Weekly Meal Plan 9/24

This week we celebrated our Anniversary! 14 Annos…

But we are also celebrating cooler temps, and craving all the stews, soups and chilis. Making a lot of them this week which means plenty of great leftovers for lunches the next day.

Happy official start of Fall! xoxo Katie

 

Monday

Macaroni & Cheese Casserole with Broccoli and Chicken

This is an easy dinner to put together since we were going out. I just added Rotisserie Chicken and put the broccoli in the pasta to cook together for 4 minutes. Ground beef is great too. If you can’t find the box mix above you can use any mac & cheese mix your family likes, but this recipe looks great and only takes 20 minutes.

Tuesday

Chicken Stir Fry

Wednesday 

Sausage, Kale and Lentil Stew 

N.B. – This might be my favorite recipe on the whole food blog.

Thursday

Chicken Tamale Pie

Friday 

Pizza

Saturday

Instapot Beef Stew 

This is the fastest way to make beef stew, but its also the tastiest! Something about the Instapot infuses flavor and makes the beef so tender. You can also make this in the slow cooker if you don’t have an Instapot.

Sunday

Chili 

Creamy Parmesan Garlic Mushroom Chicken

Well, it’s official.

The babies like mushrooms. And a garlic cream sauce on their food.

My husband doesn’t love mushrooms but I do, and it’s always interesting to see if any of the kids share his aversion. So far its mushroom lovers 6: haters 2.

I actually forget to make dinner with mushrooms because he doesn’t like them (and rely on Trader Joe’s Mushroom Medley in my freezer for goat cheese and mushroom omelets).

But when someone had shared this dinner on Facebook it was all I could think about all day.
So I made sure to get some mushrooms when I ran to the store that day, and fired up this dinner. I should add that I made a second pan without mushrooms for the mushroom haters.
Everyone loved the creamy garlic sauce, and my kids had it over pasta, while we had it over spaghetti squash. It was such a great comfort food dinner. My five year old actually declared, “Mom, I like chicken now!” so that says something.
I used whole chicken breasts in this recipe, even though the original recipe calls for thinly slicing them. Next time I will do this step, or use chicken tenders. In order to cook the chicken through the drippings in the pan got a bit dark, making the sauce dark. So, if you want a light colored sauce and shorter cooking time, skip the whole chicken breasts. But it still tasted delicious. And if you were really in a hurry you could easily shred a rotisserie chicken into the sauce.
This is definitely going to be in our dinner rotation this winter. Hope it makes it to yours too!
Happy Eating, xoxo Katie
Creamy Parmesan Garlic Mushroom Chicken (printer version here):
INGREDIENTS (serves 4, I doubled everything and added the extra mushrooms to just one pan)
  • 4 boneless, skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms
  • Creamy Parmesan Garlic Sauce:
  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup chicken broth
  • 1 cup heavy cream or half and half
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped
INSTRUCTIONS
  1. In large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
  2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Recipe from The Recipe Critic and can be found on the web here.

Weekly Meal Plan 9/17

This week we have 2 birthdays in our house! It is a busy week but I have been loving doing our meal planning a head of time especially during busy weeks.

Monday 


Chicken Taco Bowls 

Everyone loves this dinner and it is so easy, its on heavy rotation.

Tuesday 

Mini Meatloaves with Honey Mustard Sauce

(it’s my husband’s birthday and thats what he asked for!)

Wednesday

Tortellini Soup 

Thursday

Creamy Tuscan Garlic Chicken

Friday

Pizza

Saturday 

Steak Salad 

Sunday

Going out to Japanese Steakhouse for a 9th birthday celebration!

My Kids’ Favorite Chili

I love how the cooler temps have made all of our bellies crave the comfort food of fall. Chili is always my first go-to meal at the start of fall, and I love nothing more than to make a huge pot from scratch, cowboy style, mixing cumin and chili powder and oregano and garlic, and loading it with peppers and beef and beans.

