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meal planning

Week of June 21st

June 20, 2015 by Leave a Comment

This was my third week doing a CSA. This week I recieved arugula, romaine lettuce, sugar snap peas, bok choy, and cherries.  Click here to see everything I made with these items. 

Monday– Soup with asian noodles, steak, mushrooms, and bok choy. My second time cooking with bok choy, and this recipe did not disappoint. I don’t normally make soup in the summer, but I made an exception for this. The flavors blended great together! And there was enough left over to enjoy another night! See wha else I made with bok choy. Click here! 

Tuesday– Turkey burgers stuffed with gorgonzola cheese, topped off with mushrooms. The cheese made every bite good! We had left over mushrooms in the fridge from Monday night’s dinner, so I sautéed them on the stove and added them to the burger.

Wednesday– Ground turkey tacos with black bean and corn salsa. I used the leftover ears from last week’s friends BBQ. I cut them off the cob, added black beans, avocado, fresh cilantro, and tomatoes. Seasoned with olive oil, lime juice, and salt. I made the salad up in advance on Sunday but didn’t add the avocado until I was ready to serve it.

Black Bean and corn salsa

  • 3/4 can black beans, rinsed and drained
  • Two ears cooked corn, corn cut off cobb
  • 1-2 large tomatoes, seeded and diced
  • 2-3 pieces green onion
  • Fresh cilantro, chopped
  • 1 avocado, diced
  • Lime juice to taste
  • Olive oil to taste
  • Salt

Mix all ingredients in a large bowl, stir until blended, serve immediately. (If making in advance, don’t add the avocado until ready to be served).  

Thursday– Left over bok choy soup! Sorry no new idea tonight! Sometimes ya just gotta go with the leftovers!

Friday– Blueberry chicken with side of grilled snap peas. Another one of those Say What Meals?!?!?! I had to convince my husband to give it a shot. The broken down blueberries makes for a nice summery dinner dish! 

  

The next two weeks will be very busy! I’m celebrating my one-year wedding anniversary, welcoming my sister home from Australia, and going on vacation! So I’m taking the next two weeks off from blogging about my meal plans. But be sure to follow me on Instagram at megsmealplanning to view pictures of my food adventures for the next two weeks! See you all again on July 12th! 

Filed Under: Meal plans, Uncategorized Tagged With: asian soup, blackbean and corn salsa, blueberry chicken, bok choy, CSA, dinner, dinner ideas, leftovers, lettuce, meal planning, tacos, turkey burgers

Week of June 7th

June 7, 2015 by 1 Comment

This was the first week using my CSA farm box from Beckett Farms, LLC in Glastonbury, CT.   I’m so excited to be participating in a local CSA. I’ll admit, I was a little overwhelmed picking up my box on Monday and not knowing what to expect.  I usually do my meal planning/shopping on Sundays, so having to wait until Monday to plan and Tuesday to shop threw me off a little. However, it was well worth the wait! I planned all my meals based on what was in box.

Week one contained – sage, sorrel, kale, radish, broccoli rabe, and asparagus. I have never heard of sorrel before and had to do some research on what to make. Click here to see everything I made using ingredients from week one of the farm box. Overall, I’m VERY satisfied and can’t wait to see what surprises I’ll get from week two!

Monday – Pappardelle pasta with a brown butter and sage sauce. I knew I was going to get sage before I picked up the box, so I planned for this easy meal for Monday. The brown butter sauce is as simple as they come. And I love the wide noodle of pappardella!

Tuesday – Chicken sausage and kale served over quinoa.  This is a one pot meal!  YAY!  (If you couldn’t tell by now, I LOVE one pot meals) You cook the chicken sausage and kale together, then add quinoa and chicken broth. It reminded me a little of cooking risotto, adding quinoa to the broth and letting it simmer. It tasted delicious!

Wednesday – Pork burgers with apple and sage with a side of prosciutto wrapped asparagus. I have never made pork burgers before, but these were unbelievable! Sage is quickly becoming one of my new favorite herbs! It adds an earthy fragrance that pairs very well with the pork and apple.

Thursday – Broccoli rabe, red pepper, prosciuitto stromboli. I roasted the peppers first, then cooked the broccoli rabe before assembling the stromboli and cooking it for one hour. The prep work was a bit longer than I anticipated, but well worth the wait. No sauce needed for this tasty stromboli.

Friday -BBQ chicken with radish and cucumber salad, sage/cheddar biscuits and buttermilk mac and cheese. This dinner screams summer! My husband and I really enjoy cooking together and this meal was as fun as they come!  It was the perfect end to a long work week!

Filed Under: Meal plans Tagged With: bbq chicken, Beckett Farm, broccoli rabe red pepper proscuitto stromboli, brown butter sage sauce, buttermilk mac and cheese, chicken sausage and kale, CSA, farm box, meal planning, pappardelle pasta, pork burgers with apple and sage, prosciutto wrapped asparagus, radish and cucumber salad, sage/cheddar biscuits

Kale- two ways

May 24, 2015 by Leave a Comment

This post is tied to Pork Tenderloin- two ways. All recipes can be found under the week of May 24th. 

 I used kale to make two dinners this week, but actually used it for breakfast and lunch too! I made a green smoothie in my Nutribullet consisting of kale, banana, apple, blueberries, and ground flax seed twice for breakfast and had a kale salad seasoned with lemon-garlic dressing for lunch. And I still had left over kale, so we’ll use it again for another dinner for next week! 

