Weekly meal plan {Week 1}

Howdy doo and Happy Monday! I have decided to do a weekly menu planner. I have learned over the years that it not only saves me time to plan my weekly meals but money. I was finding myself going to the store almost every day, spending between $30-$50 every-time I went or just eating out because I did not have the time or energy to go to the store. I hope my meal plans can help you as much as they have helped me!

PicMonkey Collage

Week #1 

Monday (3/16): These chilies rellenos from CHOW look amazing served with Mexican Rice and a can of good ol re fried beans

Tuesday (3/17): Happy St. Patricks Day! In celebration to green lets start the day with this Peach green smoothie from Pinch of Yum. For dinner its build your taco bar. Crispy tortillas, ground taco seasoned beef and your favorite fixings.. We like lettuce, tomatoes, sour-cream and cheddar cheese!

Wednesday (3/18): Baked ham and cheese sliders from Damn Delicious with Fresh corn Chowder   

Thursday (3/19): Starting the day with Overnight cinnamon rolls for a special morning treat from Sally’s baking addiction. Ending the day with this Skillet chicken Lasagna from The Pioneer Woman and fresh bread.

Friday (3/20): Lets end the week with Veggie Chili and Jalapeno Cheddar scones from The Pioneer woman

Saturday (3/21): These Jalapeno Cheddar burgers with curly fries and a soda pop are the perfect Saturday night feast!

Sunday (3/22): These breakfast Potatoes with bacon and scrambled eggs make for the perfect Sunday breakfast!

Hope you enjoy! xoxo


Traditional Macaroni and Cheese

Nothing screams comfort food like creamy and cheesy mac n cheese! 


As a kid I loved the box mac n cheese.. you know the one it the blue box? Well it saddens my heart to say my children wont go near it. But.. It gives me great joy to say they LOVE homemade mac n cheese. Its one of their favorite dishes. This recipe is so easy to make, add some steamed veggies for a complete kid friendly dinner!


Recipe as follows:


  • 8oz package dry small elbow macaroni, cooked and drained
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground black pepper
  • 1 can (12 fl. oz.) evaporated milk
  • 1 cup water
  • 2 tablespoons butter 
  • 2 heaping cups shredded sharp cheddar cheese, (divided)

1. Preheat oven to 375 degrees F. Grease 2-quart casserole dish.

2. Combine cornstarch, salt , dry mustard in a medium saucepan. Whisk in evaporated milk, water and butter. Cook over medium high stirring constantly until mixture comes to a boil. Continue to boil about 1 minute and remove heat. Stir in about 1 1/2 cups of shredded cheese until melted. Add cooked macaroni noodles. Pour macaroni into greased casserole dish topping with remaining 1/2 cup cheese.

3. Bake about 20 minutes until cheese is bubbly.

Enjoy!! xoxo.

Recipe Source:  adapted from Very best baking 

Coconut Peach Muffins

Not too sweet and extremely moist, these peach muffins have a coconut flavor bursting with bites of peaches. 

Peach Muffins 1

I love baking with peaches and I have a slight weakness to them add coconut and Im all in. So how about a POP of peaches in a moist muffin for an easy on the go breakfast?

Coconut is a peaches soul-mate.. Like peanut butter to jelly, like mac goes with cheese.. You catch my drift?

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Recipe as follows:


  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup of coconut Greek yogurt
  • 1/3 cup sugar
  • 1/3 cup milk
  • 1 large egg, lightly beaten
  • 2 tbsp coconut oil, melted
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 can sliced peaches, diced
  • 1/2 cup of coconut + 2 tbsp for muffin tops (divided)
  1. Preheat the oven to 400 degrees and coat a muffin tin with cooking spray.
  2. Mix together flour, baking powder, baking soda, and salt in a medium mixing bowl. Next, combine the yogurt, sugar, milk, egg, coconut oil, cinnamon, and vanilla together in a bowl Mixing until well combined. Slowly add flour to wet mixture and stir until just combined. Add in diced peaches and coconut to batter gently mixing until just combined.

  3. Pour batter into muffins tins about 3/4 full. Sprinkle tops with coconut. Place into the oven and bake for 15-17 minutes or until middle comes out clean with tester. Allow to cool 5-10 minutes before removing from tin.

Enjoy!! xoxo.

Recipe Source:  adapted from For the Love of Cooking 

Baked Chicken Alfredo

Alrighty peeps lets get down to business and make some … pasta!

Did you know that this dish is super simple and very cheap to make? I calculated my dinner total at a whopping $1.62 a plate! So if you have no time in your day like me who runs around like a chicken with my head cut off on a daily basis then this is the dish for you!


Recipe as follows:


  • 12 ounces ziti or pasta to your liking
  • 2 cups shredded, cooked chicken ( I used a rotisserie chicken )
  • 1 1/2 cups shredded mozzarella cheese
  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 3 Tbsp. flour
  • 1 cup chicken broth
  • 1 cup low-fat milk
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. fresh cracked pepper
  1. Preheat oven to 375 degrees.
  2. Cook the pasta in salted water according to package directions. Once cooked, drain and return to pot. Combine Chicken, pasta and Alfredo sauce ( recipe below ) and toss to combine until the pasta is evenly coated.
  3. Pour ziti noodles into a oven safe dish that is lightly greased half way, sprinkle with 1/2 cheese and top with remaining noodle and top again with cheese
  4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately.

