January Meal Plan

I have seen this meme shared so many times since the beginning of the year honestly, I sent it to my sister in law after she sent out a cry for help one day for an idea for supper. Seriously though figuring out what in the Sam heck to cook each and every night, night after night after night is exhausting. I adore cooking and I have said to The Hubs multiple times if he would just tell me what to cook for an entire week, I would be so happy. Well that was never, I repeat NEVER going to happen, this is when my need to meal plan was born.  Several people say that they really enjoyed my meal plan posts so here go nothing. I am not promising to be a better blogger, but here is what I am promising a monthly meal plan shared with you guys.  I am also promising links to some of the recipes in the meal plan, as well as meals that are good to make double of so that you can have one to freeze or share.

What would you like to see in the meal plans? Weekly grocery lists? Please please please let me know. Also, I’m getting ready to record a session I am doing for a conference, my session is on having your freezer ready for your busy seasons…I’m hoping once I have it complete, I can get a post together on all thing’s freezer meals/freezing food in general.

1-4- Broccoli Chicken with Rice Link (the linked recipe is served with noodles this month I did rice)

1-5- Roast with noodles and Green Beans

1-6- Smoked Sausage and Roasted Veggies Sheet Pan Supper

1-7- Stuffed Pepper Skillet and Salad Link

1-8-Shrimp Tacos Link

1-11- Everything Chicken with Cream Cheese Sauce and Salad

1-12-Pulled Pork Sandwiches with Slaw (Double and Freeze)

1-13-Cheeseburger Salad

1-14- Round Steak with Rice and Tomatoes and Green Beans

1-15- Shrimp and snow pea stir fry

1-18-Parmesan Pork Chops broccoli and couscous

1-19-Shrimp Boil and Ice Cream Cake

1-20-Spaghetti and Garlic Bread

1-21-Nacho Soup Link

1-22-Leftovers

1-25-Breakfast

1-26-Lettuce Wraps Link

1-27-Chicken green bean and mushroom skillet

1-28-Chicken Tortilla Soup (Double and Freeze) Link

1-29-Steak potatoes and salad

I hope this makes a few of your nights a little easier!

Sheet Pan Omelete

If you have read my blog for very long you may realize that I love meal planning and freezer foods. I especially LOVE a make ahead breakfast recipe and the fact that it is healthy makes it even better! I have been slowly tip toeing into the world of low carb, I am not fully going low carb just trying to cut some cruddy stuff from my diet. Plus eliminate some of the bread I intake, man I love bread. I was doing well at just eating eggs for breakfast, they were fast and easy that I could make at work. The only problem was that after a bit I was hungry, and when hungry I reach for the easiest available food. Usually not the greatest of choice…crackers they are kind of a drug for me too. Now you have learned how to take me out quickly offer me a bread basket laced with some Triscuits. 

Wow way off track, the point is the recipe was born to provide me with a heartier yet healthy breakfast. I had time to do some recipe testing earlier this week, the weather got yucky so I left work early grabbed my kids, built them a tent in the living room, and got to work. Man, alive I am excited how this turned out. YUM is all I must say. Plus, the fact that I now have a few weeks’ worth of breakfast in my freezer, makes me do a little booty shake. Well my booty isn’t exactly small but the shake I’m doing isn’t a big one oh gosh you guys totally don’t need to read these things. 

I love so much about this recipe I feel it is the perfect combination of veggies and meat but if you prefer to switch it up to suit your like feel free! 

Sheet Pan Omelet

12 Eggs 

½ cup Milk (we use whole in our home) 

1 Bell Pepper Diced

 1 Bunch of Broccoli Chopped

4 oz Fresh Mushrooms Chopped 

2 handfuls Baby Spinach Chopped (I know accurate measurement) 

4 Strips of Bacon Cooked and Crumbled 

½ Parmesan Cheese Shredded 

2 tsp Hot Sauce

Salt and Pepper to taste

Heat oven to 350 degrees. Line a sheet pan with aluminum foil, put bell pepper, broccoli and mushroom on the sheet pan. Roast in the oven for 15 minutes. While veggies roast crack eggs in a large bowl add milk, hot sauce, salt and pepper whisk until well combined. Once veggies come out of the oven allow them to cool for a few minutes and add to eggs, stir in spinach and cheese. Now spray the lined pan that you roasted the veggies on with cooking spray. Pour egg mixture on to pan and spread out top with bacon. Bake at 350 for another 15-20 minutes until eggs are set. Remove from oven and allow to cool prior to cutting. Once cool cut into 12 large squares. Freeze flat in Ziploc bags. To reheat thaw and warm for 30 to 45 seconds. 

