meal

11/21/2022 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgOur  Yasukochi Family Farms CSA box is arriving today and I am looking forward to making a big batch of soup! The cold dry weather we’ve been having recently has me in the mood for soup!

This week we’re leaning a lot on what we already had on-hand. My grocery trip for this week is bagels, coffee, cheese, and some garlic (I’m all out!!).

The kids and I are off school/work this week, and we plan on using some of our summer reading program museum passes, visiting the zoo, going to the library, and hanging out with family and friends.

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: This week is packed as far as appointments, so I’m leaning on stuff that’s easy and tasty. I prepped fruits and veg over the weekend and made up the last Dream Dinner and portioned it into lunch-sized servings.

  • Monday: Butternut Squash Bisque, rolls, roasted veggies

  • Tuesday: Frozen entrees,  Kale Cranberry Salad

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

  • Thursday:  Thanksgiving dinner with family

  • Friday: Takeout night!
  • Saturday: Soup (I have several varieties in the freezer, I’ll defrost one in the morning), garlic bread, salad
  • Sunday:  Leftovers

Recipe: Chicken Fajita Stew

Abby H.

If you follow me on Instagram, you saw that I made soup the other morning. This stew is easy to make. It’s hearty, filling, and is a great way to incorporate veggies into your diet without much fuss.

Oh, and it’s great with crunched-up tortilla chips and cheese on top!

Let’s get into it!

Chicken Fajita Stew

Ingredients:

  • 8-10 cups of chicken stock (I made my own, but you can use canned chicken stock or broth)
  • 1 T. Butter
  • 2 Onions, diced
  • 2 Bell peppers, chopped
  • 2 ribs of Celery, diced
  • The kernels from 2 ears of corn (about 2-ish cups). You can also use frozen or canned (no salt added)
  • 2 Yellow Italian Squash, cut into slices and then quartered
  • 2 Tomatoes, diced
  • 1 can of heirloom beans
  • 1 can of diced tomatoes
  • Roughly 3 cups of chopped rotisserie chicken
  • 1T. each: cumin, chili powder, garlic powder,  oregano
  • 1 bay leaf
  • Salt and pepper to taste

Directions:

  1. In a large stock pot, melt butter over medium heat and add onions, bell peppers, and celery. Cook, stirring frequently until onions are translucent.
  2. Add in stock and remaining ingredients. Simmer over medium/low heat for 30-45 minutes, or longer if you like.
  3. Serve with quesadillas or top your soup with tortilla chips and shredded/crumbled cheese.

All of the fresh veggies came from our CSA Box! To learn more about our favorite CSA, Yasukochi Family Farms, check out my post here.

This recipe makes 10-12 servings. It freezes well, and yes, like most soups, it’s better the next day.

This recipe is naturally gluten-free.

 

11/15/2022 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgOur  Yasukochi Family Farms CSA box didn’t arrive yesterday (our main community gate was having functionality issues), so I didn’t meal prep or plan yesterday.

This week we’re leaning a lot on what we already had on-hand. My grocery trip was to pick up bagels and milk.

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: This week is packed as far as appointments, so I’m leaning on stuff that’s easy and tasty. I prepped fruits and veg over the weekend and made up the last Dream Dinner and portioned it into lunch-sized servings.

  • Monday:  Colonial Chowder, Garlic bread

  • Tuesday: Frozen entrees, roasted veggies, mashed sweet potatoes

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

  • Thursday:  Roasted brussels sprouts, riced cauliflower, bbq chicken breasts

  • Friday: Takeout night!
  • Saturday:  Hearty Veggie Soup 
  • Sunday:  Leftovers

Recipe: Veggie Cheese Tortellini Soup

Abby H.

We’ve been doing a lot of meat-free nights around here lately. To be honest, meat is really expensive lately, and the kids and I don’t eat it often anyway.

I was craving soup over the weekend, so I rummaged through the cupboard and fridge and dug out some ingredients that made a super easy and filling soup.

Veggie Cheese Tortellini Soup (makes 4-6 servings)

  • 2 t. oil of your choice
  • 1 package TJ Farms Seasoning Blend (From Dollar Tree). Contains Onions, bell pepper, celery, and parsley
  • 2 carrots, peeled and diced*
  • 1 cloves garlic, diced
  • 3 tomatoes*, deseeded and diced 0r 1 14.5 oz can of diced tomatoes in juice
  • 6 cups of your favorite stock- I used veggie stock
  • 1 bag of washed spinach leaves*
  • 1 bag shelf stable cheese tortellini
  • 2 T Italian Seasoning
  • 1 Bay Leaf
  • Salt and pepper to taste

Directions

  1. In a large stock pot, heat oil.
  2. Add bag of seasoning blend and carrots. Cook until onions are clear, about 5-10 minutes.
  3. Add garlic, cook over medium until fragrant.
  4. Add tomatoes, stock, bay leaf, and Italian seasoning. Reduce heat to low, cover pot and simmer on low for 10-20 minutes.
  5. After soup has simmered and adjust the seasoning as needed. Add in spinach leaves and tortellini, cover, and cook on low for an additional 15-20 minutes. The pasta will swell as it cooks. Discard the bay leaf prior to serving.
  6. Serve topped with a sprinkle of parmesan cheese and hot, crusty bread.

