Meal Plan for May 28- June 3

It has been a busy last few days and frantically thinking about all the things to ever think about as a mom in this day in age is over the top. I find when I am out of town, which I was, it seems to take me a few extra days to unwind and to fall back into some sort of routine. Part of my routine is to have a meal plan for the week, and here it is:

Monday– Favorite Chicken Strips and Greek Salad
Tuesday– Spaghetti and meat sauce
WednesdayHummus, fresh vegetables, farmer’s sausage, and taco chips
Thursday–  15 minute avocado pasta (by oh she glows) and carrot sticks
Friday– The Kids’ favorite breakfast, pancakes
SaturdayPerogies, cabbage, and Farmer’s sausage
Sunday– Mini quiches and salad

It may appear that our family has a thing for farmer’s sausage, and that is because we do. We live close to a Mennonite Butcher and they provide the best sausage I have ever come across.  Though I am not of Mennonite decent, I am of German and Polish, and this kind of thing just goes with the territory.  I hope this helps those in dire need of ideas for meals. I will post the Avocado pasta dish in the next couple of days.  It is pretty great.

Home Made Pizza

Today I weighed myself and I am 186.5.  That means, I have 20.5 more pounds to go.  Whoo hoo!  This is a familiar weight, I have been here 3 times now.  Last night I made a vegetarian pizza meets the meat-eater.  The great thing with home made pizza, is one can do whatever they want with whatever they have.  This pizza worked out really well for the family.  I was a bit sneaky and added chopped spinach quite finely, and no one seemed to notice.  The joys of being in the kitchen preparing for the red meat lovers.

Home-made Pizza

preferred dough, whether it be home-made or store-bought (I used TJ’s fresh dough)
3/4 cups preferred pasta sauce (I used TJ’s Tomato Basil Marinara)
parmesan cheese
hand-full of spinach, chopped finely
1/4 cup red onion, chopped finely
1/4 cup green pepper, chopped finely
1/4 cup red pepper, chopped finely
12 slices of salami, chopped finely
1 1/2 cups of cooked ground beef, seasoned with salt and pepper
1/2 cup feta cheese, crumbled
1/2 cup mozzarella, grated
1/2 cup cheddar cheese, grated

How To Play:
Heat oven to 500 degrees. Grease a baking sheet sprinkled with organic cornmeal. Prepare dough accordingly. When dough is ready, stretch out onto the prepared cookie sheet. Place in the oven for about 5-8 minutes until it begins to cook. Take it out, let it cool for about 3 minutes. Spoon pasta sauce and smear generously onto the pizza base. Sprinkle a fair amount of parmesan cheese onto the pasta sauce. Evenly lay out the spinach, red onion, peppers, and meats. Sprinkle the cheeses all around. Turn the oven down to 475 degrees, cook pizza for 10-15 minutes or until cooked to perfection.


Mexican Wednesdays

Life is busy.  I get it.  For us, the busiest day in the week is Wednesday.  It is a whirlwind.  No matter how organized I try to be, I can’t keep up with the time.  With meal planning, budgeting, and trying to be on top of things, Wednesdays means Mexican Food.  I think since September, we have been successful in doing this, however, Sean had a work event last night, so the kids and I ate leftovers and tonight, it is Mexican.  It’s a family favorite.  We like to use seasoned chicken, salsa, sour cream, guacamole,  cut up peppers, and eat it with red quinoa salad, from Oh She Glows.  It is super colorful, super tastey, and super easy for those busy, busy, very busy days…

Chicken Fajitas with Red Quinoa and Black Bean Salad


2-3 Boneless skinless chicken breasts

Taco Seasoning (Trader Joe’s has an excellent one)

Whole wheat Tortillas (I like Ezekiel, but any brand will do)

1/2 cup of red onion, cut up

1 red, orange, or yellow pepper, cut into strips

sour cream



2-3 cups of cheese, Old Cheddar and Monterey Jack (or your favorites)

Red Quinoa and Black Bean Salad (inspired by Oh She Glows)

How To Play:

Cook chicken breasts until no longer pink and add seasoning.  Once the chicken is cooked, take 2 forks and pull the chicken apart, until it is shredded.  Fajitas are best served buffet style, with all the prepared ingredients in separate bowls at the center of the table within everybody’s reach.  It is fun to build your own tortilla, you may have to help the kids, if kids are involved, but either way, it is still fun.

Quinoa and Black Bean Salad:(inspired by Oh She Glows)

  • 1 cup uncooked Red quinoa
  • 1 (14oz) can black beans, drained and rinsed
  • 1 red pepper, chopped
  • 1/4 cup fresh Cilantro, finely chopped
  • 2 Green Onions, chopped
  • 1 small avocado, chopped into 1 inch pieces

For the dressing:

  • 4-5 tbsp of fresh lime juice (Juice from 2 small limes)
  • 1/2 tsp kosher salt, or to taste
  • 1/2 tsp Freshly ground black pepper
  • 1 garlic clove, minced
  • 1/4 cup fresh Cilantro, finely chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp ground cumin, or more to taste

How To Play:

1. Cook 1 cup Red Quinoa according to package directions.

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving.

I also like to eat the salad on its own with the seasoned chicken. It is quite filling.