Weekly Meal Plan + Grocery List #2

September 9, 2018

Hello from the rainy, no scratch that, the soggy state of Maryland. The common joke around here these days is it has rained two times this summer. Once for 45 days and once for 55. So, I guess you can say we are entering our third, who knows how long, stretch.

While I am over the rain, I do love the sudden drop in temperatures and feel of Fall in the air. Yes, I am that person. I have not always wished Summer to change to Fall but this year I am welcoming the season change. It could have something to do with the growing belly with this pregnancy and my sleepless, back aching nights.

With the forecast calling for 70’s, and you guessed it, rain, for the next week, this new plan is brought to you by comfortable foods.VIEW STORY »

Weekly Meal Plan + Grocery List

September 3, 2018

You asked for it, so here we go. As if our weekends are not jammed full enough, I have decided to get a bit ambitious and share with you our family’s weekly dinner meal plan. While I can sit here and act like I am doing this selflessly for the mere fact that many of you have shown interest in my past recipes and requested future topics on food, the reality is if I share our weekly plans with you that it will keep me on track with time management and conscious eating.

This whole second pregnancy has been harder on me than Lo’s. Maybe it is the age difference since I am four years older? I have been informed countless times that with each pregnancy, your body shows much sooner, and if it is the case I can truly attest to the advice. So, with the decreased energy and increased belly, I am trying to focus on much healthier eating through the remainder of my pregnancy.

MONDAY
Bacon Cheeseburgers on the Grill, with a side of Corn on the Cob, and Watermelon.

Grocery List:

1 lb. Ground Beef (note: you are going to also need ground beef for Thursday’s meal, so get double the amount of ground beef).
I Package of Hamburger Buns
Cheddar Cheese Slices
6 Bacon Slices
1 Red Onion
Romaine Lettuce (note: you will also use for Wednesday’s meal)
Corn on the Cob (note: you will need corn for Wednesday’s meal. I will cook an extra ear or two of corn and set aside, removing the kernels and saving for the meal)
Watermelon

Optional: Condiments and burger elements.

TUESDAY
Maple Pork Egg Roll Bowl

Photo courtesy: Cherry and Spice

Grocery List:

1 lb Pork Maple Sausage
1 Bag of Cabbage Coleslaw
1 Bag Broccoli Slaw
6 Green Onions
4 Cloves of Garlic
1 tsp Fresh Ginger, grated
2 Tbsp Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Rice Wine Vinegar
1 tsp Sriracha Hot Chili Sauce

WEDNESDAY
Healthy Chicken Carnitas Bowl

Photo courtesy: Isabel Eats

Grocery List:

Mexican Slow Cooker Chicken Carnitas
- 2.5 lbs Boneless, Skinless Chicken Breasts or Thighs
- 1.5 tsp Cumin Powder
- 1 Tbsp Minced Garlic
- 1/2 tsp Salt
- 1 Tbsp Chili Powder
- 1 Tbsp Brown Sugar
- 3 Tbsp Freshly Squeezed Lime Juice (about 1.5 limes)
- cilantro
1 Can of Black Beans
1 Can of Whole Kernel Corn
Plum Tomatoes
1 Avocado
White Rice
Romaine Lettuce

THURSDAY
Low Carb Salisbury Steak

Photo courtesy: I Breathe, I’m Hungry

Grocery List:

2 lbs Ground Beef
3/4 Cup of Almond Flour (or you can substitute flour)
1 Tbsp Fresh Parsley (or you can substitute dry)
Beef Broth
Worcestershire sauce
1/2 tsp Garlic Powder
1 Tbsp Dried Onion Flakes
4 Tbsp Butter
Mushrooms
1 Yellow Onion
1/4 Cup of Sour Cream

It is a short week this week with the holiday weekend, but my plan is to come at you with a Sunday through Thursday plan each week (or so). 🙂 If you follow along on my Instagram, you will see I typically share my ALDI hauls in my InstaStories, after each trip. I try to meal plan my week, create a grocery list of items I need, and then stop at ALDI first for everything I can possibly get there. Most of the time I am not successful with being able to get everything on my list at ALDI, so I will swing by Martin’s for the rest. I will show you the cost comparisons in my InstaStories.

