meal

National Spaghetti Day Recipes!

Abby H.Leave a comment

Today is National Spaghetti Day, and what better way to celebrate than sharing some of my favorite recipes that feature the long, skinny pasta that almost everyone loves!

And if you are looking to try some different brands of spaghetti, here are a few of my favorites:

Family Recipe: Porcupine Meatballs

Abby H.Leave a comment
Isn’t he cute? He’s a juvenile porcupine in a tree!

I feel like I need to get this out of the way first thing: This recipe does not contain any porcupine meat. It’s called porcupine meatballs because the meatballs have rice in them, and they can stick out like porcupine quills.

Ok, so now that is out of the way, these meatballs first began to appear in American kitchens during the Great Depression. The use of rice as a binder and filler meant less meat could be used.

This is right as I poured the tomato sauce and seasonings into the pan.

I love these meatballs, and they are very quick and easy to make. They are incredible as leftovers and freeze well too (after they are cooked).

I use ground pork, but ground beef or ground turkey can also be used.

Porcupine Meatballs (serves 4-5)

Ingredients:

  • 1 lb ground pork, turkey, or beef
  • 1 large egg
  • 1/2 cup plain breadcrumbs
  • 1 cup uncooked rice- I use basmati rice, but jasmine or plain white rice can also be used. Do not use parboiled or instant white rice.
  • 2 14-ish oz. Cans of Tomato sauce (or blend diced tomatoes until smooth)
  • Garlic Powder
  • Onion powder
  • 1 Tablespoon Worcestershire Sauce (to taste)
  • Salt and Pepper to taste
This is how much they expand cooking in the sauce for 25 minutes!

Directions:

  1. To make meatballs, combine the meat, egg, breadcrumbs, and uncooked rice in a mixing bowl until well combined. Shape into approximately 15 meatballs. They will increase in size as they cook.
  2. In a large oiled skillet, brown the meatballs on all sides.
  3. Once they are browned, add tomato sauce and remaining ingredients. Cover with a lid, and cook on medium-low for about 20 minutes, stirring occasionally.
  4. Taste the sauce and adjust the seasonings as you prefer.
  5. Serve with Texas toast/Garlic Bread/Hot French bread and a green salad or your preferred vegetable.

Tip: My youngest likes to sprinkle cheese on top.

Rubios- 2 Entrees for $16 Today & Tomorrow

Abby H.Leave a comment

If you are looking for an easy and inexpensive dinner option for tonight or tomorrow, Rubio’s has got you covered.

On 12/31 and 1/1/2025, use code NEWYEAR to receive two entrees for $16. There are a lot of great choices, and with a few extra sides, or even some chips and guac, this could be a meal for 4!

And don’t forget about their rewards program, where you can earn free food and discounts- plus they have a birthday freebie too!

Learn more about their rewards program here.

Does not include tax and gratuities. Offer not valid with other offers or discounts, including Taco Tuesday. Offer not valid on mix-n-match taco plates. Premium items available for an additional fee. Must use the code to get the offer. Additional restrictions may apply; see store for details. Manager reserves all rights.

San Diego, CA Area- JFS Food Distributions!

Abby H.

Jewish Family Services is here to help those who have lost their benefits because of the government shutdown.

Emergency Nutrition Assistance

If you or someone you care about has been impacted by the government shutdown or the halting of SNAP benefits, please know that you’re not alone. Every Wednesday, JFS will provide supplemental groceries—including non-perishables, pantry staples, and fresh produce—until the shutdown ends.

 Pre-registration is not required.

Wednesdays, 4:00 – 6:00pm
Supplies are limited. First-come, first-served.

Jewish Family Service
JOAN & IRWIN JACOBS CAMPUS
Turk Family Center
8804 Balboa Avenue, San Diego, CA 92123

 

If you are looking for other times and locations for free food distributions in San Diego County, check my page here. 

