Fall Weekly Plan #2

Here is the Second Fall Weekly plan for you!

Every Sunday I edit my 'Weekly Plan' which is saved as a note in my iPhone.  I go through each day and change the meals, include any prep tasks the day before and add any obligations we have for the week.  I know many people try hard to meal plan but it can be difficult and time consuming so I thought I would share with you my method that has worked for me for years!

Below you will find my Sunday to Saturday list.  Each day I include the 'Must Do's' for the day including what's for dinner, what prep is to be done for the next days dinner, if we need to do any errands or obligations that day etc.  Following that I have included a general grocery list of the items I will need that may not be in my pantry already.  If you are going to follow this plan please make sure you scan all the recipes to ensure you have everything you need as this list doesn't include EVERYTHING. 

This week I am including one Cleaning item to do each night so that on Saturday I have fewer chores to do!

In addition I have included links to the recipes and a few of the recipes I have pasted below.

I do hope this helps you plan for your week too :)  

Sunday

- Roast for Dinner with potatoes, veggies

- make Blueberry Muffins (Recipe found here on the blog)

- do meal planning for the week

- grocery shopping

- clothes out for school

- lunches made

- school backpack packed
- change all bedding and do laundry

Monday

- Veggie Enchiladas for dinner (Recipe found here on the blog) Enchilada sauce  - Recipe here

- Clean bathroom
- School Backpack Packed

- clothes out for work and school

- pack lunches (shredded chicken wraps) - Left over Enchiladas for lunch

- Make Lasagne Roll Ups ahead for Tuesday Dinner (Recipe Below)

Tuesday 

- Lasagne Roll Ups with salad for Dinner (Recipe Below)

- swimming 7pm

- clothes out for work and school

- make lunches 

- pack diaper bag 

- take out chicken to defrost for tomorrow
- Sweep floors

Wednesday 

- Maple Mustard Chicken with Broccoli for dinner (Recipe Below)

- clothes out for work

- make lunches 

- pack diaper bag 

- make rice ahead for Thursday dinner
- Dust Living room

Thursday

- Fish Tacos for Dinner (Recipe Below)

- clothes out for work

- make lunches 

- pack diaper bag 
- General main living space tidy up
- Take chicken out to defrost for tomorrow

Friday

- Caprese Chicken for Dinner (Recipe found on my Dinner Inspiration board)

- No school or work tomorrow!

Saturday 

- Soccer at 1:30pm
- Laundry Day

Grocery list (not including spices and items not usually in pantry already, check recipes for quantity)

Onion
2 garlic cloves
Sweet potato/Yams
Spinach
1 can black beans (2 cups)
Enchilada sauce  - Recipe here
Nutritional yeast (optional)
Whole grain tortilla wraps
Avocado
8 boneless chicken breasts
Mozzarella or White Cheddar
Tomato
Fresh Basil
Balsamic vinegar
Whole Wheat Lasagne Noodles
Ricotta Cheese
Tomato Sauce
Eggs
Dijon Mustard
Maple Syrup
Broccoli 
Parmesan Chees
e6oz white fish (cod, halibut)
Cabbage
Cilantro
Lime Juice

1. 
   

Recipes:

Lasagne Roll Ups

1/2 package of Whole Wheat Lasagne Noodles

1 1/2 cups Ricotta Cheese (Ricotta Recipe Here) 

1 1/2 cups White Cheddar or Mozzarella

1 Egg

Basil

Sea Salt and Pepper to taste

Tomato sauce

Cook 1/2 a package of whole wheat lasagne Noodles, drain and let cool. 

Mix together homemade Ricotta, about 1 cup of white cheddar or Mozzarella cheese, egg, basil, salt and pepper to make filling. 

Once the noodles are cool enough to handle, lay each one flat and smooth filling down the centre of it.  Roll each one up and place into a baking dish.  Top with tomato sauce (as much or as little as you like) and cheese.  Bake until cheese is golden brown.  

You can also make this dish the night before and heat up for dinner the night you want to eat it.  

Maple Mustard Chicken with Steamed Garlic Parmesan Broccoli (Serves 4)

Four 6 oz chicken breast halves( 4 servings)

1/3 cup Dijon mustard

3 Tbsp. Maple Syrup

1 Tbsp. parsley flakes

Salt to taste

4 cups of broccoli

4 Tbsp. parmesan cheese

Garlic salt, to taste

Directions: Mix Dijon mustard with Maple Syrup, add parsley flakes and salt. Coat a 6oz chicken breast half in the mixture. Cook on grill for about 7 minutes on each side( or until chicken’s fully cooked) or bake in oven.

Steam 4 cups of frozen broccoli or fresh broccoli and top with 1tbsp olive oil, 2 tsp garlic salt, and 4 tbsp parmesan cheese.