However, my kids don’t like to eat this kind of chili. They don’t love heat, or peppers, or beans, or my own personal blend of chili seasonings.

When the twins were born and neighbors dropped off meals, one of our friends brought her chili and my kids devoured it. I texted her how she made it, and voila, this was her secret weapon (thanks Carmen!):

Not only did she use McCormick’s Mild seasoning packet, but she also loaded it with sweet potatoes, which actually makes this chili a little sweet. It’s no wonder my kids devoured it.

And even though my daughter doesn’t love beans, I use less in this version than I do in my cowboy style chili and she doesn’t mind. And using two types of meat gives it such a great texture, plus the smokiness from the kielbasa gets infused in the whole pot.

I love that I can keep all of the ingredients for this in my freezer and pantry. Last winter I made this almost every weekend because the kids unanimously shouted ‘yes’ every time I asked them if they wanted me to make it. It cooks up fast, about 10 minutes active time and 20 minutes inactive. This recipe makes a double batch so there are lots of leftovers. The kids pack it up for school in a thermos, or eat it after school. And it is a great go-to lunch for me when I am flying through the day.

Also if we had to be out all day doing sports or other things, I would put this in a crock pot on low and it is ready to eat when we walk in the door.

So as the temps start to fall and sweaters and scarves come out, put a pot of this on and curl up with your fam and watch a movie. And then do it again the next day since you’ll have so many leftovers.

Happy Eating! xoxo Katie

 

My Kid’s Favorite Chili (printer version here): 

Serves about 16, you may want to halve the recipe if you’re not feeding a crowd

2 T. olive oil

2 onions, chopped

4 cloves garlic, minced

2 lbs. ground beef

1 large (or 2 small) sweet potato, cubed

2 packages McCormick’s Chili Seasoning Mild

2 cans diced tomatoes

2 cans kidney beans

1 turkey kielbasa, halved and sliced

 

Directions:

Heat oil in a dutch oven or large pot. Add onions and sautee 3-5 minutes. Add garlic and cook for 2-3 minutes more. Add ground beef and cook through. Sprinkle McCormick’s chili packets over meat mixture and stir for 1 minute. Then add tomatoes, sweet potatoes, beans and kielbasa. Simmer for 20 minutes or until sweet potatoes are tender, adding water if it gets too thick.

Serve with your favorite chili toppings like shredded cheese, onions, sour cream, lime juice and chips.

 

Weekly Meal Plan 9/9

Our kids had no school Tuesday due to voting so I am behind on everything – it was like the weekend lasted until Wednesday morning. 🙂

The temps have blessedly started falling and it is making us start to crave all the fall dinners. I have a couple of recipes that I can’t wait to test out and share soon. And my husband and I are going on an overnight at a nearby beautiful hotel (The Wentworth By the Sea). I am so excited for a getaway, even if its only for 24 hours, especially since the restaurant their, Salt, has the best food and is probably my favorite restaurant on the Seacoast.

Hope your week is great and filled with good food!

Happy Eating, xoxo Katie

Sunday

Cashew Chicken

Monday 

Pork Loin with Apples and Roasted Veggies

Tuesday 

Smothered Chicken

Wednesday

Sheet Pan Steak and Veggies

Thursday

Baked Ziti

Friday 

Pizza – we are so in deep with this habit. We usually don’t eat meat Fridays and it’s an easy way to do it!

Saturday

 Lasagna  

Rob and I are sneaking away for 24 hours! Of course I still feel the need to leave food form my people so making a double batch of this.

The Midspace Summer

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When the school bus pulled away from my house last Tuesday morning and took away my four oldest kids, you could feel the vacuum of their energy leaving the house. In many ways it had been a hard summer, with many different needs happening for everyone in our family. But it was also a really good summer, and one I’m going to remember.

