Fun Foodie Family

Weekly Meal Plan 8/12

Leftovers/ Freezer Meals, Weekly Meal Plans

Surprise! It is back on! It has to be. This past week when the hubby was out of town and it was my first week back at school, cooking didn’t really happen. At least in the summer, I can cook up an omelet or something. I had plenty of tomato sandwiches and bowls of cereal. I was used to lazy cooking, because that is summer cooking to me.

Now that school and activities are back in session, there is no time for tons of cooking time or even going out to dinner. I am going to do my best to eliminate fast food and take out most nights. I know that is a big challenge, but I want to get back in the kitchen more and at the end of the day save money and spend time with everyone. With 2 girls on different practice schedules, it will be hard! I want to cook and sit with both and talk to them and ask about how their day went, even if that means they are scarfing down a bowl of pasta while I am doing dishes. Here is my meal plan for this week plus a few ideas for leftovers. I usually cook 3-4 times a week during the school year. 1 night we go out and the other 2 days are leftovers. Any ideas you have for leftovers?

Crock Pot Pork Butt– BBQ Pork Sandwiches with baked beans (Grilled Pork and Cheese Quesadillas)

Rotisserie Chicken from the Store- Chicken Alfredo Pasta (Oven Roasted Chicken and Cheese Melt Sandwiches)

Crock Pot Turkey Sausage Chili (heat in microwave and enjoy again) This recipe except I added corn and only used kidney beans and pinto beans.

Blueberries for Days

Breads and Muffins, Breakfast and Brunch

The last time I went to the store, they had organic blueberries and raspberries on sale. They were buy one get one free, so I loaded up! Katie can sit an eat an entire container of raspberries (same) so those did not last very long. Rebecca also likes to sit and pick the plumpest blueberries from the containers and eat them mindlessly while reading or watching TV. I am happy for this healthy habit, because it negates all the chips and ice cream we eat during the summertime 😉

Yesterday I spied a couple more containers of blueberries left, so I asked them what they wanted me to make for breakfast; blueberry waffles, pancakes, or muffins. Pancakes was the number one resounding pick, but I knew I probably had plenty left for muffins as well!

So I made a recipe similar to this. Instead of the honey, I added one tablespoon of sugar and one tablespoon of syrup, which was just the perfect amount of sweetness against the sweet but tart blueberries. They were a hit! Clean plates all around!

After our bellies settled, I decided to get back in the kitchen and bake the muffins. Fruity muffins make me feel like I am eating a semi-healthy treat; after all, they are filled with fr

VERY Blueberry Muffins

Ingredients

1 stick of unsalted butter, melted and cooled 2 large eggs 1/2 cups milk 2 cups all purpose flour 3/4 cup sugar, plus 1 teaspoon for the tops at the end 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 pints fresh blueberries (1 pint would be fine, but I wanted to use them all up) Directions- Preheat oven to 375 and line 2 6- cup muffin tins or 1 12-cup muffin tin with liners. Whisk the eggs, butter, and milk together in one bowl. In another bowl, whisk all of the dry ingredients. Stir the wet ingredients in to the dry ingredients. Gently fold in the blueberries. Using an ice cream scoop, divide all the batter in the muffin cups. Sprinkle the tops with the remaining sugar. Bake for about 25-30 minutes. The muffins should be golden brown and as with most baked goods, you can test it out with a toothpick or knife to make sure it comes out clean. Enjoy! Let cool a little- molten blueberries are no fun to bite in to =)

My Summer Vacation

Dips, Dressings, and Spreads

Unapologetic rye toast with chunks of avocado 🥑

Summer is wrapping up in the south (beginning of school is starting) 😭 and I have been quiet on the blog mostly bc I’m just eating tomato sandwiches and avocado toast. Hopefully soon I’ll come up with something more exciting 🤷‍♀️Until then, ❤️

My Favorite Delivery

Eating Out, Girls' Night Out/In, Indian Inspiration, Vegetarian

I love Indian food. I mean, I have had almost everything off the menu at my local Indian restaurant, but I always go back to the vegetarian dishes, because they are my favorite. When I do order, I usually get 2 or 3 things, because then I can eat it all week!

Tonight I got vegetable samosas, buttered naan, Aloo Gabhi (potatoes and cauliflower), and the Malai Kofta. So amazing!

I promise I will cook again one day 😂🤷‍♀️

Shhhh! Oven Baked Pork Chops and Rosemary Potatoes

One pot meal, Pork, Side dishes...veggies

We don’t eat pork chops very often in the Winkeljohn household. It’s just one of those foods that my husband is not a big fan of. He’s not a fan of pork chops, pot roast, or any kind of roast for that matter. It’s very strange to me, because I grew up in the south and pretty much pork chops and pot roast are like a go to meal. But the girls and I really love our pork chops, so occasionally I buy them anyway and I make him eat them 😂

The girls and I love to use Shake and Bake. No shame in the pork chop game 😉 I usually add some Parmesan and/or pecorino cheese to the packet to give it a little something extra. Tonight I did just that and threw in some chopped fresh rosemary I got from the Farmer’s Market.

I also cut up about 5 large red potatoes and slathered then in olive oil, salt, pepper, and rosemary. Then I placed them all of a sheet pan together. I place the tray in a 425 oven for about half and hour or until the Pork comes to about 145 degrees and the potatoes and fork tender.