Weekly Meal Plan September 30-October 4

Well I got my first cold of the school year this week. I have been doing quite a bit of sleeping the last few days…and not a lot of cooking.

I’m hoping the weekend will bring a quick recovery because next week is going to be crazy. I coach girls’ volleyball with a colleague of mine and we are starting our practices next week. Now those of you who know me may laugh at this idea….Melissa coaching a sport? Impossible! But I remind you of the old adage…those who can’t, teach. This is a prime example of that.

So this week’s plan has a few holes in it because we know we won’t be home some nights for dinner. It makes the planning and grocery shopping even easier.

This is what our week looks like:

Monday

Tuesday

Wednesday

Thursday

Friday

Butternut squash Mac and Cheese

Birthday Dinner for Mike (Happy Birthday Friend!)

Chicken Noodle Soup

Frozen Pizza a la Andrew

Teriyaki Meatballs

 

Grocery List:

  • 3 cups cubed peeled butternut squash
  • 3 boxes of chicken broth
  • 1 1/2 cups fat-free milk
  • 2 garlic cloves, minced
  • 2 Tbsp plain fat-free Greek yogurt
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 cup shredded cheese (the recipe calls for Guyrere, but I will most likely use whatever I have on hand)
  • 1 cup grated pecorino Romano cheese
  • 1 box (1 lb) uncooked elbow noodles
  • 1/2 cup panko breadcrumbs
  • Fresh parsley
  • 1 large onion
  • 5 carrots
  • 3 ribs celery
  • sliced mushrooms (I am going to use canned mushrooms)
  • bay leaf
  • egg noodles
  • chicken breasts of thighs
  • 1 lb. ground pork
  • 1 large egg
  • ½ cup plain breadcrumbs
  • 1 clove garlic, minced
  • soy sauce
  • ½ cup brown sugar
  • ½ Tbsp toasted sesame oil
  • 1 Tbsp rice vinegar
  • fresh ginger
  • 2 Tbsp corn starch
  • 1 Tbsp sesame seeds
  • 2½ cups dry jasmine rice
  • green onions
  • 2 Tbsp olive oil

Kathy and I spent some time last weekend picking the garden clean. There were so many veggies! And I am sure there are still some more that we could get this weekend…as long as they didn’t freeze. If I have time, I may go check it out.

The garden was overflowing this year, but the one thing that did not grow well was butternut squash. The plant looked so promising…it had spread across most of the back garden and there were quite a few blossoms on the plant. But last weekend we only found 5 butternut squash on the vine. Next year that plant needs to be in the front garden where there is more sun and heat.

But I will work with what I have. I found this recipe on Pinterest and it looked delicious. So I am going to give it a whirl.

1
Courtesy of Eat Yourself Skinny

Maybe because I am feeling sick or maybe because fall is creeping in….I just wanted soup this week. Who does not love chicken noodle soup? I hope this one is a keeper recipe! I have other chicken noodle soup recipes that I have used in the past, but this one just looked so warm and yummy and easy. Seems like a good combination.

chicken noodle soup

I’m going to be at school late on Thursday, so I figure I will let Andrew do what he does best: frozen pizza.

Friday after volleyball practice and groceries I am going to attempt to make this recipe. Don’t be shocked if it doesn’t happen….

Teriyaki Meatball Bowls

My friend Colin introduced me to Budget Bytes in the last few weeks and I have been trolling the site for recipes that I could try. He also gave me a recipe for lentil tacos….which I want to try but am worried about Andrew’s reaction. How can I sneak that into our rotation? Colin assures me that it is a big hit with his family…some of who are big meat and potatoes people. So that gives me hope. Watch for that recipe in the coming weeks.

Weekly Meal Plan September 2-6

Wow! What a busy week! 3 days at school and it really feels like I never left. But I think I am as ready as I can be for Tuesday when the kids arrive.

Its time again for the weekly meal plan and, more than ever, I am going to need it! So you shouldn’t be surprised when you see 2 slow cooker meals this week…that thing is going to save my sanity!

