Second Half of September Meal Plan

Breakfasts

Hard boiled egg mashed up with salt and pepper served with fresh fruit - 3 breakfasts first week/ 3 the second

Have 2 dozen eggs hard boiled in fridge.  Pull out each morning desired amount and mash with a fork and sprinkle with salt and pepper and chopped up avocado if have on hand. 

Steel cut oatmeal with almonds, blueberries, and raw honey- 3 breakfasts first week/ 3 the second

Gluten Free or Regular Muffins (your choice) stuffed with veggies - 1 breakfast first week/ 1 the second

Jenna Daniel

Ingredients
3 eggs
1/3c light olive oil
1 1/2c organic vanilla Greek yogurt
1/2c mashed banana
2c grated zucchini
A big handful spinach (about a cup?) puréed in a bullet with a splash of almond milk
1 tsp organic vanilla extract
1c sugar in the raw
3c Bob's Red Mill gluten free flour (if I ever bake with regular flour, I do 1/2 white and 1/2 whole wheat)
1tsp salt
1 tbsp baking soda
1/2 tbsp baking powder
1 tsp cinnamon

or if you prefer non gluten free:
Ingredients:
3 eggs
1/3c oil
2c vanilla yogurt
2c grated zucchini
1 1/2c sugar (I used 1 cup sugar)
3c flour
1 tsp salt
1 tbsp baking soda
1/2 tbsp baking powder
2 tsp cinnamon

Two weeks ago, I added shredded carrots and raisins.  This week I wanted to get in more green, so I added puréed spinach. I'm going to experiment with oatmeal next week. Just think about what will work for your kids and what kind of nutrients you feel like they need. I changed the white sugar to turbinado and reduced it to a cup. I honestly think I could cut it to 1/2c and they would be plenty sweet. You can add a few mini chocolate chips on top if you prefer.  If you need them to be dairy free completely, just sub coconut milk yogurt.

Baking Instructions:
Preheat oven to 350. Mix wet ingredients well. Mix dry ingredients together with a fork, then slowly add to wet ingredients until moist. Pour mixed ingredients into greased muffin tin or use cute cupcake papers to add a fun twist for kids. Bake at 350 for 20-25 minutes, per original recipe. Our oven cooks a little hot, so I bake at 340 for 18 minutes. 

Lunches

Roasted Veggies and Chicken - 1st week

Roast winter squash, onions, and whatever veggies are on sale in a big batch in avocado oil on 400 for 40 minutes or until done and crispy .....each day reheat on 200 what we will eat. 

For the chicken, I will cook two chickens in various crock pots.  I will put a chopped up onion on the bottom and season with herbs (whatever I have) and salt and pepper and cook on low for 8 hours. 

Hummus on Celery, handful of nuts, Green Meal Replacement Smoothie - 2nd week

2 cups fresh kale or spinach

2 cups coconut milk, unsweetened

2 cups berries

4 tbsp. chia seeds

2 tbsp. coconut oil

For kids'  lunches: http://eastcoastmommyblog.blogspot.ca/2015/09/lunchbox-smoothies-school-lunch-hack.html (I omitted honey and banana because when I tasted it it was already so sweet) or http://myboredtoddler.com/strawberry-banana-smoothie/

Cold salads I can simply pull out of fridge and serve as needed with dinners below:

Marinated Veggie Salad on right/ Tomato Salad with Mint on left

Tomato Salad with Mint
2 lbs cherry or grape tomatoes, 1 small red onion- chopped, fresh mint as much as you desire (food processed) in sauce (1/2 evoo  to 1/2 lemon juice...as much or as little as you like), lots of sea salt. Great to keep in fridge and pull out as needed. 


Marinated Vegetable Salad
http://www.food.com/recipe/marinated-vegetable-salad-67180?photo=137402

Dinners

Lemon Artichoke Chicken x3 nights
Ingredients:
4 tbsp. butter
1/2 onion, chopped
4 cloves garlic,  minced
3 cups chopped artichokes, rinsed and drained
1/4 cup capers, drained
zest and juice of one lemon
6 bone in chicken thighs or legs
salt and pepper
Melt  butter and saute onions adding a little salt.  Add the artichoke hearts, capers, and zest and juice of one lemon.  Season everything  up with a bit more salt and pepper.  Stir to combine.  Add some dry white wine if you prefer.  Place chicken in pan and season with salt and pepper pouring sauce over dish.  Top each piece with an extra dab of butter.  Bake for 30-45 minutes or when chicken reaches internal temp of 165.
Serve on bed of kale.
*This can also be made in a crock pot...I just added an extra stick of butter.  I put all the goodies on the bottom and then the chicken and then a big stick of butter and cooked on low for 8 hrs!


The Ultimate Salad x3 nights
http://www.thefreshmarket.com/recipes/details/the-ultimate-salad/#.V9nr2kmQIdU
Add chicken to make a meal. 


New Orleans Roast x3 nights
(use bottom round or chuck roast/ not lean roast) 2-4 lbs
Have ready: 2 large chopped onions, coconut oil, and 2-4 lbs roast
Sprinkle salt on skillet and sear meat on all sides.  Remove roast from pan.
Have ready the following in a bowl:
4 chopped tomatoes or 28 oz can (drain and save juice)
1/2 cup red wine or tomato juice
2 stalks celery, chopped
2 cloves garlic, chopped
1/2 tsp basil, 1 bay leaf, some parsley to taste
After searing meat, pour in a little coconut oil to saute onion. The pour in contents of bowl you set aside and heat to a boil.  Remove from heat.  Put the browned roast into a large oven proof pan.  Pour the heated stuff over the and cover the pan with a lid or foil.  Bake at 300 for 3 hours. Pull out and use a fork to twist in the meat.  If done, it ought to practically fall apart and pull apart easily.  If the roast is not tender enough, put it back in the oven till it gets tender. 
Doubling the sauce I do often!


Nacho Layered Dip x1 night
1 16 ounce can refried beans
1/2 package taco seasoning
guacamole
8 ounce sour cream
4.5 ounce chopped black olives
2 tomatoes, chopped
1 onion, chopped
shredded cheese
Layer above in the exact order and serve with chips


Spinach artichoke dip x1 night
1 can (14 oz artichoke hearts, finely chopped
large package fresh spinach
3/4 cup grated parmesean cheese
3.4 cup mayo
1/2 cup mozerella cheese
1/2 tsp garlic
Preheat oven to 350 and mix all ingredients together in a 9 inch baking dish.  Bake 20 minutes until heated through and serve with fresh veggies.


Crock Pot Lamb Roast x 2 nights
Lamb (I used greenwise lamb leg sirloin....comes in a bag looking like a roast....), potatoes, carrots, onions, butter. Make a seasoning mix of the following: rosemary, oregano, mint leaves, cloves, and garlic.  Rub butter and spice mix into the meat and cook on low for 8-10 hours.
DELICIOUS!

Meals To Feed A Crowd- updated weekly

We get the privilege to do life with college students!  I love to cook and host and one thing we implemented and budgeted for was a once a week home cooked meal for college students.  We originally thought this meal would consist of only a handful of students as this is a start up ministry, but we have had anywhere from 20-45 each week.  God continues to provide and the meals happen each week with the exception of holidays.  Each week it has proven to be a great night of fun and fellowship as we congregate over a meal, play games, socialize, etc.  There is no agenda to these nights.  Students may come and grab a plate and leave or stay and hang out.  While this endeavor may seem overwhelming to some, it fits our unique couple gift mix and is a way we love to give and serve.  Each week we never know how many we will have so it is a guessing game as to how much to prepare.  I use paper plates and plastic silverware to make clean up easy.  We are super simple.  As you can see in the above picture, my dishes are far from fancy.   I strive to make sure the meal is balanced using predominantly quality ingredients.  I cook for them as I would my family, which means that I watch the labels, make from scratch, and make sure there are veggies and fruit served as well.  I also am continually looking for ways to cut costs yet not quality and we always welcome when other adults in our community offer to bring a side, pick up fruit or a salad, or donate money toward food, etc.  The feedback we have gotten from these meals has been incredible.

