There’s nothing like trying to plan for two weeks of meals when you can barely think of enough for one week. Kick ‘me while I’m down! A fellow blogger (and workout sister) has some great posts on her site and in September, she did enough planning and shopping to cover two weeks of meals for her family of 5. I have been on the struggle-bus lately but between her fresh ideas and my grocery store’s monthly magazine KILLING it with easy recipes, I hit the ground running. Here is what we had the last two weeks in no particular order!
Breakfasts: Yogurt & PB // Oatmeal, Yogurt & Banana // Egg Scramble & Ham
Snack: Banana, Rice Cake & PB // Cheese & Nuts // Turkey Patty w/ Rice
Lunch: Eggplant Meatballs & Pasta // Pulled Pork Sandwich // Leftovers
Baked Caprese Chicken w/ Cauliflower Rice & Zucchini
Cacio e Pepe w/ Chicken & Peas
Chicken Sausage & Pepper Sandwich
BBQ Meatballs w/ Mashed Potatoes, Zucchini & Green Beans
Baked Chicken Nuggets w/ Pasta & Carrots
Pepperoni / BBQ Chicken Pizza on Cauliflower Crust
Turkey Meatloaf w/ Sweet Potato Fries and Carrots
Buffalo Chicken Meatballs w/ Rice
I linked up recipes I have already shared on previous posts but if there’s anything you want the recipe for, leave me a comment and I’ll write that up for a future post. These meals were all super quick to throw together on a week night and they were tasty besides!
What are you loving lately? Any recipes that are your ‘goto’ on a weekly or monthly basis? I love changing things up.
Our first weekend of Fall was nothing short of fun. We started the weekend with much needed errands and ended it with friends and fun!
We were able to celebrate our sweet friend’s daughters’ 5th birthday at a cute little Farm where the kids were able to play games, pet and feed animals and take a wagon ride. I’m not sure who had more fun, the kids or the adults! We had a blast.
We saw a mama bunny who was pregnant with three little babies! I’m surprised all the chaos didn’t put her into labor.
My favorite were the baby goats that were born just hours before the party! They were the cutest little nuggets. Why can’t all things just stay small?
We saw potbelly pigs and got to touch a duck and feed the adult goats. It was so much fun and a great way to spend a Fall morning with friends.
Our weekly CSA has been booming with Eggplant lately and I’m kind of running out of ideas for it! I had shared a recipe a few years back for my eggplant meatballs and zoodles but I upped my game a little this time around and they turned out even better! Sadly, I don’t have the step by step, but it’s really very simple!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
eggplant, sliced lengthwise
salt & pepper
panko or regular breadcrumbs
Preheat oven to 350 degrees
Toss eggplant, onions and tomatoes on a sheet pan with olive oil, salt and pepper
Roast 30 minutes until soft.
Once the eggplant is cooked, remove from oven and let sit to cool a few minutes. Add all ingredients from the sheet pan along with garlic into a blender and blend until smooth.
You can let cool and refrigerate mixture until ready to make the meatballs later in the week or continue to the next step.
Add panko until the mixture is less watery and can form ball shapes. Taking an ice cream scoop, scoop mixture onto baking sheet and cook another 20-25 minutes until balls are hardened.
This can be a "meatless" meal, or I cooked up some ground beef and added it to leftover sauce for some added protein and topped with Soba Noodles.