May 7th - 13th
Updated: May 27
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.
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.
Pork Carnitas - we are having a family birthday party at their house so I just have to bring chips + salsa. But I have a great carnitas recipe on a prior meal plan so feel free to look for that recipe!
Incredible Baked Meatballs
2 eggs beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
1/2 tsp pepper
1/4 cup minced basil
Mix all ingredients with hands. Form into golfball sized meatballs. Bake at 350 degrees for 30 minutes.
Air Fryer Broccoli - I will generously season chopped broccoli with avocado oil, garlic salt + pepper and air roast at 375 for about 8 minutes or until my desired liking, which is pretty done!
Chicken Thighs - Making these crispy chicken thighs again because they were so good and they leave extras that I can shred and use later this week in my BBQ Chicken Tostadas!
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!
BBQ Chicken Tostadas
Oil of choice
Toss shredded chicken with some bbq sauce. Lay out corn tortillas and sprinkle cheese all over, then spoon chicken on half of the tortilla and fold over to close. Place on a greased baking sheet, spray lightly with oil and bake at 400 until crispy. OR place in airfryer and spritz each side with oil of choice and airfry at 375 until crispy!
Eat this as a sandwich or a dip. My favorite is to eat it with tortilla chips or rice crackers!
2 7 oz cans tuna, drained
4 chopped green onions
3-4 diced celery
3/4 - 1 cup mayonnaise
1 tbsp curry powder
Mix everything in a bowl - use as much or as little mayo as you'd like and same for curry powder. If you like a lighter curry taste - use less, if you like a stronger curry taste- use more!
**To enjoy as a salad, top of chopped romaine and add diced honeycrisp apple, avocado, sunflower seeds and lemon vinaigrette!
1-2 lbs Chicken Breasts or Thighs
1 cup Zesty Italian Dressing
1 packet Taco Seasoning
In an instant pot, lay chicken in the bottom and top with taco seasoning and zesty italian dressing. Cook on manual for 12 minutes (15 if frozen) with a quick release. Remove chicken and shred, then add back to the pot to soak up those juices!
Click the buttons with the recipe title below to be taken to the link!