Meal Planning

We've already started planning our 2014 trips and vacations.

Two wedding dates are set for the spring, a mountain/cabin trip is in the works with my besties, and a few others that will hopefully take shape soon. 

As we start planning these trips, we're also trying to save for our first house. 

In order to do all of these things. I have started trying to cut back in other areas of our life. 

I'm trying to improve our grocery budget. 

That's where meal planning comes in....

The past few weeks, I've been trying my hardest to create meal plans and stick to them. We've used EMeals and love it but also want to start re-using recipes from EMeals and our moms' instead of constantly trying new plans every week. As I write this, we're trying two new ones this week. 

Here is what this upcoming weekend/week (my work week starts on Saturday) will hold: 

1. Veggie Lasagna, loosely based on Jenna's recipe. 

2. Tacos. We have most of the ingredients on hand already. 

3. Wine-braised short ribs with roasted beet and goat cheese quinoa 

4. Mustard-roasted pork tenderloin with red potatoes and a side salad 

We're also hosting our small group next week and decided to do heavy appetizers: turkey meatballs, veggies and hummus, and sweet potato coins. 

 

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What are ways that you are cutting your budget, so you can splurge in other areas? 

We're obsessed with traveling, especially before babies, so I'd love any tips or tricks to save money to do so. 

the work weekend

As much as I love the nursing schedule of three days/nights per week. The dreaded weekend shifts always seem to put a damper on things.

This past weekend was my weekend to work. 

Thankfully, I had a great assignment for the three nights. It makes such a huge difference when you get the same kid back night after night. Consistency is usually a nice thing.

I did end up getting Sunday night off.

We had a lazy relaxing afternoon and evening. I dragged myself out of bed and over to Pure Barre to get my butt (legs, arms, and abs) kicked.

And then we enjoyed a big bowl of this warm beef and butternut squash stew curled up on the couch with a lit pumpkin candle, catching up on our tv shows.

Honestly, I have never been much of a fall lover until this year.

I don't know if it's that I always feel like summer is so short (and it's my favorite!) and this year it has been warm until October or if it's because of the impending winter season. Or if it's the football craze. I'm not sure which but this year I've been embracing fall.

I'm looking forward to slightly cooler weather and trying to not think about winter. I love the famous pumpkin spice lattes, I love the pumpkin patch setup near our apartment, I love the crockpot recipes I've found on my favorite foodie blogs, and I love that my favorite B&B wall scent is back so our home smells amazing. And football, I'm learning to like...

Hope you've had a happy Monday!

Linking up with Shami, LeeAnn, and Sarah

Coffee- Marinated Chicken with Blueberry Sauce

This week, the Chef made a deliciously healthy meal. Coffee marinated chicken with blueberry sauce and a side of fresh snap peas. I loved taking it as left overs to work this week. The flavor of the blueberry sauce was amazing, and we'll definitely be keeping this recipe for further suppers. 

Ingredients: (from eMeals) serves 2
1 Tbs olive oil
2 tsp honey, divided
1 1/4 tsp smoked paprika, divided
1 tsp instant coffee (decaf)
1/2 tsp salt
1/2 tsp pepper
2 boneless, skinless chicken breasts
1 cup fresh blueberries
1 Tbs balsamic vinegar

Whisk together 1 Tbs water, olive oil, 1 tsp honey, 1 tsp paprika, coffee powder, 1/4 tsp salt and pepper in a small bowl; rub over chicken. Marinate chicken in refrigerator 30min-2hrs.

Grill or cook chicken on stove top: medium-high heat for 5-6mins per side or until done. Meanwhile combine blueberries, vinegar, honey, paprika, salt in a saucepan and cook over medium heat for 6-8mins. Serve blueberry sauce over chicken.

1 Tbs olive oil
8 oz package steam-in-bag snow peas
1 clove garlic, minced
2 Tbs sliced almonds toasted
1 1/2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper

Heat olive oil in a nonstick skillet over medium heat: add snow peas and garlic; saute 5mins or until tender. Stir in almonds lemon juice salt and pepper, tossing to coat.

Linking up with Jessica, Ashley, and Chelsea

Are you wondering what eMeals is? It's a company that offers a wide variety of meal plans that you can choose from and once you've chosen they send you 7 meals recipes including the grocery list. We absolutely love eMeals because it's decreased our grocery bill, time spend searching Pinterest for dinner ideas, and helped us eat healthier. I highly recommend checking them out.