10/06/25 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis weekend was a lot. I helped a couple friends with household stuff, sewed up a couple projects, cleaned my house and tackled the mountain of laundry, and did a little meal prep for lunches.

I’m trying to get back down to my pre-covid weight- I know it’s been 5 years, but I’ve had some health and family stuff come up since then, and I had major surgery last year. Now it’s time to do it.  I’m doing a lot of meal prep for lunches and snacks, and trying to keep dinners easy and light since I probably won’t be eating what the kiddos eat.

To keep my grocery budget down, I shop at Aldi (using Instacart, I wrote about how to do it here), our local Grocery Outlet, and use cashback rebates that offer a lot of 100% back (I write a post about some of my favorite apps here).

Breakfast: The kids tend to eat cereal, a bagel, or an MBS (Mrs. Bear Special) each morning for breakfast. I usually have a proffee and a slice of toast or a mini Cliff bar.

Lunch: M-F I pack myself and the kids’ lunches. I bring 5 lunches to work on Monday and stash them in the fridge. I pack the kids’ lunches each night before bed, except for the cold stuff and ice pack- those I put in when I get up in the morning. This week my lunch is Chicken Divan casserole with lots of broccoli.

Dinner: This week, dinners are lots of salads, fresh fruits, lean meats, and noodles. Mostly for the kids. They love them some starches.

I love me a good old-fashioned casserole, and so does the little one. The big one not so much, but he’ll drink a smoothie any day of the week, so I’m not terribly concerned about him not getting something nutritious in his belly.

  • Sunday:  Pizza for the kids (home-made of course), and I had fruit salad and a couple of hard-boiled eggs.
  • Monday: Cheddar brat pigs in a blanket, and fruit

  • Tuesday: Soup and Salad (and possibly garlic flatbread too)

  • Wednesday: Sweet and Sour Chicken with broccoli and rice

  • Thursday: Chicken Tikka Masala, rice, and veggies (it was so good last week, and I have another jar of sauce in the cupboard)

  • Friday: Takeout night!
  • Saturday: Leftover Palooza and whatever leftover fruit is hanging around.

9/29/2025 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgY’all- Getting old is rough. Living through unprecedented times constantly is tiring. This week’s meal plan is another easy one.

Breakfast: We tend to eat cereal, a bagel, or an MBS (Mrs. Bear Special) each morning for breakfast. I usually have a proffee and a bagel.

Lunch: M-F I pack myself and the kids’ lunches. I bring 5 lunches to work on Monday and stash them in the fridge. I pack the kids’ lunches each night before bed, except for the cold stuff and ice pack- those I put in when I get up in the morning.

Dinner: This week, for dinner, I chose meals that require almost no prep, since I didn’t do a long meal prep session over the weekend. I opted for a 3-hour nap on Saturday afternoon.

I may opt for a casserole on Tuesday; we’ll see how I’m feeling and how hot it is that day.

I love me a good old-fashioned casserole, and so does the little one. The big one not so much, but he’ll drink a smoothie any day of the week, so I’m not terribly concerned about him not getting something nutritious in his belly.

  • Sunday:  Pizza and Best Salad Ever
  • Monday: Elote chicken enchiladas and green salad

  • Tuesday: Smoothies or fruit salad and grilled cheese

  • Wednesday: Sweet and Sour Chicken with broccoli and rice

  • Thursday: Chicken Tikka Masala, rice, and veggies

  • Friday: Takeout night!
  • Saturday: Leftover Palooza and fruit salad

Weekly Meal Plan Posts are Back!

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI tried y’all.

After seven months, it’s time to bring back the weekly meal plan post. And it’s to hold myself accountable. Everyone’s been fed, so that’s not the problem. The problem lies in that unless I have something staring me in the face saying, “Hey, this is what you’re eating tonight!!” I will just ignore that and graze like a raccoon. Everybody’s fed. The kids always have a nutritious dinner, but I will just stand in front of an open cupboard and eat crackers out of a box. Or I will eat a cheese stick and handfuls of greens like it’s dinosaur time.