This summer I tested a theory. If I signed up my kids for nothing, made zero commitments to getting our twins in and out of a car to take them to something that would stimulate them from the outside, they would be able to get bored.

And if they got bored, they might have to listen to their insides.

And if they listened to their insides, their own mental chatter, they might have a glimmer of who they really are, and be able to sit with that person. They might actually engage with their insides long enough so that for the rest of their life, they would have a memory of who they really are.

I think a lot of moms instinctually try to do this, to slow their kids down. The world moves so fast. I remember listening to the writer Anna Quindlin years ago talk about kids, and how they need to stare off into the midspace sometimes. They need to be free enough to let their mind wander to know what it tends to wander towards.

Of course my kids got bored and wanted to watch TV. But we had all screens off policy between 9:30 am-5:30 pm. Inside these hours you could read, play games, play outside, anything but fight with your siblings or watch a screen. Halfway through I signed up three of them for the local soccer camp. On most days I had an outing – the pool, the beach if I had a sitter for the babies, a movie, a shopping trip, going to a museum or nature center – that would take up some of the day. But the rest of the time it was choose your own adventure.

Here’s what we learned: Lucy really likes music and loves to make slime. Sophie can whip up blueberry cobbler, brownies or pancakes on a whim and is in that chrysalis-like season where she is starting to leave girlhood behind in moments and in others cling to it. Her own type of midspace. RJ has encyclopedic knowledge about sports and is beyond passionate about airplanes and flying them and learning about geography. He had his first flying lesson for his birthday, and even his 5-year-old brother knows that his favorite overnight flight is Dubai to LA on his flight simulator app. And Andrew got to marinate in that summer before Kindergarten, where he can be a cop one minute and a rock star the next. Where books are enormous windows to another world and into their minds. And he fell in love with nature so much we are now the proud owners of an ant farm and an aquarium.

Here’s what else we learned: Like most kids, mine have a lot of energy and it needs to be directed somewhere. This experiment was actually really hard, and I will likely throw in a little more structure next year. I put in forced reading time for everyone when ever it got too hard (for me too!) which did help to get the kids hooked on books (see what boredom can do!). I was crawling to the finish line of the start of school because I was so depleted directing all that energy. Particularly when babies woke up at 6 and big kids wanted to stay up until 10. Minus the 10 hours a week I had a baby sitter to write and breath and run, I was on 16 hours a day.

I thought about when I was a kid, and how mothers weren’t in charge of directing that energy. Kids directed it outside, with friends. We could ride around the neighborhood at any given time and find kids to play with. We would hover over bridges dropping sticks for fun, swing a rope over the Itty Pitty, play hide and seat, and generally create universes out of our tiny wills that were fascinating. Now, kids are booked. They are really structured and have a lot of camps and activities.  And I get it. Kids have a lot of energy. Channel away, fellow parents. But I can’t help feeling nostalgic about our roving bands of free-range kids and wishing our kids could have a taste of that because it was awesome.

Still, we all have to bloom where we’re planted. And they did in so many ways. Sometimes they got on their bikes and got lucky, and found a friend at home. Often they played with their baby brothers. Each of them will have major memories of the twins as babies because we went slow enough that we had a lot of time to play with them. That was the highlight of summer. The year of the babies was entertaining for everyone. And the best parts were when the big kids actually played with each other. Dance parties, and pretend school, and hide and seek and baseball in the back yard.

I recently read an accomplished photographer describe their style of photography, and in it they said that most of their work is done by instinct. It got me thinking that maybe parenthood is like that. The next few challenges or choices I was faced with, I tried to pay attention to what my instincts were telling me. And you know what? It works. Except for that detour with the ant farm (instincts, where were you on that day?), I realized that I am better at parenting when I listen to my instincts.

