Tag Archives: two weeks of meals

What’s for Dinner Wednesday: Pandemic version

18 Mar

Planning meals for the next 14 days was particularly challenging this time around. No frozen veggies to be found.

Well. Here we are.

We are in the midst of a worldwide pandemic. The novel coronavirus, otherwise known as COVID-19, has made its way through the world, currently hitting the United States. Week by week, day by day panic has set in nationwide as people prep for the unknown, fearing potential lockdown or shelter in place rulings in cities and states, and in some places, they are already living under that ruling. Since we are not at that point yet in our city or state, many people here are planning and stocking up for the next 14 days at a minimum, and with everyone everywhere doing that, it’s made grocery shopping and meal planning quite challenging. To add to the challenge, two of our three kids are quarantined as they were potentially exposed to COVID-19 at school, while the rest of us are not.

As I began my shopping last week, I did not go in with a specific list of items I needed for definite meals because I had already heard of the difficulty people were having at the stores, with empty shelves everywhere. Instead, I went in hoping to find two weeks’ worth of things I could make meals out of and I planned my meals on the spot as I found items in each store I went to.

Therefore, the list of meals below is what I came up with using what we had on hand at home and what I found between Aldi, Shaw’s, Stop and Shop, Target, Dave’s Market (a local RI market) Price Rite, and Whole Foods over the span of about five days’ time.

Because we are just starting our two weeks of our pandemic menu, the first few days are laid out specifically while the next many are not assigned to certain days yet, but are on deck for any night during the next two weeks.

Sunday, March 15: Corned Beef in the Instant Pot:  (We had purchased the corned beef ahead of time, so we were ready for this and chose to do it as a Sunday dinner instead of on St. Patrick’s Day.

Monday, March 16: Chicken and Steak Fajitas: using this recipe for fajita seasoning from allrecipes.com. I chose this because one store had one package left of stir fry steak and we had a few frozen chicken tenderloins left. The same store with the steak also had beautiful looking peppers, and the inspiration for a meal was made on the spot.

This was a brand new recipe we tried thanks to a friend who shared it on social media that same day.

Tuesday, March 17: Pasta with Bolognese Sauce: This was completely unexpected. I found two, one-pound packages of ground beef at one store, and I had previously stocked up on pasta from another store a few days earlier. I hadn’t decided what to do with the ground beef yet, other than maybe tacos in week two since we’d already done fajitas in week one. A friend posted photos, saying that she was making this recipe (by Giada De Laurentiis) at her house and it looked amazing. I realized I had all the ingredients at home and decided to make it that same night.

Meal options from March 18 through March 29:

4) Barbecued Pork Chops

5) Pork tenderloin with homemade applesauce

6) Steaks (What kind of steaks? I don’t even know but there were two of them left and they looked like they would be enough for our family. I knew we could figure out what they were and what we could do with them later on.)

7) A “big salad”

8) Homemade soup, most likely chicken and rice.

9) Make your own pizzas

10) Teriyaki chicken wings and legs

11) Tacos

12) Hamburgers and french fries

13) Something With Stew Meat

14) Breakfast for dinner: french toast and sausage because we had the sausage already and I finally found a couple of loaves of bread.

 

As I look at the categories listed as options to tag this post, a few of the ones I often use were just out the window this time around, specifically “Eating on a Budget” and “Shopping on a Budget.” I determined early on that we were “Eating What the Store Sold” and “Shopping for Whatever We Could Find No Matter What it Cost Until We Had 14 Meals For 5 People,” for the most part. Everything we make is still allergy-friendly for those with gluten and dairy allergies and they’re all relatively healthy meals.

This meal was a keeper and it was very easy to make.

I hope that all of you are safe and sound, healthy and that you all remain so.  I hope that you have good luck shopping for your own household needs over the coming days and weeks and maybe if you’ve purchased any of the same things I did, you can find some meal inspiration in this post to keep you going.

 

 

What’s for Dinner Wednesday: Two weeks of meals

5 Feb

Beef Burgundy is a recipe I grew up on and it’s a favorite of mine.

It’s hard to believe that it’s already February. The month of January seemed forever long, mixed in with a couple of cases of the flu at our house, and I was more than happy to turn the calendar page over. Bye-bye January, nice to see you come, nice to see you go.

Now, it’s midweek and we’re about to wrap up our two-week menu, so I thought I’d share it here today to give you some meal inspiration for the weeks ahead. Whenever I can, I include the link to a recipe for you and I even treated you to a brand new recipe which you can find at the end.