Listed below are the meals we served, the number served, the cost which includes paper-ware, drinks, and main course, sides, and dessert.

I will be taking a hiatus from now until the new semester as baby Turner is soon to arrive, but the meals will go on thanks to our church ladies taking over for the next five weeks.  

Week 1: 40 served
$160

Pizza Hut (10 pizzas served), 1 watermelon, cake recipe doubled, water bottles and Gatorade bottles served. I use coconut oil and cut the sugar by 66% in the icing.  I also do not use the strawberry extract in the icing.  

http://www.foodnetwork.com/recipes/paula-deen/simply-delicious-strawberry-cake-recipe.html

Week 2: 20 served
$120

This week's main meal idea came from Sarah Rowe

Party Burgers x4: I added black beans and used Italian diced tomatoes instead of Rotel 

http://www.kevinandamanda.com/cheesy-party-burgers-aka-diamond-burgers/

Pasta Salad x2: I used two boxes of orzo pasta.  I food processed lots of cucumbers, black olives, peppers, carrots, and tomatoes. I added Italian dressing to taste.

Watermelon 

Banana Pudding: I used four small boxes of instant vanilla pudding mixed with required amount of milk and then mixed with big container cool-whip.  I layered vanilla wafers, bananas, pudding mixture, and then did the same again ending with a layer of pudding mixture and a few vanilla wafers arranged in a decorative manner.  

Gatorade bottles and water bottles for drinks

Week 3: 40+
$117.14
(people kept coming even 2 hours after dinner so lost track of number) 

Homemade chicken noodle soup, homemade bread, peaches because season ends in a week, and chocolate chip cookies from scratch 

Chicken noodle soup  x2 : the soup does not in any way resemble canned chicken noodle soup.  I do all of the following listed in recipe except I omit the chicken bouillon and I add 2 cups total whipping cream.  I also add tons of sea salt.  

http://thisdailykitchen.blogspot.com/2012/07/chicken-noodle-soup-in-sickness-and-in.html

Homemade bread x3: http://thisdailykitchen.blogspot.com/2012/06/honey-bread.html  I use coconut oil instead of butter in recipe adding 1 more tbsp than called for and an extra tablespoon of honey.  Once it comes out of the oven I put either butter or cocounut oil on top of it and then serve with butter and raw honey....yum!
Peaches- a half peck
Watermelon

Chocolate chip cookies x2: http://allrecipes.com/recipe/10813/best-chocolate-chip-cookies/
water bottles and gatorade bottles served 

Week 4: 28-30ish served
$80.77

Breakfast Casserole x2: 1 container of sausage browned roughly 1 lb, 1 crescent  roll package, 4 eggs, 1 cup milk, and 8 oz mozzarella

Directions: 1) put coconut oil in the pan and smear around instead of Pam 2) place crescent rolls rolled out over bottom of pan 3) spread 8 oz mozerella cheese 4) cover with a mixture of 4 eggs to 1 cup whole milk. 

Bake at 350 for 30 minutes
Homemade biscuits x2- Dr. Grant, a professor at the school made these (no cost since gift) 

Pioneer Woman's cinnamon rolls: http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

changes made: Replace the exact same amount of maple syrup for coffee. Did not use maple flavoring. If ever it is too thick, call audibles.  Sometimes add more butter, sometimes more milk, sometimes more syrup. Taste as you go.
Grapes x1, strawberries x2, and cantelope x2
Cake- a surprise drop off from a neighbor (no cost since gift)

Week 5: 42 served
$98.71

Japanese Chicken Salad x2

*a salad I grew up loving as a child
1 whole chicken, cooked and shredded in food processor, 1 head of green leaf lettuce,1/2 cup silvered almonds, 4 green onions finely chopped, 1/2 cup Chinese noodles
Dressings: 4 tbsp sugar, 2 tsp salt, 1/2 ts pepper, 4 tbsp white vinegar, 1/2 cup cooking oil oil (shake)
*I reduce the sugar and use olive oil

Macaroni and cheese x3 

(Best and easiest macaroni ever)

16 oz cheese- cheddar or a mix of cheeses

1 can evaporated milk or make your own which tastes even better. To produce 1 cup of evaporated milk, simmer 2 1/4 cups of whole milk down until it becomes 1 cup.

16 oz noodles

Directions: Greese pan with coconut oil.  layer noodles and cheese...I like to do multiple layers, salt a little if desired, top with evaporated milk and a few pats of butter...bake in oven on 375 for 30-45 minutes.  If noodles start to brown, but evaporated milk is still not soaked into noodles, cover with foil and continue cooking.
strawberries x3 , grapes x2
Baked Brie x3 https://www.youtube.com/watch?v=Z4o__NbfAAs
Brownies and ice-cream (brought by a family in our church)- no cost
water bottles 

Week 6: 32 served
Cost: $142.42

The Ultimate Salad x2
http://www.thefreshmarket.com/recipes/details/the-ultimate-salad/#.V9nr2kmQIdU
Pioneer Woman Lasagna x3 
Sauté one lb sausage and 1 lb ground beef and 4 cloves garlic together until brown.  Add two 14.5 ounce cans of whole tomatoes with their juice, two 6 oz cans tomato paste, 1/2 ts salt and some pepper and stir together until well combined and simmer for 45 minutes while stirring occasionally.  Gather 10-12 fresh basil leaves and cut the basil into a chiffonade by stacking them on top, then roll them tightly, and cut across.  Finely chop the parsley.  Add half the herbs to the meat mixture reserving the other half.  In a medium bowl combine three cups cottage cheese, two eggs, and half cup parmesan cheese, and the remaining herbs and stir together well.  Lay no bake noodles on the bottom of the pain with a little coconut oil underneath.  Spoon half cottage cheese mixture next. Sprinkle 8 oz of mozzarella cheese next followed by half the ground beef mixture.  Repeat process ending with meat mixture and half cup parmesan cheese.
Bake 35-45 minutes until bubbly and then let sit for 10 minutes before cutting into servings.
Homemade bread x3 (produces 6 loaves): http://thisdailykitchen.blogspot.com/2012/06/honey-bread.html  I use coconut oil instead of butter in recipe adding 1 more tbsp than called for and an extra tablespoon of honey.  Once it comes out of the oven I put either butter or cocounut oil on top of it and then serve with butter and raw honey....yum!
Fruit Pizza x 2
BeCa Fisk
Store bought sugar cookie dough, pressed flat, baked and cooled.  Mix together and spread over cooled crust:8 oz softened cream cheese, 1 c. sugar, 1 tsp.  vanilla.   Add any sliced fruit to the top. Watch out for fruit flies..they love this!
water bottles 

Week 7:26 served
cost: $81

Stir Fry on a bed of rice x 6

1 lb round steak 

4 tbsp. soy sauce

2 tbsp sugar

4 tbsp. coconut oil

2 garlic cloves, minced

bell peppers
Mix soy sauce, sugar, oil, garlic, and onions in a large bowl and set aside.
Cut steak or venison into strips and add to bowl.  Cover and refrigerate at least 5 hours.  Cook in wok or frying pan until done.
Pineapple Fried Rice x4

Jennifer Brooks

1 onion, cooked

1 large can of pineapple tidbits, drained well or fresh pineapple

6 cups cooked Jasmine Rice (the Asian rice gives it a good flavor) -  I use brown Jasmine Rice

1-2 cups carrots cut into tidbit size,cooked

Yak Vay veri, veri teriyaki (1 cup)

approx..4 tbsp. oil coconut oil

Directions: Heat oil in large skillet, mix cooked chicken, pineapple, sautéed carrots, sautéed onions together (basically everything already cooked).  As you are tossing rice into the skillet sprinkle teriyaki sauce as you toss the rice.  Taste as you go and add as much teriyaki as you need.  Also if you need more oil, add more. 

