So I wrote this post before having the baby, lets see if it publishes before or after the baby comes. I decided to keep it simple again this week, sorry not sorry but I am 40 weeks pregnant and am pretty impressed with myself for still meal prepping. Breakfasts this week include hard boiled eggs for me and egg bake for my husband, if he’s lucky I will throw some shredded cheese over the top! I am making one lunch box consisting of a turkey cheese dog, strawberries or grapes and some kind of veggie.
So breakfast, the most important meal of the day (I think of breakfast snack to be the most important for me.) Since I no longer can sleep like a regular person, since I am growing a human who likes to keep me awake all through the night, I usually have breakfast at 6:30 in the morning. It usually consists of cereal because I usually crawl back into bed afterwards. After my morning nap (currently not working) around 10:00, I have my morning breakfast snack. This for me will be a hard boiled egg, 1/2 an avocado and some hot sauce. It is Keto friendly for all you crazy Keto loving people. My husband on the other hand, he leaves for work at 7:30, right before I lay down for my morning nap. His breakfast though boring will consist of an egg bake or casserole.
For my egg bake, they really aren’t that exciting but I use 8 organic cage free eggs. I first coat my dish with olive oil. Some people prefer coconut oil to cook their eggs but that’s another allergy for me. I also pre-scramble my eggs in a different dish. I layer, potatoes, seasonings, eggs, bacon and a sprinkle of cheese. I divide it among 6 containers! (note: I buy eggs in the 18 pack not the 12 pack). The eggs I buy come in the 18 pack cost me $4.99 so lets say $5, I used 8 eggs for my husband and 5 eggs for myself. The rest of the ingredients I already have at my house except for the potatoes which were on sale for $1.99. NOTE: I have done this recipe before in a previous week. If you cant find it, please let me know and I will send it to you.
Moving on to my lunch boxes. I will go ahead and use those 3 compartment containers like I used last week. They are amazing! Lunches this week will consist of Oscar Meyer turkey dogs (they are on sale!), sliced cheese, strawberries and grapes which are also so cheap this week and some kind of veggie, probably mini carrots (I did sprinkle dry ranch dressing over the tops of my carrots). We don’t consume a lot of bread so the turkey dog will be bunless and the cheese will stand alone. I know once again my jokes are hilarious.
Dinners, another easy subject because who knows if there will be a baby or not. Corn on the cob last week was 6 for a dollar, we still have some left so I will be using that over the weekend to go with our nice and starch filled meal of fried chicken ($1 per leg) and bob evans mashed potatoes that I already have in my freezer. So long story short for dinner 1, just need to buy the chicken! Winner, Winner, we are having some chicken dinners. Dinner 2, also easy to make is cheddar ranch chicken.
Cheddar Ranch Chicken:
- Chicken, I usually use 2-4 breasts depending the size
- 1 pkg of hidden valley dry ranch mix
- 1/2 to 1 cup of cheddar cheese (depends how many breasts you use)
- cooking spray or parchment paper
- baking sheet
- Preheat oven for 350 degrees
- mix dry ranch mix and cheese together in a low bowl (I usually will use a pie dish)
- coat chicken with mixture
- lay chicken onto baking sheet, either use parchment paper or cooking spray between the pan and the chicken
- sprinkle excess of “mixture” on to the chicken
- cook on one side for 15 minutes then carefully flip chicken and cook for another 15 minutes
- serve with a veggie
So, I am serving mine with some arugula, I like the bitterness and some raw veggies.
Dinner 3 was supposed to be spaghetti this week. I will include the recipe but there has been a change in plans. Thursday I am getting induced, yay for being 41 weeks pregnant. So I told my husband I am not cooking and we are going out! Dinner 3 has nothing to do with chicken! It’s a classic, also easy on the pocketbook and on time is spaghetti like my mom used to make. Do people still know what a pocketbook is, if not look it up and enlighten yourself. It’s probably a term your grandparents use.
Spaghetti like my mom used to make:
- 1 package of spaghetti noodles
- 1 small package of ground beef
- 1 jar of marinara sauce
- mushrooms, side note I like fresh but growing up my dad liked the canned mushrooms better for this
- cook pasta according to the box (my mom and I used to have spaghetti fights and pretend the spaghetti were swords)
- while waiting for the water to boil and the pasta to cook work on the beef
- cook the beef in a pan (I like to add in some fresh rosemary from my garden, sea salt, pepper, and a little paprika)
- while everything is simmering slice your mushrooms and throw them into your meat mixture
- drain your pasta when its done cooking and place it into a mixing bowl.
- coat your pasta with pasta sauce to keep it from sticking together
- add in your meat mixture with a slotted spoon so you don’t get all the grease in and enjoy.
It can be served with some homemade or store bought garlic bread. I do not recommend making ahead of time, its better fresh and warm.
Garlic bread made easy:
- 1 loaf of French bread
- soften butter
- garlic powder
- parsley or rosemary
- heat oven to 375 degrees
- cut loaf of bread in half long ways like a hot dog
- spread soften butter on the inside of the bread
- sprinkle garlic powder over the butter
- chop the rosemary or parsley and sprinkle over the top
- cook for 8-10 minutes
That’s everything for this week, unfortunately you read correctly I am getting induced. There will be no post for next week, sorry beautiful people. Until next time, happy meal planning!
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