Category: Weekly Meal Plans

Weekend Wrap Up, Taco Night, and Meal Planning

Mexican, Weekend Wrap-Up, Weekly Meal Plans

I can’t believe another weekend is coming to an end! Why does it always have to go by so fast???
Our weekend was pretty awesome. The girls went to their grandparents and had a blast! The hubby and I went to a cabin in the mountains with a few of our best friends. It was super relaxing and lots of fun.

We went to Helen, a cute little tourist town, with lots of shops and restaurants. We went to a little restaurant on the river and ate outside. The rain held up for the day and it was so beautiful. After that, my friend and I got a tattoo. I never really considered getting a tattoo, but after Lizzie passed away, I decided I wanted to get a small one in her memory. I decided I wanted it to say Lulu, my nickname for her. I got it on my wrist, so I could see it all the time and think of her. My friend decided to get one as well. These friends are so close, they are like uncles to the girls, so it was very meaningful to me that he did this. They are perfect.
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Later that afternoon and evening we played lots of board games and had a blast together. I made everyone tacos for dinner, and they turned out perfect. I made ground beef, shrimp, and salmon for a bit of variety. I basically just put my homemade taco seasoning on all 3 proteins.
https://funfoodiefamily.com/2013/07/23/homemade-taco-seasoning-mix/

I added it to the beef and cooked that first, since it takes the longest.
Then I added the rub to both sides of the salmon. I added the salmon, skin side down, to a cold pan with a bit of olive oil. This helps the salmon get a crispy skin. If you put it in a hot pan, the skin will most likely shrivel up and separate from the fish. I cooked the first side the longest, about 5 minutes, then flipped it and cooked it about 3 minutes on the second side. You still want it to be a little pink in the middle, so if it starts to turn white, it is overcooking.

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I added some shrimp to a bowl and massaged it with the taco seasoning. Then I added a little more olive oil in the pan with the salmon . I finished cooking the salmon and shrimp in the same pan. Less dishes!002

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Here is what is up for the rest of the week… Cleaning out the fridge and freezer and trying not to go to the store. We will see how long that lasts =) See ya later tonight for a new chicken dish!

Sunday- Moroccan Chicken and Couscous with a veggie
Monday- Veggie Fritatta
Tuesday- Fish Sticks, mac and cheese, veggie
Wednesday- Bean and Beef Burritos
Thursday- Miss Mandy over for dinner- Chinese?
Friday- Spaghetti and Meat Sauce

The Kitchen is Closed

Misc. stuff, Weekly Meal Plans

Hey guys! Super busy week! Sorry I haven’t checked in for a while, but I have decreed our kitchen to be closed! This week it is all about the microwave, toaster oven, fast heat-ups, and take-out. Here are some of the eats we have been enjoying this week so far…

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Also, picture a rotisserie chicken with leftover mac and cheese, lots of sliced cheese with our crackers, and a few peanut butter and jelly sandwiches. =) The girls are trying to talk me in to Zaxby’s for tomorrow; I may do Indian for me =) Be back next week with some new recipes. It is nice to take a break from the kitchen every once in a while!

What is your favorite take-out, fast food, or convenience meal?

Weekly Meal Plan 3/22/15

Weekly Meal Plans

Greetings on this yucky lazy Sunday. This weekend has been filled with fun! It was Becca’s 8th Birthday Slumber Party. The girls had a fun time playing, screaming, and acting like crazy kids, which was so awesome to watch. We also ate lots of pizza, popcorn, chips, and of course CAKE!
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This morning everyone slept in until 8:30, probably because they didn’t go to sleep until who knows when???? I checked on them and they all pretended to be asleep. Ha! So they all woke up late, played more, and I made them breakfast. 7 girls (Six 8 year olds and One almost 6 year old) can put away massive amounts of food…1 pound of bacon, 18 eggs, and 1 1/2 packages of french toast sticks. I honestly think I could have also made a second package of bacon or a package of sausages.

So on to this week’s meal plan…

Sun- Roasted Spaghetti Squash- last week I was going to make a spaghetti squash pesto with shrimp, but that never happened. Since the girls had a big breakfast and a late lunch, I am not sure they are going to want much for dinner.

Mon- Shrimp Alfredo Pasta

Tuesday- Montery Chicken https://funfoodiefamily.com/2014/06/09/copy-cat-montery-chicken/
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Wed- Grandparents are having dinner with the girls. I will either get Jimmy John’s, Indian Takeout, or make something random from my pantry.