All ingredients that have an * next to them came from our Yasukochi Family Farms CSA box. I love these boxes- Farm Fresh produce is delivered to our door once a week, no traveling to the store, worrying that I am overpaying for produce, or that I am going to pick the wrong melon or corn.

If cheese tortellini isn’t your speed, here is a shelf-stable mushroom tortellini that sounds tasty! If you want another type of filled pasta, use the suggested cooking time on the package instead of the time in step 5.

This soup is even better on the second day, and freezes well!

November: 2 Dream Dinner Bundles!

Abby H.

Looking to simplify your meal planning this month? Dream Dinners has your back! This month Dream Dinners has 2 Special Bundle Deals this Month

8 Medium Meals for $199

  • Mini Chicken Pot Pies
  • Sherry Cream Chicken Over Rice
  • Cattleman’s Pie
  • Thanksgiving Burger w/ Rosemary Shoestring Fries
  • Layered Verde Chicken Enchiladas
  • Honey Pecan Pork Tenderloin with Cranberry Applesauce
  • Layered Ravioli Bake
  • Chicken Paella

6 meals for $149 

  • Mini Chicken Pot Pies
  • Sherry Cream Chicken Over Rice
  • Cattleman’s Pie
  • Thanksgiving Burger w/ Rosemary Shoestring Fries
  • Layered Verde Chicken Enchiladas

This offer is not available on-line. To place your order call/text 619-460-6800 or email lamesaca@dreamdinners.com.
*This offer is only available for a limited time. Contact your store by Wednesday, November 16th at 5 pm to place your order. The bundle offer includes 1 of each entree listed. Any changes or substitutions will be subject to the current retail value of the entree.

 

 

Recipe: Smashed Potatoes

Abby H.

This recipe is slightly more involved than previous recipes I’ve posted, but I guarantee you excellent results, and there will be no leftovers.

It’s perfect for a family dinner or dinner party where there are a lot of people with diverse tastes.

Ingredients: 

  • 10 to 12 small yellow-skinned potatoes- I like Yukon Gold
  • One stick of butter
  • Herbs of your choice (I like this Penzeys mix. Or use any of the following together: rosemary, tarragon, granulated garlic, granulated onion, and thyme) 
  • Spray release 
  •  1 cup of grated cheese, your choice (I prefer sharp cheddar, but I’ve also tried it with an Italian blend also and it’s quite delicious).

 

Directions: 

  1.  Clean the potatoes thoroughly. DO NOT PEEL. 
  2. Place potatoes in a large pot with water, cook on the stove for about 15 to 20 minutes until they are fork-tender.
  3. While the potatoes are cooking, in a separate dish combine spices of your choice, and the stick of butter. Microwave for 15 to 20 seconds until butter is melted.
  4. Drain potatoes, do not rinse.
  5. Preheat oven to 350°. 
  6. Either line a cookie sheet with aluminum foil and coat with spray release, or use a nonstick cookie sheet, your choice. 
  7. Place potatoes approximately 1 inch apart. 
  8. Gently press down on the potatoes with the backside of a fork (or the bottom of a coffee mug if your potatoes are bigger) until they are slightly smashed.
  9. Pour a little of the butter/herb mixture over the slightly smashed potatoes (less than a tablespoon).
  10. Bake potatoes in the oven for 15 to 20 minutes, or until they appear to have crisp/browned.
  11. Top each potato with a small amount of cheese (1 to 2 tablespoons).
  12. Serve potatoes with sour cream, real bacon bits (I like the ones from Costco), or whatever toppings you and your family prefer.

As a side dish that serves 4 to 6 as a main dish serves 2 to 3. These smashed potatoes are also great with chili or a hearty salad.

10/31/2022 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpg

I’m hoping this week starts an easy descent into the end of 2022. This year has been rough, and I really need some rest.

We are finishing up with TBS therapy at about the end of the year, and it’s really been helpful for the whole family, especially the big kid. It’s been a big part of our lives over the past few months.

I went to the grocery store on Friday night. I didn’t do much meal prep this week. I was exhausted from all the driving and other work I’d done last week. So this week is going to be a lot of low-effort meals. This would be a great week for Dream Dinners, but I didn’t have time to place an order for October.

We’ll be eating a lot of vegetarian/low-meat meals this week. With the ever-increasing cost of groceries, we’re leaning on pantry staples and what’s in the freezer again for this week.

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: This week is packed as far as appointments, so I’m leaning on stuff that’s easy and tasty. I prepped fruits and veg over the weekend and made up the last Dream Dinner and portioned it into lunch-sized servings.

