Re-addressing Meal Planning on a Budget

After 2 years of successfully implementing my monthly meal planning, I have learned ALOT!

First disclosure: I am NOT a good photographer, this is not a full time food blog, and I am horrible at making food look sexy.

I am a Wife and Mom, figuring life out and discovering how, with the help of my culinary-trained husband, I can make healthy food taste really yummy on a very tight budget. So don’t let my iPhone photos deter you from trying out some of these delicious, easy recipes on here.

Now to business. 

I was asked by a friend to share for a few minutes at a MOPS (Mothers Of Pre-Scoolers) meeting this morning and I realized, in my attempts to prep speaking on this topic, that I had WAY too much info to condense into 5 minutes.

As a result, what felt like a train wreck, I stood in front of these beautiful ladies, after drinking way too much coffee, and downloaded a bunch of info that I hope they were able to find useful.

So, thankful to them for their generous feedback, I now want to update you on how to spend $400 (or less) to feed 4 in a month, in as concise of a manner as my brain allows.

1. Establish your budget

Maybe it’s $400, maybe it’s $600. Maybe it’s usually $1000 and you want to cut back, so see how far $800 gets you for the first month. Set yourself up for success otherwise you’re destined to fail. Make small cutbacks and work your way to a smaller amount each month.

This budget by the way does not include dining out or household supplies (i.e. Toilet paper, paper towels,etc.). Those are 2 separate categories in our budget and each get between $75 to $150 depending on projected expenses for the month.

2. Make your list

Not your shopping list, your food list. I will clarify, but stick with me.

Start with breakfast. What are your favorite foods. Coffee? Creamer? Snacks? Lunch? More snacks? Dinner? Couch date treats for when the kiddos go down (any other parents out there? i.e chocolate, ice cream, Cheetos puffs, etc.) Keep your favorite recipes in mind.

When you buy foods you love you’re more likely to stick to a budget because you don’t feel like you’re giving up your life.

3. List your priorities

Here’s the kicker: think of that dollar amount you budgeted, now ask yourself:

What are my priorities? Organic? No preservatives? Gluten free? Cage-free? Non dairy? RAW? Fish? Red meat? Must have cheese with everything? Oh sorry maybe that’s just me… Wine anyone? 

(Maybe wine needs a separate budget for you; be realistic and honest about what’s important.)

Level your priorities: what is the most important? Can your budget afford it all or do you need to adjust your standards? 

We’re grown-ups, sometimes we need to actually “grow up”.

For my family it is important to find foods that don’t have preservatives or additives. I know we will consume plenty of unhealthy foods outside our home, but due to our family health history there are certain preservatives that lead to digestive issues we are predisposed to; therefore, we need to stay clear of preservatives on a regular basis.

 It took some homework to find the right snacks and cereals I am ok with that taste good AND are cost effective. I end up rotating when I buy them based on sales. 

Again, put in the leg work up front, and it gets easier!! I promise!!

I also know the importance of organic. Because no preservatives is of higher importance to me, I choose select produce items such as kale, spinach, and certain fruits that are always organic, the rest are not, unless the sale prices are better. 

If your budget is a top priority sometimes other things need to go. Coffee creamer for instance. We CHOOSE to alternate weeks of using creamer to save those $3 on a week that it needs to go elsewhere. But RAW milk is a must, so that will always take presidence over anything else.

It’s your budget. It’s your choice.

4. Grocery list #1: Bulk items

Take all those wonderful food items you listed. Copy and paste it. Now, delete all the food that is unnecessary to your daily function. 

Ok now, look at items that can be bought in bulk and separate those onto a Costco list. If it helps, these are my Costco items: 

  • bread (they come in a 2 pack and I freeze one loaf)
  • Meat: chicken, ground beef/turkey, Italian Sausage (I change up my meat choice each month to avoid redundancy)
  • cheese (cheddar, mozzarella, and Romano are staples in this house)
  • yogurt
  • butter
  • eggs
  • hummus
  • snack item: usually pita chips or “food Should Taste Good” multigrain chips
  • salad packs: Asian chopped salad or sweet kale are my favorites
  • deli meat
  • apples- always check the price, sometimes these are better at the grocery store
  • cereal-again only sometimes, depending on the selection. 
  • peanut butter
  • strawberry preserves
  • coffee
  • Creamer-if price is right

 If you don’t shop Costco it will be difficult to stock up; I couldn’t work my budget without them. 
Your first month doing this method you may spend a little more because your stocking up on everything, but each month the list changes a little because it’s not time to buy every item every month.