Sunday: Chicken Parmesean and pasta

Monday: Sloppy Joe sandwiches and french fries (this is nothing fancy, and out of a can, usually slated for a night I’m not home for dinner.

Tuesday: Beef Burgundy

Wednesday: Teriyaki Chicken Thighs with baked potatoes and snap peas using this recipe for the sauce.

We buy boneless, skinless thighs to make them a little bit healthier.

Thursday: Creamy Avocado Pasta with chicken and grape tomatoes (This was a new recipe for us.  See recipe below.)

Friday: Homemade chicken burgers with salad

Saturday: College kid visit, dinner out

Sunday: Superbowl Sunday (Our contributions: potato skins, chicken wings, Buffalo chicken dip, and chili)

Monday: Soup and sandwiches

Tuesday: DIY Spinach salad (Toppings included chicken strips, pecan halves, Craisins, bacon, Feta cheese, grape tomatoes

Wednesday: Pizza dinner fundraiser night at Blaze Pizza (We love Blaze, it’s one of the only places nearby where we can get gluten-free crust AND vegan cheese on a pizza for our daughter.)

We put out all of the ingredients and everyone adds what they want to their salad.

Thursday: BBQ Ribs, oven-roasted baby bliss potatoes, and veggies

Friday: Pesto salmon (Salmon coated in pesto and baked in foil in the oven)

 

NEW RECIPE

        Here is the new recipe for the Creamy Avocado Pasta along with our minor modifications to the ingredients. We also added chicken to our recipe.  This recipe is a clean eating recipe and I found it here as part of a four-week meal plan. This recipe is from week three but you can find all four weeks here. Thanks so much to Homemade for Elle for the free recipes and meal plans. We have gotten a great deal of inspiration from them.

 

This recipe was new and it was given a thumbs up from all of us.

Ingredients:

`12 oz. whole wheat spaghetti (we used gluten-free and regular pasta)

2 avocados, ripe, halved, seeded and peeled

1/2 cup fresh basil leaves (we used dried basil)

3 cloves minced garlic

Juice from one lemon (we used bottled)

1/3 cup of olive oil

salt and pepper to taste

1 cup cherry tomatoes, halved

Directions

Bring pot of salted water to a boil. Add pasta and cook until al dente. Drain and transfer to a large bowl.

In a food processor, combine avocados, basil, garlic, and lemon juice. Turn food processor on and slowly drizzle in olive oil.

Season with salt and pepper to taste.

Add avocado mixture to your warm pasta and toss until mixed well.

Add in cherry tomatoes and serve warm.

 

 

 

 

 

 

 

New year, new two-week menu, new recipes, new kitchen toys

9 Jan

One of many new recipes we’ve tried recently

Happy New Year!

It’s suddenly January.

The holidays have passed, the vacation week off of school is over, and we’re suddenly back at it. School and work are back to their regularly scheduled programming, with the exception of our college kid, who still has a couple more weeks of vacation.

The month of December was like Cookie Central on the blog, as it always is. It was Cookie Central in my kitchen too, and I was so pleased with the results. I had been apprehensive about trying some of our favorite recipes as both gluten and dairy free this year, but I have to say that all went well and the recipes went off without a hitch. I was able to pull them all off with the exception of just one. Next year I’ll be able to do them all, as I’ll have a year to solve this year’s minor issue.

One of two new kitchen toys we have been playing with since the holidays: an air fryer

Now that we’re done with cookies and my jobs are back to their normal pace for a couple of months, I’m looking forward to sharing some new dinner recipes on the blog. Even though I haven’t been sharing them, we’ve been trying them. We also have two new kitchen toys: an air fryer and a new Belgian Waffle maker. The waffle maker was done out of necessity when our old one broke during dinner prep one evening and the air fryer was a gift from my husband to me. I have wanted one since they’ve been all the hype over the past year.

As my New Year’s gift to you, today’s post will contain a Two Weeks of Meals list for you as well as the link to the new recipe we tried, which is pictured above for Creamy Steak Alfredo. We actually made two versions of the recipe at once, in order to accommodate allergies, which we don’t often do. I’ll explain that part later and show the second version then as well.

TWO WEEKS OF MEALS (Because of the holidays, this two weeks of meals is not a full two weeks. We had a couple of meals out, so I started with New Year’s day as our first day.)

Chicken and Waffles: This is a new recipe we made on New Year’s day. We fried the chicken in the air fryer and used the new waffle maker for the waffles. Our plan was to use our old waffle maker until it was broken when it came time for dinner. I will share our air fryer and waffle maker adventures in future posts.

