Meal Plan Monday {5.18-5.24}

I changed last week's meals up a little bit. I chose to have a leftover day last week and move the soup to today! With Memorial Day being this weekend, I'm sure we'll have a weekend full of cookouts! Yum!

Monday: Baked Potato Soup

Tuesday: Sandwiches/Pizza (I need to find out which we're doing, and what's going on)

Wednesday: Taco Salads

Thursday: Sandwiches

Friday: Beef Stroganoff

Saturday: Leftovers

Sunday: Camping! Hopefully we'll be doing burgers/hot dogs.

Meal Plan Monday {5.11-5.17}

After finishing up the Whole30, I'm really hoping to get on track and be diligent about meal planning and making healthy meals (that also save us money!). I am hoping to plan out a couple weeks to a month at a time, looking at all of the events we have going on...summer is busy! Softball starts this week (we have games Tuesday and Thursday), which is exciting and crazy at the same time!

Monday: Homemade Garbage Plates (I'll have to do a post on those eventually!)

Tuesday: Sandwiches/Pizza (since it's the first game of the season, I think we're planning on going out for pizza after the game, which usually happens, but I'm hoping not every week this year)

Wednesday: Spaghetti & Meatballs with salad

Thursday: Sandwiches

Friday: Pulled Pork and Broccoli Slaw

Saturday: Leftovers

Sunday: We'll be at a friend's wedding.

Veggie Spaghetti

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 1/2 Yellow Onion (diced)
• 6 Cloves of Garlic (diced)
• 1 cup Broccoli Flowerets (chopped into bite-size pieces)
• 3/4 cups Carrots (chopped into thin moons)
• 3/4 cups Fresh Spinach (coarsely chopped)
• 1 jar Spaghetti Sauce
• 2 cups Spaghetti Squash

 

Directions      

1.	Prep all of the ingredients.
2.	Place EVOO into a large pot over medium heat. Add garlic and onion. Sautee for two minutes or until translucent.
3.	Add sauce and heat for 5 minutes.
4.	Add broccoli, carrots, and spinach. Stir all ingredients together. Cover and let the sauce simmer for 30 minutes, stirring occasionally.
5.	Prepare pasta according to package ingredients.
6.	Place strained noodles on plate, ladle sauce on top.

Recipe adapted from here.

Tuna Stuffed Tomatoes

5 oz chunk light tuna in water, drained

½ lemon, juiced

¼ avocado, diced

½ Tbls fresh dill, chopped

2 medium tomatoes

salt and pepper to taste

Cut the tops off of two tomatoes and scoop out the seeds and the core with a spoon. Set aside.

Combine tuna, lemon juice, avocado, dill, salt and pepper.

Spoon into tomatoes and serve.

 

Recipe from here

Prosciutto Wrapped Asparagus

1 lb or 1 large bunch asparagus
4 slices bacon (be sure it's compliant!) or prosciutto
1 tbsp olive oil
1/8 tsp salt
1/8 tsp pepper

Preheat oven to 400. Wash and pat dry the asparagus. Separate into four equal sized bunches. Wrap each with bacon, overlapping the bacon as little as possible. This will prevent undercooked parts of the bacon and allow as much fat to render as possible. Use a toothpick if necessary on the underside of each bunch to help hold the bacon together. Lay each bunch on a slotted pan or use a cooling rack on top of a cookie sheet (this allows the fat to drip away from the bacon). Drizzle with olive oil. Place in the oven for 8-10 minutes or until the bacon is cooked well and the asparagus is crispy. Sprinkle with pepper and salt to taste and enjoy!

Serves 4

Recipe by @cookathomemom

Grandma's Sour Cream Cookies

I made these in memory of the two year anniversary of Gramzy's passing. These are probably my favorite cookies ever, and I am so sad that I can't get them to taste the same as Grandma's. I usually mix it all by hand, maybe I should try using a beater. I guess I just need to keep practicing.

Ingredients:

3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 cup margarine
1 1/2 cups cugar
2 eggs
1 cup sour cream
chocolate chips

Directions:

Mix dry ingredients, set aside. Beat margarine and sugar, add eggs and beat until light and fluffy. Add sour cream and vanilla, beat until smooth. Gradually add dry ingredients, mix until smooth. Add chocolate chips. Drop 2" apart on lightly greased pan. Bake at 375 for 10-12 minutes.

