Category: meal planning

31 Lists: Pumpkin Recipes

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The list that started it all!

As mentioned in my intro post, one of the factors that played a part in me decided to do the #write31days challenge and on what topic came from a Facebook post!

A friend wrote on my wall and said, “Kasia, what are your top 3 pumpkin recipes? I know it might be difficult to narrow down. There are just so many dishes/treats out there and I want to try some new recipes. #ExpertOnAllThingsAutumn”

I don’t know anyone who loves pumpkin things or fall things as much as me, so clearly I jumped at the chance to share! I ended up giving him my six favorites, and now I shall share them with you (plus one extra)!

1. favorite pumpkin cookie recipe – http://www.geniuskitchen.com/recipe/best-pumpkin-cookies-185445 

These soft, fluffy pumpkin spice cookies with penuche glaze were probably my favorite pumpkin recipe to make. I forget to make these cookies some years, but they are THE BEST. The glaze gets a little hard on top of the soft cookie and they are just perfect.

2. favorite pumpkin cake recipe – http://thepioneerwoman.com/cooking/pumpkin-sheet-cake/

I LOVE SHEET CAKES! Ever since I was first introduced to the pampered chef stoneware sheet pan, sheet cakes have been my go-to dessert to make for a group of people. I’ve made lemon, strawberry, Texas sheet cake, white Texas sheet cake, funfetti, cookies and cream, key lime, and more! By far my most used sheet cake recipe is the classic – chocolate texas sheet cake. I use Pioneer Woman’s recipe and it’s foolproof and perfect and EASY. Well, when I discovered she made a PUMPKIN version modeled after her easy chocolate version. SOLD! Best pumpkin dessert to feed a crowd.

3. favorite pumpkin breakfast recipe – https://kasiaskitchen.com/2012/05/30/pumpkin-french-toast-casserole-with-coffee-whipped-topping/

I created this recipe back when I was doing Weight Watchers. Now when I make it I’m usually making it for a brunch or party or Christmas breakfast and go all out with the ingredients. I use Texas toast, real eggs, real butter, evaporated milk/whole milk/half and half/whatever I have, AND homemade caramel sauce instead of the coffee whipped cream. Also, when using Texas toast, I use the whole can of pumpkin, half on the first layer of bread and half on the second. William LOVES this and claims to not love pumpkin. I brought it to a brunch recently and it was devoured. Another fun tip – if you need to make a non-pumpkin breakfast to go alongside this for any pumpkin haters, this recipe is customizable! I’ve used apple butter or Nutella in place of pumpkin before. Obviously, since they are sweetened you’d want to do a smaller layer that you would of the pumpkin and nix the brown sugar and spices for the Nutella version. But it makes a good base recipe!

4. favorite pumpkin dish to bring to Thanksgiving celebrations – https://www.tasteandtellblog.com/pumpkin-cobbler/

I actually don’t love pumpkin pie. But I do LOVE this pumpkin cobbler. I bring it to most Thanksgiving potlucks and to any Thanksgiving meal where I get assigned dessert.

5. favorite savory pumpkin dish – http://www.skinnytaste.com/crockpot-turkey-white-bean-pumpkin/

Okay, so in the name of loving pumpkin I’ve tried a few savory pumpkin dishes. One major fail – pumpkin chicken alfredo… Just say no! However, this savory pumpkin dish was NOT a fail! This pumpkin chili is absolutely delicious.

6. favorite pumpkin sauce for coffee – https://www.theartofdoingstuff.com/starbucks/

I linked to this in yesterday’s post, but it’s worth mentioning again. This is the only DIY pumpkin spice latte that’s ever come close to the Starbucks one in my opinion! Most recipes create a syrup, not a sauce, and Starbucks uses pumpkin SAUCE with actually pumpkin in it. I have been keeping a squeeze bottle of this and just squeezing a little in my iced coffee each morning. The sauce is INDULGENT if you use it in the amounts listed. But just a squeeze adds a subtle pumpkiny sweetness to your coffee.

