Meal Plan: Week of June 20th – 28th

I just finished my grocery hall from Save a lot and spent a total of $117.87. I still need to go to walmart to purchase 5 bell peppers, a can of chili, hot dog buns, biscuits and a whole chicken. I estimate I will probably spend about $20 there. You can check out my Youtube Channel to see the video.

I wanted to go into a little more detail about what we plan to eat for this week. Just so you know, this is NOT going to be healthy meals. I am too pregnant and tired to put the effort into healthy meals, so for the next 7 weeks I am going to give into my cravings. No regrets. I will however be following the 21 day fix meal plan again after baby is born. I lost 30 pounds in three months with that program and I am excited to continue it in a few weeks.

I will also note that there are some items we still have left over from last week such as bread, oranges, half a watermelon, strawberries, bananas, whey protein and a case of bottled water.

This week I actually purchased 11 dinners instead of 7 because I will be freezing two meals to add to my stash of postpartum freezer meals. My goal is to have at least 2 weeks of dinner frozen and ready to go when I go into labor.

Here is the meal plan for this week:

Breakfast: pancakes or oatmeal (leftover from last week), cereal, and my husband’s birthday breakfast of eggs, bacon, biscuits and gravy.

Snacks: crackers, protein shake, smoothies, watermelon, oranges (a few servings of each are leftover from last week)

Lunch: Choice of PB & J with bananas or Chicken Salad with a cold pasta salad. The peanut butter, jelly, and pasta are all leftover from the following week.

Dinner:
Monday –        Chicken fajitas ( I will double and freeze for after labor)
Tuesday –        Spaghetti with meatballs (I will double and freeze meatballs to use next week)
Wednesday – Ham, collard greens and macaroni and cheese
Thursday –     Beef and Bean Stew (I will double and freeze for after labor)
Friday –           Whole baked chicken, corn, mashed potatoes with country gravy
Saturday –      Chili and cheese brots
Sunday –         Breakfast for dinner! Biscuits and gravy with eggs and bacon
Monday –        Pork Steaks with sweet potatoes and green beans
Tuesday –        Spaghetti and meatballs (I will use the frozen meatballs from Tuesday)

Dessert: No bake cheesecake with cherry topping. I will be making two.

I plan to post a video for the recipe to my no bake cheesecake, fajitas, meatballs and beef stew so be on the lookout for that in the near future!

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Chicken Noodle Soup

Chicken noodle soup is one of those classic meals that warm your soul. Thanks to the crock pot, it is super simple to make and most of you probably have a lot of the ingredients lying around already. The recipe below will feed about 8 to 10 people for around $10 assuming you have a stocked pantry. Hope you enjoy!

CHICKEN NOODLE SOUP
Ingredients:
1 – 1 1/2 lbs chicken breast
2 cups sliced of carrots
3-4 stalks of celery
1 medium onion, diced
3-4 cloves of garlic
3 tbsp of olive oil
1 tsp of salt
6 cups of chicken broth
1 cup of water
2 bay leaves
pepper
basil
thyme
poultry seasoning
3/4 bag of wide egg noodles
fresh parsley, chopped (optional)

Note: This meal can be served alone, with bread and butter, rolls, or grilled cheese.

Directions:

1.) Add the first 14 ingredients to the crock pot. I do not measure my pepper, basil, thyme or poultry seasoning, so just sprinkle some in the pot to your liking.

2.) Let it cook on low for about 5-6 hours. Remove the chicken breast. Shred or dice the chicken, then return it back to the crock pot.

3.) About 10 minutes before you are ready to serve, add your chopped parsley and egg noddles. Use this time to make your grilled cheese sandwiches if needed.

Simple Red Beans and Rice Recipe

Today I wanted to share with you a cheap and easy recipe that I tried last night. We had a busy day scheduled, so I was looking for a quick crock pot recipe that wouldn’t break the bank. This traditional Louisiana red beans and rice recipe was the perfect meal to serve and can be easily customized to your taste. This recipe can feed about 8 people for around $8.00 assuming you have a stocked pantry full of spices.
red beans and rice
Here is what you will need:
1 lb dry red kidney beans
1 red onion, diced
1 green bell pepper, diced
3 stalks of celery, diced
2 tablespoons of minced garlic
7 cups of water
2 bay leaves
1/2 teaspoon of cayenne pepper
1 teaspoon of dried thyme
1/4 teaspoon of died sage
1 tablespoon of dried parsley
1 teaspoon of Cajun seasoning
Sausage or ham (optional)
Cooked white rice

Note: For a cheaper meal you can skip the sausage or ham. I also used 3 cups of beef stock and 4 cups of water to help give a little more flavor but it is not necessary. You can keep your sausage whole or sliced. Most people use andouille sausage but I like to use chicken sausage. Just depends on your preference. You can also serve with cornbread if desired.

Directions:
1.) The night before, rise beans and soak in a large pot of water overnight or for about 8 hours.

2.) Add the first 13 ingredients to your crock pot and turn it on to low. Let it cook for about 8 hours or until beans are tender.

3.) About an hour before you are ready to serve, add your sausage or ham.

4.)Serve on top of your cooked white rice.

That is it folks! Just a few simple steps to create a delicious home cooked meal!
Let me know if you try it out and if you enjoyed it!