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Week of January 13th

January 12, 2020 by mbmccarrick@gmail.com Leave a Comment

one pan pasta and chicken

Monday – Chicken gnocchi soup. Keep a close eye on the gnocchi cooking in the crockpot, or just cook it on the stovetop.

chicken gnocchi soup

Tuesday – One pan pasta and chicken sausage.

one pan chicken and sausage

Wednesday – One pan pork chops with apples and Brussel sprouts. You’ll love this easy weeknight meal!

Boneless seared pork chops

Thursday – Marinated shrimp quinoa bowl.

Marinated shrimp quinoa bowl

Friday – Easy pork ramen soup.

Easy ramen noodle

Filed Under: Meal plans, Uncategorized Tagged With: chicken gnocchi soup, Marinated shrimp bowl, one pan, one pan pasta and chicken sausage, one pan pork chops, pork ramen soup, Week of jan 13th

Week of March 4th

March 3, 2019 by mbmccarrick@gmail.com Leave a Comment

Week of March 4th
Week of March 4th

Monday – Easy lasagna skillet.

Skillet lasagna

Tuesday – Greek kale salad with grilled chicken. I grilled up some chicken strips for more protein.

Photo by Gimme Some Oven

Wednesday – Fish sticks. I didn’t make the avocado dipping sauce, but used guacamole instead.

Thursday – Ramen noodle soup.

Ramen noodle soup easy

Friday – Grilled salmon with avocado salsa. I used cauliflower rice, instead of orzo.

Salmon with avocado salsa

Filed Under: Uncategorized Tagged With: Fish sticks, greek kale salad, grilled salmon, Week of march 4th

Apple, sage, and goat cheese stuffed pork chops

October 28, 2018 by mbmccarrick@gmail.com Leave a Comment

Sweet and savory are these apple, sage, and goat cheese stuffed pork chops. The stuffing is mixed with honey and brown sugar, then the pork chop is seared to a golden brown for a delicious dinner!

Stuffed pork chops

Some of my favorite recipes include either stuffed chicken like or this stuffed pork chop with apple, sage, goat cheese, and dried cranberries.

Not only will your kitchen smell amazing, but the taste of these pork chops will have you drooling for more and eating the mixture by the spoonful. Don’t worry if the mixture falls out of the pork chop; just let it cook along side and enjoy some extra sweetness!

Apple, sage stuffed pork chops

Apple, sage, and goat cheese stuffed pork chops
 
Save Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Sweet and savory are these apple, sage, and goat cheese stuffed pork chops. The stuffing is mixed with honey and brown sugar, then the pork chop is seared to a golden brown for a delicious dinner!
Author: Meg's Meal Planning
Serves: 4
Ingredients
  • 1 golden delicious apple, diced
  • ¾ cup dried cranberries
  • 1 tbsp fresh sage, chopped
  • ¼ cup honey
  • 1 tbsp brown sugar
  • 2 tbsp goat cheese
  • 2 tbsp butter
  • Four 1-inch, thick cut boneless pork chops
  • Salt and pepper
  • 1 tbsp olive oil
Instructions
  1. Preheat oven to 350 F. Line a large rimmed baking pan with aluminum foil.
  2. In large skillet, melt the butter, add apple, cranberries, sage, brown sugar, and honey. Saute until tender, about 5 minutes. Remove from heat, allow to cool 5 minutes. Add goat cheese.
  3. Season pork chops with salt and pepper.
  4. Cut horizontally to create a large hole for stuffing.
  5. Spoon stuffing into the chops.
  6. In same large skillet, add 1 tbsp olive oil and sear pork chops over medium-high heat for 2 minutes/side.
  7. Place pork chops on baking sheet and bake 20-30 minues or until internal temperature reaches 155-160.
3.5.3251

 

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Apple, sage, goat cheese stuffed pork chops

Filed Under: Uncategorized Tagged With: apple, fall, pork chops, sage pork chops, stuffed pork chops

Grilled Cheese Dippers with Trader Joe’s Autumn Soup

October 6, 2018 by mbmccarrick@gmail.com Leave a Comment

Grilled cheese

Warm, savory, satisfying is how you would describe Trader Joe’s Autumnal Harvest Soup. It consists of your favorite harvest produce, like butternut squash, pumpkin, and slow-simmered California tomatoes. It’s the perfect soup to keep you cozy all Autumn long. 