7. favorite unexpected pumpkin recipe – http://www.bhg.com/recipe/pumpkin-corn-bread/

THIS CORNBREAD IS SO GOOD! My cornbread rankings would be 1. southern, salty, buttery, buttermilk cornbread 2. this pumpkin cornbread 3. Cracker Barrelcornbreadd 4. jiffy/other sweet cornbreads 4. all other cornbreads. Two of my former roommates also loved it. It’s so good with chili and soups.

Basically, if it’s pumpkin flavored, I’ve tried it. And these are my top picks! 

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This is part of my 31 Days of List series. Click here to see the other lists in this series.

Chicken Fajita Stuffed Peppers

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I am now taking writing prompt suggestions! Seriously, ask me questions, tell me things you want to read about, ANYTHING! I do want to start posting recipes again for sure. But I just love writing about life and people and Jesus and things even more than I like sharing recipes with you. 31 People(s) was absolutely my favorite writing I’ve ever done. Give me ideas!

In the mean time, I’m dipping into recipes I never posted. I made a batch of these for my work lunches one week and I loved them EVERY SINGLE DAY. I admit that sometimes I don’t love my prepped lunches every day that I planned them for, but this was not one of those weeks. They were healthy and filling and low carb and pretty and delicious! For lunches I ate them with grape tomatoes, strawberries, and topped them with a little avocado and some fiesta sour cream (fat free sour cream or greek yogurt mixed with a taco seasoning packet).

Chicken Fajita Stuffed Peppers

  • Servings: 4
  • Difficulty: easy
  • Print

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CALORIES:  384 for 2 pepper halves, 192 for 1 (via MyFitnessPal)

INGREDIENTS:

  • 4 bell peppers
  • 2 cups diced cooked chicken (I used half a bag of the Kroger pre-cooked frozen diced chicken breast)
  • 1 medium onion, chopped (could also use frozen)
  • 1 can black beans, rinsed
  • 1 cup frozen corn
  • 2 cups kale leaves
  • 2 tbsp taco seasoning
  • 2 tbsp lime juice
  • 1 cup reduced fat fiesta cheese

DIRECTIONS:

Preheat oven to 350. Carefully cute peppers in half length wise. Scoop out the seeds and white ribbed parts. You don’t have to keep the stem in tact, but it makes for pretty presentation! Rinse the pepper halves out and line then up in a 9X13 casserole dish.

Spray a skillet with olive oil cooking spray. Saute sliced onions and diced chicken until chicken is cooked or warmed through. Timing will depend on what kind of chicken you are using. Add frozen corn. Sprinkle chicken with taco seasoning and lime juice. Add black beans and kale and stir until combined and warmed a little.

Fill each pepper with as much topping as you can, packing it in to get the most. Very carefully pour warm water into the casserole dish so it covers the bottom half of the pepper halves. This helps the peppers get soft while they cook. You can also blanch them before to help with softness, but this method is way easier to me. Bake for 30 minutes. Top with cheese and turn the broiler to high. Watch closely, but let the cheese melt and the tops get a tiny bit charred.

Serve with other veggies, rice, or fruit. Top with sour cream, avocado, salsa, or whatever you like!

The Best Breakfast Sandwich

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Since it was requested, I thought I’d throw together a quick little post for my current favorite breakfast sandwich. I wanted to name these “Canadian English American McMuffins” since they contain English muffins, American cheese, and Canadian bacon. I decided that was too many words and probably only funny to me. Instead I give you “The Best Breakfast Sandwich” which is actually the same amount of words but easier to say/type. Whatevs. Enjoy!

