April Weekly Meal Plan #2

Hello and good Monday morning! How was your weekend? I enjoyed a project-heavy weekend of checking items off our to do list. I cleaned out the pantry and the shoe closet; David tore apart the shoe closet, spackled, painted, and started building nicer, wood-stained shelves for it.

I took the girls shopping because H needed some shorts and shirts. K came along just to try things on and twirl in them despite me telling her she already had too many clothes and wouldn’t be receiving a thing. Fortunately she was thrilled just to play dress up. I truly don’t know where she gets these love of shopping genes from; not me!

We went to church and played card games. The girls got in a lot of play time with friends. We watched two episode’s of that survivor show, Alone. I got 90% off our packing for our upcoming BVI trip done. All in all, it was relaxed and quite nice!


Taco night! Seasoned ground beef tacos with shredded iceberg, pico, black olives, salsa, guacamole, sour cream, and cilantro. Then I went back and made a pile of ground beef, guac, salsa, and sour cream to eat with chips.


Salads (without crispy chicken, thanks to a sneaky pup) consisting of romaine, tomatoes, red onion, turkey bacon, blue cheese, canned chicken, and ranch with chips and guac on the side.


I experimented a bit with the idea of creamed spinach. I had one of those giant tubs of baby spinach so I cooked up some onions in butter, added some half and half and chive cream cheese, then cooked the spinach down in it. It was a little too liquidy but it was DELICIOUS over the bone broth rice. I roasted carrots and chicken breasts in the oven with salt, pepper, and garlic powder.


With soccer on Friday nights, our pizza nights have shifted to Thursdays, which feels like an early kick off to the weekend! I made two batches of bread machine pizza dough and we eat almost two pizzas this size as a family. Cheese, pepperoni, peppers, onions, mushrooms, and chopped fresh oregano, basil, and parsley from the Click and Grow Garden.


Well the rain cancelled H’s game and we were all super bummed about it. I still wanted the night off from cooking so we picked up Indian food. Local friends, Zaika in Mooresville makes the best Indian food; I highly recommend! Our favorites are the korma and the vindaloo.


Chicken fajita bowls featuring grilled chicken (just seasoned with salt and pepper and pounded thin) over iceberg, a rice, cauliflower rice, black bean mixture, sauteed bell peppers and onions with cumin and garlic, plus sour cream, guacamole, fresh jalapeno, and cilantro.


Steak night! I used my best dang steak cast iron method, which makes the most delicious steaks. However if your steak is closer to 1″ instead of 2″, put in the oven for 2-3 minutes instead of 5. Served with baked potatoes with sour cream and fresh chives (have I told you lately I love my countertop garden?) and roasted broccoli.

Breakfast & Lunch



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