meal

6/28/2026 Weekly Meal Plan

Abby H.Leave a comment

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis weekend, I am on the ball and getting the meal plan posted on Sunday!

My goal of not doing a big grocery shop was foiled last week. I ended up going grocery shopping at Walmart when I needed to order a few things for the house- like washcloths. I have no idea where they all went. It was only $40, still well below my usual weekly grocery bill.

In the summer, we get into a groove when it comes to dinners. Easy, quick foods that are tried and true.

Breakfast: The kids tend to eat cereal, a bagel, or an MBS (Mrs. Bear Special) each morning for breakfast. I usually have a proffee. I cashed in all of my points at Einstein Bros. Bagels to get a free dozen bagels. They are sliced and individually wrapped in the freezer. They are definately going to be a hit this week for breakfast.

Lunch: I’m doing lunch meal prep for the week today- Beans and Rice bowls for myself. And a batch of Mac n’ cheese for the youngest. The big kid usually doesn’t eat a big lunch. He’ll snack or have a bag of Quest Protein chips and a sandwich.  We’ll be escaping the house on some adventures. The kids will be taking advantage of the free summer lunches (find out more here) while we are out and about.

Dinner: Because of the heat, I didn’t end up making meatloaf, so we may grill burgers instead, or make Salisbury steaks. I’m not sure which.

  • Sunday:  Gyro, Rice, Salad, Naan
  • Monday: Italian Night
  • Tuesday: Something with Ground Beef, salad, and mashed potatoes

  • Wednesday: Smoothies and Charcuterie plates (this has become a Wednesday special)

  • Thursday: Chicken Quesadillas, fruit, chips

  • Friday: Takeout night!
  • Saturday: Leftover Palooza

6/22/2026 Weekly Meal Plan

Abby H.Leave a comment

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI took the weekend off from blogging to hang out with the kids and work on another project.

This week is less busy than last week, so I plan on hitting up the gym for yoga as often as I can.

I did a small grocery trip yesterday morning, mostly to get popsicles and a few things that were needed for a specific meal yesterday (Father’s Day breakfast for my ex and the kids). I’m going to try to go another week without a restock shop. We will have plenty of snacks, and I’ve got ingredients to make cookies and everything on the menu for this week.

The kids will be taking advantage of the free summer lunches (find out more here) as often as we can this week.

Breakfast: The kids tend to eat cereal, a bagel, or an MBS (Mrs. Bear Special) each morning for breakfast. I usually have a proffee. I cashed in all of my points at Einstein Bros. Bagels to get a free dozen bagels. They are sliced and individually wrapped in the freezer. They are definately going to be a hit this week for breakfast.

Lunch: Between free summer lunches and the tons of snacks I’ve got in the cupboard, the kids will survive.  I have two plastic totes full of individually portioned self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. There are also preportioned fruits and veggies in the fridge.

Dinner: This week is another use-it-up week. We’ve got a lot of stuff in the freezer, including ground beef, nuggets, and frozen fruit.

  • Sunday:  Butter Chicken, Rice, and naan
  • Monday: Italian Night
  • Tuesday: Meatloaf, mashed potatoes, gravy, & veg

  • Wednesday: Smoothies and Charcuterie plates

  • Thursday: Nuggets, fruit, and chips

  • Friday: Takeout night!
  • Saturday: Leftover Palooza

Meal Planning in the Summer…

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI forgot to hit Publish on this post on Sunday night and just discovered it in my drafts. Oops.

This is my first full week of both kids being on summer break.

This week is the week of appointments for the whole family. Between the front bathroom shower being resurfaced, doctor’s appointments for me, small kid, and big kid, and the dishwasher repair guy coming- it’s a full week of running all over.

The big kid and I plan to hit the YMCA as much as possible between all of our appointments. The Small Kid will probably come with us and ride a stationary bike the whole time.

The kids will be taking advantage of the free summer lunches (find out more here) as often as we can this week.

Breakfast: The kids tend to eat cereal, a bagel, or an MBS (Mrs. Bear Special) each morning for breakfast. I usually have a proffee. I cashed in all of my points at Einstein Bros. Bagels to get a free dozen bagels. They are sliced and individually wrapped in the freezer. They are definately going to be a hit this week for breakfast.

Lunch: Between free summer lunches and the tons of snacks I’ve got in the cupboard, the kids will survive.  I have two plastic totes full of individually portioned self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. There are also preportioned fruits and veggies in the fridge.

Dinner: This week is a “use it up” week. I have a bunch of stuff leftover in the fridge from last week that didn’t get used, so this week we are leaning on what’s on hand.

  • Sunday:  Italian Night: Flatbread, Chicken Parm casserole (veggies included)
  • Monday: Breakfast for Dinner
  • Tuesday: Crockpot Meal (something with chicken)

  • Wednesday: Charcuterie Night

  • Thursday: Smoothies and Entrees

  • Friday: Takeout night!
  • Saturday: Leftover Palooza

5/10/2026 Weekly Meal Plan!

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpg

May is a busy month for us, so it’s important to me that I plan out our meals on Sunday nights for the week.

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 wrote a post about some of my favorite apps here).

I skipped a grocery trip this week- We have plenty of food, and we had a  Yasukochi Family Farms CSA box subscription drop off last Monday and have plenty of fruit and veg to get us through this week. I did a quick grocery inventory on Saturday morning to make sure we’d be ok.