The Best Breakfast Sandwich

  • Servings: 6
  • Difficulty: EASY
  • Print

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INGREDIENTS:

  • 1 package of cranberry english muffins (or any flavor, but while they are still in season I highly recommend cranberry!)
  • 1 package of Canadian bacon
  • 6 slices of white american cheese
  • 6 eggs
  • green onions
  • seasonings of choice

DIRECTIONS:

Preheat oven to the low broiler setting. Spray a jumbo muffin tin with cooking spray. You can use regular too, I did the first time, but jumbo makes the perfect size. The regular size makes them a little smaller and not as evenly dispersed across the bread. Sprinkle green onions in the bottom of each cup (mine has 6 cups exactly). Crack an egg in each cup. Sprinkle to taste (just a dash of each) with salt, pepper, onion powder, and garlic or whatever seasonings you like. Bake eggs until whites are set, they don’t jiggle in the cups, and yolk is still a little runny (or to whatever stage you like your eggs yolks). Watch closely and I stress LOW broiler. I did high first time and high broiler can go from almost ready to crispy quickly.

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While eggs are cooking slice your english muffins in half and toast them. Layer 2 slices of Canadian bacon and 1 piece of cheese on the toasted halves. Fold the corners of the cheese in to keep all the melty goodness in. When eggs are finished, run a knife along the edge to pop them out and layer an egg for each sandwich too. Wrap in a paper towel and then in plastic wrap. When it’s time to eat, remove plastic wrap and heat for 35 -45 seconds.

Meal Planning 101: Week 56

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This is a short week of meals due to traveling over Easter weekend, but still posting it! Need more ideas? Check out the 10 month supply of meals I posted!  

meal plan 3-30

Monday: 

crock pot beef and broccoli with rice + edamame with ponzu

Tuesday: 

out for the roommate’s birthday!

Wednesday:

missional community meal – we’re hosting! weather permitting we’re doing an outdoor meal! serving par-cooked hot dogs and sausage dogs to roast over the firepit with toppings + a smores bar.

Thursday:

leftover beef and broccoli/out of town

Friday:

out of town visiting friends in Georgia

Saturday:

road food while traveling back from Georgia

Sunday: 

egg mcmuffin sandwiches + hashbrowns

Breakfast/Lunch:

Having my fav green smoothie for breakfast all week. Still not tired of it yet! For lunches, since I’m only working three days this week, I’m just going to do leftovers. More creative lunch ideas coming soon, I promise!

 

WHAT ARE YOU EATING THIS WEEK? POST IT IN THE COMMENTS! LET’S GET IDEAS FROM ONE ANOTHER.

 

Remember, I also have a meal planning Google spreadsheet that I use and CONSTANTLY update. These options are ALWAYS available for anyone who happens upon my blog or reads it regularly: 

1. I can email you the meal planning spreadsheet template I created for your personal use.

2. I can share the 2014 meal planning spreadsheet with you that has 7 months of meal planning on it.

3. I can share the current 2015 meal planning spreadsheet with you that will have all my meal plans for 2015 on it and has January and February on it now. 

Note: If you ever see a dish or meal you are curious about and want to know if I have a recipe or recipe link for, you can add a comment to the document and I will respond! 

If you are interested in any or all of these options, email me (click the envelope icon at the bottom of this page)! I’ll be happy to share any of it with you. 

Meal Planning 101: Week 55

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Well, it’s not Monday, but I am posting a meal plan! AND I have the one for next week (though it’s a shorter one), already schedule to post next Monday. Baby steps (like actually posting and/or schedule a post) count right?

 

meal plan 3-24

 

Monday: 

out with the roommate (we had Mazzio’s salad bar) then roommate grocery shopping

Tuesday: 

leftover chicken tamale bake + mini corn on the cob (note: chicken tamale bake was a big hit! and pretty low cal, gonna have to do way more Emily Bites recipes.)

Wednesday:

missional community meal – contributions already covered that week

Thursday:

trial eggs benedict + sweet potato hashbrowns + fruit (doing a trial one while roommate is out so I can make sure I know how to do it to make it for another meal – using this recipe/method for hollandaise and egg, but using a light english muffin and canadian bacon)

Friday:

out in Starkville for weekend adventures!