Chourico and Peppers: This is a spicy Portuguese sausage recipe cooked in a tomato sauce with peppers. My husband’s recipe is similar to this recipe.

Zucchini Shrimp Scampi: This is a favorite recipe of ours and you can find it here.

Soup and sandwiches: We had this on a Friday night and had a homemade chicken and rice soup and grilled tuna and cheese sandwiches.

Steak and Chicken Fajitas: We use our cast iron skillet to make these and they’re delicious. We don’t use a specific recipe but they’re similar to this one. We also use a homemade fajita spice mix.

Meatloaf: I love this Weight Watchers recipe and I’ve been craving it. Now that we have had it, my craving has been satisfied for a while.

This was our allergy-friendly version of the new Alfredo pasta recipe also shown above. It was completely gluten and dairy free and she opted for no steak.

Creamy Steak Fettucini: I saw this recipe go by on my social media feed and emailed the link to myself so that we could try it. We actually used almond milk and bow tie pasta for our version above, but we had to make a smaller version that used dairy-free Parmesan cheese, almond milk, and gluten-free spaghetti. This recipe got a thumbs up from all five of us. It was very tasty and we’d most definitely make it again. We used fresh spinach and I did try putting a little bit of Balsamic Glaze on mine as was suggested in the recipe, and it was delicious.

Burritos: This is a quick and easy meal for us for a busy night.

Chicken Marsala: Another favorite meal of ours that can be served over pasta, over rice, or over mashed potatoes.

Chicken, Broccoli, Cauliflower Casserole: I am going to be preparing this meal using a new dairy-free sauce recipe instead of cheese. I’ll keep you posted.

Hot Dogs, Hamburgers: This is a Friday night meal for us and not my favorite, so we’ve planned it for a night that I’ll be out.

Enjoy the rest of your week and be on the lookout for some new recipes I’ll be sharing soon!

What’s for dinner Wednesday: two weeks of meals and a new recipe

3 Oct

Tis’ the season!

As they say… Happy Fall Y’all!

It’s fall in New England and that means two things: apples and pumpkins. We’ve been doing the apple thing in September, saving the pumpkins for October. Therefore, today’s post will be all apple, all day long.

It’s been a while since I posted a two-week menu, so I thought I’d do that today as well as share a new recipe that we tried and liked, apple-related, of course.

Where I have them, I have included the links to the recipes I have shared before so that hopefully makes it easier for you.

When you come home with so many apples, it’s time to get cooking.

TWO WEEKS OF MEALS

Sunday: Shepherd’s Pie (Although we’ve been having this for years with the recipe I’ve linked here, we now make it a new way, courtesy of a trip last spring to visit my mother in-law, MaryLou. Our meat now contains both creamed corn and cut green beans and has tomato sauce mixed in. We also took the cheese out of the mashed potatoes on top, since we can’t all eat it. This new recipe is a little bit healthier and it combines the recipes of both our mothers. It has been a hit with our whole family.)

Monday: Tacos

If you’ve never made homemade applesauce, it’s so delicious and makes your house smell wonderful.

Tuesday: Pork tenderloin (pre-marinated in the package), homemade applesauce

Wednesday: Marinated steaks

Thursday: BBQ Ribs (prepackaged, pre-bbq’d, just cook and eat)

Friday: Cast iron skillet fajitas- both chicken and steak (homemade fajita seasoning recipe from Allrecipes.com)

This was a delicious new way to have kielbasa and very fall-ish. Thanks to A Spicy Perspective for the recipe!

Saturday: Light apple onion kielbasa skillet from A Spicy Perspective

Sunday: Eggplant Parmesan

Monday: Cranberry Chicken

Tuesday: Hot Dogs/Hamburgers

Wednesday: Chicken Pot Pie (sometimes homemade using this recipe, but this time not and we have one that is a separate gluten free, dairy free pie which we buy pre-made and pre-frozen at our local bakery.)

Thursday: Homemade Pizzas

Friday: Chicken/Broccoli/Pasta

A great new meal to add to our fall menu!

 

 

 

Two weeks of meals before the holiday rush

4 Dec

It’s hard to believe, but it’s the first week of December already. There are exactly three weeks until Christmas. Although I’ve been behind in posting some weekly menus, I thought that now might be a good time to provide some meal inspiration as a way to get us through the next three weeks. I also know that in the next two weeks or so, my posts will be filled with Christmas cookie recipes, and although we’d like to just eat those for dinner, most nights we can’t.

