Recipes for week of March 18th

Hey everyone!!! I’m back!!! I decided to take a break prior to my birth so that I could focus on my baby and my own self care. As far as meal prepping during that time, I really couldn’t have done it without family and friends. I have had family or friends in town pretty much since November (except for a couple weeks spread out throughout that time) so meal prepping was mainly the responsibility of someone else. But now that I am in the swing of life again, I will take on this responsibility. So here is my prep for the upcoming week.

Family Dinner:

Baked Southwest Chicken

I have never made this meal before so I will let you know how it goes

One Pot Spinach and Tomato Pasta

I like this recipe, because you can add any source of protein and it is super simple.

One Pan Flank Steak and Veggies

I guess you can notice a theme here. I am trying to do a one pot or one pan prep so that I can still make some full meals, but not have them be super complicated. We will see how this goes

Recipes for week of Nov 23rd '18

Hey all. A little bit wonky with the recipe planning. We have a bunch of people in town for my maternity leave and they are making us a ton of food so I have not had to do much planning + we had Thanksgiving, so yea.

We did not have a large Thanksgiving spread since we were kind of playing it by ear - depending on when the baby came and all. So we had turkey, stuffing, sweet potatoes, broccoli and dessert. We don’t have a ton of leftovers of the sides, but have a lot of turkey. Here is how I plan to use some of our leftover turkey.

Turkey Noodle Casserole:

Turkey Cobb Salad:

Chicken Fajitas:

Redoing the Shrimp Scampi since that never got made.

Hope you all had an amazing Thanksgiving!!

Recipes for week of Nov 12th '18

Hey All!!

So this week is a little light on the cooking front, because we have so many leftovers. Plus we are trying to use up items in the freezer. We will only be prepping 2 meals and then going from there. And since I am on maternity leave, I have a bit more time to go to the store if I need to get another recipe.

What we found in the freezer was frozen shrimp and brat sausages.


Basic here - nothing fancy.

Buns, Brats, Peppers, Onions, Condiments + side. Boom - done.

Shrimp Scampi:


Recipes for week of Nov 5th '18

Hey all!!

This week I am prepping for 3 people, since my Mom is staying with us until the birth of my baby. So that being said, I am planning to prep more meals and have more food available for leftovers, etc. I hope you enjoy!

Family Dinner:

Every Sunday we all get together to do family dinner, which can include family, but also close friends or really anyone that wants to come. So this week we are doing our famous Italian Pasta Sauce with homemade pasta. I am not going to put the sauce recipe on here (because it’s a secret) but here is how to make the pasta. This meal will be homemade pasta, homemade sauce, italian bread with jarred hot peppers (that we jarred in September) and a side salad. Enjoy!!

Pasta Sauce: Shhhhhh!! It’s a secret.

Homemade Pasta:

This is Drew’s part of the process. He has really perfected this part and I still am learning from him. Remember, you have to practice this part - it will not turn out amazing the first time. Since the process is better shown than told I’ve embedded a video after the ingredients. Also, he doesn’t use measurements in the video, but just use the ones I have listed below. Also, if you don’t follow this guy on youtube - do it - his videos are great and he makes some super yummy meals.

Traditional Italian Family dinner.

Traditional Italian Family dinner.


2 cups flour

2-3 whole eggs

2 egg yolks **save the whites, because you might have to incorporate them. You would incorporate them if your dough is not the consistency you want.

Couple of glugs of olive oil

Pinch of salt

Swiss Chicken:

Serves 6. This is also one of my Mom’s recipes and the pro is that it is a bit more straight forward vs. the Stew below.


6 boneless chicken breast

6 slices of thick swiss cheese

2 cups of stuffing croutons - you can change this amount depending on how many croutons you want

1 can cream of chicken

1 can cream of celery

1 can of milk (use the above cans to measure this)

1/2 stick of butter (put 1 tab on each chicken breast)


Spray a 9x13 baking dish. Lay each chicken breast in pan. Place slice of swiss cheese on each breast. Meanwhile, mix the soups and milk together until creamy. Pour soup mixture over chicken. Sprinkle croutons over top. Slice tabs of butter over the croutons (usually I put about 1/2 tbsp over each chicken breast).