Saturday:

spaghetti squash chicken parmesan boats (variation of this recipe) + caesar salad with tomatoes

Sunday: 

leftover spaghetti squash boats

Breakfast/Lunch:

Trying to detox a little this week from eating out so much in Texas. Doing juices for breakfast and green smoothies for lunch also accompanied by 1/2 an avocado. Plus normal dinners, greek yogurt snack, fruit snack, and some other “clean” snack if I need it. Don’t worry, getting plenty of nutrients. 🙂

 

What are you eating this week? Post it in the comments! Let’s get ideas from one another.

 

Remember, I also have a meal planning Google spreadsheet that I use and CONSTANTLY update. These options are ALWAYS available for anyone who happens upon my blog or reads it regularly: 

1. I can email you the meal planning spreadsheet template I created for your personal use.

2. I can share the 2014 meal planning spreadsheet with you that has 7 months of meal planning on it.

3. I can share the current 2015 meal planning spreadsheet with you that will have all my meal plans for 2015 on it and has January and February on it now. 

Note: If you ever see a dish or meal you are curious about and want to know if I have a recipe or recipe link for, you can add a comment to the document and I will respond! 

If you are interested in any or all of these options, email me (click the envelope icon at the bottom of this page)! I’ll be happy to share any of it with you. 

Meal Planning 101: Catch Up

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Remember that time I posted a meal plan and promised to try and post them more regularly and also promised to catch you up on the meals I missed since June? Oops. Somehow this always happens and I never learn that don’t make promises lesson. BUT, though giving you all those back months of meal plans may seem like a tall task, for an OCD planner/spreadsheet hoarder like me, it was a breeze! And so June through now. And maybe one day I’ll start posting them again regularly.

First, a few things about my meal planning.

1. As mentioned, I use a Google spreadsheet. I “plan” the meals and then use the same spreadsheet to make a grocery list for the meals. (See below, always willing to share template or the ongoing plan).

2. I am obsessed with meal planning paper products. I hoard days of the week magnetic pads and keep them (mostly) update on the fridge and can’t say no to buying any sort of meal planning or reciping planning pad. And recipe cards. #hoarder

3. My meals are for me and my roommates. I usually plan most things to feed us twice, and I cook about three times a week. Every house/family is different, but I hope you at least can get some ideas to apply from my meal planning!

Here are the things I noticed while posting it all back to back like this.

1. We eat A LOT of green beans. I’m gonna work on that. More variety!

2. We eat rotisserie chicken a lot. I’m not gonna work on that. It’s just too dang easy! Pretty much once a month when we go to Sam’s we get a rotisserie chicken because it’s a BIG OL’ delicious already cooked chicken for $5! I use a big knife and cut that sucker in half and serve half on the first night and wrap the rest in tinfoil to reheat in the oven the next.

For more meal planning stuff see the Meal Planning 101 section under my recipe index. For a refresher, check out my How to Meal Plan post (ignore the wonky format of that post, some of my posts didn’t make it over in a pretty format from the blogger to wordpress switch).

AND PLEASE FEEL FREE TO SHARE YOUR IDEAS WITH ME ANYTIME! I get stuck sometimes too. 🙂

June meals: 

  • rotisserie chicken + green beans + roasted diced sweet potatoes
  • entree chicken cobb salads
  • basil pesto smoked mozzarella grilled cheese sandwiches + sauteed mushrooms
  • farmers’ market smorgasbord dinner
  • tukey pancetta lettuce tomato avocado wrap (TPLTA?)
  • fettuccine chicken alfredo + salad + garlic bread
  • crockpot roast with carrots and green beans + rice and gravy
  • french dip sandwiches + squash
  • mexican food bar (salad shells, soft tacos, nachos, etc)
  • grilled salmon + grilled corn
  • salmon mango salsa tacos + mango avocado salsa + corn on the cob
  • buffalo chicken wraps + sweet potato wedges

July meals: 

