Below are the dinners I made over the course of the week for the entire family. I thought this week was going to be more difficult to make fresh meals because I wasn’t going to the grocery store. However, we ordered our weekly box from Thrive Market which supplied us with all the produce we needed and we ordered from Instacart and lucked out with them providing us with most of what we needed. We are also fortunate to have a small market in our neighborhood that we have popped into a few times. If you are in need of more recipes that use pantry basics this is a great resource from Bon Appétit. These meal planning pads from Rachel Rosenthal have been so helpful. We complete it each week and hang on or refrigerator to ensure we are using all of our fresh foods.
Dinners
Day 1: Cheesy Chicken Pasta from Inside Bru Crew Life {quick and delicious recipe for any leftover chicken} with Bibb Salad from Defined Dish
Day 2: Spaghetti Squash and ground chicken meatballs from Real Simple
Day 3: Crockpot Chicken Taco Bowls from Defined Dish {used veggies we had that were going bad}
Day 4: Ordered and picked up from Anju and made a batch of bone broth that I froze to make a soup with later from Defined Dish
Day 5: Bowtie Pasta from Magnolia Table with Kale Salad from Bon Appetit
Day 6: Stuffed Sweet Potatoes- here is a recipe but we just use what we have. This week we used beans, ground turkey, cheese, avocado, bacon and corn.
Day 7: Celebrated our 10th anniversary by picking up food from The Dabney and the kids made homemade pizza.
Desserts
Vanilla Cupcakes from Food Network
Chocolate Zucchini Muffins from Danielle Walker {froze the remaining zucchini as well as half of the muffins to defrost at a later time}
My kids were the chefs again when it came to the desserts. I’ve decided baking is a time I let go and allow them to measure while making a mess and be in charge of adding the ingredients while reading the recipe. They are then in charge of cleaning up the mess and after-all it just killed 30-45 minutes of time! These knives have worked great for our kids in the kitchen.
Drink/Breakfast
Smoothie bowl- We freeze Stasher bags of washed kale, mix in frozen fruit {1/2 cup of mango and a banana typically}, a scoop of protein powder, a scoop of peanut butter and about 1 cup of unsweetened almond milk for more sweet and less think we use flavored coconut water. We add toppings and eat with a spoon. Some favorite toppings include coconut chips, chia seeds, berries, sliced banana, a scoop of peanut butter and/or dried fruit.
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