Zucchini Ravioli

First I want to say thank you so much for all your kind words last week in the passing of our dear friend and babysitter. They truly meant the world to me. Her life and love were so honored in her services this past weekend.

Today I bring you one of my newest obsessions!!! Zucchini used as noodles! I am not on the Keto diet and I am not eating low carb, I truly struggle trying to cut carbs from my life, it's a love I don't want to see leave my life.But I love zucchini and I love my thighs to jiggle less so I have been switching out my normal pasta for zucchini. I don't see this ending anytime soon. These ravioli did not disappoint at all actually this morning the hubs said those cheesy green things were awesome when I got home last night. Score one for the home team!

If you want to give this whole switch a try I have a few tips.
-Salt your zucchini before cooking and allow it to drain I do this over paper towels and blot it dry. The more moisture you can draw out of there the better allow them to set for 15-20 minutes.
-Invest in a sprializer (I don't know if that is a word) it cuts veggies into spirals. My kids find the noodles fun to eat this way.
-When using a vegetable peeler peel from the bottom it just works better.
Give these green noodles a try I think you'll be amazed how truly good they are!

ZUCCHINI RAVIOLI

2 cups whole milk ricotta
4 medium zucchini
1/2 cup Parmesan cheese (divided)
1 cup Mozzarella cheese (divided)
1 egg
1 tsp Garlic Powder
2 tsp dried basil
2 tsp dried parsley
1/2 tsp Red pepper flake
1 jar of your favorite tomato sauce (I am a big fan of the Aldi's marinara)
Kosher salt and freshly ground pepper (to taste)

Preheat the oven to 375ºF. Lightly grease a 9x13-inch baking dish..
Line a medium bowl with paper towel and add ricotta. Set aside and allow to sit for 30 minutes.
Using a vegetable peeler, slice the zucchini lengthwise into thin strips, stopping when you reach the center. Discard the center or reserve for another use. Place strips on a paper towel, sprinkle lightly with salt and set aside.
Gently gather the papertowel around the ricotta and squeeze out any excess liquid.
In a medium bowl, add ricotta, 1/4 cup Parmesan, 1/4 cup mozzarella, egg, garlic powder, basil, parsley, red pepper. Season with salt and pepper and stir until fully combined. Set aside for 8-10 minutes.
Blot any excess moisture off of zucchini strips. On a work space, overlap 2 strips of zucchini and then overlap 2 additional strips on top of and across the first 2 strips, forming a cross shape.
Using a spoon or a cookie scoop, place a tablespoon of ricotta mixture into the center of the zucchini formation.
Fold the bottom layer of the zucchini strips over the filling and into the center so that they are overlapping. Fold in the other 2 strips to center so that filling is completely enclosed. Repeat process with remaining filling and zucchini.
In prepared baking dish, add a 1/2 cup of sauce, spread evenly. Place formed zucchini pockets seam-side down. Pour remaining tomato sauce over zucchini. Top with remaining Parmesan and Mozzarella. Transfer to oven and bake for 20-25 minutes or until zucchini is cooked through.

Be like me!!! Double the recipe! Prep one batch for the freezer and prep the other  the zucchini ravioli the day before cooking and store in an airtight container and thrown in the oven when you get home! I served mine with a grilled chicken breast. But you could completely switch things up and use a meat sauce over the ravioli or even eat it with no meat...but that wouldn't happen in my home! Enjoy!

Crockpot Steak Tacos

 

New Crockpot recipe here on the ole blog today and it is one delicious recipe that my whole family LOVED!!! I will say with my new found love/need of using my crockpot more frequently I may need to invest in one of those fancy ones that will cook for a certain amount of time then just hold things to warm. Otherwise I am going to have to start bringing my meals to work to cook and switch off at a certain time. I leave my house pretty dang early in the morning and I don't always, ok I never make it home within 8 hours of leaving. Basically meaning that whatever I'm putting in the crockpot had better be a ok cooking for a LONG time. This recipe I figured out a way to make it work but the timer slow cooker would have been nice. I found that if you put your meat in frozen into the crockpot obviously it will take longer to cook so that is what I did for this one! Hopefully this one will be loved by you and yours and make it into your dinner rotation! 

Crockpot Steak Tacos

1 larger Skirt Steak (which I found at Aldi!!! Score!!!)

1 Package Taco Seasoning (you can make your own) 

1 Can Diced Tomatoes

1 Cup Water

Put steak in the bottom of the slow cooker, sprinkle the taco seasoning over to coat cover with tomatoes and water. Cook on low for 6 hours...if your steak is frozen you can get a few more hours out of it. When you get home remove steak from cooker, ans slice across the grain. Serve with your usual taco fixings! And ENJOY!!!