 The first kale dinner I made was a kale, shrimp, and sweet potato salad. I know, it sounds a little strange! My husband was very skeptical of the combination and I’ll admit I was a little too! But it all ended up blending so well together!  I have recently tried a lot of kale and sweet potato combinations. Click here for my super salad recipe with kale, sweet potato, quinoa, black beans, and avocado. I’m loving this combo! The second dinner I made this week with spaghetti with kale, lemon, and garlic. 

 Kale, Sweet Potato, and Shrimp Salad 

  
 This salad served two people; you can make it larger if you have more mouths to feed, or make a smaller version for a delicious lunch! I followed this recipe, but didn’t add the kale in the skillet at the end. I don’t like it wilted. Instead, I sprinkled it with salt, drizzled olive oil over it and seasoned the shrimp, because unless it’s shrimp cocktail, who wants plain, boring shrimp! 

 
Ingredients

  • 2  cloves of garlic, minced
  • 1 tablespoon olive oil
  • 1/2 cup onion, diced
  • Red pepper flakes to taste
  • Kale leaves, rinsed and chopped into bite size pieces
  • Olive oil for drizzle
  • 1 sweet potato, diced
  • 10-12 pieces of uncooked shrimp
  • Fresh cilantro
  • Lime juice
  • salt and pepper to taste
  1. Season shrimp with lime juice, fresh cilantro, and salt and pepper, set aside 
  2. Heat olive oil in skillet over medium high heat
  3. Add onions and red pepper flakes, cook until soft
  4. Add garlic, cook 30 seconds
  5. Add sweet potato, cook 10-15 minutes
  6. Add shrimp, cook until pink
  7. Season kale with salt and olive oil, massaging kale in hands 
  8. Serve skillet mixture over kale

 

Spaghetti with Kale, Lemon, and Garlic

For the second dinner with kale, I made a pasta dish, inspired by this recipe.  It was light and refreshing and had a little kick to it! 

  

Ingredients    Servings- 2

  • 2 gloves garlic, minced
  • 1/2 box spaghetti
  • 2 tablespoon olive oil
  • 3 cups kale, finely chopped
  • Pinch red pepper
  • Salt and pepper to taste
  • Juice from 1/2 a lemon
  • Grated parmesan cheese
  1. Cook pasta according to package
  2. Meanwhile, chop garlic and kale
  3. Heat olive oil in large skillet over medium heat and add kale, red pepper flakes, salt, and pepper. Cook 5 minutes,stirring
  4. Drain pasta and add to skillet
  5. Turn heat to low and add lemon juice and parmesan cheese, stir until all blended

 

 

Filed Under: Uncategorized Tagged With: and garlic, and shrimp salad, dinner, dinner idea, dinner planning, kale sweet potato, lemon, meal planning, plan, spaghetti with kale

Hearty meals…will winter ever end?

March 8, 2015 by Leave a Comment

Today we change the clocks ahead one hour, which should signal spring is on it’s way! YAYY!  YIPPIE!  But yet I still see three feet of snow outside my window!  So this week we’re having a few hearty meals aka soups to warm us up.

This week there were some good sales at the food store, so I didn’t have to take anything from the freezer.

Monday–Roasted Sweet Potato Soup.  I’ve been looking forward to a recipe that allows me to use my immersion blender.  It was a wedding gift that is still in the box. I’ve heard different opinions on them, so I decided I’ll just have to try it out myself and see if I like it.    Do you use an immersion blender? If so, please comment and let me know your thoughts on it!

Tuesday– Roast Chicken with Spring Vegetables with Rice. Chicken pieces are on sale this week for $1.59 at Price Chopper.  This is a new recipe, so we’ll see how it comes out!

Wednesday– Crock Pot Ground Beef Stew.  I will use ground turkey instead of ground beef.  The turkey is on sale at Stop and Shop for $3.99 for 1 lb package.  Plus I’m using left over potatoes from last week.

Thursday– Leftovers. Isn’t it nice to sit and reheat a meal after a late night of work! Sometimes I just don’t feel like cooking after getting home at 6:30pm, so left over soup to the rescue!

Friday– Panko Crusted Honey Mustard Salmon with Broccoli.  Salmon is on sale for $7.99/lb at Stop and Shop.  Since my husband will be in Las Vegas this weekend, this will be a nice, easy recipe to make at the end of the work week.

Grocery list for Stop and Shop and Price Chopper

I don’t always go to two different food stores/week. It really depends on what the sales are and how much time I have on the weekend. But this weekend I wasn’t working at all, so I went to Stop and Shop on Saturday and Price Chopper on Sunday.  Trick is to notice when the weekly sales go into effect.  Price Chopper isn’t until Sunday and I’ve made the mistake before and walked in on a Saturday!

From Stop and Shop

  • Ground turkey
  • Sour cream- using with the Roasted Sweet Potatoe Soup
  • Brocolli
  • Cracker Barrel cheese on sale for $1.88 with coupon if spend $25
  • Salmon
  • Shredded Cheese
  • 1 can tomato soup- use with Crock Pot Ground Beef Stew
  • 1 lb Sweet Potatoes
  • Shallots
  • Clementines- On sale for $4 with coupon

From Price Chopper

  • Almond milk
  • Bread
  • Chobani yogurt
  • Eggs
  • Pizza dough It’s BOGO this week, so how could I resist stocking up.

Hope you enjoy meal planning week 1!

Filed Under: Uncategorized Tagged With: crock pot ground beef stew, Honey mustard salmon, meal planning, roast chicken, sweet potato soup

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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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