recipe

This Week’s Meal Plan!

Abby H.

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

We are back in the kitchen, and I will be posting pics of it on Instagram this week. I absolutely love my new kitchen. It has tons of counter space, and cabinets, and my new dishwasher is 1000 times better than the old one.

I picked up a bunch of stuff that was stashed in my mom’s chest freezer that I was unable to make without a kitchen, so the only grocery shopping I did this week was for some milk and plain bagels for the girl child.

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. We eat lunch at home most of the time over the summer. Sometimes we take advantage of the kid’s free summer lunches (info here).

Dinner: I’m back in the kitchen again and the CSA boxes are coming weekly. I’ve got all kinds of plans for batch-cooking soups and stews over the coming weeks.

  • Sunday:  Dream Dinners (Chicken Tarragon with roasted potatoes)
  • Monday: Smoothies or Protein shakes and snack trays

  • Tuesday: Grilled Cheese sandwiches (cheese of your choice), fruit, chips

  • Wednesday: Sloppy Joes, chips, fruit, and veggies with hummus

  • Thursday: Chicken nuggets or a veggie burger, fruit, and chips

  • Friday: Takeout night!
  • Saturday: Leftover Palooza

Family Recipe: Chow Mein Hotdish

Abby H.
My mom made some recently and sent some home with me!

OK, so growing up we used to have this like once every few weeks. It’s quick, it’s easy, and I swore that it was a family recipe.

When researching this recipe, I then found out that apparently, this is a hot dish that’s made all over the Midwest. And according to my mom, it’s in tons of church cookbooks.

This recipe is pretty simple, and it’s delicious, and it is kind of weird. And definitely not at all Asian.

Chow mein hot dish 

Ingredients

  • 1 pound ground beef
  • 1 tablespoon of dehydrated toasted onions, or 1/4 diced white onion
  • one can of cream of mushroom soup
  • half a can of cream of mushroom soup filled with water
  • One cup of uncooked rice
  • Two ribs of celery, diced
  • 1/2 cup of water
  • 1 small can of water chestnuts slices, drained and rinsed
  • 1 can of chow mein noodles

Directions

  1. In an electric skillet over medium heat, cook and crumble ground beef and onion.
  2. Add all remaining ingredients except chow mein noodles.
  3. Cook on medium stirring often until rice is tender.
  4. Remove from heat, top with chow mein noodles, and serve immediately.

Serves 6.

If you want to add extra veggies, add 1 cup sliced mushrooms when cooking the meat and onion.

You can cook this on the stove, but I’ve always cooked the majority of my hot dishes in an electric skillet. I’m not sure why. Probably because my entire family does.

Some people like this served with a little bit of soy sauce, but I find that the condensed cream of mushroom soup is salty enough as it is.

Family Recipe: Calico Beans

Abby H.
Beans, Beans…

This recipe is one of my favorite Fourth of July favs.

Calico Beans. Easy to make, so good, gets better as leftovers (if there are any).

This will be one of the few recipes I will not change, so vegetarian/vegan/GF friends, scroll on.

Calico Beans -Makes a crockpot full

Ingredients:

  • 1 lb. ground beef, crumbled, cooked, and drained
  • 1 package (12 ounces) bacon, chopped, cooked, and drained
  • 1/2 onion, diced (Or use 1/4 cup dehydrated onions)
  • 2 large cans of Campbell’s Pork & Beans
  • 3 cans of beans, your choice (Great Northern, Black Eye, Cannelli, Kidney, Butter Beans are all solid choices) DRAINED AND RINSED
  • 1/4 c brown sugar
  • 3/4 cup ketchup
  • 1 Tablespoon yellow mustard
  • 2 teaspoons Worcestershire sauce

Directions:

  1. Put all of the ingredients into a crockpot.
  2. Stir to combine.
  3. Cover with a lid and cook on low for 4-6 hours.

These beans are amazing. They are so filling, and taste like summer (at least to me). A friend of my grandfather always brought these beans to potlucks and swore it was a special secret family recipe.