Finally, I will do my best to mix up my meal plans with recipes that are my own, and the ones I find on my Pinterest account. If you head over to my Cheers to the Yum Board you will see a great collection of tried and true recipes I have found and enjoy. If I pin an image on Pinterest, try the recipe, and do not approve, I remove from my Board.

Here is to a great week, and happy bellies!

Strawberry Freezer Jam

July 9, 2018

There is nothing I love more than those little pink boots, that house those tiny baby doll feet, that are my sweet little fresh strawberry-eating-smeared-faced, little girl.

That one right there.
One fortunate thing about living in the mountains and country-land USA (what I am calling home for the sake of this post) is the great opportunities to connect with Earth, and your local farmer. We have been members of a local Community Supported Agriculture (CSA) for about two years now. A CSA is a community of individuals who pledge support to a farm operation. We pledge a fee once a year which is used to help front the farmer’s costs, but then our purchases from the farm are deducted from our pledge.
This local farmer; however, is not the CSA I mentioned above, yet basically supplies two to three nights of one of our favorite summer side dishes when their corn comes into season. Oh, but when the berries are ready for picking, we usually make it part of our summer bucket list to head out and pick some of their harvest for our consumption.
I had every intention on one container of berries. Just enough for a week’s worth of healthy snacking, but the picking continued and continued, and eventually, I found myself with more than I had anticipated. I know, I sound like a berry snob.
So what’s a girl to do? Ya, make some dam Jam. Sorry! I had to.

Here is the thing, I am a simple, and easy kind of girl when it comes to ingredients, and a kitchen. I do not want to be in the space longer than I have to. I do not enjoy extra unnecessary steps. I am not going to find joy out of hours behind a stove when another recipe can speed up the whole process.

I share this with you because clearly, I hate cooking. Just kidding. I actually like cooking. But, I do dislike unnecessary cooking.

That is why, my friends, this Strawberry Freezer Jam is my dam jam. (I had to again.)

STRAWBERRY FREEZER JAM

1 Box Sure-Jell Pectin
2 Cups Strawberries, crushed
4 Cups of Sugar
3/4 Cups of Water
Ball Jars

The first step – clean. Yes, those delicious berries you picked up in the grocery store and/or picked from your local farmer, they need C to the L to the E to the A to the N to the E to the D. Unnecessary, I know. Cold water is the best way to clean the fruit. Once cleaned, cut the tops off the strawberries, and smash the strawberries in batches. I use my Ninja for the job, pulsing the strawberries. Once all the strawberries are smashed, add to a large bowl. Measure four cups of sugar, and add the sugar to your smashed strawberries. Once the sugar and strawberries are combined, add the 3/4 cups of water to a saucepan on high and add the box of Sure-Jell Pectin. Stir until the mixture comes to a boil and time for one minute, stirring the whole time. Add the heated mixture to the strawberries and sugar and mix continuously for three to four minutes. Fill your bell jars with the jam and store in the freezer. The frozen jam has a 3-month shelf life in the freezer and 3 weeks once thawed and stored in the refrigerator.

Best Pinterest Recipes of 2017

December 29, 2017

It is no secret, I adore Pinterest. I have told you all this time and time again. While it may seem unimaginable, I do recall a time, when recipe references relied upon bookmarked recipe books or printed off recipes online. In fact, I still have both! I have a cabinet in my dining room hutch that is reserved for said books, which contain a few favorites. The worse part is I have to remember which book included the recipe, which usually results in me pulling out every book to skim through each. I too have a blue battered three-ring binder that contains all of the recipes I have printed online over the years (pre-Pinterest). Today it is more convenient to turn to my Pinterest App, which includes a great search feature, allowing me to look through saved Pins. Voila, I have my favorite recipe at my fingertips, in seconds.