Like most parents I am generally winging it most of the time, and whenever I hear people who feel the need to share that their baby was exclusively nursed until 12 months (not a drop of formula!), or are eating the same thing as their parents by 10 months, I know that that parent is still trying to pretend like they have control over their child (an illusion that is really shattered after your third kid). When you are not parenting by outside scripts of success, and you are listening to what your instincts are telling you, you tend to instantly prioritize. You tend to ask yourself, “do my kids feel loved? Have I made eye contact? Have I uttered words of affirmation? Have I nipped that bad habit in the bud?” Then, if all those things are for the most part happening, and you leave the house and everyone has shoes on, you know you are #winning.

More than that, you know that each one of your kids is a totally different person, who needs to be treated individually, and who will go off and do all kinds of amazing things without you. I hope they don’t do those things because of a race to keep up with peers, or because of forced expectations. I want them to be called to them. And in order for that to happen they have to be able to know what it’s like hear a call. They need silence and quiet. Stillness and space. And they had plenty this summer.

So I am trying to give my kids opportunities to listen to their voices, to their instincts. To even just recognize them. It means I have to slow down – so I am not rushing them, so I can ask them questions that help them tune into their instincts. To have the space so that they can solve problems on their own.

This summer’s slow speed let me cultivate things in my kids’ hearts. Character building, perspective building, confidence building. Was it in between putting out fights and cleaning up messes? You bet. Did I yell sometimes? Double yes. But it was worth it. I’m hoping to hang on to this lesson as we navigate the rapids of our fall schedule, which with four kids committed to sports is non-stop.

And while I am rejoicing that the school bus now comes to my house every morning, and that they’ll be tired enough to go to bed at 8 (praise hands), I can still remember watching them swim in the ocean on our last night of summer, and feeling like I deep down knew them all, and had snapshots of who they are at these ages. I thought about how we spent this slow summer, and I my instincts said, yup. That’s just what we needed.

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Weekly Meal Planning 9/3

I’m a bit late posting this because the return to school and sports has definitely been a whirl wind.  For starters, the high temps are KILLING ME. Or I should say, are killing my kids and I have to stand back and watch. Their school doesn’t have A/C and my son has football practice  three days a week and, well, lets just say we don’t have time to go to the pool to cool off.

So we’re trying to come up with easy dinners that don’t include ordering pizza (though that is definitely a fine option for big times of transition.)

Luckily, I made a lot of food for our big Labor Day party, and I hoped there would be leftovers for the week. Even though we had a big turnout, everyone devoured the eight racks of ribs I made so we had extra cheeseburgers and pulled pork FTW.

Sunday

These Oven-To-Grill Ribs and this Kale and Brussel Sprout Salad were the hit of the party. I also made a beautiful blackberry and goat cheese salad similar to this one but with red wine vinegar instead of balsamic (either would be great) and failed to take any pictures. But it needs to be blogged about because it is so pretty and good.

Monday

Left over cheeseburgers from our BBQ party.

I make mine with 1 tsp. salt, 1 T. Worcestershire sauce, and 1/4 minced onions (we like a lot you can cut it down to 2 T.) per one pound of ground beef. I made a ton for the party just like this and they were so good!

Tuesday

Chili Lime Sweet Potato and Chicken 

Wednesday

3 Ingredient Pulled Pork 

Leftover pulled pork from our party that I froze, and I used the homemade BBQ sauce from the ribs recipe which was ridiculously good. I love this 3 ingredient crock pot recipe, so easy and delicious. I need to have coleslaw with this and  I was so glad I made extra dressing and left it in the fridge to make some fresh. I make my dressing by winging it and tasting it often, but it is similar to this one.

Thursday 

One Pot Pasta with Spinach, Peas and Parm

Friday 

This tired momma is ordering pizza. My condolences if you don’t have a pizza delivery service nearby.

Saturday

We have another party to go to but I think I will be bringing these Tomato with Whipped Feta or

Peach, Prosciutto and Ricotta crostini.

 

Hope your September is off to a great start!

Happy Eating, xoxo Katie