  • Monday:  Protein shakes, fruit, and toast (and trick or treating)

  • Tuesday: Beans, Rice, and cheese bowls with roasted veggies

  • Wednesday: Nuggets, fruit, crackers, and cheese

  • Thursday:  Pasta with red sauce, spinach salad

  • Friday: Takeout night!
  • Saturday:    Grilled cheese sandwiches, soup, fruit
  • Sunday:  Leftovers

10/24/2022 Weekly Meal Plan

Abby H.

 

0a5e9dab796cea8a07eabe4eb4795b9e.jpg

This week is going to be a lot of time in the car. The big kid’s school has 6th-grade camp this week, but because of the nighttime medication he takes, it’s better if he comes home each night.  SDo I will be driving him to and from camp (about a 50-mile round trip) each morning and afternoon.

That means no therapy appointments this week, which is great because I’m getting a little run ragged.

I went to the grocery store on Saturday afternoon and meal prepped yesterday for this week. We had a lot of veggies and fruit left over from the week before, so I made a big fruit salad and 2 trays of roasted veggies.

We’ll be eating a lot of vegetarian/low meat meals this week. With the ever increasing cost of groceries, we’re leaning on pantry staples and what’s in the freezer. Luckily I’ve got so good stuff stashed away.

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 will have lunch at camp every day this week and the littlest buys her lunch at school about half the time. In California, all public schools provide breakfast and lunch for free.

Dinner: This week is packed as far as appointments, so I’m leaning on stuff that’s easy and tasty. I prepped fruits and veg over the weekend and made up the last Dream Dinner and portioned it into lunch-sized servings.

  • Monday:  Roasted veggie frittata, homemade bread

  • Tuesday: Moosie’s Pot Roast, Roasted Veggies, rice (didn’t make this last week)

  • Wednesday: Nuggets, fruit, crackers, and cheese

  • Thursday:  Taco Soup, quesadillas

  • Friday: Takeout night!
  • Saturday:    Grilled cheese sandwiches, soup, fruit
  • Sunday:  Leftovers

October is National Pizza Month!

Abby H.

October is National Pizza Month, so I thought I’d share with y’all some of our favorite pizza stuff: recipes, pizza swag, and even ways to save money on ordering pizza.

Goodness knows we have pizza about once a week (Friday take-out night is usually pizza), so I have all kinds of tips and tricks.

If you are new to making your own pizza at home, here is a list of my must-haves, including ingredients and kitchen tools!

Need a break from cooking and want to order takeout, here are a few suggestions for saving money and/or earning cash back on your next pizza night:

  • Mogl partners with local restaurants to give you cashback. In our area, there are a lot of pizza restaurants.
  • Dosh is similar to Mogl, in that you can earn cashback from specific restaurants and other stores. In our area, they partner with Round Table pizza!
  • Dominos has its Piece of the Pie rewards club. for every $10 spent, you earn 10 points, once you reach 60 points, you’ll earn a free pizza. More details can be found here.
  • If Pizza Hut is more your style, they have Hut Rewards. Earn 2 points for every $1 you spend. They have several different rewards, depending on point values. From breadsticks (75 points)  to a Large pizza (300 points), there is something for everyone.
  • Little Caesar’s has an app with various deals, and they also have a merch shop with all sorts of cool stuff, like this pizza slice blanket.

If you are looking to snuggle with your loved one while eating pizza, this pizza blanket is perfect. My kids found this while looking for a new blanket for the car.

Talk Back: What is your favorite pizza topping?

 

10/17/2022 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpg

Sometimes I have to remember to give myself some grace. Last week was full of stuff, and we didn’t end up sticking to the meal plan, however, I did some batch cooking Friday. I made a huge batch of red sauce/gravy, and a huge meatloaf.

Most of the sauce went into the freezer for future meals. We had some of it for dinner on Sunday.

The meatloaf was had for dinner Saturday, with leftovers being used for meatloaf sandwiches for lunch this week. I individually portioned and froze servings of leftovers for weekday lunches.

I grocery shopped Saturday morning and meal prepped on both Saturday and Sunday mornings. We’ve got a lot of fresh fruits and veggies this week.

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 daily, and the littlest buys her lunch at school about half the time. In California, all public schools provide breakfast and lunch for free.

Dinner: This week is packed as far as appointments, so I’m leaning on stuff that’s easy and tasty. I prepped fruits and veg over the weekend and made up the last Dream Dinner and portioned it into lunch-sized servings.

  • Monday: The Best Salad Ever, garlic bread, butter noodles (Bitty Bird’s request)

  • Tuesday: Moosie’s Pot Roast, Roasted Veggies

  • Wednesday: Nuggets, fruit, crackers, and cheese

  • Thursday: Breakfast for dinner (I’m hoping for omelets and sourdough toast)

  • Friday: Takeout night!
  • Saturday:   Soup and sammiches, and fruit
  • Sunday:  Leftovers