  • buffalo chicken pizzas
  • rotisserie chicken + corn on the cob + salad
  • baked chicken breasts + roasted squash and green beans
  • taco lettuce wraps + smashed bean + chips and salsa
  • go-to entre nachos
  • turkey meatloaf stuffed peppers + buttered rice + butter beans
  • BLTs + roasted potatoes + summer creamed corn
  • crockpot honey sesame chicken + brown rice + roasted broccoli
  • honey sesame chicken lettuce wraps + veggie stir fry + edamame hummus and wonton chips
  • crockpot meatballs with brown gravy and mushrooms + mashed potatoes + green beans
  • brown gravy meatball sandwiches + sweet potato wedges
  • lemon chia seed pancakes + scrambled eggs + bacon + sweet potato hash browns

August meals: 

  • rotisserie chicken + green beans + mac and cheese
  • buffalo chicken pizza + crudities and skinny ranch
  • crockpot bbq ribs + mashed potatoes + butter beans
  • frozen pizza night (hey, sometimes it’s so good)
  • buffalo chicken quesadillas + buffalo blue cheese salad
  • buffalo chicken grilled cheese with ranch dipping sauce + buffalo fries
  • crockpot red sauce meatballs and spaghetti + garlic bread + salad
  • chicken nachos
  • marinara meatball subs + roasted potatoes + salt and vinegar kale chips
  • poppy seed chicken casserole + green beans
  • skillet chicken pot pie + wilted spinach
  • chicken corn chowder + semi-homemade biscuits
  • goulash + green beans + cornbread
  • omelets + cheese grits + sweet potato hashbrowns + bacon

September meals: 

  • rotisserie chicken + roasted brussel sprouts + mac and cheese
  • jalapeno popper grilled cheese sandwiches
  • crockpot black bean soup
  • black bean enchiladas + creamed corn salad
  • crockpot red beans and rice + cornbread muffins
  • crockpot chicken pesto with pasta + green beans
  • crockpot peach rosemary pork tenderloin + sweet potato casserole + butter beans
  • crockpot chicken philly sandwiches + roasted sweet potatoes
  • skillet shepherd’s pie + crescent rolls
  • thanksgiving casserole + cranberry sauce + green beans

October meals:

  • semi-homemade tomato bisque + grilled cheese
  • stroganoff hamburger helper + butter peas + corn
  • chicken enchilada soup + chips and salsa
  • pumpkin french toast casserole + scrambled eggs + sausage
  • homemade sloppy joes + roasted butternut squash
  • crockpot chili + cornbread
  • chili cheese dogs + frito pies
  • chicken alfredo pasta bake + green beans
  • crockpot potato soup + bacon grilled cheese

November meals: 

  • beef and bean baked tacos + spanish rice
  • taco pizzas + spanish rice
  • crockpot chicken taco soup
  • crockpot turkey breast and gravy + sausage stuffing muffins + homemade cranberry sauce + green beans + sweet potato casserole + pumpkin cobbler (roommate Thanksgiving)
  • taco soup + tortilla chips
  • breakfast casserole + cheese grits
  • crockpot meatballs with mushrooms and brown gravy + mashed potatoes

A holiday month with all roommates away, so less meals.

December meals: 

  • breakfast burrito bar + monkey bread
  • buffalo chicken pizza + caesar salad
  • crockpot pot roast stew + cracker
  • white chicken chili and rice

And then VACATION. I was gone most of December therefore eating out at HARRY POTTER WORLD or people’s houses.