But let me advise, not every Pinterest recipe is a winner. In fact, there are some real hum-dingers out there. Some I have experienced first hand, thinking, “Boy, the photo did you more justice.”

I refuse to keep a pin on my Food Board if it is not approved by me. So, in honor of the New Year approaching, I decided to share my favorite Pinterest Recipes of 2017.

Chicken A La Gloria – Cooking With Sugar
Sweet Potato Fries – New York Times
Honey Mustard Chicken Avocado Bacon Salad – Cafe Delites
No-Knead Dutch Oven Bread – Girl Versus Dough
Slow Cooker Sausage, Spinach, and White Bean Soup – Damn Delicious
Apple Cranberry Walnut Salad – Creme de la Crumb
Chessy Zucchini Bake – Lemon Tree Dwelling
Mom’s Seasoned Pretzels – Sallys Baking Addiction

So, which one are you most interested to try? Let me gently nudge you that all are super easy and super delicious, or else they would not make my list!

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Kid Friendly Recipe – Personal Pizza

February 20, 2017

Who remembers middle school home ec class? My fondest memories include sewing everyone in my family a pillow that year. Lucky them! Now who remembers the egg-in-the-hole recipe? You know, you cut a hole in the center of a piece of bread and crack an egg in the hole, flipping the toast? Please tell me you remember! Heck, even Food Network has a recipe on their website. No lie – Here. See! I told you. I actually found myself laughing hysterically at the reviews as if this was a Julia Child’s recipe.

If the Food Network can legitimately highlight the ol’ egg-in-the-hole recipe (suddenly this sounds dirty!) then I can share my super easy, like super, super easy lunch recipe that makes it rounds in our home. No shame!!

My daughter is at the age where we have an opinion for everything! Gone are the “easy” days of going with the flow or just doing as asked. I use to be able to prepare Lo’s breakfast, lunch and dinner, sit her in the highchair and place her meal in front of her, without even a peep. No options. No questions asked. Not now. Instead, my little vibrate two year old has her mind made up before I can even say, “Are you hungry?” And, it never fails that I am left starring at my screaming child negotiating a menu with her. It drives me insane! I hate when I lose control of the toddler train.

Nowadays we have two food groups in our house – chicken nuggets and fries (I know that is two things but they go together in one long winded statement) and pizza. Chicken nuggets and fries or pizza. I suck at the food pyramid guide.

So, when you are working with two options and a toddler who seems to play mind tricks on you and your words, you change it up for their and your own sanity.

ENGLISH MUFFIN PERSONAL PIZZAS

English Muffins halved (I use whole wheat or multi-grain)
Pizza Sauce
Shredded Mozzarella Cheese
Pepperoni
Dried Basil and Oregano to taste
Salt and Pepper to taste

This is the easiest lunch or dinner recipe for your kids! The great thing is that they can get involved with their food and start to appreciate cooking at an early age. Lo is adamant about pulling a chair over to the counter or stove and joining in the cooking action with me. So, this recipe is perfect because it is basically assembling.

Half the English Muffins in the quantity of pizzas you want to make. Spread a spoonful of pizza sauce onto each half. Sprinkle shredded Mozzarella cheese on each muffin half. Add salt and pepper to each personal pizza. Then add dried basil and oregano to season. Add pepperonis to top and then bake on a baking sheet for 10 – 15 minutes at 375 degrees.

You can have so much fun with personal pizzas. Set aside cooked ground sausage, bacon crumbles, pre-cut veggies, etc to really build your own personal pizzas. This option is a great meal for sleepovers when you have multiple kids with multiple pallets staying under one roof.

Here are some additional food inspired posts:

Enjoyed this post? Awe, thanks. I am blushing. We can connect through facebook || twitter || instagram || pinterest || bloglovin’

Best Pinterest Recipes of 2016

January 1, 2017

I love to cook! Now my husband may argue with this statement and claim that he believes it does not reflect my evening whine, not to be mistaken by my evening wine, because we all know I indulge in a glass or two.