5. Grocery list #2: Grocery

Ok, go back to that first favorite food list. The remainder of those items go here.

Now, picture yourself in the grocery store. Where do you start? Do you wonder aimlessly? Or do you go in with a mission? If you’ve got kids, I suggest having a mission or its like shopping hungry; you end up grabbing random boxes and opening that box of cookies before even making it to the register.

I start at the left side of the store and I go aisle by aisle making by way to the back of the store than over to the middle and I finish on the right side. I make my list in the order that the food appears in the store. That way I’m on a fluid path and don’t have to jot across the store back and forth weaving through all the other shoppers because I forgot an onion.

Side note: my grocery store of choice is Sprouts. Their produce prices are the best and their sales are incredible. Their bulk bins are also a great way to get my kids involved in the shopping process and save a little extra too.

If you don’t have kids and can go to multiple stores for key favorite ingredients, please, do so! I make exceptions for Trader Joe’s if I really want their mango sorbet or pot stickers and fried rice.

6. Implementation: Bring Cash Only

Now that your budget is set and your lists are made, it’s go time. Look at that list at the beginning of every month. Add special items, delete unnecessary items. 

Be flexible! Life changes. One month you might have a new house guest every week, the next it might be a birthday, you might be on vacation. You are in charge!

Once you have established this outline, it’s as easy as adding and deleting a few items each week. Asked on what your family needs.

And yes! I said CASH only! When you have cash, you quickly become aware of the importance of certain items. You might find some items end up back on the shelf. No one wants to be at the register with not enough money to buy what’s in the cart. 

I’ve been there! Please, spare yourself, take my word for it! Handing back one item at a time to return as you watch your total decrease $1 at a time to what it’s supposed to be, ya that can be embarrassing! Not to mention the people behind you rolling their eyes as they comprehend your need to hand back that $2 box of muffins. Puts things into perspective!

7. Eat left overs/ Don’t waste

When you’re on a budget it forces you to consume everything purchased. You eliminate waste, you teach yourself self-control, you enjoy what you’re eating because you worked hard for it, you appreciate the needs of the world. 

When I start to get grumpy about eating leftovers, I quickly am reminded of the abundance I live in and blessings I have. It’s a quick sanctification process (for all you Jesus followers out there hehe) and it gives me a chance to teach my kids the importance of a grateful heart.

8. Have fun!

Remember, either your budget is a priority or it’s not. For us, it was necessary for the goals we have for our family. Making small sacrifices every month has been a huge payoff in other areas for us. 

Enjoy the process and you’ll soon realize that your money is buying you EXACTLY what YOU want. YOU are in control! YOU have hand selected every item that will be eaten in your house and will enjoy it so much more because you were intentional in the process. Trust me, your dinners will actually taste better to you because they were planned and not just a bunch of random items put together at the last minute (or worse, fast food).

9. One more thing

So often people say they can’t eat healthy on a tight budget. I’m here to tell you that is a lie! When my cart is filled with carrots and hummus or celery and peanut butter as snacks it’s much cheaper than when I grab those BBQ chips. Produce is cheap! Especially when you’re buying seasonally ripe items. Also to mention, I feel better, eat less, and have more energy because I’m eating real food that is meant to sustain me, not to drag me down and make me crave more. 

10. Ok this is the last- for the parents

Stop buying separate meals for your kids. That’s not budget friendly. It’s setting your kids and YOU up for failure. All kids go through picky stages, yes, some much more than others, but let them participate in the process and always provide healthy options. It can be fun. If they don’t eat the broccoli today, try again in a few days.  Keep it up! It’s hard, but press through! Those couple years of hard work will make family meals so much more enjoyable and affordable later. You can do it! I’m cheering for you!

Thanks for reading. Please let me know if you have any questions. I am still learning and refining my process too, so if you have any suggestions or feedback, please let me know; I LOVE to learn new tips!

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A Month of Meal Planning on a Budget: How Did I do it? What did it cost? Grocery List and more…

I started the month with $400 cash in my envelope and did a whole month of meals: breakfast, lunch, dinner, and snacks for $386.54.

We had also budgeted $100 toward dining out, but because of the meal planning, we ended up with plenty left in our envelope to do a spontaneous family day exploring some new places in L.A. over the holiday weekend.

