April 2nd - 8th
A week of meal plans for your convenience. These aren't always my own recipes, as I love to try others out and maybe even tweak them for my own spin. But I aim to have fairly easy, family friendly meals. A downloadable + printable PDF of plans are available below as well as links to all recipes.
This is my busiest time of year. Travelling for hockey and tax season... so lots of breakfasts at the rink and pizza at the pool!
Our bathroom and bedroom remodel has mostly wrapped up and we are moving back into our house so I need easy meals so I can continue working late and working on our house... hockey is over which is happy and sad. I look forward to life slowing down for a minute but always love watching my kiddo do what he loves. Few more weeks and I'll get back into more "actual cooking" as well as weekly videos! Stay tuned.
Waffles - We love to buy the premade Kodiak Waffles in the frozen section. They offer a few different flavors but chocolate chip and the cinnamon vanilla are two of our favs!
3 ripe or overripe bananas
1 tsp baking powder
1 cup oatmeal
Place all ingredients in a blender and blend until smooth. Let batter sit for a few minutes as the oatmeal will thicken the batter over time. Thin with any milk of your choice if it's too thick. We like to stir in chia seeds and mini chocolate chips.
Banana Muffins - I make the muffin recipe on the back of the Kodiak pancake mixes, add in chia seeds & mini chocolate chips!
Instant Pot Hard Boiled Eggs - place eggs on trivet and pour in 1 cup of water. Cook on manual for 5 minutes with a quick release. Then immediately place in an ice bath. This cooks the yolk through, reduce time for a less "hard boiled" egg.
SaraAnn's Perfectly Tender Pot Roast
3-4 lb chuck beef roast
Lawry's Black Pepper Seasoning
Couple Pounds of Potatoes
Let your roast sit out for a couple hours if you can - pat it dry with paper towels.
Preheat oven to 300.
Season well with lawry's and smoked paprika.
Heat a good drizzle of olive oil in a dutch oven over medium high heat.
Sear roast - at least top and bottom, all sides work too!
Cover dutch oven or roaster with lid and place in 300 degree oven. DO NOT add liquid.
Bake at 300 for 3-4 hours. A 2-3 lb roast for 3 hours, anything bigger closer to 4 hours.
Last 1 1/2 hours, add in your carrots and potatoes. My family doesn't do onions.
Remove roast from oven and put meat onto a cutting board and cover with foil. Put carrots and potatoes in a serving dish and cover.
With juices from roast in pan, put on stove over medium heat and stir in 1/4 cup flour and cook for a couple minutes.
Stir in a can of beef broth and cook until thickened. Salt & Pepper to taste - sometimes it needs a dash of worcestershire and sometimes it tastes just fine. I like to stir in a tbsp. of butter.
Shred meat, serve up with sides & enjoy!
Paprika Chicken + Rice
5 chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoon paprika
2 teaspoon dried oregano
1 tablespoon olive oil
1 1/2 cups jasmine rice
2 1/2 cups chicken broth
1 tsp minced garlic
heaping spoonful chicken base
salt + pepper to taste
In a gallon ziploc bag or large bowl - mix salt, pepper, paprika & oregano. Add in chicken thighs and shake/stir til chicken is coated. Heat skillet over medium high heat, pour in olive oil. Once pan is hot and oil is shimmering, brown chicken on each side and remove to a plate. Stir in rice and toast for a couple minutes, add in garlic then pour in chicken stock and bring to a boil. Stir in a spoonful of chicken base then add chicken thighs back in, cover and bake at 400 degrees for 20 minutes or until chicken and rice is cooked through.
French Dips - I put the leftover roast in a crockpot with au jus and cook on low for the afternoon. Toast a hoagie with some provolone, top with meat and dunk in au jus!
This is from @livingwithlady on instagram -it is so good!
2 Tbsp olive oil, divided
2 lbs lean ground beef (or 1 beef, 1 sausage)
1 diced yellow onion
3 cloves minced garlic
4 1/2 cups low sodium chicken broth (+ extra if need to thin out)
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 1/2 ts basil
1 ts oregano
1/2 ts rosemary
1/2 ts thyme
Salt and pepper to taste
8 lasagna noodles broken up (we used Gluten Free)
1 1/4 cups mozzarella
1/2 cup Parmesan
8 oz ricotta cheese
2 Tbsp parsley
Heat 1 Tbsp olive oil in pit over medium heat. Brown ground beef, season with salt and pepper, drain and set aside.
Heat remaining oil and add onion and cook for 4 mins, then add garlic and cook another 30 seconds.
Add chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, ground beef, and season with salt and pepper.
Bring to a boil, add in lasagna noodles, then reduce heat to medium-low, cover, and simmer for 20 minutes.
In a bowl, mix mozzarella, parmesan, ricotta and a little parsley.
Ladle soup into bowl, dollop with cheese mixture and watch that ooey goodness melt into the soup. Enjoy!!
Click the buttons with the recipe title below to be taken to the link!