*It really is important to not go cheap on the teriyaki brand.  You want a thick teriyaki sauce with ginger it in it.  Also you want to have everything cooked prior to putting it together. 

grapes x2 (from Sams) 
Halloween Candy- donated

2nd Half of August Meal Plan

These recipes are either quick to assemble, can be frozen, and/or are childhood favorites! 

Breakfast

Grits & cheese, fruit, and bacon (1 breakfast first week/ 1 the second week)

Spinach Strata (3 breakfasts one week/ 3 the next) 
grated zest of lemon, 2 tbsp oil plus more for drizzling, 2 tsp dijon mustard, 1/2 ts salt, 1/4 ts pepper, 2 cups milk, 6 large eggs, 3 cups day old bread or fresh bread cooked in oven on 250 for 10-15 minutes to dry it out, 2 cups finely chopped spinach, 1/2 cup feta cheese, 1 tsp fresh oregano
Directions: Put the bread in the baking dish and top with spinach and half the feta. Gently toss so that the spinach and cheese mix with bread. You want the bread level in  the dish.  Drizzle the egg mixture (zest of lemon, oil, mustard, salt, pepper, milk, and eggs) over the bread and sprinkle with remaining feta.  Cover and refrigerate overnight.
Bake in oven uncovered in top third of oven for 45-55 minutes on 350. Drizzle with some olive oil and fresh oregano.

Bacon, Egg, Cheese, and Avacado quesadillas (3 breakfasts first week/ 3 breakfasts the second week)
Cook bacon and set aside; cook eggs and set aside.  Place eggs, bacon, some cheese, and avacado in a wrap and place in a pan with coconut oil until lightly browned.

Lunch 

Japanese Chicken Salad- (lunch first week)
*a salad I grew up loving as a child
4 chicken breasts, cooked and shredded in food processor, 1 head of green leaf lettuce,1/2 cup silvered almonds, 4 green onions finely chopped, 1/2 cup Chinese noodles
Dressings: 4 tbsp sugar, 2 tsp salt, 1/2 ts pepper, 4 tbsp white vinegar, 1/2 cup cooking oil oil (shake)
*I reduce the sugar and use olive oil
*This is good even for left overs!

Chicken salad in a lettuce wrap  (lunch second week) 
http://thepioneerwoman.com/cooking/chicken-salad-the-way-i-like-it/

Dinner

White Chicken Enchilada Casserole (3 dinners)
Adapted from gimmesomeoven.com
Cook 4-6 chicken breasts and set aside.
Soak and cook great northern beans and set aside or use a can of them.
Heat 3 tbsp of butter in saucepan on medium high heat, then add 3 tbsp all purpose flour and whisk.  Cook for a minute or two and then add 1 cup chicken stock or broth, followed by a second cup of stock and 1/2 tsp cumin continually stirring. Let mixture come to a boil and simmer for a few minutes.  Once it has thickened add 1 cup plain Greek yogurt and stir.  Set aside away from heat.
In 9x 13 pan, spray some cooking spray or spread some coconut oil and spread enough tortillas to cover pan.  Spread sauce you set aside, then some shredded chicken, then some great northern beans, some cheese of choice.  Repeat the whole process a second time.  End with a third layer of tortillas, sauce, and cheese.
Cover and  bake for 20 minutes and then remove foil and bake another 15 minutes.  Serve warm with avocado and fresh cilantro.
*Great for freezing.

Baked Parmesan Crusted Chicken  with carrot salad (3 dinners)
* a childhood favorite
1/2 cup mayo (we love sir kennsington's mayo...I can read all the ingredients...believe I get off thrive)
2 ts dijon mustard
1/2 cup grated parmesan cheese
salt and pepper to taste
4 chicken breasts sliced in half so thin
1/2 cup italian seasoned bread crumbs
Directions: Preheat oven to 425. Combine all ingredients and spread over chicken.  Pat on bread crumbs. Place on greased baking sheet and bake for 20-30 minutes.
http://thehealthyfoodie.com/carrot-salad/

Open faced bacon, onion, tomato, cheese, and avocado sandwiches with fruit (3 dinners)
*Super easy and delicious!
On top of bread layer onion slice, tomato slice, 2 slices bacon, avocado slices, and  cheese and broil in oven until cheese melted.

Granny's Baked Spaghetti and salad (3 dinners) 
My most requested meal as a child!
 2 medium onions, chopped
1 1/2 lbs ground beef, venison, etc.
1 can tomato soup
1 tbsp worcestershire sauce
juice from 1 small bottle of green stuffed olives
1/2 medium sharp cheese
1 can cream of mushroom soup or make your own http://thepioneerwoman.com/food-and-friends/homemade-condensed-cream-of-mushroom-soup/
1 8oz box spaghetti noodles
1tsp chilli powder
1 clove garlic
Directions: Cook onions and meat in pan.  Add tomato soup, olive juice, and seasoning.  Cover with lid.  Reduce heat to lowest setting and let simmer one hour stirring occasionally.  While above is cooking grate cheese (grated cheese is way better than bagged!), boil spaghetti, and slice olives.  Layer greased pan with spaghetti noodles, sauce, grated cheese and repeat a second time. Put cream of mushroom soup on top.  Bake at 400 for 30-40 minutes.
*Great freezer meal.

Jamie Oliver's Chicken Drumsticks with oven roasted broccoli (3 dinners)
http://www.jamieoliver.com/recipes/chicken-recipes/food-allergy-mums-chicken-drumsticks/#BjD70j34whVtMkva.97

1st Half of August Meal Plan

This meal plan includes a breakdown of the ways I try to simplify and minimize my time in the kitchen following each recipe.

Breakfast

(I cook in threes and then ones so two of these I will prep and make for two breakfasts while the other I will prep for one. I then repeat for the second week of the month.) 

Vegetable Egg Bowl 
Saute veggies (whatever have) & fry some eggs in another pan.
Layer: veggies, fried egg, cheese (whatever I have), cilantro, and avocado
Preparation: cut up veggies, cilantro, and shred cheese for three days and then store in separate containers for each day. 
The morning of: put already cut up veggies in pan to cook, fry some eggs, layer other items, and eat
Eggs in Hash Browns with fresh fruit 
http://thepioneerwoman.com/cooking/eggs-in-hash-brown-nests/
Preparation and day of:  cook enough for three days and then warm in oven on 200 for subsequent days

Edna Mae's Sour Cream Pancakes and smoothie 
http://thepioneerwoman.com/cooking/edna-maes-sour-cream-pancakes/
A lot of times when I don't have sour cream, I use plain yogurt!  They are delicious either way.  I also use coconut oil.
Smoothie: Bananna, 1 cup plain greek yogurt, raw honey, 2 cups frozen fruit, 1 cup orange juice, a couple tablespoons of chia seeds, & and a couple tablespoons of Trador Joes very green supplement
Preparation:  This batter can be made the night before in full or a couple days ahead.
Day of: pull out batter and make pancakes

Lunch 

(I make the same lunch for the whole week.  The second week, I make the second lunch for the whole week). 

Lentil burritos 

I cook the lentils separately. While they are simmering I sautée zucchini, peppers, onions and garlic. Season all with cumin, salt, & pepper. I  add cilantro too when on hand. I mix the lentils and veggies all together.  Serve on tortillas with sour cream, homemade salsa, homemade guacamole and cheese. They are so yummy that I fooled a high school student who is allergic to healthy!

Salsa

2 tomatoes or more to taste, 1 can mild rotel- drained, large 32 oz can crushed tomatoes, 6 stalks green onions, 1/2 onion or 1 onion depending on how spicy you like it, lime juice or juice of one lime, 1 bunch cilantro, and salt.

Put all ingredients in food processor.

Delicious!

*I cook the whole thing meaning the lentils and veggies at one time, and then each night I pull out what I need, place in a tortilla with cheese and fry in a pan so the lentils and cheese melt together.  I then top with other toppings.
Preparation: Cook all lentils and veggies I need for three days and store in separate containers.  Shred enough cheese and store in separate container.  Make big container of salsa. 
The day of: fill tortilla with all the items and place in fry pan so lentils, veggies, and cheese mesh and melt. Top with fresh guac (made the day of) and salsa. 
*Repeat process for second batch to last the rest of the week. 

That Good Salad 

Carrie Watson

romaine lettuce

bacon

tomato

toasted almonds

swiss cheese

parmesan cheese

shredded chicken

Dressing: olive oil and lemon juice, garlic and salt

I alter to what I have on hand.  I normally dump a whole box of Aldi organic spinach in with a handful of almonds and a handful of pumpkin seeds, 5 oz shredded cheddar, 4 strips off bacon crumbled.  Dressing 1/3 cup evoo, 1/3 cup lemon juice, 4 garlic cloves- minced, and salt to taste topped with deer flank steak or chicken
Preparation: Cook chicken and bacon and store in separate containers.  Shred cheese.  Make dressing. 
Day of: pull out containers and fix salad
*Repeat process for second batch to last the rest of the week. 

Dinners 

(I cook in threes, so each of these I will prep and make for 3 nights) 

Roasted Chicken and chopped raw veggies (whatever I have) in half olive oil/ half lemon juice and salt
http://markbittman.com/recipe/roast-chicken-parts-with-olive-oil-or-butter/
Preparation: This one is so easy that I just prep the chicken the day of each day.  Cut up enough veggies for three nights and divide into containers. 
Day of: Pull out veggies, douse in avocado oil or oil of choice and salt and pepper and cook until slightly brown on 400. 

Eggplant and Chicken Parmesan with sauted squash
http://markbittman.com/recipe/eggplant-and-chicken-parmesan/
Preparation: completely prep 3 dishes minus last step of baking.  Cut up enough squash for three days. 
Day of: Pull out and bake as directions state.  Sauté cut up squash. 
Vegetable pancakes with homemade fries and salad
http://markbittman.com/recipe/vegetable-pancakes/
fries:  chop up potato into long thin strips, douse in coconut oil, and bake on 400 until done....normally 45 minutes
Preparation: completely make and cook vegetable pancakes for three nights.
Day of: warm on 200 vegetable pancakes and make and cook fries as directed.

Roasted Carrots with Polluck (can also use salmon, cod, etc.)
http://markbittman.com/recipe/roasted-carrots-with-cumin/
Douse polluck in avacado oil and lemon juice and lemon pepper seasoning and salt...cook on 405 for roughly 15 minutes
Preparation: This fish recipe is so easy, I prep and cook each night.  The do cut and trim the carrots for three days. 
Day of:  Prep and cook fish, take already cut up carrots and add other ingredients.
Macaroni and Cheese with Raw Beet Salad
Best and easiest macaroni ever:

16 oz cheese- cheddar or a mix of cheeses

1 can evaporated milk or make your own which tastes even better. To produce 1 cup of evaporated milk, simmer 2 1/4 cups of whole milk down until it becomes 1 cup.

16 oz noodles

Directions: Greese pan with coconut oil.  layer noodles and cheese...I like to do multiple layers, salt a little if desired, top with evaporated milk and a few pats of butter...bake in oven on 375 for 30-45 minutes.  If noodles start to brown, but evaporated milk is still not soaked into noodles, cover with foil and continue cooking. 

http://markbittman.com/recipe/raw-beet-salad/
Preparation:  Make enough beet salad for three nights.  Shred cheese for macaroni. 
Day of: Make macaroni.  Beet salad...simply pull out!

Second Half of July Meal Plan

Breakfast

Pepper, fried egg, and bacon - my sista's idea (2 breakfasts one week/ 2 the next)
Cook a pepper in the oven on 350 for about 15-20 min, stuffed with scrambled eggs (1 per person), and put strips of bacon on top!  Add cheese and avocado if you like.

Steel cut oats with blueberries, honey, and almonds (2 breakfasts one week/ 2 the next)
I cook oats according to package directions and when fully cooked add raw honey, blueberries, and almonds

Toast topped with mashed avocado and fried egg  (2 breakfasts one week/  2 the next)
Idea from http://thepioneerwoman.com/cooking/toasts/
*We love Aldi's organic Seedtastic bread for $3.99 a loaf (it is a big loaf too!).

Toast topped with a nut butter, bananas, and raw honey (1 breakfast one week/ 1 the next)
Idea from http://thepioneerwoman.com/cooking/toasts/
*We love Aldi's organic Seedtastic bread for $3.99 a loaf (it is as big loaf too!).

Lunch

Heavenly Hummus Wrap  (week one)
http://thepioneerwoman.com/cooking/heavenly-hummus-wrap/

Zucchini Noodles with greek yogurt  (week two)
http://thepioneerwoman.com/cooking/zucchini-noodles/

Dinner 

All these dinners with the exception of tomato soup and macaroni, pizza, and bacon wrapped peppers were served to us while visiting the Brocketts.  Claudia and Caroline can cook!  We felt like we were in a gourmet restaurant!

Curried Burgers topped with fried egg and avocado slices (idea from Caroline Brockett) paired with Carrot, Cumin, and Feta Salad (3 nights)
Burgers- http://www.epicurious.com/recipes/food/views/curried-turkey-burgers-4220
I put the burgers in the oven on 350 for about 20-25 minutes and did not do the extra sauce and pita....we served naked with cheese, fried egg, and avocado.  Delicious!
Salad (Claudia Brockett made this for us and we kept eating more and more!)
1 lb grated carrots
Dressing: Combine the following and whisk thoroughly
1/4 cup lemon juice
3/4 tsp. cumin
1/2 cup oil
Top with: 
1 lb feta, 1/4 lb raisins, 1/4 cup minced parsley, 2 tbsp minced mint leaves

Havarti, chicken, and peach quesadillas (3 nights)
http://www.myrecipes.com/recipe/pepper-jack-chicken-peach-quesadillas
*Substitute havariti cheese.

Tomato Soup and Macaroni and Cheese (3 nights)

http://casualcuisine.blogspot.com/2013/03/a-yummy-twist-on-tomato-soup-and.html

The author of this food blog is a dear friend of mine and I utilize her blog often!
*I do everything here except instead of using water and bullion cubes, I use homemade chicken stock and add fresh tomatoes to the recipe. 

Best and easiest macaroni ever:

16 oz cheese- cheddar or a mix of cheeses

1 can evaporated milk or make your own which tastes even better. To produce 1 cup of evaporated milk, simmer 2 1/4 cups of whole milk down until it becomes 1 cup.

16 oz noodles

Directions: Greese pan with coconut oil.  layer noodles and cheese...I like to do multiple layers, salt a little if desired, top with evaporated milk and a few pats of butter...bake in oven on 375 for 30-45 minutes.  If noodles start to brown, but evaporated milk is still not soaked into noodles, cover with foil and continue cooking.

Vegetarian Hash with Bacon Wrapped Peppers (3 nights)
http://www.myrecipes.com/recipe/spicy-veggie-hash
*Left out pumpkin seeds and adobo sauce.
http://thepioneerwoman.com/cooking/bacon-wrapped_j/
*I use the mini peppers as the jalapeno seeds set me on fire last time.  Whew!
**Note from my friend Beca who introduced me to these yummy things: I wanted to add that I use a half slice of bacon (instead of a third of a slice) because it wraps around the jalapeños more easily and who doesn't love more bacon? Also, I think it always takes a little longer to cook than the directions say (like 25-30 min baking and then 2-3 min under the broiler).

Pizza Night with salad (2 dinners)
*add in basil, oregano, Italian seasoning to dough

 top dough with sauce, mozzarella cheese, and toppings  http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html

June Meal Plan

This is not a typical meal plan for our family as you know we normally cook in threes or more, but this month I am throwing out routine partly due to crazy circumstances and making made mouth watering favorites!  I will add to this as we make other recipes, so check back in as this month is a work in progress until the month ends.

Breakfasts: 
Vegetarian Egg Bake (3 breakfasts first week/ 3 breakfasts second week)

Great for breakfast or brunch/ double it for a full meal for family of 6.

kale, spinach, etc or chopped veggies of your choice ...roughly 2 cups
2 tbsp. coconut oil, melted
onion
garlic- lots
3/4 cup homemade chicken stock
1/2 cup half-n-half (can use alternative dairy free if avoiding dairy)
4 eggs
salt and pepper and thyme
Shredded parmesan cheese

*Combine all ingredients BUT cheese. Sprinkle fresh shredded cheese on top. I tend to use parmesan an use 2.5 ounces.
Bake 30 minutes or until done at 350.

Poached Eggs 
http://markbittman.com/how-to-make-poached-eggs/

Spinach Frittata
http://markbittman.com/how-to-cook-spinach-frittata/

Pioneer Woman's Cheese grits with smoothie
Makes 12 BIG servings
Boil 1/2 ts salt to 9 cups water and pour into the grits (whatever amount you need to match the 9 cups).  Cover and finish cooking according to package directions.  We use Palmetto Farms Non GMO Stone Ground Grits.  Turn off heat with grits are finished.  In a small bowl, whisk 4 eggs. Throw a couple spoonfuls of hot girts into the eggs to temper the eggs.  Stir immediately and until well combined.  Pour mixture into the grits and stir constantly.  Add 12 tbsp. of butter and stir until melted.  Stir 3 cups cheese of your choice. Stir until it is melted.  Add 4 cloves of garlic that have been finely chopped.  Add more salt.  Pour grits into well buttered baking dish and bake for 30-35 minutes until grits are hot and bubbly.  Let stand 10 minutes before serving.
Smoothie
2cups frozen fruit, 1 cup Greek yogurt, 1/4 cup of coconut milk, handful of ice, chia seeds, banana, and who knows what else!?

Crustless quiche by Catherine Elder  (3 breakfasts first week/ 3 breakfasts second week)

5 large eggs
a few cups of spinach or kale through the food processor,
chopped onion and garlic...whatever veggies you feel like. I put them in raw....
 ½ cup coconut milk or other milk;
½ tsp baking powder;
Sea salt and pepper to taste

2 tbsp. coconut oil

I triple this and we eat this three days in a row.....I whisk the liquid and toppings together and place in 3 separate containers until ready to bake.  The morning of I pull out one mixture and put it in a 9 inch round dish, top with mozzarella cheese, and put in the oven! 350 degrees for 25 minutes or until cooked through.

Sweet potato, egg, veggie, goat cheese wraps: (3 breakfasts first week/ 3 breakfasts second week)

Delightful! Freezable! I always triple...it goes fast!!

http://cookieandkate.com/2014/healthy-freezer-breakfast-burritos-with-sweet-potato-hash/

additional notes: We do not do the spicy spices or add anything to it for dipping.  I make wraps all at once.  Each morning, I pull out desired amount to fry in the pan with some coconut oil and serve hot.

Pepper, fried egg, and bacon (3 breakfasts first week/ 3 breakfasts second week)- my sista's idea
Cook a pepper in the oven on 350 for about 15-20 min, cook a couple eggs per person, and put strips of bacon on top!  Add cheese and avocado if you like.

Breakfast quesadillas Pioneer Woman Style (3 breakfasts first week/ 3 breakfasts 2nd week)

I layered tortilla with farm fresh scramble eggs, sautéed veggies (mushroom, peppers and onions), grated cheese, cilantro, avocado slices, and then another tortilla.  I put all the above in a pan with coconut oil and topped with leftover veggies- yes please!

http://thepioneerwoman.com/cooking/breakfast-quesadillas/







Egg in the hole (1 breakfast each week)
http://thepioneerwoman.com/cooking/egg-in-a-hole-see-alternate-names-below/

Edna Mae's Sour Cream Pancakes 
http://thepioneerwoman.com/cooking/edna-maes-sour-cream-pancakes/
A lot of times when I don't have sour cream, I use plan yogurt!  They are delicious either way.  I also use coconut oil.  

Lunches: 
That Good Salad 

Carrie Watson

romaine lettuce

bacon

tomato

toasted almonds

swiss cheese

parmesan cheese

shredded chicken

Dressing: olive oil and lemon juice, garlic and salt

I alter to what I have on hand.  I normally dump a whole box of Aldi organic spinach in with a handful of almonds and a handful of pumpkin seeds, 5 oz shredded cheddar, 4 strips off bacon crumbled.  Dressing 1/3 cup evoo, 1/3 cup lemon juice, 4 garlic cloves- minced, and salt to taste topped with deer flank steak or chicken

Lentil burritos (3 dinners)

I cook the lentils separately. While they are simmering I sautée zucchini, peppers, onions and garlic. Season all with cumin, salt, & pepper. I  add cilantro too when on hand. I mix the lentils and veggies all together.  Serve on tortillas with sour cream, homemade salsa, homemade guacamole and cheese. They are so yummy that I fooled a high school student who is allergic to healthy!

Salsa

2 tomatoes or more to taste, 1 can mild rotel- drained, large 32 oz can crushed tomatoes, 6 stalks green onions, 1/2 onion or 1 onion depending on how spicy you like it, lime juice or juice of one lime, 1 bunch cilantro, and salt.

Put all ingredients in food processor.

Delicious!

*I cook the whole thing meaning the lentils and veggies at one time, and then each night I pull out what I need, place in a tortilla with cheese and fry in a pan so the lentils and cheese melt together.  I then top with other toppings.

Pasta with Brocolli and Sausage
http://markbittman.com/pasta-with-broccoli-cauliflower-or-broccoli-r/



Dinners: 
Chicken Tenders (from my mama) paired with fresh tomato salsa and potato fries (3 dinners)
10-12 chicken tenders

1 cup Italian dressing
2 tsp lemon or lime juice
4 tbs honey
mix marinade together and let marinate for at least an hour, but preferably all day.  Dump all into a pan on medium high and keep stirring as they cook.  The key is you want to cook it until the marinade absorbs into the chicken to form a glaze....takes about 40-50 minutes. 
*For potatoes, I just chop them up in small pieces and toss in coconut oil and bake at 350 until a little crispy.
Fresh tomato salsa 
4 large chopped tomatoes, 1 chopped onion or 4 scallions chopped, 2 garlic cloves- minced, 1 cup chopped fresh parsely or cilantro, 3 tbsp lime juice or more to taste, salt and pepper to taste.

Stir Fry in a wrap (3 meals)
1 lb round steak or deer meat

4 tbsp. soy sauce

2tbsp sugar

4 tbsp. coconut oil

2 green onions, chopped

2 garlic cloves, minced

bell peppers
 Mix soy sauce, sugar, oil, garlic, and onions in a large bowl and set aside.
Cut steak or venison into strips and add to bowl.  Cover and refrigerate at least 5 hours.  Cook in wok or frying pan until done. 

Note: Many a time, I will buy the meat, chop it up, and marinate while in freezer, so when I pull it out, all I have to do is put it in the wok.
I serve in a wrap with guacamole and cheese.   

I prep three meals completely and cook fresh the night of.

Deer Cube Steak and Gravy with Pasta with Garlic and Oil and sauted veggies
http://www.food.com/recipe/deer-steaks-and-gravy-venison-262485
I have yet to find a way to make deer steak yummy as it is so lean until I found this recipe.  We all LOVED it.
http://www.howtocookeverything.com/recipes/linguine-with-garlic-and-oil

Sauted Shrip with Bean and Vegetable Salad
Huge hit! Every child devoured everything on their plate and asked me to make it again.
http://www.foodnetwork.com/recipes/tyler-florence/sauteed-shrimp-recipe.html
http://smittenkitchen.com/blog/2007/04/tabula-beana/
I used whatever fresh veggies and fresh herbs I had and mixed together with beans.  I also did half olive oil to lemon juice with salt and cumin for the dressing.  We tend to like tons of dressing.

Creamy mushroom chicken wild rice (3 dinners)
"Because sometimes you crave the comforting taste of cream of mushroom chicken casserole, but would rather forgo the highly processed canned food recipe from of old.  Right? I know I do! In fact, my mom came up with this recipe on the fly because I had mentioned wanting something that combined comfort, creamy baked chicken with mushroom sauce, but left out nasty chemicals, relying on too many canned items (so easy to do when we’re busy!) and the complications of a super-duper gourmet recipe (fun but who has time for that on a week night?)."
http://kellibuzzard.com/creamy-mushroom-chicken-wild-rice/

Appetizers or snacks 
Sour Cream or Yogurt based dips with fresh veggies 
http://markbittman.com/sour-cream-or-yorgurt-dip-5-ways/

Deviled Eggs 
http://markbittman.com/how-to-cook-deviled-eggs/

Stuffed Mushrooms
http://markbittman.com/dinner-with-bittman-stuffed-mushrooms/

Meal Plan Second Half of May

Breakfast

Pioneer Woman's Cheese grits with smoothie (3 breakfasts first week/ 3 breakfasts 2nd week)
Makes 12 servings
Boil 1/2 ts salt to 9 cups water and pour into the grits.  Cover and finish cooking according to package directions.  We use Palmetto Farms Non GMO Stone Ground Grits.  Turn off heat with grits are finished.  In a small bowl, whisk 4 eggs. Throw a couple spoonfuls of hot girts into the eggs to temper the eggs.  Stir immediately and until well combined.  Pour mixture into the grits and stir constantly.  Add 12 tbsp. of butter and stir until melted.  Stir 3 cups cheese of your choice. Stir until it is melted.  Add 4 cloves of garlic that have been finely chopped.  Add more salt.  Pour grits into well buttered baking dish and bake for 30-35 minutes until grits are hot and bubbly.  Let stand 10 minutes before serving. 
Smoothie
2cups frozen fruit, 1 cup Greek yogurt, 1/4 cup of coconut milk, handful of ice, chia seeds, banana, and who knows what else!?


Egg Pot Pies with fruit (1 breakfast first week/ 1 breakfast 2nd week)
I have puff pastries in my freezer that have been there forever and need to be used and this looks like the perfect way to use them!  Yum!

http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/baked-egg-pot-pies/

Breakfast quesadillas Pioneer Woman Style (3 breakfasts first week/ 3 breakfasts 2nd week)

I layered tortilla with farm fresh scramble eggs, sautéed veggies (mushroom, peppers and onions), grated cheese, cilantro, avocado slices, and then another tortilla.  I put all the above in a pan with coconut oil and topped with leftover veggies- yes please!

http://thepioneerwoman.com/cooking/breakfast-quesadillas/

Lunch

Black Bean Soup with salad or carrots and hummus (1st week lunches)
http://thepioneerwoman.com/cooking/black-bean-soup/


Italian Chicken Soup (2nd week lunches)

http://thepioneerwoman.com/cooking/italian-chicken-soup/

Dinner

Pioneer Woman Lasagna paired with brocolli  and bacon-wrapped stuffed peppers (3 dinners)


Sauté one lb sausage and 1 lb ground beef (I will be using venison for both) and 4 cloves garlic together until brown.  Add two 14.5 ounce cans of whole tomatoes with their juice, two 6 oz cans tomato paste, 1/2 ts salt and some pepper and stir together until well combined and simmer for 45 minutes while stirring occasionally.  Gather 10-12 fresh basil leaves and cut the basil into a chiffonade by stacking them on top, then roll them tightly, and cut across.  Finely chop the parsley.  Add half the herbs to the meat mixture reserving the other half.  In a medium bowl combine three cups cottage cheese, two eggs, and half cup parmesan cheese, and the remaining herbs and stir together well.  Lay no bake noodles on the bottom of the pain with a little coconut oil underneath.  Spoon half cottage cheese mixture next. Sprinkle 8 oz of mozzarella cheese next followed by half the ground beef mixture.  Repeat process ending with meat mixture and half cup parmesan cheese. 
Bake 35-45 minutes until bubbly and then let sit for 10 minutes before cutting into servings. 
*Make two or three to freeze.  Fully assemble and then freeze.  When ready to eat, thaw and bake. 


http://thepioneerwoman.com/cooking/bacon-wrapped_j/
*I use the mini peppers as the jalapeno seeds set me on fire last time.  Whew! 
**Note from my friend Beca who introduced me to these yummy things: I wanted to add that I use a half slice of bacon (instead of a third of a slice) because it wraps around the jalapeños more easily and who doesn't love more bacon? Also, I think it always takes a little longer to cook than the directions say (like 25-30 min baking and then 2-3 min under the broiler).
Pioneer Woman's Penne Alla Betsy paired with broccoli (3 dinners)
Delicious creamy pasta dish with shrimp. 
http://thepioneerwoman.com/cooking/penne_a_la_betsy/


Chicken and Guacamole (3 dinners)
2 cups cooked chicken (make ahead is easiest)
1/4 cup green onions
1/4 cup cilantro ...
1 cup black beans
3/4 cup corn
1/2 ts cumin
1/2 ts salt
brown rice to serve 6 (cooked)

sauce: 2 tbsp. olive oil, juice of two limes, 1/2 ts. cumin, 4 TBSP honey (mix all ingredients together)
Mix chicken, green onions, cilantro, beans, corn, cumin, and salt together and then mix with sauce. Serve over rice.
Top with homemade guacamole. Delicious!
recipe from: Jennifer Brooks

Chicken Tenders (from my mama) paired with broccoli and potatoes (3 dinners)
10-12 chicken tenders

1 cup Italian dressing
2 tsp lemon or lime juice
4 tbs honey
mix marinade together and let marinate for at least an hour, but preferably all day.  Dump all into a pan on medium high and keep stirring as they cook.  The key is you want to cook it until the marinade absorbs into the chicken to form a glaze....takes about 40-50 minutes. 

*For potatoes, I just chop them up in small pieces and toss in coconut oil and bake at 350 until a little crispy.

Stir Fry in a wrap or on a bed of rice (3 meals)
1 lb round steak or deer meat

4 tbsp. soy sauce

2tbsp sugar

4 tbsp. coconut oil

2 green onions, chopped

2 garlic cloves, minced

bell peppers
 Mix soy sauce, sugar, oil, garlic, and onions in a large bowl and set aside. 
Cut steak or venison into strips and add to bowl.  Cover and refrigerate at least 5 hours.  Cook in wok or frying pan until done. 

Note: Many a time, I will buy the meat, chop it up, and marinate while in freezer, so when I pull it out, all I have to do is put it in the wok.
I serve in a wrap with guacamole and cheese.   

I prep three meals completely and cook fresh the night of.

1st Half of May Meal Plan

So this month, I have tons of deer meat that needs to get eaten, so I am using a lot of recipes that call for sausage and ground beef that I will sub for deer sausage, dear ground meat, etc.  I am also utilizing tons of the pioneer woman's recipes as they are delicious! Sis, thanks for this cookbook!

Breakfast

Morning Maca Smoothie (every day)
The Sacred Cookbook: Forgotten Healing Recipes of the Ancients
The history of this drink goes back to 3800 BC when the Native Indians in Peru depended upon it for strength and ferocity in battle. 
1-2 cups coconut milk or almond milk, etc.
1/4 cup raw organic hemp prtotein powder
2 tbsp. chia seeds or flax seeds
1 tsp cinnamon
1 banana or diced apple or pear
1/2 tbsp.  of maca powder
1 tbsp. wild honey
4-5 ice cubs
Maca contains tons of amino acids, carbohydrates, b vitamins, and minerals such as calcium, phosphorous, zinc, magnesium, and iron. 




Egg in the hole (1 breakfast each week)
http://thepioneerwoman.com/cooking/egg-in-a-hole-see-alternate-names-below/


Breakfast bowls (3 breakfasts first week/ 3 breakfasts the second week)

I have tons of deer sausage I need to use, so these will be perfect.  I plan to make enough for three days and then the day of, pull out, put in the oven, and viola- a hearty breakfast!

http://thepioneerwoman.com/cooking/breakfast-burritos-to-go/

Migas (3 breakfasts first week/ 3 breakfasts the second week)

This is a one skillet meal that is filling, healthy, and delicious!  I prepped enough veggies for three days, whisked the eggs, chopped the cilantro, grated the cheese one night making my next three mornings easy: put in the pan and then indulge!

http://thepioneerwoman.com/cooking/ree-drummond-migas/

Lunch

Pine Nut and Red Quinoa Pilaf  (1st week lunches)

The Sacred Cookbook: Forgotten Healing Recipes of the Ancients

1 cup pine nuts
2 cups red quinoa
2 medium red onions- finely chopped
4 large tomatoes
6 tbsp. olive oil
4 cups spinach
4 cups vegetable broth
1 tsp. fresh thyme
salt and pepper to taste


Add olive oil and sauté onions.  Add tomatoes and broth and thyme and bring to a boil.  Add quinoa, reduce heat and simmer and cover skillet.   Cook for one hour until all water has absorbed or evaporated.  Place a separate ungreased skillet over medium heat and add the pine nuts stirring frequently so they are not burned.  It should take 3-5 minutes.  Once done, remove from heat.  Add the pine nuts and spinach to skillet and toss contents until fully mixed.  Simmer for additional 5 minutes or until spinach is fully cooked and salt and pepper to taste. 


Veggie Tortellini Soup (2nd week lunches)
http://thepioneerwoman.com/cooking/veggie-tortellini-soup/

Dinner

Simple, Perfect Chili served with a salad (3 dinners)
This was super easy and so delicious!  I used deer ground beef and deer sausage.  I double the sauce. 
http://onehungrymama.com/2009/11/perfect-fall-food-pioneer-womans-super-simple-beef-chili-recipe/


Marlboro Man's Favorite Sandwich served with carrots and hummus (3 dinners)
http://thepioneerwoman.com/cooking/marlboro_mans_f/


Simple, Perfect Enchiladas served with sautéed broccoli (3 dinners)
http://thepioneerwoman.com/cooking/simple-perfect-enchiladas/


Taco Quesadillas (3 dinners)
O, my, we are staring this!  Was a huge hit.  The pico was amazing!  Also served it with guac. 
http://thepioneerwoman.com/cooking/taco-quesadillas/


Zucchini noodles (3 dinners)
http://thepioneerwoman.com/cooking/zucchini-noodles/
I plan to throw in some beans to make it more filling and serve with eggplant dip and chips
Eggplant Dip Preheat oven to 400....
Bake 1 whole eggplant for 30-60 min, depending on size, until it is soft.
Meanwhile, sauté 1 diced onion in 2 TB butter (or olive oil)
When onion starts to get clear, add 1 minced garlic clove and continue cooking for a few minutes (onions should get a little golden / brown)
When eggplant is finished, remove from oven, slice in half and let cool for a few mins, then scoop out the insides into the blender.
Add the onion / garlic mixture to blender once it and the eggplant have cooled a little bit. Add 3-4 spoonfuls of plain Greek yogurt.
Blend until smooth.
Add salt to taste. 
 Serve warm or cold with veggies, pitas, naan bread, crackers, etc.
(I have frozen this before and it comes out fine once thawed)
Brennan Townsend

Snacks

Tarahumara Energy Bars
The Sacred Cookbook: Forgotten Healing Recipes of the Ancients
For over 3500 years the chia seed has been a nutritional wonder that means strength. 
1 cup ground cornmeal
1/3 cup chia seeds
2 tbsp. wild honey
1 tsp cinnamon
water
In ungreased skillet cook cornmeal on medium heat for 5-10 minutes until light brown.  Pour the browned cornmeal into a mixing bowl and add chia, honey, cinnamon, and enough water to give the mixture a quick batter like consistency.  Mix until fully combined.  Place individual scoops on ungreased cookie sheet and bake for 15 minutes until crispy. 


Chia Seed Energy Bars
(they REALLY do give a boost and they are DELICOUS) 

recipe x6 pictured here

6 large Medjool dates

...

1/2 cup chia seeds
2 Tbsp. coconut oil
1/2 tsp. vanilla extract & pinch of cinnamon powder
dark chocolate chips & shredded coconut (2 Tbsp. of each)
Remove the pits from the dates and pulse dates in food processor or blender until it forms a paste. In medium bowl, mix the date paste with the chia seeds and coconut oil, chocolate chips, vanilla, cinnamon, and coconut and mix. It will form a thick dough.
Roll the dough into balls or press into the bottom of a small baking dish and cut into squares. It can be eaten immediately in dough form, but I think best when put in the refrigerator...gives a chewier texture.
Best not to eat too close to bedtime, because it does give some energy. Taken from wellnessmama.com website.

Second Half of April Meal Plan

Breakfast


Breakfast will be easy- crock pot style.  These recipes came off a great site: http://draxe.com/crockpot-breakfast/




Greek Eggs Crockpot breakfast casserole (Mon, Tues each week)
"These Greek-style eggs are easy to whip up for a brunch crowd or to eat throughout the week solo. And with the nutritional benefits of mushrooms, sundried tomatoes, spinach and feta cheese, they’re super-healthy, too."
http://whitneybond.com/2014/07/21/greek-eggs-crockpot-breakfast-casserole/


Banana Coconut Milk Oatmeal (Wed, Thurs, Friday each week)
"Wake up to a hearty, fiber-rich crockpot breakfast that’s got a ton of staying power with this delicious recipe. Heart-healthy coconut milk, omega-3 packed flaxseed and energy-boosting bananas cook overnight so you can wake up to a meal that’ll keep you full through the morning. This is a great recipe to use overripe bananas for; save the banana bread for another time."
http://www.theyummylife.com/Slow_Cooker_Banana_Coconut_Milk_Oatmeal


Slow cooker sticky pecan buns (weekend treats first weekend)
"Luckily, you can make your own bakery-quality sticky pecan buns using real ingredients right at home!"
http://amyshealthybaking.com/blog/2014/10/19/slow-cooker-sticky-pecan-buns/


Slow cooker banana bread oatmeal (weekend treat second weekend)
'There’s nothing better than waking up to a ready-made breakfast — especially when it takes just a minute or two to prepare. Enjoy the taste of banana bread in a nutritious oatmeal. Skip the brown sugar and top with maple syrup instead."
http://www.ihearteating.com/2014/08/25/overnight-crockpot-banana-bread-oatmeal/#_a5y_p=2298587


Lunches


Lunches will be easy!  My crockpots will go to good use!  Taken from http://draxe.com/healthy-crock-pot-recipes/


Chipotle black bean and quinoa crock pot stew (first week)
"Naturally vegan and gluten-free, this stew uses dried beans and quinoa for a protein-rich stew that comes together in a flash for a protein-rich supper that the whole family will enjoy. Note: The fresher your beans, the more quickly they’ll cook."
http://tasty-yummies.com/2012/03/07/chipotle-black-bean-and-quinoa-crock-pot-stew-vegan-gluten-free/


