The last meal plan Josh and I made didn’t go as well as we originally thought. We ended up running super low on ingredients for full meals before the end of last week. But I feel like this week went a little better.
Also, I totally forgot to make any of the snacks I planned, so some of them are going back on the list this week.
Here are some of the meals we have planned for the next two weeks:
The crepes were just awesome and so easy to make. I tried them with spinach, mushrooms and honey goat cheese but wasn’t a huge fan. Josh loved filling them with chicken and topping them with sugar-free syrup. I ate the leftovers plain, some of them cold. (It’s my favorite way to eat leftover pancakes too.) I’m a total weirdo. I know.
The cowboy pot roast didn’t happen. The night I wanted to make that for dinner, we ended up eating chicken tortilla soup instead, which was delish. Josh looooved it (it’s his favorite canned soup, so of course I had to try it homemade), so I’ll probably make it again soon. While I definitely recommend making this, I’d suggest prepping everything the night before; doing that saved my night.
And the lemony tuna and olive oil pasta was okay. I liked the taste, but it was pretty dry. And Josh tried his best to eat it, but he couldn’t even finish a serving of it. And it was a lot more effort than I expected. So that’s probably not happening again.
Keep an eye on Instagram for photo updates of the meals I have planned!
Posted in Noms
Tagged baked chicken tenders, betty crocker, bon apetite, budget savvy diva, cheeseburger macaroni, cheeseburger pasta, chicken tortilla soup, cornbread, cowboy pot roast, create-your-own nachos, crepes, Eating Well, eggs, fries, fruit, garlic fries, Instagram, Lemony Tuna and Olive Oil Pasta, martha stewart, meal planning, meals, nacho, noms, pancakes, pizza, pot roast, real simple, slow cooked brunswick stew, slow cooker, slow cooker chicken pot roast dinner, slow cooking, snacky black beans, Soup, spanish rice, veggies, Yes I Want Cake
Josh and I are getting better at this meal planning business.
I scouted for good recipes throughout the week, and we narrowed the list down to six for the next two weeks. I spent a good hour after work on Friday making a list, and when we got to the store, we mostly stuck to it. (We never remember to include everything we need when we make the list. I’d say the three or four not-listed items weren’t so bad.)
As we went through the store, I checked off the items on the list and made a note of the price–and we stayed under budget!
So, assuming I didn’t forget anything, I’d say this week’s meal planning/shopping was a success.
A few notes on meals from the last two weeks:
- We modified the Baked BBQ Chicken Tenders and instead made Baked Chicken Tenders (no BBQ). I’d like to know how the BBQ version tastes, but I’m too impatient to wait for the chicken to marinade. So it goes, right? But I definitely recommend this. Josh and I loved it, and we’ll probably make it again soon.
- I kiiiinda liked the Skillet Gnocchi, but I doubt I’ll make it again. Josh didn’t like it, so I was left eating leftovers for several days before I gave the last few servings to Ashley and Hilary. I swear I thought I would turn into gnocchi last week.
- The salt trick worked! (Just don’t forget about your apples and leave them in your fridge for a week. Unless your salt has magical, forever-preserving powers. Mine didn’t.)
- Peanut Butter-Yogurt Dip = WIN. Make it.
The Workouts: Seriously, one of these days I’ll remember to work out during the week. So far, my only success has been on weekends. Shameful. (Fun fact: When I was in college, I counted my daily run to class as my workout–which I think was legit, since I was late to everything.)
As always, check out Instagram for photos of the recipes I make and random angles of my yoga mat.
Posted in Noms
Tagged apples, baked chicken tenders, banana chips, chicken tortilla soup, cowboy pot roast, crepes, food, groceries, grocery, Lemony Tuna and Olive Oil Pasta, lox, meal plan, no-bake energy bites, noms, pizza, salad, savory, shopping, smoked salmon, snacky black beans, triscuit, unsweetened banana chips
I have a recipe for you.
It’s so simple and delicious, you’ll probably want to make it, like, every day. I mean you totally can, if you want to. Because you get to make it how you want.
Veggies? Sure! Chicken? Go for it! Anchovies?… Well, if that’s you’re thing.
My favorite is just plain cheese.
I call this the Tortilla Pizza. You’re welcome.
Go ahead–try it. (DISCLAIMER: I cannot be held liable for any resulting addiction.)
Active Time: Approximately 5 minutes
Total Time: Approximately 15 minutes
- 1 Medium Whole Wheat Tortilla
- A base sauce (Pizza Sauce, Pesto, BBQ Sauce…)
- Your favorite shredded or grated cheese
- Your favorite toppings (optional)
What to do: Heat a skillet on low-medium heat while you prepare your pizza. Spread the base sauce over the tortilla, leaving about 1/4-inch bare edges. Sprinkle the cheese on top of the sauce, totally covering the sauce (or almost–it doesn’t have to be perfect). If you’re adding toppings, they go on now. Be sure to keep it kind of light; remember, the “crust” is just a thin tortilla and you don’t want it to collapse under the weight of your toppings. Once your pizza is decked out and the skillet is heated, place the pizza in the skillet. Heat it for about 5-10 minutes, or until the tortilla is crisp and the cheese is melty. Remove from heat; cut into slices. Add freshly-grated Parmesan, if you wish. Enjoy!
(You can see some of the Tortilla Pizzas I’ve made here, here, and here.)