Week of April 23rd 

MondayChicken Strongoff. One pot dish, don’t you just love those! 

Tuesday – Steak with steak fries and asparagus salad. The steak and fries are from Omaha Steaks. My in-laws give us a box every year for Christmas.  We seasoned the steak with McCormick steak seasoning and grilled for 4 minutes per side. The fries cooked for 20 minute in the oven. 

Asparagus salad


  • 1/2 bunch of fresh asparagus
  • 1 cup frozen corn kernels
  • 2 tablespoon olive oil
  • 1/4 cup diced onion
  • 1/4 cup balsamic vinegar
  • Salt and pepper to taste


  1. Snap off ends of asparagus and slice spears on the diagonal into 2 inch pieces. Place in a large pot of salted boiling water and cook until crip 1-2 minutes. With last 30 seconds, throw in frozen corn. Drain and place in a large mixing bowl
  2. Heat olive oil in a 12 inch skillet, add onions and cook until caramelized. Stir in balsamic vinegar until it reduces. Add to the asparagus mixture and mix together. Add salt and pepper to taste

WednesdayGnocchi with zucchini ribbons and cherry tomatoes! This recipe tastes fresh and clean! 

ThursdayCobb salad. Make the hard boiled eggs in advance and cook the bacon in the mircowave (combined with everything else you won’t notice!) to make meal prep even easier! 

Friday – Proscuitto and brussel sprout flatbread 

Baby food

Black bean patties

Prosciutto and Brussel sprout pizza

Clean out your fridge pizza. Ok sorta – the ingredients aren’t that random, but it did help me use up the rest of the ricotta cheese, something I don’t use often.

Prosciutto and Brussel Sprout flatbread


  • Flat bread pizza dough
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt 
  • 1/2 onion, sliced thinly
  • 8 oz brusssel sprouts, sliced thinly
  • 2-3 strips of prosciutto, roughly chopped 
  • 1/2 cup ricotta cheese
  • 1/2 cup cream cheese
  • 1/2 cup shredded Mozzarella cheese
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon fresh bail
  • 1/4 cup fresh Parmesan cheese


  1. Preheat oven to 425 degrees. Place pizza stone or cookie sheet in oven and heat for 20 minutes. 
  2. Add the ricotta cheese, cream cheese, mozzrella cheese, lemon juice, and basil, stir. Set aside.
  3. Heat olive oil over large skillet, add brussel sprouts, onion, and salt. Stir occasionally and cook until ingredients start turning brown.
  4. Spread ricotta mixture over flatbread. Top with brussel sprouts, onions and sliced prosciutto. Sprinkle parmesan cheese on top. Bake for 5 minutes.

Week of April 16th!

Monday Fried rice and ham.  This is an easy recipe to use up left over Easter ham

TuesdaySplit chicken breasts with rice and green beans

Wednesday – Risotto with peas and ham. Another great way to use up left over Easter ham.

Risotto with peas and ham


  • 1 tablespoon olive oil 
  • 1 small onion
  • 1 cup cooked ham, cubed
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 4 cups chicken stock
  • 1/2 cup frozen peas 
  • 2/3 cup parmesan cheese


  1. Heat olive oil over medium heat in large skillet, saute onion until translucent
  2. Add rice and white wine. Let rice absorb the liquid, then add the chicken stock, 1 cup at a time, letting the rice absorb the liquid before adding more
  3. Add the peas and ham, cooking until heated
  4. Remove from heat and add the cheese

ThursdaySuperfood salad! This kale, black bean, sweet potato, avocado, and quinoa salad will make you feel good and kick some a$$!

Friday – Grilled salmon and asparagus with rice. Grill season, it’s back! Grilling salmon is my favorite way to eat it. The depth of flavor is much greater than baking it! What makes this meal so great is you can grill the salmon and asparagus at the same time! Both are seasoned with olive oil, salt and pepper. Grill the asparagus for 8 minutes, rotating occasionally and grill the salmon skin side down for 8 minutes, then flip it over for the final 1-2 minutes. 

      Week of April 9th 

      MondayStir fry with quinoa, broccoli, and salmon.  I used a cup of frozen broccoli instead of snap peas, cooking it on the stove top over medium high heat until soft. 

      TuesdayPork chops with mashed potatoes and broccoli.

      Wednesday – Chicken fajitas. I cooked one pound of chicken breasts and used half for this recipe and the other half in Thursday night’s meal.  Slice chicken into thin strips, season with fajita seasoning, and cook on stove over medium heat for 5-6 minutes or until no long pink inside.  Remove from pan.  Add sliced bell pepper and onion and cook until soft.  I used a frozen mix from Trader Joe’s, but you can also use fresh. Heat wraps according to packaged directions. Add chicken, peppers, onions, sour cream, shredded cheese, and top with salsa! 

      ThursdayStir fry with chicken, sliced bell peppers, and broccoli served over noodles.  YUM! I knew I wanted left overs of this, so I increased the quantities slightly. I used 2/3 cup soy sauce, 6 oz of pineapple juice, and cooked 3/4 box of linguine. This also makes a great meal for your little one! Mine scarfed it down.

