Last full week in August and can I say, Whhhheewww!!! August has been one busy month! One thing that really does help keep me not so frazzled is planning our weekly menu on the weekend. I found this dry-erase board at Target and I used Sharpie markers for the headers and lines and each week we use dry-erase markers for the menu. I am going to be honest and tell you that we don't stick with this EXACTLY but most days we try to and it really helps the kids complain less at breakfast, snack, and dinner time since we have already talked about what we were cooking this week! Here is our menu plan for the week and a few recipes to help you in planning your weekly menu! The Pasta salad I am trying to make for the kids this week for lunch is here http://www.transfitathens.com/blog//2013/08/07/school-lunch-special/ !
Easy Scrambled Eggs Muffins
- Makes: 12
Ingredients:
- 9 eggs
- 1/2 cup chopped fresh spinach
- 1/3 cup 2% milk
- 1/3 cup whole wheat flour
- 1/4 cup 2% grated cheddar cheese
- 1 Tbsp chopped fresh basil
- 1 small tomato, chopped
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- Diced Ham is optional
( I make half of themuffin cups just ham & cheese and I make the rest full of veggies)
Preheat oven to 350. Break the eggs into a bowl and whisk. Add the rest of your ingredients and mix it all together. Add spoonfuls of the mixture to a nonstick muffin tin or a tin sprayed with nonstick coating. I used a 1/4 C measuring cup to transfer the mixture. Pop them in the oven and bake for 25 to 30 minutes, or until done. They freeze well too!
No-Bake Energy Bites
(“cookie dough balls” as I told my little people)
Minutes to Prepare: 15
Number of Servings: 24
Ingredients
1 cup oatmeal (I put this in the blender 1st)
1/2 cup peanut butter (or other nut butter )
1 cup coconut flakes
1/3 Cup Honey
1/2 cup ground flaxseed (GO FIBER)
1 tsp vanilla
Nutritional Info *
Directions
Stir all ingredients together in a medium size bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week. Makes 18-24 balls
Coconut Cashew Energy Balls! (Gluten Free)
Yield: 12
Ingredients:
- 1 Cup Pitted Dried Dates (9-10 dates)
- 1 Cup Cashews
- ½ Cup unsweetened Coconut flakes
- 1 tsp Cinnamon
- 1 tsp Pure Vanilla Extract
- 1 Tbsp. Coconut Oil
Instructions:
Soak the Dates in water for 10 minutes to soften. Place all ingredients into food processor or blender and process for approximately 2 minutes until everything is ground. Roll into Balls. Spread coconut flakes on plate and roll ball on flakes to cover! Makes approximately 15 tablespoon sized balls. Store in the refrigerator. Perfect easy to make treat for the entire family! Yum!
Chicken Fajita's in the Crock Pot
( 5-6 servings)
- 1 1/2 pound chicken breast
- 2 peppers (your favorite)
- 1 onion
- 1/2 cup chicken broth
- taco seasoning packet (no msg)
- 1 tsp. chili powder
- 1/2 tsp. paprika
- 1 tsp. salt
You will also need tortillas, cheese, cream, etc.
When it’s time to cook it, dump it all in your slow cooker and cook on high for 3-4 hours or low for 5-6 hours. When it’s cooked, shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.
Hope you enjoy & happy planning!!! Blessings, Caroline