Meal Plan: Week 4

One day I will get the hang of posting every week. I swear, since we got here I have been either sick or on the verge of sick the entire time! I don’t know what it is. Plus, last weekend for our 2nd anniversary (?!?!) we took an AMAZING trip to Nuremberg. It was completely spur of the moment, but so incredibly worth it. I’ll make a post soon with photos!

I have been majorly slacking on meal planning. After S’s friend left I just needed a minute to breathe and recollect myself and sadly haven’t gotten back into it. Plus, at the end of this week I’m headed back to the states for my brother’s wedding!! That means this week will be full of yummy food that can be made in large batches and frozen for while I’m gone. So much to do, so little time!


Sunday: Homemade mac and cheese adapted from All Recipes

Monday: President’s Day steak and sweet potatoes!

Tuesday: Balsamic chicken with roasted veggies from Skinny Taste

Wednesday: Turkey and bacon meatloaf from Joy the Baker

Thursday: Chicken tacos

Friday: Date night!

PLUS three great freezer meals for when I’m gone!

Mozzarella stuffed meatballs from Picky Palate

Baked Ziti from Picky Palate

Chili from McCormick

Meal Plan: Week 3

Wait, January is almost over already? This year is going by too quickly. Make it stop!

I can’t believe that in two weeks S and I are having our TWO YEAR ANNIVERSARY. Didn’t we just get married like… last month?! MAKE IT STOP!

Anyway, here is this week’s meal plan!


Sunday: Homemade wings from Food Network

Monday: Beer Brown Sugar Brats with Sauerkraut adapted from Brown Eyed Baker

Tuesday: Caprese Balsamic Chicken from Yummy Healthy Easy

Wednesday: Chicken with Cranberry Mustard Sauce from Fake Ginger

Thursday: Taco Night!!

Friday: Date night!

Saturday: Thyme Crusted Pork Roast with Soy Caramel Sauce from Melanie Makes

 

Happy cooking!

Meal Plan: Week 2

I know, I know, it’s already Tuesday. With S’s friend here last week everything has been crazy. We “exchanged him” with other friends on Sunday, and have been playing catch up since. He gets back here Thursday, so insanity will again insue.

This week is a “Pining for California” meal plan. We have been craving different foods from home, so I am recreating them! S has been MADLY craving Pho, as when he was in Georgia he and friends would go almost weekly. I am VERY happy with how it all turned out. We couldn’t find bean sprouts sadly, but the rest worked perfectly. I sent him to work today with tons of tupperware for lunch.

I hope you all have a delicious week!

 


 

Sunday: Sloppy Joes

Monday: Quick Vietnamese Beef Noodle Pho from The kitchn

Tuesday: Blackened Shrimp Tacos adapted from The Novice Chef

Wednesday: Lemon Chicken With Pasta from Kevin And Amanda

Thursday: Going out with friends!

Friday: Chicken Enchiladas from The Pioneer Woman

Saturday: Castle Hunting!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meal Plan: Week 1

Even though I have been meal planning since we arrived in Germany, I just keep forgetting to post them on here! We live about 25 minutes away from the market, so meal planning is necessary. I plan on Friday and shop on Saturday for the week. Thankfully the market we go to has everything super fresh, so there is no need to worry about food spoiling before we get to it. The commissary however… sometimes food goes bad the next day!

I love meal planning. Finally, after all of these years of bookmarking recipes I get to use them!

Every dinner I make is 4 servings. That is enough for us to have dinner and lunch the next day before we get sick of the meal. It saves us so much money as well, as S takes lunch every day now. It is so much healthier too!

Because we have leftovers for lunch, I have to switch it up often. This is especially prevalent with the proteins we eat. There are only so many days you can have chicken before you go crazy. We try to do at least one day of seafood (usually salmon), one day of pork, one pasta, one beef, and the rest chicken. It really forces me to try new things as well. For example, one week the market was out of salmon. On the fly I had to think of a new seafood recipe that used Cod, which I had never tried before. Those blackened fish tacos were one of my favorite meals!