Alfredo Sauce:

1. Heating olive oil in a large saucepan over medium heat. Once oil is hot saute garlic about one minute until fragrant. Sprinkle flour and stir to combine and cook another minute. Slowly add chicken broth and milk whisking as you go. Simmer until thickened about 5 minutes. Stir in Parmesan cheese, salt and pepper stirring until cheese is melted. Set aside until ready for pasta.

Enjoy!! xoxo.

Recipe Source:  adapted from Gimme some oven 

Caramelized Banana Muffins

These muffins made with roasted bananas and oat flour are simply tasty!


Can we get personal for just a moment. I have a confession to make.. My children still sleep in my bed.. a 6 year old and a 3 year old and well they have completely taken over. I cant remember what a decent nights sleep feels like. My back hurts and I think its time they move on to their own space.. I mean they have nicer beds then me. What gives. OK, now that I got that out of the way I can discuss these splendid muffins that are naturally sweetened with honey and banana. These are the perfect on the go snack or breakfast!


So SO good! Super moist and you know I just had to slather with just a bit of butter.


Recipe as follows:


  • 3 bananas, peeled and sliced ( you want yellow bananas for this one)
  • 1 cup oats, pulsed in your food processor to create a out flour
  • ¼ cup + 2 tablespoons  flour or whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup half and half
  • ¼ cup Greek yogurt ( I used Vanilla )
  • 2 eggs
  • 5 tablespoons melted butter
  • 2-3 tablespoons honey
  • 1 teaspoon vanilla extract
  • For the topping
  • ⅓ cup oats
  • 1 tablespoon melted butter
  • 1 tablespoon brown sugar

1. Preheat oven to 400 degrees and line a baking sheet with foil spraying with non stick spray. Slice bananas into rounds and bake about 10 minutes until they turn a nice brown color.

2. Combine oats in a food processor and pulse until flour like consistency is formed. Mix together the oat flour, whole wheat flour, baking powder, salt, cinnamon, and nutmeg.

3.In a separate bowl, whisk the half and half, Greek yogurt, eggs, melted butter, vanilla, and honey until smooth. Make a well in the dry ingredients and add the wet to the dry.Stir until just mixed. You do not want to over mix!  Fold the caramelized bananas into the mixture, stirring just 5 more times.

4. Pour the batter to a greased muffin tin. Topping with ingredients together and spoon over the muffins. Bake for about 12 minutes until a toothpick is inspired and comes out clean.

Enjoy!! xoxo.

Recipe Source:  adapted from Pinch of Yum 

Carrot cake cupcakes

I dont like Mondays! There I said it. Why does it feel like the weekend is a whirlwind that ends much too soon? Well what I can say something fantastic did come from this weekend. These Carrot Cake cupcakes were born and eaten and enjoyed. They are so good and are made with fresh cupcakes so you do not have to feel entirely guilty eating them.

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By the way did you know that carrots have anti cancer and cardio health benefits? oh yeah!


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Recipe as follows:


  • 1 cup flour
  • ¾ cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ heaping cups grated/shredded carrots ( I stuck 2 big carrots in my food processor)
  • ⅔ cup oil
  • 2 eggs
  1. Preheat the oven to 350 degrees. Combine together flour, sugar, cinnamon, baking soda, baking powder, and salt in medium mixing bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture to the carrot mix, mixing until just combined. Slowly add in beaten eggs and stir. In this case do not over mix.
  2. Place paper liners in your muffin tin and scoop the batter into a muffin tin, filling each muffin tin about ⅔ of the way up the side. Bake about 12-15 minutes checking back often, when inserting a tooth pick you want it to come out clean but not over bake them. Allow to cool about 20 minutes before frosting
For the frosting
  • 4 ounces cream cheese ( Room temp)
  • 4 tablespoons butter ( Room temp)
  • about 2 cups powdered sugar
  • 1 teaspoon vanilla

1. Mix together cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. If piping put in your pipping back and squeeze or just you can just slap some on a knife 🙂

Enjoy!! xoxo.

Recipe Source:  adapted from Pinch of yum 

Honey soy chicken drumsticks

Baked in the oven these drumsticks are a tad of sweet,tangy and spicy all in one! 


I made this chicken the other night and if I must be honest I am not a drumstick fan. I got these drumsticks being well attempting to be a cheap skate and chicken breasts can be more on the pricey side. Well these were AMAZING! Packed with flavor, fall off the bone tender meat. aaahhhhhh… the good life!