Monday Tuesday Wednesday Thursday Friday
Cauliflower Crust Calzones Pineapple Meatballs Pulled Pork Sandwiches Chicken Vermicelli Bowls Frozen Pizza

Grocery List:

  • fine bread crumbs
  • milk
  • 3 eggs
  • minced garlic
  • ground ginger
  • salt
  • pepper
  • 1.5 pounds lean ground beef
  • 14 oz can crushed pineapple with juice
  • brown sugar
  • white vinegar
  • soy sauce
  • cornstarch
  • 1 head of cauliflower
  • mozzarella cheese (1 cup)
  • oregano
  • thick tomato sauce
  • pork tenderloin
  • 1 bottle/can of beer
  • coleslaw
  • buns or bread
  • barbecue sauce
  • 2 chicken breasts
  • cucumber
  • carrots
  • lettuce
  • spring rolls
  • vermicelli noodles or pasta
  • peanuts
  • lime juice
  • sugar
  • fish sauce
  • chili garlic sauce
  • hoisin sauce

Cauliflower Crust Calzone

I have made a cauliflower crust before, and I really liked the flavor of it.

Let’s be honest…its not the same as regular pizza crust, nothing is. But It is a neat, healthy alternative.

I found this recipe on Pinterest and it looked tasty and I thought since Monday is a holiday I would give it a try.

Cauliflower Crust Calzone
Courtesy of www.theironyou.com

Pineapple Meatballs

I didn’t get to these last week, so they are on the menu for this week.

Here is a reminder of the recipe and what you need.

Ingredients:

  • 3/4 cup fine bread crumbs
  • 2 tbsp milk
  • 2 eggs, fork beaten
  • 1/4 tsp garlic powder
  • 1/4 tsp ground ginger
  • salt  (1 1/4 tsp)
  • pepper (1/4 tsp)
  • 1.5 pounds lean ground beef

Sauce:

  • 14 oz can crushed pineapple with juice
  • 1 cup brown sugar
  • 1/3 cup white vinegar
  • 3 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp water

Stir first 6 ingredients together well in a bowl. Add ground beef and mix well. Shape meat into 1.5 inch meatballs and place in a slow cooker.

Place the next 4 ingredients into a saucepan on medium heat. Stir and bring to a boil.

Stir cornstarch and water together and add, stirring, into the boiling sauce until slightly thickened. Pour over meatballs.

Cook on low for 8-10 hours (my choice) or high 4-5 hours. Serve over rice.

Pulled Pork Sandwiches

Ingredients:

  • Pork tenderloin
  • buns or bread
  • barbeque sauce
  • coleslaw
  • 1 bottle or can of beer

This is SO EASY and it tastes so good.

I just put the pork tenderloin in the crock-pot for 8-10 hours on low with a bottle/can of beer poured over it.

I make coleslaw and give it time to sit in the fridge. (a bag is fine, or your own special recipe).

In the last 20 minutes, I take out the pork and shred it. Then I  dump out the remaining liquid in the crock-pot and place the pork back in. I add in barbeque sauce (as little or as much as you like), mix and let it warm through.

Serve on buns or, like we do, make pulled pork paninis in your panini press with some great, thick bread.

Chicken Vermicelli Bowls

Ingredients:

  • 2 chicken breast
  • Lettuce
  • carrots
  • cucumber
  • peanuts
  • green onion
  • vermicelli noodles or  pasta
  • pre-made spring rolls
  • water
  • lime juice
  • fish sauce
  • garlic
  • chili garlic sauce
  • hoisin sauce
  • sugar

Make the fish sauce. I found this recipe easy and it tastes like the stuff you get at a restaurant.

Bake the chicken in the oven or barbeque it if the weather is nice enough.

Julienne the carrots and cucumber. Chop up the lettuce in bite sized pieces.

Cook the noodles and spring rolls according to the package directions.

Layer noodles, veggies, chicken, chopped green onion and peanuts. Drizzle fish and hoisin sauce over the whole thing. Add a spring roll to the side.