 

WEEK 1 MEAL PLAN

Sunday: Baked Macaroni and Cheese adapted from Joy the Baker (we just used all sorts of cheese that we found!)

Monday: Crockpot Chili cheese dogs with french fries

Tuesday: Thyme Crusted Pork Roast with Soy Caramel Sauce by Melanie Makes (I’ve never made this before and am so excited to try it!)

Wednesday: Mozzarella stuffed meatballs from Picky Palate (OMG so good.)

Thursday: Chicken Cordon Bleu from Emeril

Friday: Going out to dinner!

Saturday: Might go on a trip… we will see!

Hope this helps you all out with your meal plans. My goal is to post ours on here every Friday… we will see if that works!!

I’m back!

I can’t believe I haven’t posted since my husband and I moved to Germany. Can you blame me though with this view from our window?

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Honestly it looks like a painting. I love it so much.

Everything has been so chaotic. We moved into our BEAUTIFUL house, then I flew back home for three weeks for my cousin’s wedding, and now we have adopted a kitten! Welcome our little Jack.

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I am so smitten with this little guy, you don’t even know. He is the most spoiled cat.

I have also been really focusing on home cooking. For the first time in my life, I am making weekly meal plans and actually sticking to them. We are finishing our third week, and I am so impressed. Our trash has decreased significantly and we are spending less than 150$ a week on food. I learned early on that the best method is to reduce recipes .I make enough for four servings, which is perfect for dinner and lunch the next day. If I make anything more than that, it just gets thrown away sadly.

I am going to start posting the weekly meal plans here with links to the recipes I plan to make. Then, afterwards I will edit the post with my tweaks and reviews.

I hope this helps some of you out!

Slow Cooker Jambalaya

Another recipe I made while visiting S was in honor of my uncle’s 75th birthday. While he celebrated in New Orleans with his family, I decided to make some crockpot Jambalaya to freeze!

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Oh my goodness this recipe was amazing. It was super spicy, and so quick to pull together.

Of course S eats enough for a small family, so I decided to really pack in the protein. Two pounds of sausage, a pound of chicken breasts, and a pound and a half of shrimp seemed like a good enough amount. The chicken partially shredded itself, leaving bits though out with some large chunks. The sausages were AMAZING and so full of flavor. The shrimps absorbed all of the spice of the dish. Seriously I want more of it now!

When cooked, I ladled the jambalaya into individual freezer bags, making sure to include plenty of the juice as well. I tried to approximate how much it would take for one meal for S, but really am not sure how close I was going to be. If it ended up being too much, this would be AMAZING next day.

Now, I made this recipe specifically to be frozen which is why I omitted the rice. I figured the rice would get overly mushed when defrosting. S just makes around a cup and a half of brown rice, then adds the jambalaya after it is cooked to soak up the flavor and heat up the mixture.

This recipe ended up being very spicy. If your family is not as into that as we were, scale the spices back a bit. We loved it though!

Crock Pot Jambalaya.

  • 1 pound skinless, boneless chicken breasts – cut into 1 inch cubes
  • 2 pounds andouille sausage, sliced (We used a pound each of andouille and spicy)
  • 1 (28 ounce) can diced tomatoes
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 1.5 cup chicken broth
  • 1 TBSP dried oregano
  • 1 TBSP dried parsley
  • 4 TSP Cajun seasoning
  • 2 TSP cayenne pepper
  • 3/4 TSP dried thyme
  • 2 pound frozen cooked shrimp without tails
  1. In a slow cooker combine the chicken, sausage, tomatoes, onion, celery, broth, and seasonings. 
  2. Cover and cook on high for 3.5 hours. Stir in shrimp and cook for another half hour.
  3. Serve over rice.

Serves 8-12, depending on appetites.

The BEST Breakfast Burritos!

One of my goals every time I come out to visit S is stocking the freezer full of home cooked meals. One of both of our FAVORITE things to make and freeze is breakfast burritos! He loves them because he can microwave them either before he leaves home or once he gets to work, and will actually stay full until lunch. I love them because I know he is getting a nutritious breakfast, and he wont stop on his way to buy donuts. Plus, they are SO incredibly easy. It’s a win win!