January meals: 

  • frozen pizza night
  • rotisserie chicken + mac and cheese + green beans
  • crockpot creamy chicken noodle soup + grilled cheese
  • spinach chicken alfredo biscuit pizzas + caesar salad
  • one pot garlic parmesan pasta with chicken apple sausage and spinach + garlic bread
  • crockpot turkey meatloaf with potatoes + roasted asparagus
  • crockpot lemon chicken kale orzo soup + salad
  • meatball soup + garlic bread

February meals: 

  • spinach bacon onion frittata + cheese grits + brownie waffles
  • southwest chicken skillet + roasted corn on the cob + roasted brussel sprouts
  • crockpot pulled bbq chicken sandwiches + baked potato salad
  • bbq chicken pizza + zoodle pasta salad
  • poppy seed chicken casserole + stewed squash + green beans
  • sausage potato corn chowder + spinach pear cranberry pecan blue cheese salad
  • teriyaki chicken zoodle stir fry
  • taco night with crockpot taco ground beef and crockpot shredded fajita chicken + mexican sour cream rice 
  • biscuit and gravy casserole (used turkey sausage and skim milk) + spinach egg scramble + fresh pineapple

March meals: 

  • individual buffalo chicken pizzas
  • deer sausage skewers + mashed potatoes + wilted spinach
  • triple meat egg avocado burgers + crispy sweet potato curls
  • rotisserie chicken + roasted eggplant + mexican corn
  • strawberry french toast + bacon + sunny eggs
  • crockpot pork roast with carrots and parsnips + rice and gravy
  • creamy spinach tomato tortellini (using fat free evap milk instead of half and half) + parmesan roasted broccoli

AND NOW YOU’RE CAUGHT UP! AND MAYBE, just maybe, I’ll start posting them again soon.

Remember, I also have a meal planning Google spreadsheet that I use and CONSTANTLY update. These options are ALWAYS available for anyone who happens upon my blog or reads it regularly: 

1. I can email you the meal planning spreadsheet template I created for your personal use.

2. I can share the 2014 meal planning spreadsheet with you that has 7 months of meal planning on it.

3. I can share the current 2015 meal planning spreadsheet with you that will have all my meal plans for 2015 on it and has January and February on it now. 

Note: If you ever see a dish or meal you are curious about and want to know if I have a recipe or recipe link for, you can add a comment to the document and I will respond! 

If you are interested in any or all of these options, email me (click the envelope icon at the bottom of this page)! I’ll be happy to share any of it with you. 

Meal Planning 101: Week 54(ish)

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I have months and months worth of meal plans that I never posted. I wish there was a way for my meal planning spreadsheet to instantly generate into a nice polished blogpost. That would be lovely! I’m gonna try harder to post these (and going to give you some of the meal plans you missed below). By a landslide, meal planning posts are always my most viewed. I know you want/need/like them, so I really AM gonna try!

And remember, I also have a meal planning Google spreadsheet that I use and CONSTANTLY update. These options are ALWAYS available for anyone who happens upon my blog or reads it regularly: 

1. I can email you the meal planning spreadsheet template I created for your personal use.

2. I can share the 2014 meal planning spreadsheet with you that has 7 months of meal planning on it.

3. I can share the current 2015 meal planning spreadsheet with you that will have all my meal plans for 2015 on it and has January and February on it now. 

Note: If you ever see a dish or meal you are curious about and want to know if I have a recipe or recipe link for, you can add a comment to the document and I will respond! 

If you are interested in any or all of these options, email me (click the envelope icon at the bottom of this page)! I’ll be happy to share any of it with you. 

meal plan 216

Monday: 

leftover sausage corn potato chowder (used this recipe but didn’t add cheese and used turkey kielbasa) + spinach salad with pears and pecans (and blue cheese and cranberries and anything else I can find in the fridge/cabinet)

Tuesday: 

teriyaki chicken zoodle stir fry – inspired by SkinnyTaste’s chicken zoodle “lo mein” but mine will be pretty different AND I PROMISE (already typed up, just waiting to add pictures) to post my recipe

Wednesday:

missional community meal – contribution to be determined

Thursday:

taco bar (using crockpot taco ground beef and crockpot shredded fajita chicken I made extra of several weeks ago and froze) + mexican sour cream rice

Friday:

leftovers

Saturday:

leftovers

Sunday: 

college girls’ dinner night – contribution to be determined

What are you eating this week? Post it in the comments! Let’s get ideas from one another.

