We had another unseasonably beautiful weekend here, but unfortunately, I spent a lot of it with sick children. My youngest needed a visit to the doctor on Saturday, and my middle started vomiting early Sunday morning. Not the best way to spend the weekend, but at least we all got some much needed rest. We opened up the windows, cuddled on the sofas, read books and watched cartoons. To be honest, I love a lazy weekend at home. I’m able to catch up on a few things. Plus, today is a holiday so school is out and my husband took the day off.
Last week, I followed my meal plan pretty well. I unexpectedly had to visit our pediatrician Monday late in the afternoon, so I couldn’t make dinner. We ended up with simple sandwiches and little snacks. I switched my Thursday and Friday plans, making stuffed acorn squash a day earlier than planned. School was out Friday, and my parents came by and brought $5 hot-n-ready Little Caesar’s pizza for the girls for lunch. I opted for leftover stuffed acorn squash instead of the pizza. 🙂 I like pizza and all, but I do think my leftovers were the tastier choice!
If you ever want to see what I’m eating, follow me on Instagram. I often post photos of my meals over there!
Here’s my menu for the week
- Blueberry-banana quinoa/oatmeal mix (x3)
- Eggs with sautéed spinach, peppers, onions (x4)
- Peanut butter sandwich with leftover cabbage soup
- Greek yogurt, berries, wheat germ
- Cottage cheese & berries or apple (x2)
- Leftovers/salad/whatever needs to be eaten (x3)
- Grilled chicken, grilled veggies, side salad
- Fish taco bowls over rice, side salad
- Black bean, corn, spinach & quinoa stuffed sweet potatoes, side salad
- Spaghetti squash with marinara & meatballs, side salad
- Sausage, peppers, onions over rice, side salad
- Butternut tabbouleh, side salad
- Beef pepperoncini sandwiches with provolone, sweet potato fries, side salad
A few notes about this week’s menu:
For the rice with the fish taco bowls and the sausage & peppers, I use a combination of brown rice and cauliflower rice. I love getting in the extra vegetable with cauliflower rice, but I love the texture of brown rice. Using both gives me the best of both worlds! P.S. Costco sells riced cauliflower, so I’ve been using it more frequently in my meal plans! I love that I don’t have to rice the cauliflower myself!
To make the stuffing for my sweet potatoes, I sauté diced onion in some sort of fat – olive oil, butter, or bacon grease. Then I add in spinach and cook until wilted. Add in some black beans, corn, and cooked quinoa. (Tip: Cook your quinoa in chicken broth for extra nutrition!) Heat through before adding to the sweet potatoes.
My children are not big fans of just having spaghetti squash, so I’ll make some pasta noodles for them as well. Then I’ll mix the spaghetti squash in with the regular noodles, and they’ll get in some extra veggies without complaints!
This butternut tabbouleh is outrageously delicious. I use quinoa instead of bulgur because I always have quinoa around.
The beef pepperoncini is a new recipe for us, so we’ll see how that goes. I’m going to try it on sandwiches, but I bet it would work great as a sweet potato topping! A friend mentioned the recipe to me years ago, but I never got around to trying it. Basically, you throw in a slab of meat and a jar of pepperoncinis into a crockpot, and cook until meat is tender and easily shredded. Sounds too easy to be true, doesn’t it? We’ll see!