March Meal Plan

March Meal Plan is ready and it is Lent Friendly!!! Today I want to talk a little about deviating from the plan. Last month after I had surgery trust me I did not feel like cooking or shopping, the Hubs isn't much of a cook or grocery shopper, so shocker we didn't follow the meal plan real well. But you know what we still didn't throw the thing away and say forget it. I left it on the fridge knowing that I would be going back to work soon enough and would still need a plan. And you know what else the last two weeks have been saved at night because of that little plan right there waiting on me. So just because you miss a day or everyone gets sick and nothing sounds good doesn't mean you can't go back and pick up where you left off.

For this month I again included links for several of my recipes and I noted on several places where I was trying a new recipe that hopefully I will blog soon. Remember the first grocery list is huge it includes almost everything you will need (minus flour, salt, pepper and oils), take stock in your pantry prior to grocery shopping. Then each of the following weeks lists are much smaller just buying the fresh items needed.

I want to hear from you guys!!! Did anyone use any of this last month? What are your meal planning successes/failures??? Let me know if I get 10 responses I will have a giveaway!

 March Meal Plan

Week 1-3/6-3/10

Monday-Ham and Cheddar Quiche with Tossed Salad-LINK

Tuesday-Crockpot Chicken Tacos

Wednesday-Pepperoni Pizza Roll-ups with Raw Veggies-LINK

Thursday- Crockpot Tomato Soup and Grilled Cheese

Friday- Shrimp Pasta Bake (new Recipe)

Week 2- 3/13-3/17

Monday- Pretzel Chicken Strip Salad-LINK

Tuesday-Crockpot Cheesy Chicken Fajita Soup (new Recipe)

Wednesday- Smothered Round Steak, Rice, Green Beans

Thursday- Pulled Pork Sandwiches and Slaw

Friday- Pasta Primavera, Salad and Garlic Bread(new Recipe)

Week 3-3/20-3/24

Monday-Pulled Pork Pizza-LINK

Tuesday-Crockpot French Dip Sandwiches (new Recipe) with Veggies

Wednesday-Cheez-it Chicken, couscous and broccoli-LINK

Thursday-BBQ Meatballs, Cheese Grits, Salad

Friday-Mexican Shrimp Salad-LINK

Week 4-3/27-3/31

Monday-Steak Fajitas

Tuesday-Ham and Cheese Stromboli with Salad-Link

Wednesday-Chicken with Arugula Pesto Pasta (new Recipe)

Thursday-Crockpot Ranch Pork Chops, Stuffing, Peas

Friday-Shrimp Tacos with lime jalapeño slaw-Link

Grocery Lists- (monthly-this includes fresh products for the first week)

Meat-

Diced Ham

Chicken Breast- three large packages

Pepperoni

Raw Shrimp-4 lbs

Round Steak

Pork Shoulder

Chuck Roast

Ground Beef-1 lb

Ground Pork- 1 lb

Skirt Steak

Sliced Ham Lunch meat

Pork Chops-1 package

Bacon-1lb

Dairy & Eggs-

Cheddar Cheese-3 blocks

Mozzarella Cheese-1 block

Container Parmesan Cheese-2

Sliced Cheese-Provolone

Refrigerated Pie Crust-1

Pizza Crust-2

Crescent Rolls-1

Sour Cream-1

Heavy Cream-1

Milk-1

Eggs- 2 dozen

Frozen-

Peas

Canned Goods-

Diced Tomatoes-1

Crushed Tomatoes-2 (28 oz)

Corn-1

Black Beans-2

Green Beans-2

Chipotle Peppers in Adobo-1

Banana Peppers

Box of Chicken Broth-3

Dry Goods-

Rice-1

Tortillas-3

Bread

Short Cut Pasta

Pretzels

Fajita Seasoning (2)

Fettuccini Pasta

Teriyaki Sauce

Worchester Sauce

Cheez-its

Couscous

Grits

Oatmeal

Bow Tie Pasta

Stuffing

Fresh Fruit and Veggies-

Romaine lettuce

Cherry Tomatoes

Cucumbers

Shredded Lettuce

Avocado

Roma Tomatoes

Basil

Bananas

Apples

Berries (if on sale)

Grocery List- (Week 2)

Dairy

Milk

Cream

Dry Goods

Buns

Garlic Bread

Fresh Fruits and Veggies-

Mixed Greens box of lettuce

Roma Tomatoes

Cucumbers

Broccoli

Avocado

Slaw Mix

Bell Peppers

Zucchini

Asparagus

Bananas

Apples

Berries (if on sale)

Grocery List- (Week 3)

Dairy & Eggs-

Milk

Dry Goods-

Sub Rolls

Fresh Fruit & Veggies

Carrots

Celery
Cucumbers

Broccoli

Romaine Lettuce

Tomatoes

Avocado-3

Bananas

Apples

Berries (if on sale)

Grocery List- (Week 4)

Dairy & Eggs

Milk

Dry Goods-

Garlic Bread

Pecans

Fresh Fruit & Veggies

Bell Peppers

Onions

Mushrooms

Carrots

Celery

Arugula

Slaw

Jalapeño

Bananas

Apples

Berries (if on sale)

February Meal Plan Revealed!!!