Bake at 325 covered for 90 minutes depending on how many chicken breasts you have. Then uncover for the last 10-15 minutes. Once cooked, let the dish sit for about 10 minutes for sauce to thicken.

Serve with rice or potatoes and a veggie on the side. We are going to use roasted asparagus and rice.

Beef Stew:

This is one of my Mom’s specialities. She says that this depends on how much you want to make. She is giving us the largest portion of recipe - estimating to serve 6 people? I’ll update you once I make it. Also, please note - that Italian older woman do not give specifics for recipes. They have it in their mind that we can know exactly how to make these recipes, but really this is just about perfecting the older Italian woman. So I will make this and let you know what I do.


2-ish pounds of stew beef cubes

Raw vegetables: As much as you want to put in there. Carrots, Celery, Potatoes, Green Beans, mushrooms.

1 envelope of Lipton’s onion soup mix - dry

2 cans of golden cream of mushroom soup

1 can of cream of celery soup

1 1/2 cans of water (use above cans to measure this)


Stir together all the soups and the water. Then put the soup mixture in a large pot (must be oven safe) - remember we are making stew here so it needs to be big enough to hold a ton of liquid/food. Rinse and chop veggies to bite-sized pieces. Add raw meat and vegetables to the soup mixture. Stir well. Take Lipton soup mixture and sprinkle on top of mixture. Bake at 325 degrees for 4 hours. Stir every couple of hours.

**I’m wondering if this can be done in a crockpot. If anyone wants to experiment with that and let me know that would be super.

Fancy Beef Tacos:

Drew is making this recipe this week and it is his favorite, but super fancy and not something I would make on the regular due to the amount of work it takes. But either way, it is super tasty.

Recipes for week of Oct 29th '18

Hey all!!

Well its another week again. This week my Mom will be in town (for about a month) in preparation for the baby arrival and my husband is back in town so my prep will be for 3 instead of 1-2. That being said, we will probably eat out a few times and go over to my brother’s house to eat so I may add a recipe or two depending on how the week goes. Otherwise, here is what I have planned.

Chicken Salad - See recipe from Oct 15th. This one is just too easy for lunches and that is why I prep it so often. You can do so many things with this recipe - put it on a salad, in a pita, serve it with some crackers, etc. Super great and takes about 5-10 minutes to prep.

Slow Cooker Chicken Burrito Bowls: I always feel like with weeks like next week (where I am prepping for more than one), it is a necessity to make a slow cooker meal.

Honey Garlic Pork Chops: I just love these one pan meals. I purchased brussel sprouts and potatoes, but also have extra brown rice so will be deciding on the grain in the moment.

Easy Chicken Gyros & Tzatziki Sauce: I had extra cucumbers and feta cheese that I needed to use up so this recipe is perfect for that.

Enjoy everyone!

Recipes for week of Oct 22nd '18

Hey all! So we are back to cooking for one. The husband is out of town for the last time before I go out on my maternity leave, so I will be keeping it light on the cooking front this week. Meaning - I am pulling out some of my leftovers that I froze. (Taco Bowl, Chicken Pot Pie, Salmon Dinner).

The recipe below is what I am going to make for my Family Dinner this Sunday. I like it because it is easy and I don’t have to spend that much time cooking it and can spend time relaxing, crafting, or whatever else I choose to do with my Sunday. Otherwise, I have some dinners that are planned out for work and friends so that is why the week is pretty light cooking wise. And we are also having a BBQ baby shower on Saturday so will have food for the weekend that I don’t need to plan for. Hope you enjoy this easy crockpot meal.

CrockPot Beef and Broccoli

EDIT: Holy crap everyone!!! This recipe is soooooo good! And super easy! It took the full 5 hours to make sure that the beef was cooked correctly and then I added the broccoli and corn starch for a total of 5 1/2 hours of cooking time. Came out perfectly!! Definitely adding this into my rotation. And I bet this will freeze and re-heat really well.

Also I am planning to make an basic egg salad so that I can have this for quick lunches. See my post from Sept 24th and you will find the egg salad recipe.

EDIT: This week was planned perfectly. Eating leftovers, having the beef and broccoli and then leftovers from the BBQ was plenty of food. It is good to learn how to realize when to purchase more or less. And always, if you purchased too much food you can always freeze the meals so that you can have leftovers! Happy cooking!!