Grilled Fish Tacos with Cabbage Citrus Slaw (Serves 1)

6 oz raw cod( or other white fish) washed, patted dry

¼ tp sea salt

3(4 inch) corn or whole wheat tortillas

¾ cup shredded raw cabbage

6 fresh cilantro sprigs

2 Tbsp. fresh lime juice

1 dash cayenne pepper( to taste, optional)

¼ medium avocado, cut into 6 slices

Preheat grill or broiler to high.

Grill or broil fish for 3-5 minutes on each side or until it flakes easily when tested with a fork. Set aside.

Wrap tortillas in a damp paper towel and microwave for 30 seconds.

Place tortillas on a serving plate. Top each tortilla, with one third fish, cabbage and cilantro.

Season with lime juice and cayenne( if desired).  

Top each tortilla with two avocado slices; fold and serve.

Caprese Chicken 

Ingredients

1. 4 boneless chicken breasts
2. Salt and pepper
3. 4 slices fresh mozzarella
4. 4 slices tomato
5. 2 tablespoons fresh basil, chopped
6. 1/3 cup balsamic vinegar

Instructions

1. Heat grill. Salt and pepper each side of chicken and place on hot grill. Grill chicken for about 7 to 9 minutes on each side or until no longer pink and cooked through.
2. Meanwhile heat balsamic vinegar in a small sauce pan and bring to a light boil. Reduce heat and simmer for about 10-15 minutes, stirring every few minutes. Vinegar will reduce and become thickened. I used the side burner right on my grill.
3. Lightly brush sliced tomatoes with olive oil and place directly on the hot grill. Grill for about 1-2 minutes on each side.
4. Once chicken is cooked leave on the grill and place 1 slice of fresh mozzarella on top. Then add grilled tomato and basil.
5. Place on serving platter and drizzle with balsamic reduction.

                      

Weekly Plan September 28-October 4

Back to work means I'm a lot more scheduled and that also means for me that I'm sticking to my weekly plans much more closely!

Every Sunday I edit my 'Weekly Plan' which is saved as a note in my iPhone.  I go through each day and change the meals, include any prep tasks the day before and add any obligations we have for the week.  I know many people try hard to meal plan but it can be difficult and time consuming so I thought I would share with you my method that has worked for me for years!

Below you will find my Sunday to Saturday list.  Each day I include the 'Must Do's' for the day including what's for dinner, what prep is to be done for the next days dinner, if we need to do any errands or obligations that day etc.  Following that I have included a general grocery list of the items I will need that may not be in my pantry already.  If you are going to follow this plan please make sure you scan all the recipes to ensure you have everything you need as this list doesn't include EVERYTHING. 

In addition I have included links to the recipes and a few of the recipes I have pasted below.

I do hope this helps you plan for your week :)  

Sunday

- Enchilada bake for dinner (recipe not included)

- make Apple scones (Recipe found here on the blog)

- do meal planning for the week

- grocery shopping

- clothes out for school

- lunches made

- school backpack packed

- Take out Ground turkey to defrost for tomorrow

- Go to butcher 

Monday

- chicken dinner for dinner (Chicken, potatoes, broccoli and carrots)

- Shred chicken for lunches

- clothes out for work and school

- pack lunches (shredded chicken wraps)

- make turkey meat balls for tomorrow nights dinner (Recipe here on my Dinner Inspiration Pinterest Board) 

Tuesday 

- Thai turkey meatballs for Dinner with brown rice (Recipe here on my Dinner Inspiration Pinterest Board) 

- swimming 7pm

- clothes out for work and school

- make lunches 

- pack diaper bag 

- take out chicken for tomorrow

Wednesday 

- Tarragon Chicken for dinner (Recipe found here on my Dinner Inspiration Pinterest Board)

- clothes out for work

- make lunches 

- pack diaper bag 

- make rice ahead for Thursday dinner

Thursday

- Turkey black bean lettuce wraps for Dinner (Recipe found here on the blog)

- clothes out for work

- make lunches 

- pack diaper bag 

Friday

- Beef and Broccoli Stirfry for Dinner

- No school or work tomorrow!

Saturday 

- Soccer at 1:30pm
- Birthday Party to attend
- Clean house!