20140831-000058.jpgGriffith Park Train Ride

20140831-000718.jpgGriffith Park Pony Rides

What I learned?
1. It’s possible to feed a family of 4 healthy food for under $400/month.
I know we’re not technically 4 yet, but I am eating more than normal and my husband and I usually have a “second” dinner after we’ve put the munchkin to bed. Not to mention, with these recipes, we always had an abundance of leftovers! We probably could have fed two more adults each meal and still had dinner for us the next day.

I utilized the leftovers for my lunches a lot of the time or even a small portion for a snack in the middle of the day.

Did I mention I eat more than normal right now; not only portions, but also throughout the day? I tell you this again to emphasize that this plan has plenty of food. Even if you have a family of five or six, this should suffice. Or, you can always freeze portions to make your job easier the next month, and, hey, why not save even more money!!

20140905-163040.jpg Griffith Observatory
2. Planning makes shopping quicker.
Having my list already prepared helped me stay on track. No more: aimlessly wandering the aisles to decide what I wanted. No more: “Oh, that looks good, I know it’s not the best for me, but I want it, so I’m gonna get it.” No more: guessing how much everything was going to cost hoping I brought enough cash. Best of all, no more: toddler going crazy in the cart because he’s tired of sitting and I’m only half way through the store.

I admit, I did not go to the store with a completed list my last week, and I swear I will never do that again. It was a great reminder of why I set this goal to begin with!

20140905-163212.jpgHollywood Sign

3. Be Flexible:
Some things need to change. Days don’t always go as planned, produce isn’t always ripe when you want it, life happens.

I changed up the order of some of my meals during the week. Sometimes a particular meal sounded better to my pregnant pallet tonight instead of at the end of the week. If my husband was going to eat at home one night, but home late the next I tried to make something fresh the nights he was home and had leftovers the following night.

This was only possible because all of the ingredients to all of the week’s meals already in the house.

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4. Smile & Have Fun:
Take the pressure off of yourself. It’s just dinner. If it doesn’t turn out how you expected, oh well! Make adjustments next time or toss that recipe into the never-again category.

Part of enjoying dinner is enjoying the process making it. I know, I know sometimes there are just days you’re in a hurry and food is simply a way of keeping you stable.

Lets not forget those experiences where you sit down and start salivating before your first bite. Those times you walk into a home or restaurant and the smell overwhelms you with anticipation of what you’re about to endeavor.

Do I want those experiences in my home too? Yes, of course!! They can’t happen all the time, but just thinking about walking into my own home with a roast or chicken or homemade lentil soup in the crockpot…ready to eat makes the cooking process so much fun…and relaxing!!! Add a little bit of this and a little bit of that…taste along the way…add some more of this.

20140905-163538.jpgMy Hubby being a goober. He keeps me smiling!

    Before we cook, we Meal Plan!

Let’s begin with the Costco necessities: (Keep in mind, the * items are not for meal plan dinners, they are staple items for our household. Double check them with yours and make adjustments based on your needs.)
*30 ct Fig Bars. $8.99
*Bisquick $5.49
Tortellini $9.99
Mild Cheddar Cheese $5.69
Romano Cheese $13.50
Boneless/Skinless Chick $26.06
Ground Turkey $18.33
*Bacon $15.99
*Guerrero Flour Tortillas $3.59
Guerrero Corn Tortillas $3.19
*2 Natural Peanut Butter $7.89
*Coffee Beans $10.39
Total: $113.95

Week 1a Menu:
1. Quinoa Bake
2. Leftovers
3. Lasagna Rolls
These carried over from the previous month’s shopping, an because I didn’t meal plan I don’t have grocery prices, but I still posted the recipes, so here’s what you need.
Grocery List:
2 cups uncooked Quinoa (4 cups cooked)
2 cups uncooked pinto beans (use 4 cups cooked or canned)
1 Small can mild Green Chilis
2 10 oz cans Enchilada sauce
1 1lbs block Jack cheese
1 Avocado
1 bundle Cilantro
1 box lasagna noodles
1 lbs Ground turkey
1 lbs Romano cheese
8 oz Mozzarella cheese
Organic Baby Spinach
1 28 oz can crushed tomatoes
8-10 white Cap mushrooms
1 yellow onion
1 garlic bulb
Bottle of wine (if you don’t already have some you’re planning on opening this week)
Week 1b:
4. Feta Burgers and Home-fries
5. Loaded Potato Soup in bread bowls
6. Leftovers
7. Chicken and Avocado Pasta Salad
8. Leftovers
9. Stromboli
10. Family Party
Grocery List:

