Meal Planning 101: Week 16-ish

A day late! But, I was holding a baby for an hour and a half when I would have been typing/posting this last night. It was totally worth it and I don’t apologize! I mean look at him. His name is Kaiden and he’s two weeks old today. His mom is my friend, neighbor, and coworker. She is an RD with me and we both work in the same office. I saw her literally almost every day of her pregnancy. We all watched him grow in her belly and it’s so beautiful to be part of his and their lives. Last night I cooked them dinner and while they ate I held him!

Some vitally important updates totally relevant to the meal plan at the end of this post.

I FINALLY finished moving in to my apartment completely. It’s all organized and put together and beautiful. I even decorated for fall.

It was a simple thing, but this simple thing made me feel so much better about life! I meal planned and grocery shopped and even did Meal Prep Monday! You know all is right in my world when Meal Prep Monday happens. In addition to cooking for Kaiden’s Mommy & Daddy on Meal Prep Monday, I also created a whole pumpkin collection of Overnight Oats! Kaiden’s Mommy loves pumpkin as much as I do, so I made extras for her to have for breakfast this week. Recipes coming (by many requests) this afternoon!

Also, I think I’m going to always grocery shop at night now for a two reasons: less people AND baby carts! They never have the mini carts when I go in the day time. Totally worth the night Kroger visits.

Two more totally relevant (okay not really) factors to my meal planning success. I mean.. who doesn’t feel better about life and more organized when you achieve perfect curls (I got a body wave) and create a nail polish station/drawer?!
Now that I’ve done that thing where I push my life on you while talking about food, I’ll move on to the meal plan! And by the way, I only do this updatey push my life on you thing because as I type, I imagine sitting at my little back yard table, feeling the fall breeze, watching the leaves fall, wearing sweatshirts, eating something pumpkiny, and drinking coffee with you as we chat. You don’t mind right? 

Sunday:

Leftover Crockpot Cranberry Chicken, Crock Pot Sweet Potato Casserole (washed & peeled potatoes, cut in half, cooked on low for 6 hours, mashed in crockpot with potato masher, added homemade marshmallow fluff, brown sugar, and pecans and cooked for another hour), and French Green Beans (green beans sauteed in French dressing)

Monday:

Crock Pot Chicken Taco Chili (with green onions, sour cream, and shredded cheddar for toppings), Perfect Brown Rice and Mexican Cornbread Muffins

Tuesday:

Leftover Chicken Chili

Wednesday:

Mushroom Stroganoff, Chopped Salad and Garlic Toast

Thursday:

Leftover Stroganoff

Friday:

Mango Salsa Tilpia, Wild Rice Pilaf and Butter Beans

Saturday:

Leftover Tilapia

Sunday:

Baked Corn Dog Muffins (inspired by this, but I’m going to use Jiffy and Turkey hotdogs), Broccoli and Balsamic Crash Potatoes (First I found this recipe then I saw this one and I couldn’t shake the idea of having corn dogs – basic kid food – and balsamic potatoes – classy grown up food – together!  So I’m going to attempt to combine the two recipes.) 

Extras:

I made the new baby family a Pumpkin Chocolate Chip Pizookie with Pumpkin Spice Cool Whip (mix a little pumpkin and some pumpkin pie seasoning into a container of fat free Cool Whip) and Homemade Chocolate Sauce.
Made another batch of skinny Pumpkin Fluff to eat with apples. 
The aforementioned Pumpkin Overnight Oats for breakfast all week. 
I’m feeling bakey, so other things are sure to come from this! 


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