Recipes for week of Oct 15th '18

Hey all!!

So the husband is back in town now and he is responsible for cooking this week. See what he chose below. He got the recipes from Bringing it Home, which is a show that he was a cameraman on. You can find them on their website at or on instagram @bringingithome. The recipes on each are different. Lots to choose from. If you are wanting to check them out more, you can actually watch the show on PBS. Super great!

One Skillet Lemon Butter Chicken:

This was yummy, but it felt like it was missing something. Let me know if you figure out how to give this recipe the “extra fluff” that it needs.

Pasta with tomato cream sauce.

Holy crap guys! This pasta recipe is so good!!! Make it!

Chicken Salad:

1 rotisserie chicken (chop up with skin off)

1 cup mayo or you can use plain yogurt

Salt and Pepper to taste

1/4 - 1/2 yellow onion, finely chopped

2 stalks celery, finely chopped

Mix all ingredients - you can adjust depending on your own flavor preference. Serve on top of a bed of lettuce or as a sandwich. YUM!

Recipes for week of Oct 8th '18

This week is a little different. Last week I had planned to make all three of those meals and pulled out leftovers from the freezer, because my husband was back and we needed a bit more food. BUT as his jobs are always changing, he had to leave town sporadically so I had all this excess food that I had purchased. I decided to eat the leftovers since I had already pulled them out of the freezer and freeze the meat that I had purchased and plan to make two of the three meals next week (which is this week now). So you will see a repeat of two of the meals, because I didn’t get the chance to make them last week. Luckily, the ingredients that were purchased could last a full week without going bad - corn, peppers, etc. If you were going to do this, but didn’t want to freeze the meat, then I would have suggested to cook the meals and then freeze them for upcoming weeks. You cannot keep thawed meat in the fridge longer than 4-6 days.

Happy cooking!

Repeat meals:

Sheet Pan Shrimp Boil:

Homestyle Stuffed Peppers:

These are super yummy! And great for freezer meals.

New sides:

Cucumber Greek Salad:

This side lasts for about 4-5 days max.

Chickpea “chicken” salad:

I’m not really sure how this one will turn out. I may try it and then tweak it. I will update you once I make it. Plus it really annoys me that it is advertised that it is gluten free, sugar free, plant based - I mean obviously it is those things, because it is just beans and veggies. Anyways - I’ll keep you posted.

EDIT: This was ok. I wouldn’t make it again. I think I will be on the search for another recipe that has a bit more flavor and doesn’t require as much work. Be on the lookout.

Recipes for week of Oct 1st '18

This week I am planning to prep 3 meals. Each weekend we do a family dinner (on Sunday) with my brother and sister-in-law and anyone else that wants to join. Last week we didn’t have it because my husband and brother and sis-in-law were out of town. So the chicken parm is going to be for that meal, while I am prepping extra so that I can have it as leftovers. The other two meals are going to supplement the other meals.

This week will be a bit different, because my husband is back in town for 3 days so I am not just prepping for one. The way that I work this, is pulling out 3 meals that I prepped the previous weeks from the freezer so that he and I can have those for some lunches, make room in our freezer and also have variety so we aren't eating the same meals every day this week. So I pulled out the chicken pot pie meal, teriyaki chicken meal and the chicken stuffing meal. Apparently I was in a chicken mood the previous weeks. You will see more variety this week in my prep.

Chicken Parmesan and Spaghetti Bake: There is no recipe link for this one. I have taken my family recipe and tweaked it from other recipes I have found online.


  • 4 thick boneless, skinless chicken breasts (I cut them in half and pound thin to make 2 breasts)

  • 1 - 4 eggs, whisked (Just add more as you need it. It is for the egg wash)

  • 1 - 2 cups flour. I seasoned the flour with salt and pepper.

  • 1 cup breadcrumbs (You can buy one that is already seasoned or put some italian seasoning in these to give more flavor. Also you made need more than a cup. Just add more as you need it)

  • 8 ounces spaghetti (1 box - or you can use any pasta you like).

  • 1 jar marinara sauce - we use our homemade sauce that we freeze in bulk, but you can buy any favorite sauce you like

  • 2 tablespoons extra virgin olive oil

  • 1/2 cup freshly grated parmesan cheese

  • 8 slices mozzarella cheese

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper


Preheat oven to 350 degrees.