But for reals (am I too old to say reals – you can tell me!) I do enjoy cooking. It is my second therapy behind blogging. The thought has crossed my mind to just cut all the bull crap and food blog, but let me explain the problem with food blogging. You need great photos. Amazing photos that make you want to eat your screen. I rarely have time for photos. For one, the lighting in my kitchen is poor for photos. It gives a yellow glow and two, my hungry family wants to eat and not wait on me to prep for a photo shoot before they dig in.

VIEW STORY »

One Skillet Sausage Penne

July 17, 2016

Winner. Winner. I have your Sunday dinner.

No, seriously, I have your dinner all planned. Most likely you have all the ingredients too and if not, well, then high-step yourself to the market.

I love pasta! I love everything about it. The heartiness, how it soaks up all the flavors that are fused in the pot, how its BFF for life is cheese and they are unstoppable, how cozy and warm I feel when it sits there looking all gorgeous at me.

You are gorgeous!

There is absolutely zero Italian bloodline running through my veins but I adore Italian food. I think if I ever made my way to Italy, I would eat my way through every town, spending a ridiculous amount of money on food. But, hey, that’s just me.

This dish is so delectable, and incredibly easy. Everything about it screams, “Get in my Belly now!”

ONE SKILLET SAUSAGE PENNE

1 lb of Ground Sage Sausage
1/2 of a Red Bell Pepper (diced)
1/2 of a Yellow Pepper (diced)
1/2 of a Orange Pepper (diced)
1/2 of a Yellow Onion (diced)
2 Cloves of Garlic (minced)
2 Cups of Penne Pasta
1 – 24 oz Jar of Pasta Sauce (I used Five Cheese Flavor)
1 Cup of Water
1/3 Cup of Half & Half
1/2 Cup of Shredded Mozzarella Cheese
Salt & Pepper, to taste
Dried Basil, to taste

Instructions:
In a large skillet cook sausage on medium heat, until meat is brown. Drain off fat. Add diced bell peppers and onion to skillet. Cook for about two to three minutes, then add the minced garlic. Stir to combine all ingredients and add salt and pepper, to taste. Add the jar of pasta sauce and stir. Once combined, add 1 cup on water and combine. Add dried penne pasta and bring to a boil. Reduce the heat and simmer covered for 20 minutes. Once the pasta is tender, add the half and half and cheese. Plate and sprinkle dried basil, to taste.

Buon appetito!

Enjoyed this post? Awe, thanks. I am blushing. We can connect through facebook || twitter|| instagram || pinterest || bloglovin’

Easy Stuffed Peppers

September 9, 2015

When the going gets tough, the tough make simple, easy dinners. And, then everyone stuffs their faces and then everyone goes to bed. Well at least that is what happens these days in our home. I will not take full credit at all for this recipe. It actually exists on the back side of those bagged baby peppers. It is a popular appetizer among our family, but with a stuffing as good as they produce, I decided to make it into a full fledged easy dinner recipe. So, I guess you can say I was inspired!
VIEW STORY »

Loaded Baked Potato Soup

September 16, 2014

There is a nice crisp to the air these days and with it I have shut my once open all the time windows, contemplated turning on the heat (though I did not), broke out two pairs of boots and took to the stove to make soup. I think Fall has returned. Well not officially but in my home and heart it has.

There is just something about a bowl of homemade soup and being curled up in your favorite sweater that just screams excitement to me these days. I do love Fall so maybe that is the reason, but is am sporting a new accessory these days. A baby bump! So, I figure that too has a lot to do with it.

I have been a bit MIA from my Blog due to the sudden change in my status. We officially announced we are welcoming a little one the first part of January over our Vacation this summer. See announcement.