(Okay, I am working on my photography skills. Part of the problem is actually remembering to take the photos. The other is not dropping my phone in the vat of sausage as I take the photo. Blogging is hard.)

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Simple ingredients. Eggs. Meat. Cheese. Potatoes. Tortilla. Sticking to the basics. Really though you can add anything you want. We ended up using two different sausages for the burritos, mixing the maple and the original flavors. I was skeptical about the maple, but oh my goodness it smelled amazing. You can also sub the sausage for bacon if it suits your fancy. Just make sure to chop it into bite sized pieces. We also used tater tots rather than hash browns. Why? We already had them in the freezer. Totally a win.

Take your ingredients. Brown your sausage. Bake your potatoes. Scramble your eggs. Throw it all in a bowl and sprinkle with cheese. Then add even more. You’ll thank me later.

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Really though, look at that. It is just dangerous.

Once the mixture is cooled enough, create an assembly line. Have your bowl of filling, tortillas, and a freezer bag to put them in once they’re rolled up.

Make sure to roll them tight so the filling doesn’t fall out. 

I try to fill them quite a bit because S has the appetite of a dinosaur. If your appetite is smaller, try using a more normal sized tortilla.

My mixture made ten extra large burritos.

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Some people wrap them individually in plastic wrap or foil. We tried that, but this works just as well. They still stay together nicely.

I mean look at them. They’re beautiful.

When you are ready to eat, take one out of the bag and stick it in the microwave for about two minutes or until warmed through. Again, it depends on the size of your burrito.

Enjoy!

Breakfast Burritos. 

  • 32 oz. tater tots
  • 32 oz. pork sausage
  • 18 large eggs
  • A splash of milk
  • Pepper
  • 2 cups shredded cheese (I used a Mexican blend, but whatever suits your fancy!)
  • 10 extra large Tortillas
  1. Cook tater tots according to packaging. When ready and cool to the touch, place in a large bowl.
  2. Cook sausage, breaking it up into small chunks, until completely cooked. Drain with a paper towel, then add to the bowl.
  3. Scramble together eggs, milk, pepper, and 1/4 cup of cheese in a pan until done. Place in the large bowl.
  4. Mix together everything, adding the remaining cheese, until well combined. Let cool until it can be easily handled.
  5. Set up an assembly line with the filling bowl, tortillas, and a plastic bag. Ladle two cups of filling in a tortilla, fold in the sides and roll tightly, then put in the bag. Repeat until all of the ingredients have been used.
  6. Keep in the freezer until ready to eat. When ready, microwave the burrito on high for two minutes or until heated through. Serve with salsa, if desired.

Makes 10 extra large burritos.

The Easiest Shredded Chicken!

I know I promised I would do a review a day of my Influenster Campus VoxBox, but I just had to share my insanely simple way of shredding chicken. I have been meal planning like crazy this week because I am visiting S and always like to try out recipes on him first!

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When I cook chicken, I cook as much as I will need for the week at once. Sometimes, if I just have a recipe or two that need the chicken, I will take the rest and put it in freezer bags, separated into breasts, and pop them in the freezer for later. It makes it nice for when I am not here so S can thaw one to throw in a quesadilla or on pasta.

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Using the crockpot makes it SO SIMPLE. It honestly is just three steps.

1. Put chicken breasts and your desired seasonings in your crockpot, and cover them with chicken broth.

2. Let it cook for 3.5-4 hours, depending on the thickness.

3. Remove from the crock pot and shred.

That’s it. I promise.

For those of you that need recipes to feel whole, here you go!


Easy Shredded Chicken. 

  • As many chicken breasts as will fit in your crock pot
  • Chicken Broth to cover
  • Seasonings to taste

Place chicken in the bottom of your crockpot. Sprinkle liberally with the seasonings of your choice, and cover with chicken broth.  Cover and let cook for 4 hours on high or 8 hours on low. Once ready, remove the chicken and shred with either two forks or pulse in a mixer. Place in a covered container to store for future use.

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