I’ve started doing weekly meal planning on Sundays. It’s easier to do it while I’m writing up the weekly calendar/schedule and prepping the snack box for the week.

I’ve been buying snacks in bulk and only putting weeks worth out in the snack box. It keeps us out of the stores, and its healthier. I’ve been doing this for about a month, and I’ve gotten really good at hiding the extra snacks.

I Haven’t gone to the grocery store for this week. I’m trying to use up a lot of what we have on hand. With California re-tightening it’s ruling on what kinds of businesses can be open, the grocery shelves are starting to look sparse again.

I plan on doing some baking this week if it stays cool. Probably cookies, a couple pizzas, and buttermilk biscuits.

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 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 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: Right now our local school district is serving lunch for a drive-through service for kids 18 and under M-F. It’s great because it helps stretch our budget and it gets the kids out of the house for a few minutes. They also include a cold lunch (usually cereal and milk and a piece of fruit) for the next morning. Often times, the cereal ends up being a snack for late afternoon. I’ll be posting more info about summer lunches this afternoon or tomorrow.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  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.

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.

School has wrapped up, but we are starting distance learning summer school. It’s a lot less, but it will still keep the kiddos brains sharp. And we’ve recently started playing Pokemon Go to help get our bodies active. We go out for walks each day to try and get some monsters and steps. I love that the big kid has a pokemon Buddy in the game and as part of taking care of his buddy, he has to “walk” the buddy daily. It encourages him to get exercise and it teaches him empathy- something that can be hard for kids on the spectrum.

• Sunday:  Leftovers and Birthday Cake
• Monday Breakfast Burritos and fruit salad
• Tuesday: Tortellini Casserole (I’ll post a recipe this week)
• Wednesday: Orange Chicken and veggie stir fry
• Thursday: Pizza Night (pizza and salad or fruit)
• Friday: Veggie Burgers or chick’n nuggets, salad or fruit
• 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?