Tomorrow is a new month!!! How in the world is it already February…well a new month means big things right here!!! A new monthly meal plan guide!!! Hooray! Someone asked me where I get all my ideas for meals, for me it really isn’t anything spectacular. Once I have a month’s meal plans set I start thinking about the next month. I just keep a note pad on my desk and if I think of a meal or come across a recipe I want to try I jot it down then as I am putting my meal plan together for the month I include those recipes.

If you are new to the meal planning world it may seem a bit overwhelming at first but once you start you will get the hang of it really quick! For me I break my month down into weeks for the plan then on Sunday night I get all the meat I need for the week out of the freezer and put it in the fridge for the five night’s meals. Then each morning I check the plan and make certain I have everything I need. Once I get home I cannot stand to leave.

Next are the shopping lists as you can see they are quite extensive, I wrote down practically everything you would need to make these meals. I do this for myself as well then I shop at home and cross off the items I already have. I realize that the first list is huge, I like to do all the shopping I possibly can the first shopping trip of the month. I get all the meat need plus anything else that will keep for the duration of the month. This will be a long grocery trip but the next three weeks will be short and sweet! I have included some items on the weekly list that I purchase each week regardless of the meal plan please feel free to adjust these to your needs. 

I spend a good deal of time on these meal plans because they make my life easier please let me know if they help you and if you have any ideas for improvement. I included recipe links for several of the meals. Just click the link and it will bring you to the recipe post. I am still working on getting these into a PDF printable format (I know that would help), but currently can’t. If you could help me with that I would owe you big time! If you would like the meal plan/grocery lists e-mailed to you please feel free to contact me and I will be more than glad to do so! Please ENJOY!

February Meal Plan

Week 1- 2/6-2/10

Monday –Bacon Cheddar Quiche with tossed salad Recipe Link

Tuesday-Chili (Crockpot)

Wednesday-Chicken Portobello Stacks with rice Recipe Link

Thursday- Hawaiian Fried Rice

Friday –Shrimp and Spinach Pasta

Week 2- 2/13-2/17

Monday- Chicken and Pineapple Quesadilla Recipe Link

Tuesday- Tomato Soup (crockpot) and Heart shaped grilled cheese

Wednesday-Jambalaya with Smoked Sausage Recipe Link

Thursday-Steak Tacos (crockpot)

Friday- Baked Honey Garlic Chicken with Rice and Steamed Broccoli

Week 3 2/20-2/24

Monday-Pork Chops, Green Beans, Stuffing

Tuesday-Crockpot Mushroom Beef Tips with Mashed Potatoes Recipe Link

Wednesday- Shrimp and Spinach Salad 

Thursday-Creamy Sundried Tomato Chicken with Pasta

Friday- Pizza

Week 4 2/27-3/3

Monday- Breakfast- Pancakes, Bacon, Eggs

Tuesday- Nacho Soup (crockpot) Recipe Link

Wednesday- Spaghetti, Garlic Bread, Tossed Salad

Thursday- Chicken Teriyaki Bowls with Broccoli

Friday- Ranch Pork Chops and Potatoes with Green Beans

Grocery List (monthly-this includes fresh products for the first week)

Meat-

Bacon- 2lbs

Hamburger-3lbs

Chicken Breasts (3 of the large packages)

Diced Ham

Shrimp-2lbs

Smoked Sausage

Sirloin Steak

Pork chops (2 four chop packages)

Stew Meat 

Dairy and Eggs- 

Cheddar Cheese (2 bricks)

Shredded Parmesan Cheese

Refrigerated Pie Crust

Sliced Cheese

Milk

Sour Cream  

Eggs (2 dozen)

Frozen-

Peas and Carrots

Canned Goods-

Canned Pineapple Rings (2)

Crushed Tomatoes (1 28oz)

Chili Beans (1) 

Chili Tomatoes (1)

Diced Tomatoes (2)

Black Beans (1)

Nacho Cheese (1)

Corn (1)

Green Beans (4)

