WE EAT | Meal Planning Monday
Hello, Monday!
This weekend was amazing. I still cannot believe it has come and gone..
..and in case you didn’t catch all the crazy of the gender reveal party over on Instagram..
We are having a girl!
photo : bfaith photography
Much much more of that and a full recap on the blog t o m o r r o w about this overwhelming evening (I bawled before we even popped the confetti bombs.. really.)
But for today — lets meal plan! I’ve taken some help from a few store bought options, and we’ve been having a lot of leftovers lately, so next day meals are planned around reusing the main meal from the night before.
I have been eating refrigerator oats almost every morning – and having the best time making up recipes for a new version of these oats every morning!
A definite favorite has been Strawberry Oats with Almond Butter.
The girls love it, too! Get your grocery lists ready:)
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red pepper hummus: sabra
veggie burgers: morning star
almond butter: justin’s nut butter
greek yogurt: chobani
wild rice: uncle ben’s
yogurt pouch: stonyfield farms
waffles: kashi
mexican rice: uncle ben’s
Recipe Links
Recipes
Refrigerator Oats
1/3 cup whole oats
1/3 cup skim milk
1/3 cup strawberry greek yogurt
1 tablespoon almond butter
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Combine all ingredients in a mason jar with a lid and give a hard shake. Place in the refrigerator and allow to sit overnight.
1/3 cup whole oats
1/3 cup skim milk
1/3 cup strawberry greek yogurt
1 tablespoon almond butter
—
Combine all ingredients in a mason jar with a lid and give a hard shake. Place in the refrigerator and allow to sit overnight.
Vinegar Slaw
1 cabbage sliced thin
1 onion sliced very thin
Sprinkle 3/4 cup sugar over cabbage and onion
Heat together the following:
3/4 cup vegetable oil
3/4 cup distilled vinegar
2 teaspoon sugar
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon salt
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Pour heated mixture over cabbage and onions – stir and refrigerate for at least 24 hours.
Smokey Tilapia
4 tilapia fillets
McCormick’s Sweet & Smokey Dry Rub (in the spice aisle)
The juice of one lemon
—
Warm olive oil in a large sauce pan. Coat the tilapia in the dry rub. Add to the warmed pan and cook until fish is opaque – about 5 minutes per side.
Squeeze lemon juice just before serving.
McCormick’s Sweet & Smokey Dry Rub (in the spice aisle)
The juice of one lemon
—
Warm olive oil in a large sauce pan. Coat the tilapia in the dry rub. Add to the warmed pan and cook until fish is opaque – about 5 minutes per side.
Squeeze lemon juice just before serving.
Steamed Brussels Sprouts
15 brussels sprouts, trimmed and cut in half
2/3 cup water
2 tablespoons butter
1 teaspoon salt
—
Place sprouts in a saute pan with 2/3 cup water. Bring to a boil, add salt and pepper and reduce heat to medium low (simmer). Simmer/steam for 15 minutes. Remove from heat. Add butter and serve!
15 brussels sprouts, trimmed and cut in half
2/3 cup water
2 tablespoons butter
1 teaspoon salt
—
Place sprouts in a saute pan with 2/3 cup water. Bring to a boil, add salt and pepper and reduce heat to medium low (simmer). Simmer/steam for 15 minutes. Remove from heat. Add butter and serve!
Maple Brown Sugar Oats
1/4 cup oats
2 teaspoons dark brown sugar
1 teaspoon maple syrup
1/2 cup milk
1/4 cup oats
2 teaspoons dark brown sugar
1 teaspoon maple syrup
1/2 cup milk
Tomato Salsa
1 medium onion (yellow or white), quartered
1-2 jalapeno peppers, seeds and ribs removed
1 medium onion (yellow or white), quartered
1-2 jalapeno peppers, seeds and ribs removed
1 hot yellow pepper, seeds and ribs removed
3 cloves garlic
1 (28oz) can whole peeled tomatoes, UNdrained
1 (15oz) can diced tomatoes with garlic and onion, drained
1 (15oz) can stewed tomatoes, Mexican style, drained
1 (10oz) can diced tomatoes and green chilis, drained
1 medium bunch cilantro
2 teaspoons salt
1/4 teaspoon cumin (optional)
The juice of 2 large limes
2 avocados, diced (optional)
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Place onions, garlic, peppers, tomatoes, salt and cumin (if desired) in a food processor (or blender). Pulse until combined. Add cilantro, stems removed, and pulse until just broken down to desired consistency. Add lime juice and pulse 2-3 times to incorporate. Pour salsa into serving dish, add the chopped avocado.
Quinoa Veggie Salad
1 cup cooked quinoa
1 cup grape tomatoes, sliced in half
1 avocado, cubed
1/4 cup diced purple onion
1/4 cup feta cheese
lemon vinaigrette dressing
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Comine all ingredients and allow to rest in the fridge for at least 4 hours or overnight. I make this at least once a week – everyone loves it!
Parmesan Asparagus
1 bunch asparagus (about 1 pound)
1/2 cup grated parmesan cheese
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
—
Preheat your oven to 400 degrees. On a foil lined baking tray, toss the asparagus in the oil, salt, and pepper. Bake the asparagus for 10-12 minutes. Remove from the oven and sprinkle cheese evenly over the asparagus. Place back into the oven for 3-5 minutes, until the cheese is melted and golden brown.
1/2 cup grated parmesan cheese
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
—
Preheat your oven to 400 degrees. On a foil lined baking tray, toss the asparagus in the oil, salt, and pepper. Bake the asparagus for 10-12 minutes. Remove from the oven and sprinkle cheese evenly over the asparagus. Place back into the oven for 3-5 minutes, until the cheese is melted and golden brown.
January 26, 2015
Love your recipes. I always get in a meal planning rut and feel like I make the same thing every week. This really helps me get some ideas to mix up our week!
awwwww….CONGRATS!!!!!!! Another girl….the poor hubs!!! lol I can't wait to see the full recap from your gender reveal. Congrats again!!!
Your vinegar slaw is SO GOOD. I wanted to eat the whole dish Saturday. ? I will definitely be adding those Stawberry Oats to our bfast…yum!
These food ideas look great…..congrats on the happy GIRLY news!
Amanda
http://www.queenofthelandoftwigsnberries.com
I just stumbled across your blog from photo searching on Instagram! (Your twins are adorable!!) congrats on your next bundle of sweet little baby girl joy!
This is what I have been suffering on at home…meal planning! And not just meal planning, but executing! Between the baby, the hubby, the house, work…etc. I have been just eating whatever is in the house for dinner and lunch, but I am going to try a few of your ideas to hopefully help pull me out of this rut!!
Thanks
Christy
ritterbits.blogspot.com
I've been dying to try the overnight oatmeal, but none of the recipes look good UNTIL this one. I'm a teacher and would take this with me to school to eat for breakfast. Would I need to make a jar every night or can you do a couple at a time? I just don't know how it would keep. Thanks for the recipe!!
Thanks so much for the delicious oatmeal recipe! LOVED it!