So my hope is that when I  write out this whiteboard weekly meal plan, I will hold myself to it.

The whiteboard has been repurposed yet again, and it’s ready for Breakfast, Lunch, and Dinner.

Breakfast: We tend to eat cereal, a bagel, or an MBS (Mrs. Bear Special) each morning for breakfast. I usually have a proffee and a bagel.

Lunch: M-F I pack myself and the kids’ lunches. I bring 5 lunches to work on Monday and stash them in the fridge. I pack the kids lunches each night before bed, except for the cold stuff and ice pack- those I put in when I get up in the morning.

Dinner: This week, for dinner, I chose some easier options to ease back into meal planning.

Now that it is fall and it is officially soup time (even though it’s like 90° outside most of the time) I will be making a big batch of soup once a week, so I will have soup for lunches and for dinner at least one to two nights during the week. This week’s soup is Zuppa Toscana. I also have a casserole planned for this week.

I love me a good old-fashioned casserole, and so does the little one. The big one not so much, but he’ll drink a smoothie any day of the week, so I’m not terribly concerned about him not getting something nutritious in his belly.

  • Sunday:  Soup and fruit salad
  • Monday: Pizza, Pasta, and Salad

  • Tuesday: Chicken, Rice, & Broccoli Casserole with Cheese Toast

  • Wednesday:  Sandwiches or Smoothies

  • Thursday: Quesadillas, Beans & Rice

  • Friday: Takeout night!
  • Saturday: Leftover Palooza and fruit salad

Food As Medicine Initiative: Free Food with Medi-Cal

Abby H.

In California, those who have Medi-Cal may be eligible to receive free food delivered to their home if they have certain health conditions.

Several programs partner with Medi-Cal that deliver pre-cooked meals or fresh fruits and veggies. To qualify, check with each program listed below. Each program has its own perimeters and availability.

The following programs appear to be available throughout Southern California. I recommend verifying that they are available in your county.

To find out about the Food is Medicine movement and medically tailored meals, I recommend checking out the California Food is Medicine Coalition and the California Department of Health Services website here.

If you have questions, it’s best to contact your Medi-Cal provider, as they know all of the details of your specific plan.

If you need help finding free or low-cost food resources near you, check out my page here.

Swap your Coffee Shop habit with Protein Coffee

Abby H.
Nothing better than an iced proffee in the morning!

I love coffee, but drinking an iced coffee every morning doesn’t help me stay full or get me to my nutritional goals.

I started drinking a Proffee/protein coffee every morning about 2 years ago. It’s a good way to hydrate and get vitamins and minerals into your system in the morning. Because yes, even though coffee has caffeine in it, it is still hydrating!

If you are looking for a way to kick your coffee shop iced coffee habit, here is what you’ll need. 

Cold brew. I make cold brew at home twice a week. If you are short on time, there are plenty of pre-made store-bought cold brews available. 

If you want to make your own cold brew, this mason jar brew system is pretty good.

You can also use a cold brew bag and a plastic or glass pitcher that you already have. I have made these in the past, too. It’s a small drawstring bag made from muslin and a cotton drawstring.

Protein shakes. I prefer the Premier Protein premade shakes. They are less chalky and don’t have the weird “protein shake aftertaste” that some other shakes have. They come in 10+ flavors.  Atkins also has some great-tasting tasting ready-to-drink to drink shakes.

This is a nutrition label from the cinnamon roll Premier Protein- check out all of the vitamins and minerals.!

Additives like sugar-free syrups, sugar-free chocolate, or caramel syrups. Even 1-2 T of sugar-free pudding powder can give your Proffee a creamier, more coffee shop flavor and texture.  

Ice– I have a tabletop ice maker. Having your favorite ice helps. As much as I love pebble ice, it goes so fast at my house, so this type of ice is better for cold drinks.

