something I used to be SO good at. I used to meal plan every single week.
I also used to make a hot meal every night and attempted to continue that trend when the twins were born.. and sort of fizzled out after Baker arrived. pregnancy keeps me tired and not hungry at all, so prepping, planning, and cooking dinner falls off my to-do list and its taken me a hot minute for me to be able to get back into the swing of things! I also would love to be more intentional in planning ahead meals for the big girls for both lunch and dinner instead of leaving it to the microwave or toaster oven to do the prep for me.
SO here I am attempting to get back into the swing of being in the kitchen.
meal planning looks a lot like me skimming my Pinterest
boards, which mainly consists of food.
I used to write my own recipes. and then I had kids and quick and easy became my favorite two words when it came to describing my cooking.
nothing wrong with that, you guys!
breakfast everyday looks very similar for me as it does my kids. I eat peanut butter and banana toast or oatmeal and they will do the same! we mix it in with some toaster waffles (we love Van’s or Kashi brand) or if we are rushing out the door, granola bar and skim milk with carnation instant breakfast is where its at.
pasta salad + carrots + ranch dressing for dipping
cooked whole wheat ziti mixed with fresh zucchini, tomatoes, sweet peppers, turkey pepperoni (I like Boar’s Head), and mixed with Italian dressing.
no bake energy balls // low fat yogurt
easy recipe for energy balls HERE
I usually offer the girls 2-3 for lunch. as for me, I eat 2-3 as a snack.
deli turkey + cheese roll ups // wheat thin crackers // grapes + watermelon
white meat chicken nuggets (Tyson brand) // macaroni + cheese (Annie’s brand)
scrambled eggs + mozzarella cheese // peanut butter on toast // strawberries + melon
crock pot cilantro lime chicken tacos // Mexican creamed corn
cilantro lime chicken tacos
2 pounds chicken breast mixed with ranch dressing seasoning packet, cilantro lime skillet sauce packets (I LOVE these skillet sauces
– I buy them at Target and Kroger) or you can use a jar of green salsa. cook on LOW for 6 hours
guacamole + sour cream + pico + fresh cilantro
Mexican creamed corn
6 corn on the cobs roasted in the oven for 45 minutes, husks on. remove from the oven and allow to cool enough to be able to cut the kernels off the cob. throw in a preheated skillet pan and stir in 3-4 chopped fresh jalapeños, 1/2 block low fat cream cheese and fresh jalapeños. season with smoked paprika and taco seasoning to taste.
left overs from Monday:)
grilled guacamole and gouda burgers // sweet potato fries
1lb (93/7) lean ground beef + minced garlic + salt + pepper to taste, formed into patties. grill or cook in a skillet pan- about 4 minutes on each side.
top with left over guacamole from Monday and melty gouda cheese
sweet potato fries from the frozen food section:)
crispy black bean quesadillas // roasted squash
black bean quesadillas
2 cans black beans, rinsed and drained.
Mexican cheese blend
heat 1 tsp oil in skillet and add one corn tortilla. add beans and cheese to one side of the tortilla and fold over with a spatula. cook 3-4 minutes on each side, flipping in between until golden and crispy.
chop zucchini and yellow squash into medium thick sticks. drizzle with olive oil and salt and pepper. roast at 375 degrees for 25 minutes.
breakfast burrito bowls with spiced butternut squash + quinoa
bowl recipe HERE
the lunch ideas above are definitely geared towards feeding your kids but can also be prepared for yourself! my breakfast and lunch look very similar from day to day and you can find my daily food plan HERE.