meal planning 7.22

What’s on the menu for this week…

Slow Cooker Chicken Fajitas – Love Grows Wild

chicken fajitas

Easy Crockpot Fiesta Chicken – The Girl Who Ate Everything

fiesta chicken

Chicken Avocado Lime Soup – Hello Homebody

lime soup

Creamy Spinach Sausage Pasta – Budget Bytes

sausage past

The soup and fiesta chicken I’ve made before and have been on previous posts, but the other two are new.  These posts always make me hungry..

meal planning 7.14

What’s on the menu for this week…

Slow Cooker Broccoli Cheese Soup – Cooking Classy

broccoli cheddar

Rainbow Roasted Veggies with Quinoa – The Garden Grazer

veggie quinoa

The Best Breakfast Bagel Sandwich – No Biggie *we’re just putting ours on bread*

bagel sandwich

Baked Mexican Eggrolls with Enchilada Guacamole – Taste and Tell

mexican eggroll

I also made some chocolate peanut butter chip cookies using the recipe on the bag of Reese’s peanut butter chips.  They were delish.

meal planning 7.2

What’s on the menu for this week…

Slow Cooker Honey Garlic Chicken – Just a Taste


Pineapple Fried Rice – Damn Delicious

pineapple fried rice

Black Bean and Quinoa Bowl with Peach Salsa – A Couple Cooks

black bean quinoa


Chicken and Spaghetti

Egg Scramble


Raspberry Crumble – Reluctant Entertainer

rasp crumble

So there you have it.  Not sure if we’ll be cooking anything in particular on the 4th, maybe some all American hot dogs, fancy right?

meal planning 6.25

Since we got back from vacation we’ve been eating a lot of salads with grilled chicken.  No pictures, sorry about that.

Salad #1

Spinish & Arugala (my new favorite combo)



Green Peppers



Oil & Vinegar

Salad #2

Spinsh & Arugala


Cooked Squash



Oil & Vinegar

I also made this delicious Slow Cooker Quinoa Tex Mex recipe from Chelsea’s Messy Apron.


And I made this Hashbrown Custed Quiche with Sausage from Very Culinary again – it’s a new favorite.


So there it is folks, happy hump day!

strawberry banana smoothie

I make a strawberry banana smoothie as part of my lunch 2-3 times a week.  And here is how I make it!



6-8 frozen strawberries

1 banana broken into a few pieces

1 serving of greek yogurt – I use Dannon Light & Fit Greek Raspberry

1/2 c. milk – I never measure this, but I’m guessing that’s about how much I use

1/4 c. orange juice


After that’s all in my cheap blender I use the ice crush setting first to get the strawberries crushed, then I use the chop setting for any leftover big pieces of banana or strawberry, and then I use the puree setting.  It’s a verry complex and sophisticated process.



And then I have this delicious drink!



I’m a big fan of these because it tastes delicious, fills me up, and it’s healthy.  Win, win, win!