It’s not. This recipe, or a variation is in almost every midwestern church cookbook. Gatekeeping family recipes is a no-no in my book. If you don’t share recipes, the food is lost to your family and friends when you pass. Share the recipe and your memory and the happy memories of eating your food will live on!

 

 

Family Recipe: Chili Mac in an Electric Skillet

Abby H.

When I was a kid, my mom cooked a lot in an electric skillet in the summer. It was a great way to make dinner without heating up the entire house. And it’s all cooked in one pan.

Since we’ve been living without a stove/kitchen for almost 7 months (the end is in sight), I decided to revisit one of my favorite childhood meals.

Chili Mac (serves 6-8)

  • 1 lb of your favorite ground meat (beef, turkey, chicken, pork, or ground meat-free crumbles to make it vegetarian)
  • 1 onion, chopped
  • 2 cloves diced garlic
  • 1 14 oz can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 envelope of Chili seasoning
  • 14 ounces water
  • 2 cups protein pasta (I like Brami)
  • 1-3 cups of sharp cheddar cheese

Directions

  1. In an Electric Skillet, cook and crumble the ground meat over medium heat.
  2. Add chopped onion and cook until translucent, add garlic and cook until fragrant.
  3. Add remaining ingredients, turn the electric skillet down to low, and cover.
  4. Allow mixture to cook on low for 10-15 minutes, stirring occasionally. Add extra water 1/4 cup at a time as needed. Pasta will absorb some of the liquid as it cooks.
  5. Once pasta is Al Dente, top with cheese to your liking and serve.

Perfect with cornbread and a green salad.

Chili Mac is better the next day- perfect for meal prep!

6/30/2024 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThe countertops were installed today- the appliances will be reinstalled tomorrow (fingers crossed).

That means I’ll be able to cook in the oven and on the stove top.

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. We eat lunch at home most of the time over the summer. Sometimes we take advantage of the kid’s free summer lunches (info here).

Dinner: With the kitchen renovation ending, I can cook from scratch again. I am looking forward to making pizza, cookies, roasted veggies, casseroles, and baked pasta dishes.

  • Sunday:  Fridge clean-out night aka leftovers

  • Tuesday: Breakfast for dinner (pancakes, fruit, sausage)

  • Wednesday: Dream Dinner, salad

  • Thursday: Snack trays (turkey, cheese and crackers, fruit, popcorn, cookies)

  • Friday: Takeout night!
  • Saturday: Baked pasta casserole (recipe will be forthcoming this week)

Recipe: Banana chocolate chip muffins

Abby H.

I made these muffins after I discovered some overly ripe bananas chilling on the counter last weekend.

These are made with Kodiak Flapjack mix instead of AP flour. This gives the recipe a little more protein and a little more filling.

Ingredients:

  • 1 teaspoon cinnamon
  • 3 large ripe bananas, mashed
  • 6 tablespoons oil/fat of your choice (melted butter, coconut oil, avocado oil)
  • 2/3 cup packed brown sugar (light or dark, your choice)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk of choice 
  • 1.5 cups Kodiak Flapjack Mix
  • 1/2 cup chocolate chips of choice
Nutritional Information Courtesy of Fitness Pal

Directions:

  1. Preheat oven to 350.
  2. Line muffin tin cups with cupcake liners.
  3. In a bowl, combine all ingredients except flapjack mix and chips with an electric mixer.
  4. Once the wet ingredients are fully combined, blend in flapjack mix.
  5. Stir in chocolate chips.
  6. Evenly distribute batter into lined tin wells.
  7. Bake at 350 for 20-25 minutes or until toothpick/knife comes out clean after inserted into muffins.
  8. Remove from oven and allow to cool for 10-15 minutes before serving.

This recipe is not vegan. Kodiak Flapjak mix contains milk ingredients.

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.

Today Is National Cake Day!

Abby H.

Yup, it’s International Cake Day. I’m celebrating with the kids by baking a cake later this afternoon.

If you are looking for a way to celebrate at home, here are my tips for making a cake mix taste more like a scratch-baked cake.

Here are a few of my favorite cake recipes: