Friday, December 2, 2016

This Week's Menu: 11/30 - 12/8

Wednesday: Quick Skillet Cheesy Fajita Nachos + Fruit
Thursday: (Leftover Fajita) Chicken Quesadillas + Apples
Friday: Easy
Saturday: Easy
Sunday: Slow Cooker Taco Soup
Monday: Slow Cooker Lentil & Potato Soup (cook in crock for 7-ish hours on low?)
Tuesday: Crockpot Minestrone
Wednesday: Crockpot Baked Potatoes
Thursday: Eggs + Toast + Bacon + Green Smoothies

Saturday, November 12, 2016

This Week's Menu: 11/13 - 11/18

Sunday: Slow Cooker Lasagna + Kale Salad with Oranges & pomegranate seeds
Monday: Southwest Quinoa Bowls (Quick & Easy Black Beans, quinoa/brown rice (make extra), red onion, cheese, plain greek yogurt, pico de gallo) + Fruit
Tuesday: Parmesan Scrambled Eggs + Slow Cooker Italian Potatoes (make extra) + Green Smoothies
Wednesday: Slow Cooker BBQ Chicken Cobb Salad + Fruit
Thursday: Easy Prize-Winning Chili
Friday: Easy/leftovers

Other/Meal Prep:
Steel Cut Oats
Carrot Applesauce Muffins

Monday, October 17, 2016

Slow Cooker Zuppa Toscana

Photo Source
Recipe from our neighbors, the Kenisons

1 lb. Italian sausage
3 russet potatoes, cubed (*maybe microwave for a few minutes first?)
2 cloves garlic, minced
1 lg white onion, finely chopped
4 c. chicken broth
2 c. kale, rinsed and chopped
1 c. heavy cream
Salt & pepper, to taste

1. Brown the sausage in a large skillet over medium-high heat, about 5 minutes. Drain and discard fat.
2. Combine all ingredients (*except cream and kale!) in slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
3. Add cream and kale to slow cooker, stir, and cook until leaves are wilted and warmed through, 20-30 minutes.
4. Ladle into bowls, serve immediately and enjoy!

Monday, October 10, 2016

This Week's Menu: 10/10 - 10/16

Monday: Fried Eggs + Sweet Potato & Veggie Hash + Toast
Tuesday: Slow Cooker Southwest Chicken + Baked Brown Rice + Pears
Wednesday: Crock Pot Minestrone
Thursday: {L's Bday} B: Egg-in-a-Hole + Bacon | L: English Muffin Pizza | D: Birthday Date
Friday: Easy -- Mac & Cheese
Saturday: Leftovers/Easy
Sunday: Pot Roast (start the night before) w/ veggies + Green Salad

Carrot Applesauce Muffins

Wednesday, October 5, 2016

This Week's Menu: 10/3 - 10/9

Monday: Oatmeal Pancakes
Tuesday: Chicken Noodle Soup  (*use half of rotisserie chicken)
Wednesday: Lentil Soup
Thursday: Power Enchiladas (*use other half of rotisserie chicken)
Friday: Out or Easy
Saturday: Quesadillas or leftovers
Sunday: Spaghetti + Green Salad

Pao de Queijo
Whole Wheat Carrot Applesauce Muffins

Thursday, September 15, 2016

This Week's Menu: 9/15 - 9/22

Thursday: Pizza (from freezer) + Veggies & Ranch + Grapes
Friday: Take-out/Easy
Saturday: Quick & Easy Black Beans & Brown Rice + Melon
Sunday: {Dieciocho} Completos on these buns + Slow cooker Lemon potatoes + Ensalada Chilena
Monday: White Bean Chicken Chili w/ trimmings (avocado, cheese, cilantro, tortilla chips)
Tuesday: Easy Prize-Winning Chili + Fritos + Cheese
Wednesday: Pesto Tilapia (from costco) + Slow Cooker Italian Potatoes + Fruit
Thursday: Easy (Quesadillas)

No-Bake Energy Bites
Whole Wheat Oatmeal Chocolate Chip Cookies
Flourless Pumpkin Muffins
Chewy Granola Bars
Pao de Queijo

Peanut Butter Overnight Oats *prepare the night before
Creamy Chia Pudding *needs to sit for 30 minutes
Hard Boiled Eggs
Shredded Sweet Potato for Breakfast Hash

Thursday, September 8, 2016

This Week's Menu: 9/8 - 9-14

Thursday: {Easy} Corn Dogs + Steamed Veggies
Friday: OUT
Saturday: Wisconsin Cauliflower Soup
Sunday: Easy {Prize-Winning} Chili + Cornbread + Green Salad
Monday: Quick & Easy Black Beans + Roasted Sweet Potatoes + Brown Rice (from freezer) + Fruit
Tuesday: BLT's + Sweet Potato Fries + Fruit
Wednesday: Slow Cooker White Bean Chicken Chili w/ trimmings + Fruit

No Bake Energy Bites

Before-School Breakfast Ideas:
Scrambled Eggs + Zucchini Muffins
Green Smoothie + Toast
Peanut Butter Overnight Oats (make day before for easy breakfast)
Creamy Chia Pudding (let stand 30 min)
Sweet Potato Hash + Fried Eggs