Recipe as follows:


  • 6 bone in skin on drumsticks
  • 2 tbsp olive oil
  • 1 tbsp sesame seed oil
  • 5 tbsp honey
  • ¼ cup soy sauce
  • 3 garlic cloves minced
  • 1 tsp fresh grated ginger
  • salt and pepper to taste
  • chopped green onions for garnish.
  1. In a shallow baking dish whisk together all ingredients, except chicken of course!
  2. Toss chicken in marinate and cover and refrigerate for at least 3 hours or over night.
  3. Pre-heat oven to 350 degrees. Uncover chicken and bake about an hour turning chicken over mid-way so the chicken will be evenly coated and get that beautiful caramel color.

Enjoy!! xoxo.

Recipe Source:  adapted from Jo Cooks  

Chicken salad croissant sandwiches

I love chicken salad but I am a bit picky with how it is prepared. As surprising as it may be I have never tried my chicken salad with grapes.. **GASP**  But to my surprise I really  enjoyed it. This recipe is very simple recipe to make and makes great leftovers for lunch the next day!


Recipe as follows:


  • 4 cups cooked, shredded chicken ( I used a rotisserie chicken from costco!)
  • 1 1/2 cups chopped celery
  • 1 1/2 cups red grapes, halved
  • 2 green onions, thinly sliced
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • juice of half a lemon
  • 8 Croissant rolls
  1. combine the chicken, celery, grapes and green onion to a large bowl.
  2. In a separate small bowl , add the mayonnaise, sour cream, pepper, salt and lemon juice. Whisk together until combined. Pour the dressing over chicken/grape mixture.
  3. Cover and refrigerate at lease two hours or overnight
  4. Slice croissant in half and scoop a good portion into each croissant. Enjoy!!

Recipe Source:  adapted from Life as a loft house 

Spicy tomato cream pasta

A spicy and creamy rich pasta tossed in an angel hair pasta. Toss with chicken or shrimp for a complete dinner


I have a super duper simple dish to share with you today. There is just something that I love about cream and tomato/marinara sauce mixed together, and this pasta undeniably fulfilled my pasta craving.

This sauce can be very versatile in that you can serve it alone with a yummy piece of garlic bread or serve with shrimp and or chicken or as a side dish.


Recipe as follows:


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon dried basil
  • splash of white wine ( optional)
  • ¼ to ½ teaspoon crushed red pepper flakes
  • 1 (24-ounce) jar spaghetti sauce
  • ½ cup heavy cream
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 pound or box angel hair pasta
  • Shredded Parmesan cheese to sprinkle ( optional)

1. Cook pasta according to package directions

2.Heat olive oil in a large saucepan over medium heat. Add onion and cook for 3 minutes,Add garlic, basil, and red pepper flakes and splash of wine cook 1 minute.

3.Add spaghetti sauce, heavy cream, salt and pepper. Simmer for 20 minutes, or until heated through and toss sauce together with cooked angel hair pasta. Top with Parmesan cheese if desired.

Recipe Source:  adapted from Spicy southern kitchen 

Hawaiian sweet rolls

I have been on a bread baking kick. What can I say I love bread. When I came across these beauties I knew I had to make them as my whole family loves the hawaiian rolls that come in the orange wrapper. These rolls are lightly sweet so they are perfect for breakfast or a snack along with a perfect addition to your dinner table.

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Recipe as follows:


  •  1 stick; 1/2 cup unsalted butter, melted
  • ¼ cup buttermilk
  • ¾ cup pineapple juice
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 3¾ cups – 4 cups all-purpose flour ( more may be needed to work with dough as its very sticky)
  • 1 packet or 2¼ tsp instant yeast
  • 1 tsp salt
  • ¼ tsp ground ginger
  • 2 eggs + 1 yolk, room temperature
  • 1 egg for egg wash
  1. Heat oven to 200 F degrees.
  2. In a medium size bowl, combine the melted butter, buttermilk, pineapple juice and brown sugar. Slightly whisk so that it’s all combined. ( wait a few minutes to allow butter to cool before mixing everything together)
  3.  In the bowl of your mixer, mix together the 3¾ cups of flour, yeast, salt and ground ginger. Using the paddle attachment, turn the mixing speed on low and slowly pour in the wet ingredients. Continue mixing while adding the eggs and egg yolks. This dough will be VERY sticky and thats ok. Do not add more flour!
  4. Kneed dough for 10 minutes then form into a ball and place in a large metal or glass bowl that has been lightly greased. Cover with a clean towel place in oven ( Make sure you now turn the oven OFF) , Allow to rise at least an hour or has doubled in size.
  5. Once the dough has doubled, remove and gently deflate. Turn oven back on to 20 degrees while you divide the dough into 15 even pieces. This is where I needed the extra flour to work my  Place back in oven ( TURN OVEN OFF)  with clean towel over and let rise another 30 minutes.
  6. Remove the rolls from the oven and turn on your oven to 350 degrees.
  7. Brush dough with the egg yolks. Once heated, bake the rolls for 22-25 minutes or until the tops are golden brown in color.
  8. Remove from the oven and brush with some melted butter.

Enjoy!! xoxo.

Recipe Source:  adapted from Jo Cooks