Trader Joe's Autumn Soup

It’s finally starting to feel like Fall in CT. So far, I’ve already gone pumpkin picking, ate apple fritters, and made pumpkin bread (mix from Trader Joe’s which was phenomenal FYI!) I also bought three new sweaters for Fall because one can never have enough chuncky sweaters, am I right?!

Trader Joe’s Autumnal Harvest Soup is a tribute to the flavors of Fall. It combines your favorite harvest produce like butternut squash, pumpkin, and slow-simmered California seasoned herbs like rosemary and sage, and finished with rich heavy cream, as described by TJ’s.

Grilled cheese dippers

Grilled cheese

Grilled cheese dippers are a fun spin on the classic grilled cheese sandwich. Adults and kids will enjoy “dunking” these grilled cheese dippers into Trader Joe’s Autumnal Harvest Soup

Grilled Cheese Dippers with Trader Joe's Autumn Soup
 
Save Print
Prep time
10 mins
Cook time
8 mins
Total time
18 mins
 
Warm, savory, satisfying is how you would describe Trader Joe's Autumn Soup. It consists of your favorite harvest produce, like butternut squash, pumpkin, and slow-simmered California tomatoes. It's the perfect soup to keep you cozy all Autumn long.
Author: Meg's Meal Planning
Serves: 2
Ingredients
  • 4 slices of sourdough bread
  • 1.5 cups shredded cheddar cheese
  • 4 thin slices of butter
  • 1 jar of Trader Joe's Autumnal Harvest Soup
Instructions
  1. Heat frying pan over medium-low heat.
  2. On one half of sandwich spread butter. On other half evenly distribute cheese.
  3. Combine two halves together with butter facing up.
  4. Place in heated frying pan and cook for 4/minutes per side or until cheese is melted.
  5. Remove from frying pan and slice into one-inch thick strips.
  6. Heat soup according to directions on jar.
3.5.3251

.

 

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Grilled cheese dippers and soup

Filed Under: Uncategorized Tagged With: Autumnal Harvest Soup, fall, Grilled cheese dippers, Trader Joe's

Oven Baked Pork Schnitzel

October 3, 2018 by mbmccarrick@gmail.com Leave a Comment

Baked port schnitzel

Super easy oven baked Pork Schnitzel is an easy week night recipe. Pair it with potatoes and a salad for an easy and satisfying dinner.  

Pork Schnitzel

Looking to get in the fun of celebrating Oktoberfest? Then try this easy oven baked Pork Schnitzel. It’s healthier than pan frying, but tastes just as delicious. It also is a great make ahead meal and stores well in the freezer.

Pork schnitzel is a popular German dish prepared by breading and frying thin pork cutlets. Although there are many varieties of schnitzel like chicken, veal, and turkey. Pork is one of my personal favorites. The key to a good schnitzel is a meat mallet. You need to pound the pork very thin.  Skip the gym and have this be your arm work out!

Baked port schnitzel

Oven Baked Pork Schnitzel
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Super easy oven baked Pork Schnitzel is an easy week night recipe. Pair it with potatoes and a salad for an easy and satisfying dinner.
Author: Meg's Meal Planning
Serves: 4
Ingredients
  • 4 boneless pork chops, pounded until ¼ inch thick
  • ½ cup flour
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp roasted garlic powder
  • 2 eggs whisked
  • 1 cup unseasoned breadcrumbs
Instructions
  1. Preheat oven to 425.
  2. Combine flour and spices in shallow bowl. Eggs in another, and breadcrumbs in another
  3. Dip each piece of pork into flour, shaking off excess. Then dip into egg, then bread crumbs. Place pork on a lightly oiled wire rack over baking sheet.
  4. Bake for 15 minutes. Flip and bake another 5 minutes.
3.5.3251

 

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Healthy oven baked pork schnitzel

Filed Under: Breakfast, chicken, Cooking with Hope, Crockpot, CSA, Dessert, dinner, Entertaining, Italian, Meal plan- week of April 26th, Meal plans, Quinoa, Salmon, Side dish, Soup, steak, Toddler food, Travel, Uncategorized, Vegetarian Tagged With: Pork Schnitzel

Week of Sept 17th

September 16, 2018 by mbmccarrick@gmail.com 1 Comment

turkey meatball spinach tortellini soup

Week of Sept 17th

Monday – Turkey meatball and spinach tortellini soup.

turkey meatball spinach tortellini soup

Tuesday – Roasted Cherry Tomatoes and Corn Salad with a Lime Tahini Dressing.

spinach salad with Tahini dressing

Wednesday – Quick chicken piccata with cheesy orzo.

quick chicken piccata

Thursday – Black bean tostadas with cabbage slaw! Hello to your new favorite weeknight meal!