  1. Cook and drain pasta until al dente, according to package directions.

  2. Line up chicken breasts and pound thin. You can cover with plastic wrap or towel.

  3. Whisk flour with salt and pepper and place in a shallow bowl or place on a plate.

  4. Place whisked egg in a shallow bowl. Place breadcrumbs in shallow bowl.

  5. Place breadcrumbs on a plate. You can season with italian seasonings or buy pre-seasoned.

  6. Repeat the next steps with all chicken breasts.

    1. Dip chicken in flour on both sides to coat the chicken.

    2. Dip chicken in eggs and allow any excess egg to drip off.

    3. Dip chicken in breadcrumbs, pressing to coat in an even layer on each side.

  7. Heat up olive oil in a sauté pan. Place chicken in the medium high pan and cook for 4 minutes on each side, or until cooked through. You might have to work in batches depending on the size of the pan and how many chicken breasts you are cooking. I think max in the pan can really be around 1-3 thin breasts. 

  8. Lay pasta in a baking pan and cover with half the marinara sauce. Lay chicken on top and top with sliced mozzarella cheese. Pour the rest of the marinara sauce over chicken. Top chicken and pasta with parmesan and bake at 350, uncovered, until cheese is fully melted - probably around 10-15 minutes. YUM!!!!

This recipe was amazing!! Super tasty!

Sheet Pan Shrimp Boil:

Homestyle Stuffed Peppers:

Recipes for Week of Sept. 24th '18

Week of September 24th ‘18:

This week I am going for easy prep items, because I am 8 months pregnant and feeling a bit tired. My husband is also out of town so I am prepping for 1 this week. In my freezer I have 4 meals that I have prepped from previous weeks so I will be inserting those in my week randomly. And at the same time will be inserting some of my basic go-tos that I can prep on a whim: salad leaves with artichokes/beets/beans/or whatever else I have in my cabinets; sweet potatoes with toppings; bowls of any kind (rice, protein, veggies, sauce).

Meal 1: Maple-Soy Glazed Salmon: See the recipe below. I will make the whole recipe and add rice and green beans to make it a complete meal and also freeze 1-2 servings for future weeks. I use glass tupperware that seals really well so that it does not get freezer burn. I will keep it frozen for 2-4 weeks. **Note: that when freezing meals, I have noticed that some meals do not taste as good when reheated so I will not freeze them again. I will list which meals I noticed that with as I go along.

I did potatoes and green beans on the side. I used olive oil with salt and pepper and cooked at 400 degrees for about 45 minutes for the potatoes and 30 minutes for the beans.

I did potatoes and green beans on the side. I used olive oil with salt and pepper and cooked at 400 degrees for about 45 minutes for the potatoes and 30 minutes for the beans.

Note: I really messed up the glaze after using it after a marinade. Don’t heat it for very long or else it will harden and become like hard candy. Lesson learned. You just need a little heat and it will reduce and be a yummy topping for the salmon. Also, I did not freeze this meal, because I am very particular about my salmon. I don’t like it well done so don’t think it will heat up well after frozen. Let me know if you have a different experience. I did 400 degrees for 15 minutes and the salmon came out perfectly!!


Meal 2: One-Pot Creamy Chicken Pot Pie: I love one pot meals!!! This meal is going to be fabulous without all the dishware mess. I probably won’t free this meal, because the noodles and filling probably won’t reheat well. I might invite a friend over to have this meal with me so that I can get my social fill, but also to share this meal so that there is not a ton of leftovers.



Creamy Chicken Pot Pie

Meal 3: Classic Egg Salad: I have a ton of eggs, because my brother and sister-in-law have 7 chickens and a surplus of eggs so therefore I have a surplus of eggs, which I love, but need to use. I am going to make an egg salad. I can put this on top of lettuce leaves, put in to pita bread, make a sandwich, or have it as a snack with crackers. I’m sure there are fancier recipes out there, but this is really just for convenience so I am keeping it simple.

**Note: For the perfect hardboiled egg: Place the eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 10 minutes (depending on desired yolk) over medium-high heat.



Classic Egg Salad

With greens, pita pocket and fruit salad