Flexibility is key to success. Life happens and we need to be okay to make changes and re-evaluate our goals. I love the meal planning. It literally takes the stress off my shoulders of what I am going to cook for my family. By no means am I a chef, so has every meal been a complete success… no! I am learning as I am going. It helps that Isabel and Elijah are grateful for every meal I make and Bryce goes with the flow of our meals! Ruthy and Brycen are little stinkers that sometimes refuse to eat what I make. I am trying to avoid making picky eaters out of them, so I still offer them whatever I make and then add what they like as well which is fruit.
With all that being said, Monday we went to Culver’s for dinner. I did not prepare dinner before we left to take Elijah to his art therapy and everyone was starving, so we stopped and had dinner. I sometimes pick my battles, and a happy fed family, in this instant was better than a grumpy hungry family that would have to wait for dinner to be made.
On Tuesday, my mother-in-law gave us Marinated Wild Alaskan Salmon to make a special dinner in honor of Elijah’s victory in the Derby race. I placed the Salmon and carrots in a pan and sprinkled the extra marinade on top of the carrots. Boy did both tastes deliciously. I also made a side of mashed potatoes. Our dinner was delicious. This was one of the meals that the babies did not really care for, not even the mashed potatoes.
On Wednesday, I was going to make enchiladas, but decided to make my famous chicken enchilada casserole. This was a huge success. Everyone, including the babies, loved this meal. I paired my casserole with a side of kale salad and pinto beans. I might have to make this meal more often being as it got my babies to eat chicken!
Thursday we went over to my parents so that Elijah could go on his one mile hike to get his wolf badge. While everyone was hiking, the babies and I stayed behind to make Creamy Cauliflower Broccoli Cheese Soup. I might have accidentally put a little more than a pinch of cayenne. Let’s just say our soup had a bit of a kick to it, which I did not mind. Brycen, however could not handle the kick. Overall it was not bad, but it could have been creamier I also wish I would have doubled the recipe, because we barely had enough to have everyone try it. I forgot to take pictures of this soup.
Friday, I made chilli. Here again, I did not really follow the recipe. The recipe called for adding cooked sweet potato to the chilli, but I had not prepared that beforehand and Bryce and I were going to the Phoenix Suns Basketball game. I did not have time to prepare them. I did bake some potatoes and served the chilli over baked potato. This was another hit. Everyone enjoyed it, including the babies. I am always happy when my kids enjoy a meal that is healthy for them!
Below is this week’s meal plan and grocery list.
Meal Plan for the Week of February 3rd – 10th
- Gluten free cereal: Cheerios, corn Chex, rice Chex
- Eggs, gluten-free toast
- Fresh fruit
- Gluten-free waffles
- Gluten-free chicken nuggets (found at 99 cent store) and carrots
- Sandwich – egg and cheese sandwich, ham and avocado sandwich, Tuna Sandwich, salmon patties
- Cucumbers Sandwich
- Leftovers from dinner
Dinners Monday – Sunday
- Pesto Chicken Roll-Ups from Natasha’s Kitchen – Find Recipe Here.
- Easy Cheesy Chicken and Rice Casserole from Maebells – Find Recipe Here.
- Soy Honey Butter Salmon from rasamalaysia.com– Find Recipe Here.
- Healthy Turkey Tacos from Culinary Hill – Find Recipe Here.
- Mexican Zucchini Beef Skillet from Low Carb Yum. Find Recipe Here.
- Slow Cooker Buffalo Chicken Sweet Potatoes from Well Plated. Find Recipe Here.
- Fresh Fruit and Vegetable
- String Cheese
- Hard Boiled Eggs
- 4 pounds of Chicken Breast
- 2 pounds ground turkey
- 2 tomatoes
- cherry tomatoes
- Garlic cloves
- 2 Zucchinis
- 4 sweet potatoes
- green onions
- Mozzarella cheese
- Sour Cream
- Cheddar Cheese
- Pesto Sauce
- garlic salt
- brown sugar
- Garlic Powder
- Onion Powder
- Chicken broth
- Gluten free Bisquick
- soy sauce
- tomato sauce
- cider vinegar
- corn tortillas
- 10 ounces Mexican style diced tomatoes with green chilis
- coconut oil