Cream of Mushroom Soup (1)

Spaghetti Sauce (1) 

Salsa (1)

Honey (1) 

Sun dried tomatoes (1)

Box of Chicken Broth (3)

Box of Beef Broth (1) 

Dry Goods-

Rice

Teriyaki Sauce

Soy Sauce

Tortillas 

Bread

Pasta (spaghetti)

Stuffing 

Taco Shells

Cajun Seasoning

Taco Seasoning 

Ranch Seasoning  

Fresh Fruits and Vegetables-

Romaine Lettuce

Cucumbers 

Portobello Mushrooms 

Avocado-2

Roma Tomatoes – 4

Spinach 

Onions (1 bag)

 Potatoes

Bananas 

Apples 

Berries (if on sale) 

Grocery List (week 2)

Dairy-

Milk 

Cream 

Fresh Fruits and Vegetables-

Basil

Celery 

Bell Peppers

Shredded lettuce

Roma Tomatoes (2) 

Avocado (2) 

Broccoli

Bananas 

Apples 

Berries (if on sale) 

Grocery List (week 3)

Dairy-

Cream

Milk

Fresh Fruit and Vegetables-

Mushrooms

Spinach

Basil (if you don’t have any left from last week)

Bananas

Apples

Berries (if on sale)

  

Grocery List (week 4)

Dairy-

Milk

Other-

Garlic Bread

Fresh Fruits and Vegetables-

Avocado (2)

Romaine Lettuce

Roma Tomatoes (2)

Cucumber

Broccoli

Bananas

Apples

Berries (if on sale)

Meal Planning Basics

What's for dinner tonight...???...!!! This seriously used to be my most dreaded question. I would sit at my desk and try to think what in the world am I going to fix for supper, I wouldn't have meat out so that would lead to having to run to the store multiple times per week to grab fresh meat which would also always lead to buying more than I actually needed which also lead to so much waste in my life. Waste in the form of not using what I already had in my freezer to waste of buying things we didn't really need all of which lead to a GIANT waste of money.

In February of 2016 I started seriously monthly meal planning and I stuck with it so well for quite some time. But then late this fall I found myself back in that same rut of cooking the same things over and over again and making frequent trips to the grocery store mid week. I knew I had to get back at the meal plan. Come the first week of  January I quickly got organized and quickly got back into my meal plans and I can't tell you how much stress they remove from my life. If you'd like to give it a try I am going to outline my process and give you a few tips that I have found help my planning. So basically keep reading.

First and foremost look at your weekly schedule and see what types of meals will fit into that schedule. For us we don't get home until later on Tuesday and Thursday evenings due to gymnastics so this is reflected on my meal plans with crock pot meals or super quick meals that I can do the bulk of the prep for the night before. I will point out that I only meal plan Monday through Friday nights basically because, I do my weekly grocery shopping on Saturday's so this is the evening I typically try out new recipes, plus we go out on Saturday night some. Then Sunday's are kind of a simple supper, leftovers kind of nights.

Second you need to decide if you are going to do weekly or monthly plans. I do monthly mainly because then I only have to think about it once per month. I lay out my calendar mark out any special dates I have planned, for instance Charlot's birthday dinner out. I then break it down by the week on a piece of notebook paper and write out what the meal will be. I have found this helps with not having chicken 4 nights of the week. I try for one night of each meat product, beef, pork, chicken, shrimp, turkey. Now there are some repeats but this allow for variety in our meals. Get some help with this step ask your kiddos to plan a night of what they want, asks the hubs for ideas (mine actually is pretty helpful in this area if I ask plenty in advance).

Next once your plan is laid out it is critical to make a very detailed grocery list, typically I just go through the meal plan and write everything I am going to need for the entire month, including totals like 4 cans of green beans. Once this list is complete I take an inventory of what I already have at home and cross of the list what I can. Now this might be the crazy part for me but it helps I swear. I rewrite this list by department, produce, meat, frozen, dairy, canned goods, dry goods.

From the list it is time to hit the store, now since I do monthly meal plans I do one big shop day for all that I can for the month, then each week I only have to shop for the fresh produce. I shop as much as possible at Aldi I just save a ton of money there, then I head to Walmart and my local grocery store for the rest.

Once it is all at home and unpacked (the worst part), it's time to start taking that plan into action. Stick the plan on your fridge so it is easily reference. I typically get two nights worth of meat out of the freezer and stick it in the fridge so it is ready to go when I am ready to cook.

This plan has made such a difference in our lives I seriously am a better Momma because of it!

Please let me know if this helps you and any suggestions you have or what works for you! I will take a picture of my actual meal plan and post it when I get home.

Have a great day!