Meal Planning 101: Week 53 and Fresh at Five Week 2

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Decided to put my meal plan and Farmers’ Market update in one! I use things I buy from the market in my meal planning, so it made sense. 🙂 I’ll note what things I bought at the market or what things you can buy at the market.

Monday:

Leftover crockpot roast, veggies (take advantage of local fresh veggies from the market), rice, and gravy

Tuesday:

French dip sandwiches (using leftover pot roast) with roasted squash and zucchini (can be purchased at the market)

Wednesday:

I’m hosting Missional Community this week! We’ll be having a taco bar with several ingredients from the market!

Thursday:

Grilled salmon, grilled corn on the cob, and grilled stuffed peppers (peppers can be purchased at the market)

Friday:

Salmon mango salsa tacos, spicy black beans, mango salsa avocado salad, and baked tortilla chips

Saturday:

Leftovers

Sunday:

Buffalo chicken wrap and roasted sweet potato wedges

Extras:

Lunches – tuna salad
Baking – summer bread puddings

Every Tuesday (weather permitting) on Jefferson Street in Clinton, MS!

This week’s vendors are: 

Love’s Hawaiian Shaved Ice and Snacks – shaved ice
Chuck Jones – blueberries
Smoothie King – smoothie samples
Eat Cities – sauces and rubs
Kazery Farm –
T & R Dairy Farm – hormone free beef, milk, artisan cheeses, cheese spreads
Lee Lee’s Garden – plants and seedlings
Dad’s Disappearing Salsa – salsa and dip mixes
Amber Farms – tomatoes, squash, cucumbers, eggplant
Mississippi Cold Drip – Iced coffee, iced chai, coffee and chai concentrate
Simple Woods and Produce
Kasia’s Kitchen – sweet tea and lemonade
Benet Luchion – botanicals
Boyd Farms – squash, zucchini, peppers, eggs, tomatoes
Grumpy Dave’s Kettle Corn – kettle corn, caramel corn, local honey
Lilee’s Gourmet Bakery – baked goods
LaRose Freshest Produce – kale, squash, zucchini
Pickled Pickin’s – pickled things, salsa
The High Heeled Hippie – cherry tomatoes, red, white, and gold potatoes, baby squash, mint and other herbs, beets and carrots

This week’s fun extras are: 

Live music by violinist Redin Spann
Canning demonstration by the MSU Extension Service
Cooking demonstration using market ingredients by Marsha Barham, former Viking Cooking School Director
Tote giveaway to Friends of the Market
Best of Sweet Tea with a Flavorful Twist competition

Follow the Mainstreet Clinton Facebook page for more info! 

Meal Planning 101: Week 52

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Okay so I’m officially really late posting this, but I had to post it anyway because I actually did it and it’s week 52! I’ve officially given you a years worth of meal plans. It took me more than a year to get there, but I’ll call that a mile stone. I had a fight with some freakish sickness that the doctor never figured out Thursday-Friday and was still weak through Monday. As a result, everything was a bit hectic, and this was late!

 

I actually made that crockpot meal last night, but ended up having friends come in town. I was scared I didn’t have enough to feed all 5 of us! So we went out to eat. Therefore everything is getting bumped down so you’ll see that grilled things meal on next weeks too. The meal plan with adjustments is as follows:

Monday:

Leftover Chicken Fettuccine Alfredo, Salad, and Garlic Bread

Tuesday:

Out with friends (we had Hot Bowl Mongolian Grill)

Wednesday:

Missional Community Meal (it’s the other team’s food week)

Thursday:

Crockpot Roast, Carrots, and Green Beans with Rice and Gravy

Friday:

Leftover Roast and Veggies

Saturday:

French Dip Sandwiches (using leftover roast and au jus) and Roasted Squash and Zucchini

Sunday:

Leftover French Dip Sandwiches and Veggies

Extras:

Lunches: veggie heavy chicken salad, avocado halves, crackers, and blueberries
Breakfast: Better Oats oatmeal with a cup of frozen fruit mixed in and a tablespoon of chia seeds
Savory Snacks: fat free cilantro jalapeno ranch dip and assorted veggies
Sweet Snacks: fruit with fat free sweet condensed milk or cool whip

Also, I’ve been adding frozen fruit to my water and I’m able to drink so much more! I’m up to 96 ounces a day easily!