Slow cooker quinoa chicken kale soup (second week)
"Filling, delicious and good for you, this soup hits all the spots. Chicken, beans, kale and quinoa ensure you’ll be satiated for hours while keeping out of the kitchen."
http://www.cookingclassy.com/2013/12/slow-cooker-quinoa-chicken-kale-soup/






Dinner
Creamy mushroom chicken wild rice (3 dinners)
"Because sometimes you crave the comforting taste of cream of mushroom chicken casserole, but would rather forgo the highly processed canned food recipe from of old.  Right? I know I do! In fact, my mom came up with this recipe on the fly because I had mentioned wanting something that combined comfort, creamy baked chicken with mushroom sauce, but left out nasty chemicals, relying on too many canned items (so easy to do when we’re busy!) and the complications of a super-duper gourmet recipe (fun but who has time for that on a week night?)." 
http://kellibuzzard.com/creamy-mushroom-chicken-wild-rice/


Easy sweet potato veggie burgers with avocado (3 dinners)
My sister in law sent me this recipe that she really liked.  I cannot wait to try it!
http://kblog.lunchboxbunch.com/2012/02/easy-sweet-potato-veggie-burgers-with.html?m=1


Seasoned Cube Steak with sautéed broccoli  (3 dinners)
http://www.tasteofhome.com/recipes/seasoned-cubed-steaks


Mediterranean Meat loaf (3 dinners)
http://www.food.com/recipe/mediterranean-meatloaf-101363


Pizza Night (2 dinners)
*add in basil, oregano, Italian seasoning to dough

 top dough with sauce, mozzarella cheese, and toppings  http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html

Dessert
http://veganinthefreezer.com/slow-cooker-apple-granola-crumble/

Meal Plan Second Half of February- Turner Favorties Part III

My happy place where yummy goodness is made
I am here to encourage you that you can cook well with simple appliances and gadgets.  My kitchen is nothing fancy.  It is 12 feet long and about 6 feet wide.  Let's just say, we constantly have collisions in here when kids are running to and fro to grab food, see what is cooking, or help out! I have very basic appliances with the exception of grandma's juicer she shared with us.  I have a one cup food processor, tea kettle, mostly stainless steel/ glass cookware, two crock pots (one was a gift and one I found new at Goodwill- thankful!), and a Ninja Blender that I found half off at a discount store.  I do not have all the newest gadgets to cook with, but you know what, that is okay!  In fact I can cook well with very simple cookware.  As I am able,  I may add to my repertoire, but right now, I choose to be content!


We tend to do things in threes or sevens mostly.  Here is our reasoning: http://onesimplefamily.blogspot.com/2016/01/turner-philosophy-on-food-and-meal.html

Breakfast

Egg, avocado, bacon wraps (3 breakfasts first week/ 3 breakfast the second week)
1-2 eggs per person along with 1 piece of bacon per person. Layer tortilla with eggs, then bacon, then avocado, and finally another tortilla. Fry in a pan with coconut oil.


Vegetarian Egg Bake (3 breakfasts first week/ 3 breakfasts second week)

Great for breakfast or brunch/ double it for a full meal for family of 6.

kale, spinach, etc or chopped veggies of your choice ...roughly 2 cups
2 tbsp. coconut oil, melted
onion
garlic- lots
3/4 cup homemade chicken stock
1/2 cup half-n-half (can use alternative dairy free if avoiding dairy)
4 eggs
salt and pepper and thyme
Shredded parmesan cheese

*Combine all ingredients BUT cheese. Sprinkle fresh shredded cheese on top. I tend to use parmesan an use 2.5 ounces.
Bake 30 minutes or until done at 350.

Crock Pot Oatmeal (1 breakfast first week/ 1 breakfast second week)

1 cup steel cut oats

4 cups water

1 medium apple, peeled, cored and cut into chunks

2 TBSP maple syrup

1 tsp. cinnamon

1/2 tsp. salt

1/2 cup whole milk or half and half or other milk substitute

Grease the bowl of your slow cooker with butter.

Add all ingredients and stir well.

Cover and set slow cooker to low.

Cook for 8-9 hours overnight.

In the morning, stir contents of slow cooker well. 

Topping suggestions:

Brown sugar

Blueberries

Toasted almonds or other nuts

Dried fruit

Butter

Milk

Note:  We found the oatmeal to be really good by adding local honey, blueberries, and almonds on top. 

Lunches

Bean and cheese quesadillas (1st and 2nd week lunches)

*To save room in my budget since all of our dinners have meat in them and thus are little more pricy, we will gladly eat this for lunch! 

I have black beans in my freezer (just recently discovered you can freeze beans after you make them!!) that I will pull out and put between tortillas with mozzarella cheese.  Serve with salsa and guac.  These are actually quite yummy and the cheese and toppings hide the taste of beans. 



Dinners

Leak Fritters and burgers (3 dinners)

http://www.athoughtforfood.net/leek-fritters-and-a-smitten-kitchen-cookbook-giveaway/

Burgers 

2 lbs ground meat of your choice

1 onion

4 cloves of garlic

shredded cheese optional

Food process the onion and garlic and then mix with the meat.  Shredded cheese is also good mixed in the meat. Bake in oven at 350 for 15 minutes and then flip and cook for another 10 or so or cook on grill.  Top with guacamole. 

Salmon, french fries, sauted veggies (1 dinner)

For the salmon, we mix lemon juice and avocado oil and pour over salmon;  we also put salt and pepper all over it and bake in oven until done on 405 (normally 18-20 minutes) 

For the potato fries, I cut them into strips that resemble fries and douse in coconut oil and cook on 350 until done. 

For the veggies, we douse in coconut oil and cook on 350 until done. 


Pineapple Fried Rice (3 dinners)
Jennifer Brooks
3 large chicken breasts, cooked and pulled apart

1 onion, cooked
1 large can of pineapple tidbits, drained well or fresh pineapple
6 cups cooked Jasmine Rice (the Asian rice gives it a good flavor) -  I use brown Jasmine Rice
2 scrambled eggs
1-2 cups carrots cut into tidbit size,cooked
2 green onions, diced
1 cup raisins (normally omit just because I don't always have raisins in the house)
Yak Vay veri, veri teriyaki (1 cup)
approx..4 tbsp. oil coconut oil
Directions: Heat oil in large skillet, mix cooked chicken, pineapple, cooked eggs, sautéed carrots, raisins, sautéed onions together (basically everything already cooked).  As you are tossing rice into the skillet sprinkle teriyaki sauce as you toss the rice.  Taste as you go and add as much teriyaki as you need.  Also if you need more oil, add more. 
*It really is important to not go cheap on the teriyaki brand.  You want a thick teriyaki sauce with ginger it in it.  Also you want to have everything cooked prior to putting it together. 

Sour Cream Noodle Bake with pineapple minis (3 dinners)

http://thepioneerwoman.com/cooking/sour-cream-noodle-bake/

pineapple minis

(my mama)

1 can crushed pineapple in juice (not syrup)

2-3 oz jello raspberry gelatin
1 can (16 oz) whole berry cranberry sauce
2/3 cup chopped walnuts
1 apple, peeled and diced
Directions: drain pineapple, reserving juice.   Add enough water to juice to measure 2.5 cups, pour into saucepan.  Bring to a boil.  Pour over gelatin mixes in large bowl. Stir 2 minutes or until completely dissolved. Stir in pineapple cranberry sauce, walnuts, and apple. Mix thoroughly.  Spoon into 24 paper lined muffin cups.  Refrigerate 2.5 hours or until firm before serving.  Remove liners.
Store in refrigerator. 


Delicious Chicken Fajitas (3 dinners)
http://casualcuisine.blogspot.com/2009/02/delicious-chicken-fajitas.html


Lemony Chicken Milanese With Argula Salad (1 dinner)
http://www.epicurious.com/recipes/food/views/lemony-chicken-milanese-with-arugula-salad-237101