Sunday, May 17, 2015

Meal Planning

I'm trying to be more intentional about what I'm feeding my family. Planning and making healthy dinners has been hard for me since we had Joseph. I think it's a combination of lack of time and the fact that there is always a list of things I need to get to. Meal planning has been pushed aside.  

Here's what I came up with this week.
Frozen waffles (kids make these on their own)
Cinnamon Pancakes 

(I let Kayla make her own batch since without cinnamon. She loves to cook by herself so I'm trying to get her in the kitchen when I can. We just half the recipe and freeze the extra batter)

3 1/2 c flour
2 Tbsp baking powder
2 tsp salt
1 Tbsp cinnamon
4-5 Tbsp sugar
3 Tbsp melted butter
2 1/2 c milk (I use whole)
2 eggs, beaten
1 Tbsp vanilla

Mix the dry ingredients. In a separate bowl, mix the wet ingredients last, adding melted butter in slowly while mixing. Stir dry ingredients into wet. Mix until incorporated and let sit while griddle or pan heats up.  I love cooking pancakes in my cast iron pan over med to medium-high. They are ready to flip when they bubble and start to look dry. 
We serve our pancakes with butter and a dusting of powdered sugar.

Some days I take out fruit, cold veggies and ranch, pepperoni and lunch meat, chips or some other type of fun food. I give the kids a plate and they fill it up making their own choices. 
one on-the-go lunch

Crockpot Chicken Taco Soup

1-2 lbs chicken breast
1 can diced tomatoes
1 can seasoned black beans
1-2 cups frozen corn
1/4 cilantro (I use freeze dried from the produce section)
3 green onions, chopped (when I forget to pick these up, I use freeze dried chives
1-2 cans chicken broth (I just use the big carton and fill with enough to cover the chicken plus a little extra
Taco seasoning: (use for this soup, or in a skillet on taco night with one pound of meat)
1 Tbsp chili powder
1/2 tsp paprika
1/4 tsp cayenne pepper
2 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
black pepper to taste 

Add all ingredients to crockpot and cook on low for 4-6 hours or until chicken easily shreds. Shred chicken and cook for 1/2 hour longer. Serve with tortilla chips, sour cream, shredded cheese, and avacado.

Hot Dogs, tater tots, and veggies for kids and leftovers for us
Chicken, rice, veggies
Steak with bleu cheese salad
one dinner out

Is meal planning something you do? I'd love to hear what you are cooking!

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