Select the right size cup for you. I have a 30-ounce Yeti that I love. I won it online. I don’t have Yeti Tumbler money. 5 Below has a great selection of Yeti and Stanley dupes. Heck, Simple Modern has a really good one too!

And finally, I love my drink frother for mixing up my Proffee. My drink frother gets a lot of use in my kitchen. Between mixing drinks and making pudding/mousse, I’m constantly cleaning it!

Upcoming Changes to Weekly Meal Plan Posts…

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI’ve been posting weekly meal plans here and on IG for over 7 years. I was reminded by an IG memory today of our weekly meal plan 7 years ago this morning.

I kinda stopped about Thanksgiving. I’ve been busy with my day job, juggling the children’s various weekly appointments, and life besides being a parent (spoiler: it’s hard y’all).

Here are a few changes I’ve made to save time, and money, and keep food waste down.

I have changed our Yasukochi Family Farms CSA box subscription to twice a month. I prep all of the produce the afternoon we receive it. That looks like:

  • Make a fruit salad
  • Make Salsa
  • Roast two sheet trays of veggies
  • Chop and prep any Cruciferous vegetables (specifically broccoli and cauliflower) for stir fry or soups.
  • Make up 2-3 bags of mirepoix (onions, carrots, celery) for soups.
  • Make a veggie-based soup, this one is a current favorite.

Next up: I spend a few hours on Sunday  (or Monday in the case of three-day weekends), doing the actual prep. Planning meals, pulling recipes, making lunches for myself for the week, and making a few main dishes, or at least putting them together.

This week I prepped Pot Sticker bowls. a bag of frozen pot stickers, a bag of peas and carrots, rice, water, and teriyaki sauce. I had little takeout packets of teriyaki left, but if I needed to, I would use the tiny condiment containers I have (like these) to store the teriyaki sauce.

I made rice, fried the potstickers, and steamed the veggies. Portioned out four servings into reusable containers, and set on the counter to cool. Once they are room-ish temp, they get stashed in the fridge. DO NOT PUT HOT FOOD INTO THE FRIDGE.

I also cut up Cara Cara oranges, divided mini carrots into Ziploc bags, and pulled tiny hummus cups from the freezer. Yes, you can freeze hummus.

I also made sure that we have all of the veggies cut up for stir-fried orange chicken this week (chicken is already grilled and cut up in the freezer, all I have to do is defrost and heat it). I’ll cook some rice while the veggies are cooking, and dinner will be ready to go in less than 30 minutes.

I pulled a couple soups from the freezer this week too. When I make a batch of soup I freeze half of it for a future meal. This is an easy dinner that I can pull together with a fruit salad, a green salad, and garlic bread.

This week’s soups are: Split Pea and Chicken Noodle.

I pulled the half package of breakfast sausage I had in the freezer and we’ll be having breakfast for dinner one night: Sausage, fruit salad, hashbrowns, and waffles. The waffles I make using Kodiak Flapjack mix, milk, and an egg for a little added protein. I usually buy it at Costco, but Amazon has it too.

One night we’ll have a quick dinner: Beans and rice bowls, grilled cheese and fruit, salad, macaroni and cheese.

Friday is take-out night, and one night we do leftovers.

Because I have been prepping and planning for years and I have a pretty good inventory of our pantry and fridge, this process is fairly streamlined.

I do 99% of my shopping at Aldi these days, with a quick stop at Grocery Outlet if needed. I cook a lot more from scratch as of late to keep our grocery budget to a small fortune (about $150/week). That’s for three people, three meals a day, plus snacks.

Just like before, breakfast and lunch are pretty much 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. The kids request bagels and fruit most mornings. The big kid is on a smoothie kick; his favorites are here. 

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. I have a post here about our lunches. While lunches are free in California schools, my kids prefer to bring their lunches from home.

So, overall, not much has changed here for me, just streamlining systems, and I feel like unless I make something really yummy and cool, I may not come back to posting weekly meal plans for a while.