meal

On Medi-Cal? Free Produce boxes from Project Food Box!

Abby H.

I found this on Reddit of all places, but after doing some research, it’s totes legit.

While not something that my San Diego friends can take advantage of, for those who are eligible, this is an amazing opportunity.

Project Food Box ships boxes of produce and healthy food straight to your door- At no charge.  This program is not for everyone, and their range is limited, but, this is such an incredible program. I had to share it.

Eligibility- You are a Medi-Cal Member residing in one of the following counties:

• Fresno
•Kings
•Madera
•San Bernadino
•Riverside
• Imperial
• Los Angeles
• Orange

Qualifying health conditions include but are not limited to diabetes, cardiovascular disorders, congestive heart failure, stroke, chronic lung disorders, HIV, cancer, gestational diabetes, or other high-risk perinatal conditions, and chronic or disabling mental/behavioral health disorders. Individuals being discharged from the hospital or a skilled nursing facility or at high risk of hospitalization or nursing facility placement. Individuals with extensive care coordination needs.

You will need the Medi-cal CIN for the person signing up, as well as Checking yes to the  “have a chronic condition” to be eligible for the program.

They even have recipes on their website to help you use the foods in your box!

To sign up or learn more, visit their website.

Reset Day Rituals: Set yourself up for success

Abby H.

I’ve posted on Instagram before about my weekend reset ritual, which, I usually do on Sundays. I wanted to share my complete rituals/routines (your choice), in hopes it may inspire you. Having all of these rituals in place really keeps the Sunday Scaries away.

Starting the week ahead of the game fills me with a feeling of success.

These may be things you already do. I feel that having these reminders all in one place is super helpful. I have these reminders set in my phone as well.


Having outfits set up in my closet is key for me. I didn’t do it last week, and I was off my game every morning- I was spending so much time deciding what to wear.

I’m tweaking my sleep hygiene routine, but, as soon as I find one that works, I’ll post about it. The older I get, the more I value my sleep.

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.

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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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.

4/17/2023 Weekly Meal Plan!

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis past week was PACKED. I finally sat down to write up my meal plan yesterday, and forgot to hit submit until right now!

Spring break is over and we are all back to school and work. Out-of-town guests have gone home, and we are back to our regular routine!

I did a little meal prep yesterday, including testing out a new pizza dough recipe, but the real prep will be this afternoon!

Our Yasukochi Family Farms  CSA box is delivered on Mondays, and that is a huge help when it comes to meal planning.

We’ve got a few Dream Dinners for the week, and I’m really looking forward to Somona Steaks!

We’ve been trying a lot of new foods lately, thanks to the really great freebies from Social Nature lately too. It’s fun to try new foods.

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 (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 pancakes or something along those lines for the kids. They are also into fruit and bagels for breakfast. Lately, the big kid has been digging 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, and the little one buys her lunch about half the time. Dinner: I’m making sure to start our meals with lots of veggies. Now that I’m back in the gym and the kids are both in Martial Arts, we need to fuel our bodies properly.

  • Sunday: Clean out the Fridge Night!
  • Monday: Dream Dinner, Rice, Roasted Veggies

  • Tuesday:  Fritatta, Fruit Salad, toast

  • Wednesday: Nuggets, mac n’ cheese, fruit, cheese and crackers

  • Thursday: Dream Dinner (Steaks), Green Salad, Roasted Veggies

  • Friday: Takeout night!
  • Saturday: Homemade pizza, salad, veggie tray

Weekly Meal Plan: Spring Break Edition!

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis past weekend was PACKED. I finally sat down to write up my meal plan yesterday. This week and next are spring break for the kiddos and me. We are also having out-of-town guests, so I needed to plan out snacks and meals.

Thankfully our Yasukochi Family Farms  CSA box is delivered on Mondays, and that is a huge help when it comes to meal planning.

I prepped a bunch of veggies last night and this morning, including chopping veggies to roast, making a kale salad, and making a fruit salad.

I’ll be making some soups for the freezer this week as well, and I’ve got a new recipe to share.

We’ve been trying a lot of new foods lately, thanks to the really great freebies from Social Nature lately too. It’s fun to try new foods.

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 (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 pancakes or something along those lines for the kids. They are also into fruit and bagels for breakfast. Lately, the big kid has been digging 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. With Spring Break and lots of adventures out of the house, I’ll be packing snacks to take with us on the road. We’re definitely going to the free museum Tuesday at Balboa Park.

Dinner: I’m making sure to start our meals with lots of veggies. Now that I’m back in the gym and the kids are both in Martial Arts, we need to fuel our bodies properly.

  • Sunday: Soup and Salad
  • Monday: Mac and cheese, fruit, toast

  • Tuesday:  Salad with grilled chicken, roasted asparagus

  • Wednesday: Moosie’s Pot Roast, Roasted Veggies

  • Thursday: Fritatta, Corn Muffins, Fruit Salad

  • Friday: Takeout night!
  • Saturday: Leftovers

3/19/2023 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI’m back to Meal planning on Sundays. We receive an email on Saturdays from   Yasukochi Family Farms letting us know roughly what will be in our CSA box that is delivered on Monday afternoon.

Sunday I tend to prep proteins, make a batch of soup (incorporating a majority of the leftover veggies from that week’s CSA box), take stock of the pantry, fridge, and freezer, and lay out our basic meal plan for the week.

Today I’ll be making a few big batches of soup- half to go in the freezer, and half to serve this week. I may also make a batch of spaghetti sauce too.

We’ve been trying a lot of new foods lately, thanks to the really great freebies from Social Nature lately too. It’s fun to try new foods.

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.

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. They are also into fruit and bagels for breakfast. Lately, the big kid has been digging 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 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: Lots of veggies this week! We’re running low on meat, and with the price of it increasing, we’ll be enjoying plenty of vegetable-based meals this week.

  • Sunday: Chili on baked potatoes, roasted asparagus (kids will be having baked potatoes dressed to their preference)
  • Monday: Soup and salad (or protein shakes and salad)

  • Tuesday:  Vegetable Soup and Cheese Toast

  • Wednesday: Nuggets, fruit, crackers, and cheese (the typical Wednesday night dinner)

  • Thursday: Ramona’s Mess (Recipe coming up this week), fruit salad

  • Friday: Takeout night!
  • Saturday: Leftovers