    Dinners:

Sprouts Farmers Market
1 Russet potato $1.50
1 cucumber $0.50
1 curly parsley $0.50
1 red onion $0.77
2 Yellow onion $0.76
1 Green Onion (bundle) $0.59
Organic Baby Spinach $3.49
Organic Baby Arugula $3.49
Nonfat Greek Yogurt $2.50
Hamburger Buns $2.50
Sliced Black Olives $2.38
Organic Pizza Sauce $1.79
Trader Joe’s
4 1 oz Pizza dough $4.76
1 6oz Ricotta Cheese $2.99
Pavilions/Vons/Safeway
3 French Bread Bowls $5.97
Farfalle Pasta $0.89

    Other Misc Groceries:

3 Apples $0.63
3 Pears $1.00
1 bundle Bananas $2.88
4 Yellow Peaches $1.10
1/2 Gallon Raw Milk $8.99
1/2 Gallon 2% Milk $2.19
1 lbs Steel Cut Oats $1.09
2 Loaves Wheat Bread $3.00
Week 1b Grocery Total: $61.50

Week 2:
11. Chicken w/ Garlic Mashed Cauliflower, and veggies
12. Tortellini Skillet Lasagna
13. Leftovers
14. Lemon Herb Chicken & Rice
15. Turn 14 into pita sandwiches
16. Green Chili Chicken Enchilada Casserole
17. Leftovers
Grocery List:

    Dinners:

Sprouts Farmers Market
1 Head Cauliflower $1.72
1 Cucumber $0.50
1 Bulb Garlic $0.20
1/2 lbs Green Beans $1.15
2 Lemons $1.00
Organic Baby Spinach $3.49
2 Yellow Onions $0.34
Green Enchilada Sauce $5.96
32 oz Canned diced Tomatoes $1.69
Organic Whipping Cream $3.69
1/2 lbs white cheddar (or jack) $3.11
1 lbs bulk Italian sausage $3.59
Pita bread $2.29

    Other Misc Groceries:

1 12 oz Blueberries $1.50
3 lbs Clementines $4.99
3 Apples $1.06
1 Bundle Organic Bananas $1.91
2 lb Organic Yogurt $2.99
24 oz Toasted Wheat Cereal $2.50
1.45 lbs Granola $5.79
1.37 lbs Steel Cut Oats $1.36
1.71 lbs Flour $1.69
6 oz Organic Shells & Cheese $2.49
Week 2 Total: 55.01

Week 3:
18. Crockpot Tortellini Soup
19. Leftovers
20. Breaded chicken & veggies
21. Crockpot Chuck roast w/ roasted potatoes & veggies
22. Turn 20 into chicken Parmesan & penne
23 & 24. I’m gone so the boys get leftovers for the weekend
Grocery List:

    Dinners:

Sprouts Farmers Market
1 lbs Brussels Sprouts $1.65
1 bundle Celery $0.50
1 bulb Garlic $0.20
1.5 lbs Red Potatoes $1.18
0.5 lbs Roma Tomatoes $0.60
2 Yellow Onions $0.68
1 lbs Penne Pasta $1.50
32 oz Crushed tomatoes $1.69
1.5 lbs Boneless Chuck Roast $10.43
3 links Italian Chicken Sausage $4.67
1 loaf Rustic Sourdough Bread $2.99

    Other Misc Groceries:

1 Bundle Bananas $1.99
8 oz Strawberries $2.50
24 oz Mom’s Best Raisin Bran $2.50
6 oz Organic Mac & Cheese $1.69
6 oz Organic Shells & Cheese $2.49
8 oz Organic Granola Bars $2.50
12 oz Veggie Sticks $1.99
12 oz Tortilla Chips $1.99
2 lbs Greek Yogurt $2.99
1/2 Gallon Raw Milk $8.99
1/2 Gallon 2% Milk $2.19
8 oz Fresh Salsa $3.99
1 lbs Granola 2.42
6 oz Smoked Kielbasa Sausage $4.67
1 loaf Wheat Bread $1.50
18 ct eggs $2.29
1 lbs Cheddar Cheese $5.79
Week 3 Total: $81.68

Week 4:
25. Crockpot chili in bread-bowls
26. Leftovers w/ cornbread
27. Grilled Chicken, Quinoa, & Spinach Salad
28. Chicken soft tacos, rice and beans TexMex Power Greens Salad (courtesy of my hubby’s magic)
29. Leftovers
30. Pizza (I’ve gotta see what veggies look good before I decide what kind) Spontaneous Family Night Out
31. Pasta and Meatballs
Grocery List:

