Menu Plan #3 (The late one with only dinner recipes)


I forgot to write down my breakfasts and lunches last week. How could I forget what I ate for breakfast last week? Apparently, if you eat your breakfast over the kitchen sink and your lunch under a tree(one hand outstretched to catch a child if she should happen to fall out of said tree) you tend to forget what is going into your mouth. Anyone else relate?Planning and preparing food takes up more time than any other task and somehow I still forget it. A good friend once gave me a piece of chocolate and told me “eat this with your mind.” Mindful eating; What I strive to impart to my children and what I rarely do. Before having children it was easy, but then came twins and eating was only a part of survival. I’m trying to be mindful of how and what I eat again… First on the list… Remember what I ate yesterday šŸ˜€



Southwest Chicken SkilletĀ (I substituted 1 lb ground beef for chicken)


Swiss Chard Pasta Chicken Bake


Salad and Steak… This was a basic salad with grilled steak on top, but if you want a fancy recipe this looks amazing. You can’t really go wrong with the Pioneer Woman!


Chorizo Spaghetti


Nachos!!! This recipe minus jalapenos and sour cream, and whole pinto beans instead of refried.


Dinner at Grandpa and Grandmas


Can you guess what we had???? Smoothies, popcorn and apples šŸ˜€



Swiss Chard Pasta Chicken Bake – adapted from this recipe

1 package Organic Pasta(from costco)

18oz Frozen Rainbow Chard

3T Olive Oil

4 Cloves Garlic, crushed

2 cups Chicken, shredded

2 cups Farm Cheese, crumbled

1/2 cup Parmesan Cheese

1/2 cup Breadcrumbs, fine crumb

Salt and Fresh Pepper

Preheat oven to 375.

Boil the pasta until done and add frozen chard into pot and put the lid on. Saute onions in 1T olive oil until translucent, add garlic, 30 seconds later dump the mix into pasta. Season with salt and pepper. Add chicken, farm cheese and a splash of white wine if you have it. Pour into a 9×13 dish.

Throw parmesan, breadcrumbs and remaining olive oil into bowl and mix well with a fork. Sprinkle on top of pasta. Bake for 30 minutes.


Chorizo Spaghetti

1/3lb Chorizo

1 Onion, chopped

1/2 Green Pepper, chopped

2 stalks Celery, chopped

2 cloves Garlic, crushed

1 T each Dried Basil, Oregano(fresh would taste even better)

1 15oz can Fire Roasted Tomatoes

3oz Tomato Paste mixed with 1 1/2 cups water

Saute onion and chorizo until onion is translucent. Add pepper, celery and garlic. Cook 5 more minutes. Add remaining ingredients, salt and pepper to taste. Simmer 30 minutes and serve over spaghetti or cappellini. Finish with a dusting of parmesan.


Menu Plan #2


  • Breakfast-Ā Breakfast Burritos and Oranges
  • Lunch- Random leftovers
  • Dinner- Salad for our Bible study potluck, I meant to make this salad dressing using olive oil, but ran out of tamari and olive oil, so it turned out pretty weird.
  • Snacks- Smoothies


  • Breakfast- Toast, Scrambled Eggs and Oranges
  • Lunch- Had lunch at my sister-in-laws(She made a delicious quiche!)
  • Dinner- Stifatha, Mashed Potatoes and Peas
  • Snacks- Carrots


  • Breakfast- Hard-boiled eggs, Sardines, apples and toast
  • Lunch- Mac and Cheese with Peas and Oranges
  • Dinner- Burritos with all the fillings
  • Snacks- Apples and Toast


  • Breakfast- Oranges, Yogurt and Toast
  • Lunch- Leftover Stifatha and Apples
  • Dinner- Pot Stickers, Fried Rice and Cabbage Salad with this dressing
  • Snacks- Apples



  • Breakfast- Up to daddy because mommy’s working today
  • Lunch- Leftovers
  • Dinner- Ā Hamburgers and Oven Fries
  • Snacks- Apples/Bananas


  • Breakfast- Eggs and Toast
  • Lunch- Garlic Bread andĀ Carrot Salad
  • Dinner- Smoothies, Apples and Popcorn (told ya we have this a lot)


Breakfast Burritos-This is a simple recipe, scramble 6 eggs, cook up 4 tortillas, shred some cheese and add whatever else you would like(cilantro, salsa, sour cream, potatoes, and whatever else you’d like)

Stifatha-My Grandpa’s Recipe

  • 2 lbs Stew Meat, cut into 1 1/2″ cubes
  • 2 lbs small onions, quartered
  • 2 cloves garlic, chopped
  • 1/4 cup olive oil
  • 1/2 cup tomato sauce or 2 oz tomato paste
  • 2 T red wine vinegar or 1/2 cup red wine
  • 2 teaspoons salt
  • 1 tablespoon pickling spice wrapped in cheesecloth with 1 teaspoon orange rind
  • 2 cups beef broth

Heat oil to almost shimmering and brown beef on all sides, add garlic and onions and make sure you coat everything well with oil. Add tomato paste, vinegar, salt, spice sachet, and beef broth. Cover and simmer for 2 1/2 hours. Serve over mashed potatoes.

Pot Stickers-adapted fromĀ Teens Cook

  • 2 cloves garlic, smashed
  • 1 bunch green onions, sliced
  • 1 T cilantro, chopped
  • 1 egg
  • 1 t salt
  • 1 lb ground pork
  • 1 pkg wonton wrappers
  • 2 T coconut oil

Mix first 6 ingredients(set aside 2T green onions for sauce) together with your hands until they’re well combined. Wash hands and dip your finger in water and wet the entire edge of a wonton wrapper. Place a small spoonful of the mixture in the center of the wrapper and fold the wrapper in half to enclose the mixture. Finish with the rest of the wrappers. Bring a large pot of salted water to a boil. Carefully cook a few pot stickers at a time, for about 2 minutes. Remove with slotted spoon and place on baking sheet. Heat 1 teaspoon of oil in the pan and cook for 2-3 minutes or until golden brown.

Note; This is a doubled recipe and after boiling the pot stickers you can set half aside and freeze once they’re cool.


  • 2 T green onions
  • 2 T tamari
  • 1 T rice vinegar
  • 1 T sesame oil

Mix well and double if needed.