Now that a I well into my second trimester and things have started to settle, oh and the fact that I made a delicious bowl of soup the other night… I thought to myself, “I really need to get back to the blog.” And, how fitting the name I loved and chose for my Blog will now grow with my ever growing belly as I add motherhood to the daily juggle of life. My husband is actually the one to credit as he asked me, “Are you still doing your Blog? You should include this recipe.” Don’t be intimidated by the length of ingredients. It really is easy and whips up in no time. It is super thick though, so if you like a thinner soup, I would cut some of the flour and sour cream. So, here it goes…

LOADED BAKED POTATO SOUP

5-6 Russet Potatoes

4 Cups of Chicken Broth

1/2 Yellow Onion – Diced

2 Tbsp, plus 2/3 Cup of Butter

2/3 Cup of Flour

3 Cups of Milk

6 Slices of Bacon

8 oz. Of Sour Cream

1 1/2 Cups of Shredded Sharp Cheddar Cheese

4 Green Onion Stalks – Diced

Salt and Pepper to Taste

Peel and chop 5-6 potatoes and boil in 2-3 cups water and 2 cups of Chicken Broth. I also add a dash of salt. Drain and set aside. I bake my bacon. Funny huh? I learned this trick from my sister in-law. Place the slices of bacon on a baking sheet lined with foil and place in oven. No sprays, nothing needed. The bacon will cook in its own grease. Do not pre-heat the oven. The bacon should go in cold and heat with the oven. Once bacon is in, set bake to 400 degrees and bake for 10-15 minutes. Dice 1/2 of a Yellow Onion and cook until translucent in stock pot with about 2 Tbsp of Butter. Once cooked remove from pot and set aside. In same stock pot, over medium-high heat, add 2/3 cup of Butter and 2/3 cup of Flour, mix into roux. Once combined, add the remaining 2 cups of Chicken Broth and 3 cups of milk, whisk and bring to a boil. Reduce heat and simmer for about 5 minutes, while stirring. Add Shredded Sharp Cheddar Cheese and Sour Cream and whisk. Once combined, add cooked potatoes and onions. Chop up 4 of the Bacon slices and 3 of the Green Onions and mix in. Garnish your bowls of soup with the other 2 pieces of Bacon crumbled and the remaining Green Onion diced. Enjoy!

Super Easy Raspberry Banana Smoothie

April 23, 2014

I am a sucker for smoothies. They are just so easy and with the right ingredients, very healthy for you. Eat Well, Clean Eating – you may have heard such phrases? While some may argue that these are just trends… I would disagree. Wellness and taking care of our bodies is important and has to be seen as a lifestyle if we want to succeed.

If you read my past post – Belly And Food – Love/Hate Relationship, you learned why I have decided, with baby steps, to reevaluate the food I put it my body and incorporate clean eating into my lifestyle. It is a challenge because I feel like I am always racing the clock. Time is not on my side. I am sure others will agree and are in the same boat with me. Rowing against the current. When this is the case, it is easy to slip. The holidays did not help my cause either. Between the doughnut at Sunrise Easter Service and the amazing goodness of desserts on display at my Grandmother’s, I felt bloated and blah the last few days.

So, just like most relationships have their ups and downs… my Belly and Food needed to mend things and get back on the saddle as one happy couple. I, of course am always the mediator. It is exhausting!

My immediate go-to are Smoothies. Since I blame time a lot, they are easy – so no excuses! Biggest thing with smoothies is to be smart about what you blend. Juices and flavored yogurts have sugars and can increase the calorie count making what you thought was a healthy choice, actually a sugary sweet dessert. Oh, and adding ice cream, while yummy… makes a milkshake!!

Smoothies are always a fun experiment for me and this one turned out great! It was the ideal blend of tart and sweet. Give it a try and let me know what you think. Enjoy!

RASPBERRY BANANA SMOOTHIE:

Serves 2

1 Cup of Frozen Raspberries
2 Bananas
1 Cup of Almond Milk – Original
1 Tbsp of Honey (If you can choose Local or Organic)

Combine the the raspberries, bananas, almond milk and honey in a blender and mix until well blended. Serve up!