Black bean tostadas

Friday – One pan penne, sausage, and kale.

one pan pasta

Filed Under: Uncategorized

Week of May 21st

May 20, 2018 by mbmccarrick@gmail.com Leave a Comment

Black bean tostadas

Week of May 21st

Monday – Pasta with avocado and spinach sauce.  Freeze extra sauce in ice cube trays and take out when needed.

Processed with Rookie Cam

Tuesday – Cheeseburger with corn on cob and sweet potato fries. While your grilling the corn, make a couple extras for tomorrow nights dinner.

Wednesday – Ground turkey tacos with Mexican street corn. I grilled my corn on the grill the night before, so I cooked it less on the stove than what this recipe calls for.

Mexican street corn

Photo by Damm Delicious

Thursday – Garlic zucchini noodles with turkey meatballs. The most delicious meatballs ever.

Zucchini noodles

Friday – Black bean tostadas with cabbage slaw. Say hello to my new favorite weeknight meal. The left overs taste just as great. And you can even reuse the bean/pico de Gallo sauce for easy nachos.

Black bean tostadas

 

 

 

Filed Under: Uncategorized Tagged With: black bean tostadas, Mexican street corn, tostadas, Week of May 21st

Ergonomic Friendly Cooking Utensils

May 10, 2018 by mbmccarrick@gmail.com 2 Comments

OXO good grips pop containers

In honor of Occupational Therapy month (well last month, April) and watching my sister present on her capstone research project last week at my alma mater, Quinnipiac University, it got me thinking back to my research project.

My sister presenting on her Capstone Research project

Nine years ago I was in her shoes, presenting on “What are the cooking difficulties for those with Arthritis” (I guess I was destined to have a food blog). I surveyed older adults to find out what cooking task was the most difficult. It’s no surprise that cutting food was the number 1 most difficult task to perform. Holding a knife and pushing down applies a lot of pressure to the small joints in our hands. Over time, repetitive movement and poor wrist/hand positioning can cause injury to our hands. Other painful tasks include opening a tight jar or small lids off Tupperware containers. But luckily for us, there are plenty of user friendly cooking appliances/tools.

9 years ago my presentation day with my mentor Marcy

You don’t have to have arthritis to start thinking about using more user-friendly kitchen items. Joint protection and proper body mechanics are important to start NOW in order to prevent injuries down the road. One product line I recommend to patients and use myself is 0X0, found at numerous locations like Bed Bath and Beyond, Target, Homegoods, and Amazon. They were founded on the philosophy of universal design, which means their products can be used by everyone – young and old, male and female, lefties and righties. They have over 1,000+ products for all rooms of your house.

Adaptive Cooking Utensils

I’ve included some of my favorite products below. The first is the 0X0 Good Grip POP container. These have a large push button for easy open and closing. No more putting stress on the tiny joints in your fingers; instead, use your palm to open and close these containers. They come in every size you need and have an airtight seal.

OXO good grips pop containers

OXO Good Grips Angled Measuring Cup. It has an inverted angle and is made of plastic, which is lightweight compared to the glass many are made of. When pouring liquid into the measuring cup, there is no need to bend over to see how much you poured or lift it up to eye level.

OXO good grips angled measuring cup

All of their utensils have built up soft grip handles, which allow you to put less stress on those tiny finger joints. One of their best products is their OXO Good Grip Serrated Rocker Knife. Not only does it have the soft handle, but it allows someone with poor hand/arm strength to cut their food. Instead of the traditional cutting back and forth, you simple “rock” the knife over the food to cut. Below are some tips to be more comfortable and pain-free in the kitchen.

OXO good grip serrated rocker knife

Joint Protection 

  1. Use larger or stronger joints to avoid stress.
  2. Avoid a tight grasp.
  3. Use built-up handles on pots and utensils.