I was compensated for this post in the form of a subscription; however, all of the ideas and thoughts are my own. The Chef and I love this company and their meal plans. 

Teriyaki Skirt Steak with Pineapple Relish

This past weekend, the Chef made two delicious eMeals meals for us to enjoy during the week. It's always a treat that he cooks fabulous meals so that I eat incredibly well during the work week. 

I enjoyed both recipes, but the skirt steak with pineapple and snap peas was so fresh and interesting. It was pretty easy to make, so it would be a great option to try this week! 

Ingredients: (from eMeals) serves 2 + leftovers
2 Tbs pineapple juice
1/2 cup low sodium-soy sauce
2 Tbs honey
1 Tbs grated fresh ginger
2 Tbs rice vinegar
1/2 lb skirt steak
1/4 tsp salt
1/4 tsp pepper
3/4 chopped pineapple
1 green onion chopped
1 small jalapeno, minced

Combine pineapple juice, soy sauce, honey, ginger, vinegar, and oil in a large zip-lock bag; add steak. Seal and refrigerate 30 mins - 2 hrs.

Preheat grill (or heat stove top skillet) to medium-high. Remove steak from marinade, reserving marinade and sprinkle steak with salt and pepper. Boil marinade in a medium saucepan for 5 mins or until thickened. Grill or cook steak for 4 mins per side or until done.

Combine pineapple, onion, and jalapeno in a small bowl and serve with steak.

Side dish ingredients:
12 oz package steam-in-bag sugar snap peas
1 Tbs butter
1/2 tsp grated orange rind
1 Tbs fresh orange juice
1/4 tsp salt, 1/4 tsp pepper

Microwave peas according to package directions and then transfer to a bowl. Stir in above ingredients and toss to coat.

Enjoy!
Linking up with Jessica, Ashley, and Chelsea

Are you wondering what eMeals is? It's a company that offers a wide variety of meal plans that you can choose from and once you've chosen they send you 7 meals recipes including the grocery list. We absolutely love eMeals because it's decreased our grocery bill, time spend searching Pinterest for dinner ideas, and helped us eat healthier. I highly recommend checking them out.

I was compensated for this post in the form of a subscription; however, all of the ideas and thoughts are my own. The Chef and I love this company and their meal plans. 

pork and peanut lettuce wraps

This may be one of my favorite EMeals dinners so far. It's especially good before heading into a long night shift. It seems a little involved, but it's just slow cooking the pork that takes time, but I promise it's worth it.

Ingredients: (from EMeals) serves 2 with left overs
1/2 lb boneless pork loin roast
1/4 tsp Italian seasoning
1/8 tsp salt, 1/8 tsp pepper
1/2 Tbs olive oil
1/2 small onion sliced
1 cloves garlic, minced
1/8 cup orange juice
1/8 cup reduced sodium chicken broth
1/2 Tbs balsamic vinegar

Cut pork roast in half crosswise, rub with Italian seasoning, salt, and pepper. Heat oil in a Dutch oven over med/high heat and brown pork on all sides. Place pork in a 3-4 quart slow cooker; add onion and garlic to hot pan. Saute 4 mins or until tender; spoon over pork. Add juice, broth, and vinegar to pan, scraping to loosen browned bits, pour over pork. Cover and cook on low for 7-8hrs or until tender. Remove and shred for wraps.

Ingredients for wraps:
1 cup shredded carrots
2 Tbs rice wine vinegar, divided
Shredded pork
2 Tbs orange juice
2 Tbs low sodium soy sauce, divided
2 Tbs natural peanut butter
1 1/2 tsp chile paste with garlic
1 small head butter lettuce, separated into leaves
1/4 cup chopped roasted peanuts

Combine carrots and 1 Tbs vinegar into a small bowl and chill for 30 minutes. Combine pork, orange juice, and 1 Tbs soy sauce in a large skillet, cook over medium heat 5 mins or until warm. Stir together 2 Tbs water, vinegar, soy sauce, peanut butter, and chile paste. Spoon pork into lettuce cups, top with carrots, peanuts, and drizzle with sauce.