      FridayPesto chicken with blistered tomatoes. This recipe reminds me of SUMMER! Who else can’t wait for it to be here?! 

      Baby food
      This week I made a couple of spinach pops! I froze the shake I made for myself into two ice pop container.  This makes a great teething food!


      -handful of fresh spinach

      -1/2 banana

      -1/4 sliced apple

      -1 teaspoon ground flax seed 


      Add all food ingredients to a nutribullet and cover all ingredients with water. Blend until smooth. Pour into ice pop tray and freeze!  To remove, run under warm water until pop wiggles free!

      One pot chicken dish

      What’s the best kind of easy dinner?  A one pot meal!  The biggest buzz kill after a good meal is a sink full of dirty dishes, but this recipe is anything but that! The chicken, green beans, and cherry tomatoes all cook in the same pan.

      [/recipe title="One pot chicken dish" Difficulty="easy" Serves="3-4"]


      • 1 lb thin chicken breasts 
      • 1 pint cherry tomatoes, halved
      • 3-4 handfuls of green beans, washed with ends trimmed
      • 1/4 cup Italian salad dressing
      • 2 tablespoons balsamic vinegar 
      • 1/4 teaspoon red pepper flakes
      • Salt and pepper to taste
      • 1/2 cup water
      • 2 tablespoons olive oil


      1. Heat olive oil in large skillet over medium-high heat. Cook chicken 3-4 minutes per side, until internal temperature has reached 165. Set aside.
      2. Meanwhile combine salad dressing, balsamic vinegar, red pepper flakes, and salt and pepper in a small bowl. 
      3. Add green beans and 1/2 cup water to pan, cover and reduce heat to low. Simmer green beans until tender.
      4. Drain excess water, add chicken pieces and cherry tomatoes to pot. Cover with salad dressing mixture and toss to coat. [/recipe] 

      Family friendly meals for baby

      Since my son was born, I’ve always been concerned about his food!  Is he eating enough?  Eating too much?  When should he start solids?  Should I skip rice cereal?  Suffer through breastfeeding or start formula?  It’s exhausting and reading articles on the internet is no help because everyone says something different.  It took a while to figure out (and I’m still learning with every new stage), but eventually I learned my son has all the answers.  If he opens his mouth, feed him.  I started solid foods around 4.5 months because he was up to 40 oz of formula!  I did start with rice and quickly expanded to different fruits and veggies.  I’ve made all my own baby food and had a lot of fun figuring out combinations!  Now that he’s almost 11 months, I’ve started to increase his finger foods.  I started searching for recipes that my husband and I like, but also include ingredients my son can eat! 

      Family friendly meals for baby

      1. Crockpot chicken noodle soup – Put the following items into the crockpot: 6 cups chicken stock, 2 cups water, 2-3 diced carrots (peeled) and celery sticks, 1-2 cups diced rotisserie chicken, mini meatballs, 2 bay leafs, salt and pepper to taste. Cook on low for 6 hours. Add 1 bag of egg noodles and cook until tender.
      2. Pasta and meatballs with homemade sauce – I made rotini for my son, overcooked by 5 minutes to make sure it was very soft and tender. I cut it into bite size pieces for him and he went to town!  I didn’t add the red sauce, but drizzled olive oil instead.  For another variation, I’ve added peas and carrots that simmered for 20 minutes on the stove, then mashed/cut them into smaller pieces and added to the pasta. 
      3. Veggie enchilada casserole – This recipe is packed with vegetables and since you bake it, they are all soft!  I gave my son mashed up black beans and spiralized carrots. 
      4. White bean soup – So far, this is one of my favorite family friendly meals! Not only is it easy and fast to make, but there is also little to clean up – one cutting board, one knife, and one pot gets me all the ingredients my son can eat!! Time for a victory dance! After the soup simmered for 15 minutes, I sliced the carrot and chicken into small pieces for him, mashed the white beans and put everything on his highchair tray! 
      5. Crockpot chicken taco bowl – This is another perfect meal for the family. The chicken is already shredded, so all you need to do is scoop and give to your little one. I gave my son shredded chicken and black beans served over brown rice.
      6. Fish tacos – The fish is seared on a cast iron skillet, not fried, making it flaky and soft, perfect for those little teeth!
      7. Chicken minestrone soup – Your baby will love everything in this soup. Just cut into bite size pieces and it makes great finger foods!

        Meal plan for week of April 2nd 

        MondaySalmon on top of a kale and quinoa salad 

        TuesdayEggplant parm

        Wednesday – Pork tenderloin with roasted broccoli and mashed potatoes. Season pork tenderloin with salt and pepper and sear in cast iron skillet. Finish cooking in skillet in oven set at 350 degrees for 45 mins or until internal temperature reaches 145.


        ThursdayStuffed chicken with spinach, feta cheese, and sundried tomatoes 

        FridayPasta with ground sausage