Proper Body Mechanics 

  1. When standing, imagine that a straight line connects your ears, shoulders, hips, knees, and heels. Keep your knees slightly bent.
  2. While sitting, keep hips, knees, and ankles at 90 degrees. Keep shoulders back. Rest feet comfortably on the floor. If necessary, use a foot rest.
  3. If lifting a heavy pot or pan, use your strongest joints and muscles. Hold items close to your body. If available use a cart to transport items.
  4. Avoid activities that require a tight grip such as opening jars/cans.

Helpful Ideas

  1. Use electric appliances. These place less stress on your joints.
  2. Use disposable baking pans or foil to make clean up easier.
  3. When cooking a large meal, try to prepare some a day ahead if possible.
  4. A crockpot is an easy way to prepare a great meal. I love this programable one that can be set to turn off when the food is done cooking.
  5. Stretch before cooking.

 

My sister had the same mentor!

 

 

[This post contains affiliate links, which means if you click on the link and make a purchase, I’ll receive a small commission. Thank you for supporting Meg’s Meal Planning]

 

Filed Under: Uncategorized Tagged With: adaptive equipment, arthritis, arthritis friendly cooking utensils, ergonomic friendly cooking, ergonomics, joint protection, Occupational therapy, OXO, proper body mechanics

Week of February 12th

February 11, 2018 by mbmccarrick@gmail.com Leave a Comment


 

Monday – Spinach salad with red cabbage, almonds, and avocado.

Tuesday – Pesto chicken with blistered cherry tomoatoes

Wednesday – Homemade fish sticks.  I didn’t make the avocado dipping sauce, but used guacamole instead. Makes a greater finger food!

Thursday – Pulled pork enchilada skillet. Used left over pulled pork from last weeks pulled pork sliders.

Friday- Spinach fettuccine with cherry tomatoes.

Filed Under: Meal plans, Uncategorized Tagged With: homemade fish sticks, Week of February 12th

Turkey meatball and spinach tortellini soup

February 4, 2018 by mbmccarrick@gmail.com Leave a Comment

turkey meatball and spinach tortellini soup

A flavorful and healthy soup is just what you need on a cold winter day! 

turkey meatball spinach tortellini soup

In honor of Trader Joe’s coming to my hometown, this week’s meal plan is featuring dinners using ingredients from my favorite store!

The closest TJ’s was about 20 minutes away (with no traffic). Cutting through Hartford can be tricky. You have to time it right, and since I don’t work or live near TJ’s, I rarely got to go. Therefore, I decided to start a facebook group “Bring Trader Joe’s to South Windsor.” I got a lot of followers and slowly more and more people starting recommending my hometown. Now, I can’t say for certain whether or not my Facebook group got the attention of TJ’s, but I’d like to think so!  They recently announced that one will be coming in 2019! Woohoo!

For this soup recipe, I used Trader Joe’s frozen turkey meatballs, spinach tortellini, organic chicken stock, and fresh spinach. It was inspired by Skinnytaste.


Turkey meatball and spinach tortellini soup
 
Save Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Author: Meg's Meal Planning
Recipe type: Soup
Serves: 5-6
Ingredients
  • 2 tablespoons olive oil
  • 2 stalks of celery, chopped
  • ½ small onion, chopped
  • Handful small baby carrots, chopped
  • 2 cloves garlic, minced
  • 2 cartons 32 oz chicken stock
  • 1 package frozen turkey meatballs
  • 1 cup white beans, drained and rinsed
  • 1 box of Trader Joe's spinach tortellini
  • Half bag fresh spinach
  • Salt and pepper to taste
  • Parmigiano Reggiano cheese, grated
Instructions
  1. Heat olive oil over medium heat in a dutch oven, add celery, onion, carrots, and garlic .
  2. Cover and reduce heat to low and cook 10-15 minutes or until vegetables begin to soften.
  3. Add the chicken stock, bring to a boil, and add frozen meatballs and white beans. Cook covered for 20 minutes.
  4. In the last 5 minutes, add the spinach tortellini. Once cooked, turn off the heat and add the fresh spinach. Season with salt and pepper and top with fresh Parmigiano Reggiano cheese.
3.5.3229

 

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turkey meatball and spinach tortellini soup

Filed Under: dinner, Uncategorized Tagged With: tortellini soup, Trader Joe's, turkey meatball spinach tortellini soup

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Hi! I’m Megan.

MeganWelcome to Meg’s Meal Planning. I’m Megan, thank you for stopping by my blog! I am the meal planner behind Meg’s Meal Planning. My weekly dinner recipes are healthy, simple, and can be enjoyed by the whole family! More about me...

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