    Dinners:

Sprouts Farmers Market
1 Bundle Cilantro $0.59
1 Cluster Vine Tomatoes $2.78
3 Hass Avocado $2.64
1 Jalapeño $0.08
Organic Baby Spinach $3.49
1 Yellow Onions $0.33
1 bag Sweet Mini Peppers $2.50
1 lbs Black Beans $1.49
3 15 oz Diced Crushed Tomatoes $2.97
1/2 lbs Jack Cheese $3.19
1/4 lbs Dried Cranberries $4.49
Chicken Breast tenders $5.26

    Other Misc. Groceries

1 lbs Pluots $2.08
2.5 lbs Red Seedless Grapes $3.77
1 Bundle Bananas $2.17
12 oz Organic Raisin Bran $2.50
Organic Tortilla chips $1.50
2 lbs yogurt $3.79
1/2 Gallon Organic Raw Milk $8.99
1 loaf Wheat Bread $1.50
BBQ Chicken Flatbread Pizza $4.49
Spinach Goat Cheese Flatbread $4.49
Pavilions/Vons/Safeway
12 oz Low Sodium Chicken Broth $0.88
18 ct eggs $3.99
1.5 lbs Ground Beef $7.41
Week 4 Total: $74.70

Monthly Total: 386.54*
*I did not include restocking of spices/seasonings/salt/etc. on my lists. See my lists of Pantry Basics to see what you’ll need for this month and any other future recipes I post.

I hope this helps you attack your goals and gives you a resource for good prices, tips, and recipes.

Until My Munchkin’s next nap: Here’s a bonus recipe to start your next month. The Best Lentil Soup I’ve made!!
4 cups Chicken Stock
16 oz Diced Tomatoes
2 Carrots (peeled & diced)
1/2 yellow onion (diced)
1/2 clove shallot (minced)
3 Celery stalks (sliced)
1 clove garlic (minced)
1 tbs kosher salt
1 teas ground black pepper
1 tbs cumin
3 cups dried green lentils
-put everything in crockpot on low for 8-10 hours
1 tbs red wine vinegar
1 bundle green chard (chopped)
-add to crockpot 20 minutes before serving
– top with freshly grated Romano Ceese

Meal Planning Week Three: Easy Year-around Recipes- Perfect for a Hectic Week

This week felt hectic! It helped so much to have everything planned ahead of time!

We had a few nights of left overs and I was gone for the weekend, so here are the three meals I cooked that stretched through the week.

Rustic Italian Sausage Tortellini Soup

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Recipe from Taste of Home

Ok seriously!!! One of the best soups I’ve made!!!

I adjusted quantities and made some additions to the original recipe as well, so here are my Ingredients:
1. 1 whole onion (diced)
2. 2 whole carrots (peeled and cut into 1/2 inch pieces
3. 3 garlic cloves (finely minced)
4. 3 Chicken Italian sausages (remove from casing)
5. 1/2 teas dried basil
6. 1/2 teas dried oregano
7. 1 tbs garlic powder
8. 1 tbs onion powder
9. 5 c Water
10. 3-4 oz baby spinach
11. 1/2 teas red wine vinegar
12. 1tbs kosher salt
13. 8 oz diced tomatoes
14. 2 stalks celery (1/4 inch slices)
15. Cheese tortellini
-sauté onion until soft, add garlic and a pinch of salt and sauté another 2-3 minutes, pour into crockpot
– in same pan add a little more olive oil and cook sausage
– add everything to crockpot except spinach, tortellini, and red wine vinegar
-cook on high 4-6 hours
-10 minutes before serving stir in spinach, tortellini, and vinegar
-serve with rustic sourdough bread (Sprouts Farmer’s Market has a really yummy one in their bakery)

Italian Breaded Chicken w/ Penne & Green Beans

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This is a family favorite!!! At most of my family events, unless a major holiday, you will find these included in the feast. One of my all-time favorite meals, and best of all it’s pretty easy to make.

I adjusted quantities for an average family of four, because let’s be honest, every Italian family plans food for at least 15, even if we’re only feeding four… “You never know who might walk in. You can always have left overs!”