This was one we hadn’t had in a while and we devoured it. Not a morsel left.

Below are some meal options to get you through the next few weeks, with links included for every single one, not necessarily even in the order we’ve had them on our menu but more of a list of our past weeks’ “best of” meals that will let you peruse and choose what works for you in any given week.

TWO WEEKS OF MEALS

  1. Taco Bake
  2. Chicken, Broccoli, Cauliflower Casserole
  3. Kielbasa and Cabbage
  4. Parmesan Chicken Cutlets
  5. Instant Pot Chicken Marsala
  6. Beef and Broccoli
  7. Turkey Meatloaf Burgers
  8. Sweet and sour meatballs

    One of my favorite fall meals ever: Cranberry Chicken

  9. Shepherd’s Pie
  10. Instant Pot Macaroni and Cheese
  11. Chicken with White Wine and Mushrooms
  12. Cranberry Chicken
  13. Steak Lettuce Tacos
  14. Pork Tenderloin (instead of brisket) with applesauce and potato pancakes

What’s for Dinner Wednesday: Busy? Me too! Meals for on the go schedules

14 Jun

I feel like I must look like this by the end of the school year, every June. Most days, I barely know what day it is.

Happy Wednesday!

It’s finally stopped raining, at least temporarily, so we’re cancelling our plans to build an ark and have instead started the final countdown to the end of the school year. We have just about a week to go.

I always compare this time of year for teachers, students, parents and those of us in the education world to what I imagine the tax season to be like for accountants. It’s crazy-busy for all of us, and we’re spread thin, trying to put ourselves in several places at once. This year, I am especially thankful that we have a third driver, which has helped our situation when we aren’t able to clone ourselves to be two places at once.

Busy? Absolutely. Still need to cook and eat? Absolutely.

Normally during much of the year we plan our meals two weeks in advance and shop for them two weeks in advance as well. However, since after the April vacation week, we have only been able to manage to plan and shop a week at a time for much of May and June. It’s been working out, and this week I am particularly proud of our meal planning because we were able to prep so much of it in advance. It meant a lot of work, particularly on Sunday night, but we had the time to spend that evening, and it’s nice to know we’re set for this week, the final full week of the school year for all of us. Like everyone else, we’re battling with the culminating events for  sports and school and work and other extra-curriculars, but we get through it, just like everyone else does, just like all the other years, and then it will be summer and we can breathe again.

I told someone just the other day that during the rest of the year our schedules are busy, but doable because everything has a designated slot on the schedule and when left as is, it all works out. There may be a lot of it, with five schedules and only seven days in a week, but everything fits. November/December and May/June are the months that throw things off because all of the activities choose new, additional slots on the schedule in which to place their seasonal events. So our Saturday morning slot also goes into a slot on Monday and on Tuesday night, for example, but yet we already have something in that slot on Monday. And on Tuesday. Our Monday and Wednesday slots decide to put their event on a Saturday and on also a Sunday, and still on Monday and Wednesday too. Things that are normally contained within the school day curriculum, like band for one, or chorus for another, or theater for the other, or even recognition events for all, suddenly need night time slots for everyone. As adults we are also required to attend many of these same events at other schools for our school-related jobs as well as for our own three kids, so the chaos multiplies quickly for us here. It gets all mixed up for a good month and then it goes back to normal again, but for those weeks of the year, twice a year, we are definitely over-scheduled, over-worked and overwhelmed before normalcy and calm returns.

We use our summer to decompress. We don’t over-schedule and we don’t have to worry much about competing events because we don’t do a lot, and for both of us adults, work slows down to a more normal, regular pace. I take the time to evaluate what worked and what didn’t from the past year and make adjustments by August for the upcoming year. I also look at ways we can be more organized as a family, every summer. Last year I instituted the Cozi app, and have loved that and will definitely keep it going for the next year. The year before, I instituted a great allowance system, and have kept that going as well. Summer is always a great time for reflecting, making changes and improving our well-oiled machines.

So, in preparation for all of your upcoming busy weeks ahead, here is our one week of meals, instead of two, but they are great for making ahead, cooking once and eating twice, and for having to grab and go.

ONE WEEK OF MEALS

Sunday: Shepherd’s Pie: This was our plan ahead, shop ahead and cook ahead day, and even though the daytime hours were full of obligations, we cooked into the evening hours and ate our dinner late that night in order to be ready for the week ahead. The kids used the time wisely and played outside until well after the street lights came on. See the recipe here. Make a big batch, eat half the first night and save the rest for a leftovers night later in the week.