They are a little messy to eat because the sauce is runny, but the vinegar in the carrots and the crunch of the peanuts are so tasty. Enjoy!
Linking up with Jessica and Ashley

Cranberry Pistachio Bites

Remember when I started making energy bites? Well, I haven't stopped making them since. Every week it's slightly different but similar to that recipe. 

I wanted a new twist and found these on Pinterest: cranberry pistachio energy bites. They definitely did not disappoint. You should add these ingredients to your grocery list and try them this week.

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The only change I made to her recipe is I used dark chocolate chips instead of white. 

I love energy bites and the fact that I know every ingredient that goes into them. Plus, they have saved us money because I don't purchase energy or protein bars anymore for our lunches. 

Linking up with Jessica and Ashley

Mini Turkey Meatloaves

Sunday night, the Chef and I had a low-key day. I worked the front desk at Pure Barre, and then we each worked out before the Chef served this delicious, comforting, but healthy meal. It reminded us of a healthier version of the meatloaves we used to eat as kids growing up. The potato mash was extremely tasty, and we will definitely serve it alongside other dinner dishes. 

Recipe from EMeals: serves 2 

2 Tbs olive oil, divided 

2 Tbs minced garlic, divided 

28oz organic San Marzano whole tomatoes, undrained

12 oz lean ground turkey 

1/2 cup soft, fresh, whole wheat breadcrumbs or panko 

1 egg yolk

2 Tbs shredded Parmesan cheese 

1 Tbs chopped fresh basil

1/4 tsp. salt, 1/4 tsp pepper

Heat 1 Tbs oil in a saucepan over medium heat and add 1 Tbs garlic. Cook 1 minute, chop tomatoes in can with kitchen scissors; add to garlic. Increase heat to medium-high. Cook, stirring occasionally, 15 minutes or until mixture is reduced by half. Meanwhile, heat remaining oil in a large nonstick skillet over medium-high. Add garlic and saute 1 minute. 

Preheat oven to 350 degrees. Combine ground turkey, breadcrumbs, egg yolk, parmesan, bail, salt, and pepper in a bowl. Mix well. Shape mixture into 2 loaves. Place loaves on a rack in a broiler pan, top each with 1/4 cup tomato sauce. Bake 35-40 mins or until done. 

Side dish: 

1/2 lb red-skinned potatoes, cut into 2 inch pieces 

1/4 cul low-sodium chicken broth 

1 Tbs olive oil

1/2 tsp salt, divided 

1/2 tsp pepper, divided 

12 oz bag steam-in-bag green beans 

Place potatoes in a saucepan with water and cover, bring to a boil. Cook 12-14 mins or until tender; drain. Add broth, olive oil, salt and pepper. Mash with a potato masher to desired consistency. 

Cook green beans in a microwave according to package directions. 

Serve and enjoy this delicious meal! 

Linking up with Jessica and Ashley

Chicken Tostadas

I'm so proud of myself because on Sunday I finally made dinner for the Chef. He is so great about cooking the majority of the meals in the house, so while he caught up on the US Open, I made him dinner. This one is really easy and fairly quick. The longest part is just waiting for the chicken to cook.

Recipe from EMeals: serves 2 with leftovers 
2 boneless, skinless chicken breasts (we used chicken thighs, cheaper and we were using them for a different recipe later in the week)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
1/4 tsp chili powder
2 whole wheat tortillas
2 Tbs chopped cilantro
1 ripe avocado, mashed
2 tsp lime juice
1 cup shredded romaine lettuce
1/2 cup chopped tomato
1/4 cup thinly sliced red onion
1/2 cup fresh salsa

Preheat oven to 375. Sprinkle chicken with salt, pepper, cumin, and chili powder, place chicken in baking dish. Bake for 30-40 minutes or until done. Cool and shred chicken. Toast tortillas in oven 2-3 minutes. Combine avocado, cilantro, and lime juice and mash with a fork. Spread avocado over each tortilla. Top with lettuce, tomato, onion, chicken, and salsa.

For a side to this dish, I boiled two ears of corn and sprinkled it with salt and pepper. We also had a side of fruit: fresh pineapple, strawberries, and blueberries with lemon juice and rind.