Grocery list (not including spices and items not usually in pantry already, check recipes for quantity)

Roast chicken

Potatoes

Broccoli

Carrots

Tortillas
Ground Turkey
Zucchini
Green Onion
Red Curry Paste
Coconut milk
Tomato paste
Chicken Breasts
Shallots
Tarragon
Cream
Live lettuce for lettuce wraps
Black beans
black bean sauce
Steak
Broccoli

Recipes:

Thai Turkey Meat Balls Ingredients

For Meatballs:
• 2 lbs ground turkey, extra lean
• 1 cup zucchini, shredded & liquid squeezed out
• 1 tbsp fish sauce
• 1/4 cup green onions, finely chopped
• 2 tbsp basil, finely chopped
• 2 tsp ginger, grated
• 2 garlic cloves, grated
• 1 tsp red curry paste
• 2 tbsp coconut milk, light (canned)
• 1/8 tsp hot pepper chill flakes
• Cooking spray (I use Misto)
For the Sauce:
• 1 + 1/2 cup coconut milk, light (canned)
• 3 tbsp tomato paste
• 1 tsp red curry paste
• 1 tsp fish sauce
• 1/8 tsp hot pepper chili flakes, or to taste
• 5-6 kaffir lime leaves (optional)

I'll probably leave out the fish sauce and pepper flakes as well as the lime leaves.  

Directions

1. In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
2. In a small bowl, whisk together sauce ingredients and set aside.
3. Preheat large, 12" or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.
4. Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months.

Tarragon Chicken Recipe Ingredients:

• 4 boneless, skinless chicken breast halves
• 1 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• Salt and freshly ground pepper, to taste
• 3 Tbs. chopped shallot
• 1 Tbs. chopped fresh tarragon
• 1⁄2 cup heavy cream
• Fresh lemon juice, to taste (optional)
• Chopped fresh flat-leaf parsley for garnish

Directions:

Trim any excess fat from the chicken. Rinse and pat dry with paper towels. One at a time, place a chicken breast half between 2 sheets of waxed paper or plastic wrap. Using a rolling pin, flatten to an even thickness of about 1⁄2 inch.
In a large sauté pan or fry pan over medium-high heat, melt the butter with the olive oil. When hot, add the chicken, season with salt and pepper and sauté gently, turning once, until the chicken is golden and opaque throughout and the juices run clear when the meat is pierced with a knife, about 3 minutes per side. Transfer the chicken to a warmed plate and keep warm.
Pour off any excess fat from the pan and place the pan over medium-low heat. Add the shallot and sauté, stirring, until translucent, 1 to 2 minutes. Add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes. Season with salt and pepper and a squeeze of lemon juice. Return the chicken to the pan and turn each breast several times in the sauce until well coated and hot. Transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken. Sprinkle with parsley and serve immediately. 

Serves 4.

Beef and Broccoli Stir Fry

1TBSP soy sauce or coconut aminos

1 TBSP water

1 tsp tapioca starch

½ teaspoon raw honey

1 tsp olive oil

4 ounces top sirloin

1-cup broccoli florets

1 clove garlic

½ teaspoon grated fresh ginger

½ cup cooked brown rice

Combine soy sauce, water, corn starch, and honey in a small bowl.

Heat oil in a large skillet over medium heat. Add beef and cook until cooked through.  Remove beef.

Add broccoli, garlic, and ginger to the skillet and cook 2-3 minutes. Remove broccoli and add to bowl with beef. Keep warm

Add soy sauce mixture to the skillet and heat for 30 seconds. Return beef and broccoli to skillet with sauce and stir to coat. Remove and serve over rice.

Easy Apple Cinnamon Drop Scones

I was given a bag of Apples yesterday from a friend who has a few apple trees in her property (one day my dream is to have a property filled with fruit trees)! 

I was contemplating baking a batch of muffins or scones for our work and school week and decided to ask Asher what he would prefer. "Scones!" He shouted. But as you might imagine scones are considerable more work, mostly due to the mess you need to make when you roll the dough out on a surface and cut them. 

So I decided on these wonderfully less messy drop scones! And guess what I had apples for them too! 

These scones are a nice soft bread texture and they are sure to fill your home with the smell of fall! 

I hope you enjoy. 

Easy Apple Cinnamon Drop Scones

2 cups whole wheat flour

1 cup whole rolled oats

1 Tbsp baking powder

1/4 tsp sea sat

1/2 cup butter

3/4 cup milk

1/4 cup or less honey

1 large egg

1 tsp vanilla 

1 apple peeled and chopped into cubes

2 tsp cinnamon mixed with 2 tsp maple sugar

Preheat oven to 400. 

In a large bowl mix dry ingredients together and cut in butter. 

In smaller bowl wisk together all wet ingredients. 

Add wet to dry to moisten and then add in apple chunks. 

Mix together cinnamon and maple sugar in a small bowl and then gentle swirl into batter but do not blend completely! 

Scoop batter onto parchment lined trays and Bake for about 15 minutes or until the house starts to smell like fall and they are golden brown! 

Yum! Glad we have some quick and tasty breakfasts for everyone this week! I always find our work and school week so much easier when I have prepped and meal planned. So now it's time to plan our meals for the week ahead too! 

Have a great Sunday :)