5-10 minutes, allowing spices and flavors to meld.
  9. Serve Soup hot with crusty French bread. Resist the urge not to eat it all in one sitting.

This recipe makes about 10-12 servings of soup. It can be frozen. And it makes a great gift!