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 with goat cheese and spicy honey.

Lunch: Monday through Friday, I pack my own 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 a fridge clean-out. I saw a friend from out of town this weekend, and I have a lot of leftovers from cooking, plus some soup my mom gave me.

Dinner: This week, dinners are pretty simple. We have busy days, so I want to spend as much time as possible with the kids. If one of the kids ends up not liking something, they can have a sandwich, a fruit, and a homemade smoothie.

This week’s available fresh fruits are: Gala Apples, cherries, and strawberries.

  • Sunday: Leftovers (We had a lot this week)
  • Monday: Cheesy Brats, chips, fruit, and smoothies

  • Tuesday: Breakfast for dinner (bacon and eggs)

  • Wednesday: Breakfast for Dinner (I’m teaching that night)

  • Thursday: Quesadillas, beans/rice, fruit

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

5/4/26 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpg

May is a busy month for us, so it’s important to me that I plan out our meals on Sunday nights for the week.

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 wrote a post about some of my favorite apps here).

I skipped a grocery trip this week- We have plenty of food, and we had a  Yasukochi Family Farms CSA box subscription drop off last Monday and have plenty of fruit and veg to get us through this week. I did a quick grocery inventory on Saturday morning to make sure we’d be ok.

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 with goat cheese and spicy honey.

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 fridge and freezer clean out leftovers.

Dinner: This week, dinners are pretty simple. We have busy days, so I want to spend as much time as possible with the kids. If one of the kids ends up not liking something, they can have a sandwich or a fruit and a homemade smoothie.

This week’s available fresh fruits are: Apples (3 kinds), oranges, and bananas.

  • Sunday:  Italian Night.
  • Monday: Chicken and Veggies

  • Tuesday: Tortellini Soup, Salad, and Bread

  • Wednesday: Breakfast for Dinner (I’m teaching that night)

  • Thursday: Vegetarian chili, bread, and salad

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

Meal Kit Round Up and Deals!

Abby H.

I love trying out meal kits; they are a great way to try new recipes with new ingredients that I may not already have on hand. Here are a few of the meal kits that I’ve tried, links to reviews, and any deals or coupon codes I could find.

One of my favorites is still Dream Dinners. Our local location is closed, but there is one in Northern San Diego County that offers pick-ups in La Mesa. I can order online and pick up at a location convenient to me.

 

Overall, my favorite mail-order/delivery meal kit company is Dinnerly.

They have a nice mix of kid-friendly dishes and stuff that is decidedly more “grown-up food”. I wrote a review here. In addition to having a nice mix of dishes to choose from, the other thing I like is that Dinnerly is the first subscription meal kit service to offer $4.49 per serving. My big qualm with meal kits is that the meals can sometimes be upwards of $8-$10/per serving. At that point, you might as well go out for dinner!

 

Gobble has a really great deal. Choose your meals and receive a Gobble box for $36 for 6 meals. I recently ordered this, so we’ll see how it turns out! Here is why I decided to try it:

    • Choose your meals from our diverse weekly menu. Gluten-free, dairy-free, low-carb, & vegetarian options are available.
    • Their team of chefs does all the tedious prep work for you — no more chopping, measuring, or a sink full of dishes
  • Your freshly made 15-minute dinner kits will arrive in a refrigerated box to your doorstep. No commitment. Adjustable to your schedule.

Talk Back: I’d love to hear about any meal kits that you or your family have tried and liked. 

Recipe: Green Chicken Enchilada Casserole

Abby H.

This is a very simple recipe, and it has a lot of variations for budget, and if you are trying to use up what you have in your pantry and fridge.

I got a package of rotisserie chicken pulled off the bone from Costco not long ago. I defrosted it, and now I’m ready to start using it.  If you don’t have a rotisserie chicken, you can substitute 2 cups of shredded cooked chicken or 2 small cans/1 large can of canned chicken, drained, rinsed, and shredded.

Green Chicken Enchilada Casserole

Ingredients

  • 2 cups cooked/shredded chicken
  • 1 19-ounce can green enchilada sauce
  • 1/3 cup sour cream
  • 2 cups shredded sheese, divided (I used 1/2 Cheddar and 1/2 Asadero)
  • 10-ish corn tortillas, cut or ripped into bite-sized pieces (You may need more or less depending on how big your pieces end up)
  • Topings/Garnishes: Salsa, Sour Cream, shredded lettuce, diced onions, or picled onions (Your choice)

Directions

  1. Preheat the oven to 350 degrees.
  2. Mix together the enchilada sauce and sour cream. Taste and add any additional seasoning as desired (onion or garlic powder, white pepper).
  3. In a 13×9 pan, coat the bottom with 2-3 tablespoons of enchilada sauce.
  4. Layer tortilla pieces, chicken, cheese, tortilla, and sauce until your pan is full.
  5. Top with any remaining cheese.
  6. Tent the pan loosely with aluminum foil and bake covered for 35-40 minutes.
  7. Remove foil and cook for another 5-10 minutes until the cheese on top is browned and bubbly.
  8. Serve with toppings/garnishes as desired.

 

This meal serves 6-8, depending on the sides you choose to serve.

Leftovers can be frozen.

 

 

National Spaghetti Day Recipes!

Abby H.

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.
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.

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.