Thursday- Ms. Mandy is coming over and we are going out for Mexican =)

Friday- Not gonna lie…I have no idea…

Meal Plan 3/8/15

Weekly Meal Plans

Evening kids! Hope everyone got to get out and enjoy this lovely day. Here in Georgia, it was 60 degrees. Yesterday it was 40 degrees. Last week it snowed. Georgia weather is psychotic; I can’t wait for it to warm up for real.

We had lots of good food this weekend. Lots of meals out… Friday the hubby was out, so I took the girls to a local Indian place. The food was super yummy! We got vegetable samosas, chicken tandoori, and lamb kabobs. The girls really loved the chicken, rice, and Naan. I had a side of their curry sauce and yogurt sauce. Heaven…leftovers for lunch tomorrow!

Sat- Jimmy John’s for lunch (Italian Sub)…Mexican for dinner (Shrimp Tipica- Shrimp Skewers and grilled veggies with 2 flour tortillas) and a very large margarita =)

Sunday- Lunch with the girls and Mrs. Jessica (Shout out! Hey Jess!!!) We went to Mellow Mushroom. I had a yummy cocktail (1:30- day drinking is permitted on Sundays), a pretzel, and a tofu hoagie. YUMMY! Tonight I made the girls Beanie Weenies and Mac and cheese. Totally legit. Use the right ingredients, and you can get away with junk food, right? Recipe- Cut up hot dogs. Add to beans. Warm on stove. Make macaroni according to box. Yeah… not rocket science, people. =) I was still super full from lunch, so I grazed and drank wine. Full disclosure ya’ll. 006

Yesterday and today I went to a Barre class. Pretty cool workout. I got a Groupon for it, so it was super cheap. 2 week unlimited for $38. I have been loving it so much. It is farther away than I would like, but it is something that I always wanted to try. For the next month, I am going to be focused on running and strength training. I have a couple of 5K’s coming up, so I need to build up my endurance.

Here is my meal plan for the rest of the week…

Mon- Beef Enchiladas https://funfoodiefamily.com/2013/07/05/beef-and-chicken-enchiladas/
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Tues- Pan fried pork chops, veggie, and noodles

Wed- Bacon and Pea Orzo with Parmesan

Thursday- Cheesy Chicken and Broccoli Rice Casserole

Friday- Becca’s birthday celebration with my parents- She picked Ippilito’s

Sat- Becca’s birthday all day celebration- Doughnut breakfast, Cinderella Movie, Shopping Extravaganza, and Habatchi for dinner!

Any new recipes you are trying out??? Have a great week full of fun, friends, family, and food!!!

Creamy Chicken and Rice and Meal Plan for 2/22/15

Chicken, Weekly Meal Plans

Can you believe the weekend is almost over? Fun weekend with the family, time to myself, and an awesome yoga class this morning. It just goes by way too fast…

Here is what I made tonight-

Creamy Chicken and Rice

Ingredients

6-8 chicken Thighs (or 4 chicken breasts)
1 package Arborio Rice
1 onion, chopped
3 cloves garlic, crushed and minced
1 small container sliced mushrooms
1 glass white wine
1 container low sodium chicken broth
1 handful of chopped herbs- sage, tarragon, and parsley
about 1/3 cup half and half (could use heavy cream and milk)
salt and pepper to taste

Directions

Warm up your box of chicken stock in a pan.
Brown up your chicken in a hot large dutch oven in a bit of olive oil. Salt and pepper both sides of your chicken- take out and set aside
Turn down to med.heat. Add your chopped onions in the pan with a bit more olive oil. Cook about 5 minutes. Add in your garlic and mushrooms and cook for 5 more minutes. Stir gently. Add in your wine. Stir and reduce about 5 minutes. Add in your rice. Stir well. Add in your chicken stock. Nestle your chicken in to the rice. Turn down to med-low heat and cook rice and chicken until cooked through, about 30 minutes. Rice should be soft and chicken should be falling apart when you stir the mixture at the end. Stir occasionally to prevent rice from sticking to the bottom. Add the herbs and half and half in at the end. Stir to combine and serve with crusty bread and a side salad or another veggie.

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Monday- Gorditas

https://funfoodiefamily.com/2013/07/23/homemade-taco-seasoning-mix/

Tuesday- Crockpot- BBQ Pork
https://funfoodiefamily.com/2014/07/28/back-to-the-basics-meal-planning-and-an-easy-crockpot-pork/

Wed- Leftovers/ Clean out the fridge night

Thursday- Chinese Night with Miss Mandy!

Friday- Family Night Out- Greek? Mexican? Indian?