Hi there! Everyone have a nice week? I had a great week. It was busy but since I really hunkered down early in the week to get as much as I could planned and ready ahead of time it did not feel as hectic. One of my goals last week was to get dinner on the table no later than 6:00pm every night. I actually shot for 5:30pm but gave myself a little flexibility. I am happy to say that operation early dinner time was a success. I also had my husband give the kids a snack before I got home so they were not completely starving. They either had apples and peanut butter or cheese and crackers – both of those snacks seem to do the trick.
What I did learn last week from previous weeks is that I do not have the time or patience to cook anything in its entirety when I get home. I absolutely need most, if not all, of the meal components made ahead of time or at least prepped. This is just another example why freezer cooking has become so essential in my house.
Speaking of freezer cooking, I did a presentation last week on this topic to a local MOPS (Mothers of Preschoolers) group. I called it “Freezer Cooking to Skinny Jeans” and talked specifically on the ways I used this cooking technique for weight loss, keeping healthy foods on the table, and of course my week night sanity. They were a great group of women and I got a lot of positive feedback. I really enjoyed it and look forward to presenting again.
Let’s get to my menu plan. This week is no different than any other week this academic year. Lots going on between kids, home, work, blogging, and sleep so I need to plan my time efficiently. I am going to stick with simplicity during the week and save any baking or complex recipes for the weekend – that is unless I get a burst of motivation mid-week.
I have to pick up a few groceries but for the most part my pantry and freezer still has a nice selection. Therefore, once again, we will be utilizing what we already have on hand. If you stock your pantry with healthy ingredients you can save a lot of money by reducing the amount you need to buy from the store. I should only need to spend about $40 this week.
Breakfast
Steel cut oats or oatmeal
Make ahead tips
- One of the things I did not get a chance to do last week was make breakfast burritos and pancakes. It was not a huge deal because we had cereal but I always feel better when we have variety for breakfast. I am going to make it a priority to get both of these prepared today.
Lunch
Chipotle turkey burritos
Fruit
Yogurt
Make ahead tips
- I have both burritos made and in the freezer.
Dinner
Black bean and rice cheese quesadillas – will post recipe soon
Spinach and feta risotto – will post recipe soon
Pizza or Stromboli
Garlic shrimp pasta with spinach – will post recipe soon
Make ahead tips
- Rice will be made today.
- The spinach I am using is leftover from last week. To save it from going bad I am going to cook the spinach ahead of time, portion out, and freeze. I will thaw in microwave when I am ready to use it in the recipes.
- Chili, clam sauce, and pizza sauce is in the freezer already.
- Pizza dough will be made today and frozen
- Risotto will be night of. Hopefully I don’t regret that but it usually does not take me to long to make.
- Garlic shrimp pasta will be made the night of. This is a super quick meal.
Skinny Mom’s Kitchen participates in Menu Plan Monday hosted by The Organizing Junkie.
What’s on your menu this week? Check out my menu planning resource page if you are looking for more help with menu planning.