Linking up with Jessica and Ashley

Flank Steak with Tomatoes and Red Onion

This new recipe from EMeals is one of my favorites! J made this meal for one of our favorite Raleigh couples. We love trying new restaurants, but it's really fun having friends over to enjoy a quieter, relaxed night at our apartment. 

This one will definitely impress your guests.

Recipe from EMeals: serves 2

Main dish: 

3/4 lb flank steak 

1 Tbs olive oil, divided

1 cup cherry tomatoes, halved

1/2 medium red onion, thinly sliced

1 clove garlic, minced

1 1/2 tsp low-sodium soy sauce

1 tsp red wine vinegar

Thinly slice the steak diagonally across into 1 1/2 inch strips. Heat 2 tsp oil in a large skillet over medium-high heat. Cook steak in 2 batches, 5 minutes or so to degree of doneness. Remove to platter. Heat remaining 1tsp oil in pain over medium-high and add tomatoes, onion, and garlic, cook for 4 minutes or onion is tender. Return beef to skillet and add soy sauce and vinegar. Cook for 1 minute. Season with salt and pepper. 

Side Dish: 

12 oz cauliflower florets (4 cups)

1 oz goat cheese 

2 Tbs plain low-fat Greek yogurt

1 Tbs chopped fresh chives 

Arrange cauliflower in a steamer basket over boiling water. Steam for 12minutes or until tender. Cool 10mins. Transfer to food processor, add cheese, yogurt, cover and process until smooth, season with salt and pepper to taste. Sprinkle with chives and top with steak and veggies. 

The chef also cooked asparagus as a side. 

The sauce for this was a red wine reduction drizzled over the top of everything. 

I love sharing meals with friends, and I love that Allison and Jarod always bring a few bottles of wine and delicious dessert. This time Allison brought ice cream cake because we both had May birthdays and were apart for the actual days. I love this sweet friend! 

Linking up with Jessica and Ashley

Energy Bites

I found these amazing energy bites on Pinterest and couldn't help sharing them for Taste of Tuesday. The chef and I have been hitting up a new workout place called Burn and have been looking for new pre or post workout snacks. These bites are packed full of protein, and I love that I know every single ingredient of my new "bars". Plus, they are cheaper than buying other all natural bars, and you can modify the add-ins for different batches each time. 

These Energy Bites have quickly become my new favorite snack before work, the gym, or during a long shift at work. You should definitely try them. 

Recipe from Riches to Rags with a few modifications

1 cup dry old-fashioned oatmeal

1 cup toasted coconut flakes

1/4 cup chocolate chips

1/4 cup dried blueberries

handful of sunflower seeds or almonds slivers 

1/2 cup peanut butter

1/2 cup ground flax seed

1/3 cup honey

1 tsp. vanilla

Combine all the ingredients, chill for 30mins and then roll into bite sizes. Store in your refrigerator for up to a week.

Linking up with Jessica and Ashley

Pork Chops and Peaches

A few days ago, the chef surprised me after a long shift, with this tasty meal. I love adding fruit to dinners because it adds natural sweetness and flavor to meals. This one is a definite keeper, so I thought I'd share. Hope you enjoy it as much as we did. 

From EMeals: serves 2
1/2 cup whole wheat couscous
2 tsp olive oil
2 bone-in pork chops
1/2 tsp salt
1/2 tsp pepper
2 small peaches, cut into wedges
1/2 small red onion, cut into thin wedges
1 Tbs white wine

Cook couscous according to package directions. Keep warm. Preheat oven to 400. Heat oil in a large skillet over medium heat. Season pork chops with salt and pepper. Add pork chops to skillet, and cook 5 minutes per side, or until browned. Remove pork from skillet. Add peaches, onion and wine to skillet, tossing for 1 minute. Return pork chops to skillet and transfer skillet to oven. Roast for 20-30 mins, or until tender. Serve pork mixture over couscous, and sprinkle with basil. Serve with a side salad.

Linking up with Jessica, Heather, and Ashley

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Baby Back Ribs

Sunday night, the chef made one of my favorite Emeals so far. The ribs baby back pork ribs were incredibly tender and the meat fell off of the bones. We had extra couscous from Friday night's dinner, so we used it instead of brown rice side that was listed as the side. I wanted a little more green and veggies with this meal, so I added a side salad with items we already had.

You should definitely try this one. I recommend all the meals I post, but this one is really tasty, plus the chef said the ribs were easy to make. I can't wait until we make it again.