Monday: Quesadillas: This night we had a PT appointment for one, a dance class for another and a fashion show rehearsal for all three, all after school, so we needed a literal grab and go dinner. (Thankfully, no one had any homework.) As a shortcut, I used already cooked chicken strips as my chicken and cheese fillers for these. I made plain cheese, spicy chicken and cheese, and plain chicken and cheese, and I bagged them all up, labeled and ready to go. When made with corn tortillas, these are also gluten free. They’re better served hot, but they’re edible cold as well, and when you’re hungry, cold will do just fine. Find the recipe here. As an added bonus, these make a great lunch, so I was one step ahead Tuesday morning as well.

My bag of quesadillas, ready to conquer dinner and then lunches, in one fell swoop.

Tuesday: American Chopped Suey: This was a meal we made ahead on Sunday night as well. Sauteed peppers, onions, mushrooms and olives filled our kitchen with a delicious aroma as we cooked, and thanks to that little teaser, now everyone can’t wait for this meal. We need to be at the kids’ fashion show by 5:30, so this will be an early meal, but will fill everyone’s bellies sufficiently before we go. Additionally, this will be something that will leave leftovers for our leftovers night. I don’t have a recipe we follow for this, it’s just sauteed ground meat (we use turkey), veggies of your choice, cooked pasta and sauce topped and baked with cheese. Ours is gluten free.

Wednesday: French Toast: This is my favorite go-to meal: breakfast for dinner. It’s fast and French Toast is my favorite meal for breakfast, despite my love for other types of morning treats. We have an after school meeting for one, piano lessons for one, dance class for one, a band concert for another, plus a work event for one, all before 7pm so this time, everyone will eat when they can, before they need to go, or when they get back, or both. It’ll be ready to eat, gluten free and not, for whenever it’s needed.

Thursday: Leftovers: On this night, all the kids are home, and finals start in the morning for our highschooler, so it’s crunch time for sure, but now both adults have to work. Normally we try our hardest to avoid both being out simultaneously for work at night, especially since I can set my own schedule more easily, but this week is an exception. It is graduation week here in our city and I cover three of the four high school graduation events, so my being out can’t be avoided, and neither can his. So, we planned our leftover night for this night because everything can be reheated from earlier in the week. If no one likes that, there’s enough other choices that they can make on their own easily enough, but we’ve done what we consider to be our parental due diligence and provided good meal options.

Friday: Homemade Pizza: Only I have to work on this night, graduation event #2. So I’ll come home at the end of the night and enjoy some yummy homemade pizzas. We enjoy homemade more than the pizza we take out, Don makes the absolute best pizza around, so this is a treat we all look forward to.

Saturday: Dinner event: We have a birthday party for one child early on in the day, and the final graduation event during the day for me as well, and then we are all heading to a dinner event that night, so our final meal of the week is planned for us, thankfully.

We will (hopefully) have made it through the week unscathed and having our meals planned out and mostly ready to go will have allowed us to enjoy the moments as we get to them and through them, and to enjoy the end of the year as it comes. It was a relatively inexpensive set of meals too, so that has been a little bit of a break for our grocery budget as well, when all else is so much more costly at this time of year.

May you all survive the busy seasons in your own lives, families and occupations. If this isn’t your busy season, save this post for when you’ll need it most!

 

 

What’s for Dinner Wednesday: Two weeks of meals

5 Apr

Ready for another two weeks of dinners?

Has two weeks already gone by?
I can’t believe it’s already time for a two-week menu list for you. The weeks are flying. We have made it through February and March, which tend to be rough, so onward to and through April!

Here are two weeks of menu inspiration for you from our last meal cycle. We did have to make some on-the-spot changes and revisions, but this was our original list:

Sunday: Eggplant Parmesan

Monday: Teriyaki Chicken Wings

Tuesday: Antipasto

Wednesday: BBQ Ribs and Cole Slaw

Thursday: Macaroni and Cheese Casserole

Friday: Taco in a Bag (this was a birthday party dinner)

Saturday: Shaved steak sandwiches with cheese, onions, peppers and mushrooms

Homemade pizza is the best and we like to mix up the varieties from time to time. Here are our ingredients for the Hawaiian and veggie pizzas.

Sunday: Whole chicken dinner

Monday: Grilled Kielbasa

Tuesday: Chicken Marsala

Wednesday: Pork Chops

Thursday: London Broil

Friday: Homemade pizzas (This week we made one Hawaiian pizza, one veggie pizza, and one cheese pizza.)