December is here and it is my favorite time of the year. I am not very fond of the freezing cold and snow – although I do like snow on Christmas – but I absolutely love the holidays. I get so excited to see my entire family especially both of my sisters, brother in law, and new chunky monkey nephew who all live across the country in Colorado. They get in around the second week in December and it is a full blown party all the way to New Year’s Eve. I will post some pictures in the coming weeks on Facebook and here on SMK.
Last week I wrote about maintaining healthy eating habits over the holidays. I must admit I probably wrote that more for me than you When my family is in town we tend to hang out 24/7 at my parents’ house, in front of the fire, and eat nonstop. My mom loves having us all there and keeps the house stocked with everything that I try to avoid – believe me it is a feast for about 3 weeks straight. There is an obscene amount of Christmas cookies and my mom swears they are low cal. I believe her
Anyway, I try my hardest to enjoy the holidays and keep it under control. Sometimes I succeed sometimes I don’t – just keeping it real.
Another reason I like December is it’s a time of reflection. I enjoy looking back over the last 12 months and thinking about everything that has been accomplished (SO MUCH) and then planning for all that still needs to be done (SO MUCH MORE). This month you will see many of my posts focusing on getting ready for 2013. In a few days I will be posting about getting your systems in order to start the new year of on the right track with creating a healthy lifestyle – I think you will find it really helpful. Also, I will be posting new recipes including some we will be having for Christmas breakfast. Remember I am always open for topic suggestions so if there is something you want to see more of don’t be shy.
Alrighty let’s get to my menu plan. This week’s menu plan is going to include some double duty recipes/ingredients. Meaning I am going to try to use ingredients from one recipe in another one later in the week to try and save time and money – so far so good. I went grocery shopping tonight and only spent $126 (no coupons or sale items) for the week and that included paper towels, soap, and other toiletries. I think that is pretty darn good.
Sausage and Mushroom Oven Omelet – new recipe
Kashi Blueberry Clusters Cereal – lazy mornings
Make Ahead Tips
- I will make the oven omelet tomorrow night. I had every intention of making it today but you know how that goes.
Make ahead tips
- I have 2 more containers of tortilla soup in the freezer. I will thaw them overnight and then put into single serving containers in the morning.
- Sandwiches will be made the night before.
Baked Taco Mac n Cheese – new recipe
Chicken Soup - on the stove not slow cooker. Same ingredients.
Chicken Salad Sandwiches – new recipe
Pantry Meal (risotto or some kind of rice dish)
Leftovers or homemade pizza
Make ahead tips
- I will make 1 lb of taco meat (with black beans for added bulk) and use ½ for baked taco mac n cheese and the other ½ for chopped taco salads.
- I purchased 5 bone-in chicken breasts. I cooked them all in a pot of water. After they are done I will shredded and put ½ the meat back in the water and make the soup. The other half I will use for the chicken sandwiches.
- I will make pizza dough Tuesday or Wednesday night after work.
Gingerbread – new recipe
Make ahead tip
This will be made Monday or Tuesday night. Then I will hide it so I can prevent it from being gobbled up in one sitting.
Menu Planning Resources
Plan to Eat - if you join friend me (skinnymomskitchen) then you can access my recipes and menu plans to generate grocery lists.
Emeals - I use the clean eating plan for inspiration.
Plan to Eat – my favorite ebook on menu planning. So much useful information!
My menu plan will be shared over at Menu Plan Monday hosted by the Organizing Junkie.