Brownie Cupcakes with Peanut Butter Frosting

It's been forever since I've baked anything for fun. I made some food for Jacob's dedication a few months ago, and made some lactation cookies, but other than that, nothing.

I recently got some new silicone baking molds, so I decided to make something fun and new with them.

I started with a box of brownies. I made them as directed on the box, and scooped them into the molds.

I baked them for about 28 minutes at 350 degrees.

I let them cool for a few minutes, and took them out of the molds. While they were cooling, I mixed up the frosting, which is from this pin.

{I chose to garnish them with a chocolate and peanut butter chip}

INGREDIENTS:
Brownie:

1 box brownie mix

ingredients listed on box

Frosting:
3/4 stick of butter softened
1/2 cup creamy peanut butter
1 package of cream cheese softened
1 teaspoon vanilla
2 cups confectioners’ sugar
2 tbs milk

DIRECTIONS:
Make brownies as directed on box. Bake at 350 degrees for 25-30 minutes.
Beat together: softened butter, peanut butter, cream cheese and vanilla until smooth and fluffy. Add confectioners’ sugar and milk and beat at medium speed. Increase speed to medium-high; and beat about 2 minutes or until fluffy.

Makes about 3 cups (I had enough for about 18 cupcakes, and still have plenty left!)

This Week's Eats {5.25-31}

I'm linking up with Jessica to share my meal plan, new recipes and other fun things.

I'm still doing so horrible! I've got to get myself in a routine to include softball in our nights and a way to make time to do this! I've been trying to go through all of the items that I have in the house so I can use what I have at home, but finding the time to do it is impossible!

We were busy this last weekend with graduation stuff for my brother and Memorial Day, but hopefully this week I can work at getting us on track!


Sunday: Bible Study

Monday: Memorial Day/Parties

Tuesday: Softball (pizza!)

Wednesday:

Thursday: Crockpot meal or sandwiches/subs

Friday:

Saturday: Grad Party

This Week's Eats {4.27-5.3}

I'm linking up with Jessica to share my meal plan, new recipes and other fun things.

I've done a horrible job with this whole meal planning thing. I did great for a while, but I would plan meals and have stuff, but then never make half of my list (which was really only like 3-4 days a week). Ugh. I really need to find a good system and something that works for us/me in planning meals and making dinner! At this point, some of our regular events are ending (TurningPoint is about done for the year, but I still made dinner those nights, and our Kid's program on Wednesday nights is finishing, which provided dinner), but softball is starting! Which means lots of new challenges, especially with the baby. Games are just about during dinner time, so we usually eat late, and get pizza or a sub. I've got some thinking to be doing, since games start next week!

Sunday: Bible study (we'll eat snacks!)

Monday: Tuna Stuffed Potatoes

Tuesday: Chicken Roll Ups

Wednesday: Kid's Club (Last one for the year, weather permitting)

Thursday: Taco Mac (using chicken)

Friday: Leftovers (Josh is gone Friday to Saturday for a Christian Music Conference, so I'll be on my own Friday evening, so I'll be lucky to get myself something to eat, I'm sure. I'll basically be having leftovers all weekend.)

Saturday: Leftovers

BBQ Chicken Quseadillas

I recently found this recipe over on HelloBee, and it looks delicious! We love to have quesadillas, so any way to change them up is great!

Ingredients:
Tortillas
1 cup barbecue sauce
1 cup prepared brown rice
1 can red beans or kidney beans
1 cup shredded cheddar cheese
1 chicken breast cooked (I used a can of chicken that we had from another night of quesadillas)

Directions:
Prepare the rice and let it cool. Heat a skillet for tortillas, set aside. In another skillet, warm cooked chicken, BBQ sauce and beans for about 10 minutes. Add rice and mix thoroughly. Add one tortilla to hot skillet, ad cheese, and spoon on rice mixture. Place another tortilla on top. Flip until both sides are golden. Cool, cut and enjoy!