Ingredients:
1. 2 boneless, skinless chicken breasts w/ tenders (breasts sliced on bias and then into 1″ strips, tenders cut in half)
2. 1c flour
3. 3 eggs (whisked)
4. Approx. 1tbs Kosher salt (divided)
5. 2c Breadcrumbs (I make my own, but to simplify things, any Italian breadcrumbs will suffice.) Below is my way though, which are better, and just take a few extra minutes

-Rinse and dry chicken off completely with paper towels!! This is crucial to getting the breading to stick and not fall off when your fry them up!!
-sprinkle salt on all sides of chicken
-Get all of your ingredients set up in separate containers, in this order:
1.) chicken 2.) flour 3.) eggs
4.) Breadcrumbs 5.) clean platter for assembled chicken

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-one strip at a time, dip into each container in order. Make sure you shake off extra flour and extra egg so it doesn’t clump.

Cooking Time:

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-heat olive oil at medium high heat (make sure olive oil goes 1/4″ up sides of pan. Quantity of oil differs depending on the size of the pan you’re using)
-When oil is hot gently lay strips, away from you, into oil with tongs (be careful not to splash oil! That hurts!!)
-get chicken a nice golden brown color and flip to other side
If you’re concerned about wasting oil, here is a great resource to show you how to properly clean, save, store, and reuse the oil.

penne pasta & marinara sauce
1. 1 lbs Penne pasta
2.1/4 teas Dried basil
3.1/4 teas Kosher salt
4. Pinch of thyme
5. 1 clove minced garlic
6. 15 oz can crushed tomatoes
7. Romano Cheese
-cook pasta according to package (reserve 2 tbs pasta water after cooking)
-in small sauté pan add garlic to 1 teas hot olive oil -2 minutes
-pour 15 oz can of crushed tomatoes
-add 2-4 and stir
-pour over strained pasta
-add pasta water reserve
-stir together and top with freshly grated Romano cheese

Green beans:
1. 1 lbs green beans
2. 1 tbs olive oil
3. heavy pinch of kosher salt
4. ground pepper mill
Preheat oven to 350 degrees
-Drizzle olive oil over cleaned and trimmed green beans on baking sheet.
-evenly sprinkle kosher salt and fresh ground pepper
-put in oven for 10 minutes (check throughout to rotate beans as needed)
(Sorry these didn’t make it in the photo! I was very hungry and very tired after a busy day running around with my munchkin and the green beans apparently got left out)

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Crockpot Chuck Roast & Brussels Sprouts

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Ingredients:
1. 2 lbs Chuck Roast
2. 1 tbs kosher salt
3. 1 c flour
-heat olive oil in fry pan
-mix 2&3 in bowl
-coat all sides of meat
-sear meat 5-7 minutes (until browned) on all sides
4. 1 whole yellow onion (chopped)
5. 2 cloves garlic (chopped)
6. 3 carrots (peeled and cut in 1″)
7. 4 stalks of celery (cut in 1/4″)
8. 8-10 red potatoes (cut in 1/2″ cubes)
9. 1 tbs salt
10. 1 teas dried thyme
11. 1 teas fresh ground pepper
12. 1 tbs garlic powder
13. 1 tbs onion powder
-add 4-13 to Crockpot
-place meat in center
14. 4 c water
-pour into Crockpot (liquid should cone 1/2 way up meat, add or reduce water quantity if necessary)

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Low-sodium beef stock is a great alternative for water, just don’t use bouillon! That’s way too salty and has a bunch of unhealthy junk in it.
-cover on high for 6 hours (or until it breaks apart with a fork)

Brussels Sprouts:
-preheat oven to 425 degrees
-cut Brussels sprouts in quarters and put in large bowl
-drizzle olive oil
-heavy pinch of kosher salt
-1/4 teas fresh ground pepper
-mix everything together until fully coated
-pour onto baking sheet
-bake 5-7 minutes
-flip
-return to oven another 5-7 minutes
-plate it up

This was dinner for my boys while I worked and was gone for the weekend. I unfortunately didn’t end up with a final picture of it plated. I did taste it though, and it was really good.

This week’s meals are great for either multiple days or 6-8 people.

They are also good recipes to hang onto all year around. It’s been in the high 80s and 90s and these hit the spot, but on a cool fall evening or in the chill of the winter these would be fabulous options!

Maybe they tasted so good regardless of the heat because I’m ready to transition out of summer already!! You try them and let me know what you think.

Are they a hit in your home like they were in mine?

Until my munchkin’s next nap:
Mangia, Mangia!!