Weekly Meal Plan February 1-5

A little boy in my class came running up to me first thing yesterday morning with a big smile on his face.

“Mrs. Skinner, do you and Mr. Skinner like Starbucks?”

“Yes we do, why?” I asked curiously.

Beaming he handed me this:

DSC_3154 a

“It’s a free coffee Mrs. Skinner, you and Mr. Skinner can each have one.”

“Oh thank you so much” I gushed.

I couldn’t break it to him that it wasn’t really a free coffee…he was so proud and excited to give it me.

Sometimes kids are so sweet…

As I was looking at recipes this week and putting together our meal plan, I saw a distinctly Asian flare to my choices…I hope you like it too!

MondayLettuce Wraps
TuesdayChickpea Salad Sandwiches
WednesdayTeriyaki Meatball Stirfry
ThursdayKorean Beef and Rice
FridayFrozen Pizza

Grocery List:

  • ground turkey
  • red pepper x 2
  • green onion
  • onion
  • minced garlic
  • hoisin sauce
  • soy sauce
  • ground ginger
  • rice
  • iceberg lettuce
  • 2 cans chickpeas
  • celery
  • pickles
  • mayonnaise
  • mustard
  • dill
  • lemon juice
  • bread
  • ground pork
  • egg
  • breadcrumbs
  • brown sugar
  • sesame oil
  • rice wine vinegar
  • stir fry veggies (I went for frozen ones since fresh veg is so expensive right now)
  • red pepper flakes
  • ground beef


We haven’t had lettuce wraps in a while, and I was completely prepared to change the recipe if the price of lettuce had skyrocketed (like all the other produce out there). Luckily, iceberg lettuce was still reasonably priced at $1.98!



Our meatless meal this week is an old favorite…chickpea salad sandwiches. I will most likely serve this with some cut up veggies or maybe even a salad.

Chickpea Salad Sandwiches


I love a good, crispy meatball! These definitely do not disappoint…



To round out our Asian themed week, I wanted to try this meal. I assume the flavors will be similar to our other teriyaki, hoisin sauced meals, so hopefully we aren’t too sick of them by Thursday, Maybe to change it up, I will serve this over noodles instead of rice.

Korean Beef Bowl - Tastes just like Korean BBQ and is on your dinner table in just 15 minutes!
Courtesy of Damn Delicious

Korean Beef and Rice

I’m finally getting to this recipe and I’m looking forward to using up the rest of that club pack of broccoli so I don’t have to choke down another raw piece in my lunch for the rest of the week.

Angie and I talked about how the club pack of broccoli is not all its cracked up to be…

I actually resorted to cooking some broccoli in my classroom microwave so I would not have to eat it raw. Raw broccoli really needs dip in order to be even remotely good.

So let’s use up that broccoli and cover it in a yummy sauce 🙂

Start by browning the ground beef in 1 tbsp of sesame oil and 3 cloves of garlic.


Drain and add 1/3 cup of brown sugar, 1/4 cup soy sauce, 1/2 tsp of fresh minced ginger, salt, pepper and red pepper flakes.

I found that one recipe of sauce was not enough…so I made an extra half of the recipe.


Stir and heat to combine the flavors.

Serve over rice with broccoli or any stir fry veggies that you would like. Sprinkle with chopped green onion.


The verdict- it doesn’t look like a million bucks, but it tasted great! Next time I may just double the sauce so there would be a little extra for the vegetables (they just got steamed this time…no real sauce) I wonder how it would be with ground turkey or ground chicken…maybe something to try next time.