I also must confess my meal planning has taken a turn for the… well, I think better, but some non-planners may say worse. I now have a spreadsheet! The new job is once a month pay vs my previouw every other week pay. I wanted to plan monthly, but buy every other week since I share a fridge with two other people. In order to do that and not overspend, planning a month out in the beginning seemed like a good idea to me. And I’ll have roommates moving in soon who want to eat meals together. Thus the spreadsheet came about! Helps me plan for dinners, lunches, and be sure I write down all the groceries that correspond. Downside… Google spreadsheets apparently doesn’t do spell check yet… Don’t judge any major typos. Who can spell zucchini or pancetta without spell check?? If you have Google docs I can share a copy with you, just let me know! 🙂

Fresh at Five Week 1

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You’ve surely heard me talk about my love for my Stars’ Hollow-esque town, Clinton, MS. The whole town is great, but by far, the Olde Towne area is the best! In Olde Towne the streets are made of brick, the shops are local and adorable, there is a perfect outdoor courtyard with string lights, the locals are the friendliest, and it truly looks like it could have come from a movie or tv show! Our Main Street Clinton promotions committee plans events to add to the magical feeling of the town. We have outdoor movie nights on the brickstreets in the spring and fall. On Saturdays in spring and fall there are huge outdoor markets with handmade things. I love it all! Buy by far, my favorite thing my lovely little down does is the summer farmers’ market, Fresh at Five. It’s every Tuesday in June, July, and August from 5:00 – 7:00. As a huge advocate for the market, I volunteered to use my blog to post to promote before the markets! I will very likely be doing a Fresh at Five Finds follow up post. AND, I’m actually a vendor this year, providing sweet tea and lemonade for $1 for the thirsty shoppers! If you live in Clinton or the Jackson-Metro area, join us! 


This week’s fun extras are: 
   
The Fire v. Police Grill-off
Live music by Jason Smith
Dinner options from Garden to Fire Pizza and 303 Jefferson

This week’s vendors are: 

*NEW* T&R Dairy Farm: hormone free beef, milk, artisan cheeses, cheese spreads
*NEW* Lee Lee’s Garden: strawberry plants, jade plants, purple heart plants, vegetable plant seedlings
*NEW* Kasia’s Kitchen: sweet tea, lemonade
*NEW* Love’s Hawaiian Ice: shaved ice
*NEW* Amber Farms: tomatoes, squash, cucumbers, eggplant
Garden to Fire: brick oven pizzas
Boyd Farms: squash, zucchini, peppers, eggs, tomatoes
The High Heeled Hippie: heirloom tomato plants, beets, baby carrots, radishes, cabbage, lettuce, mint, parsley, oregano, rosemary, dill
Pickled Pickin’s: pickles, salsa
Mississippi Cold Drip: cold brew ice coffee concentrate, flavored sweeteners
Little Leaf Farm: green and red lettuce, beets, chard, pak choi Asian greens, basil, mint, dill, cilantro, cherry tomatoes
Dave Bufkin: kettle korn
Footprint Farms: lettuce, cherry tomatoes, onions, herbs, beets, turnips
Dad’s Disappearing Salsa: salsa mix
Lilee’s Gourmet Bakery: zucchini bread (gluten free and low calorie available)
LaRose Freshest Produce: kale, squash, zucchini
Benet Luchion: botanicals
Make Mine Fabulous: baked goods

Summer 2014 Market Dates:

June 3, 10, 17, 24

July 1, 8, 15, 22, 29

August 5, 12, 19, 26