From EMeals: serves 2
1 rack baby back pork ribs (about 2lbs)
1/2 cup low sodium soy sauce
1/4 cup honey
1/4 cup dry sherry
1 Tbs minced fresh ginger
3 cloves garlic, minced
1/2 tsp dried rosemary leaves
1 green onion, chopped

Cut ribs into three sections and arrange in a small (4-5 quart) slow cooker. Combine soy sauce, honey, sherry, ginger, garlic, and rosemary in small bowl, stirring with a whisk. Pour over ribs. Cover and cook on low 7hrs or until tender (turning occasionally if possible). Sprinkle with green onion before serving over couscous.

Couscous
2/3 cup whole wheat couscous
1 1/2 tsp olive oil
1/4 cup pine nuts
1 clove garlic, thinly sliced
2 cups baby spinach
1/4 cup crumbled goat cheese
1 Tbs lemon juice

Cook couscous according to package. Heat olive oil in a small skillet over medium heat. Add pine nuts and garlic; cook 2 mins. Combine cooked couscous, pine nut mixture, spinach, goat cheese and lemon juice in a large bowl, tossing to coat. Season to taste with salt and pepper.

Salad
chopped red pepper
greens mix
goat cheese
sliced almonds
balsamic and vinegar for dressing

Linking up with Jessica and Ashley

Tasty Tuesday: Thai Red Curry

As you know, the chef and I love trying different foods, especially ethnic foods. I have always loved curry, so I was excited when it showed up on our EMeals. We've tried different curry recipes and this one by far is a keeper. The flavors are great and other than a lot of chopping the recipe is easy. 

Recipe from EMeals: serves 2 
Ingredients:
1 Tbs peanut oil
1/2 small onion, thinly sliced
2 tsp red curry paste
1/2 medium red bell pepper, chopped
1 boneless, skinless chicken breast, cut into 1-inch cubes
1 medium tomato, chopped
13 oz can coconut milk
1 small Japanese eggplant, peeled and chopped
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1 bay leaf
1/4 tsp kosher salt
1/2 tsp pepper
1/2 cup brown rice

Heat peanut oil in large skillet over medium-high. Add onion and cook for 3 mins. Stir in curry paste. Add red bell pepper and cook an additional 3 mins. Add coconut milk and bring to a simmer. Add chicken, tomatoes, and eggplant and cook for 10 mins or until chicken is done. Add basil, cilantro, bay leaf, salt and pepper, and cook 3 mins.

Cook rice according to package directions.

Serve curry chicken over rice.

Linking up with Jessica and Ashley

Tasty Tuesday: Thai Chicken Satay

One of the dishes I missed most while I was a veggie was chicken satay, so I was excited when EMeals  sent us an easy chicken satay and peanut sauce recipe. 

This one is slightly spicy but not overpowering with the sweetness of the peanut sauce. 

Recipe from EMeals: serves 2 
Marinade:
1/2 stalk lemongrass, peeled and chopped
1 clove garlic, minced
1/2 t cayenne pepper, 1 1/2t curry powder
1/2 t agave or honey
1/4 t fish sauce or soy sauce, 2T olive oil
12 oz boneless, skinless chicken breasts, cut into 1/2'' strips

Dipping Sauce:
2T chopped onion
1 clove garlic, minced
1/2 stalk lemongrass, peeled and chopped
1 small red Thai chili pepper, seeded and minced
1T peanut oil
2T natural chunky peanut butter
1/4c water
1 1/2t agave or honey
Wooden skewers soaked in water

3/4c brown rice

Marinade: combine 1/2 stalk lemongrass, 1 clove garlic, cayenne pepper, curry powder, 1/2t agave, fish sauce, and olive oil. Add chicken and marinade at least 2 hours

Dipping Sauce: saute onion, 1 clove garlic, 1/2 stalk lemongrass, and chili pepper in peanut oil. Add peanut butter, water, and 1 1/2t agave. Stir and simmer until sauce begins to separate.

Cook rice according to package directions.

Preheat broiler for high. Thread chicken onto skewers and broil for 3mins per side. Serve chicken over rice with dipping sauce on side.

And I promise, next week's dinner won't be on a skewer.

Linking up with Jessica and Ashley

Tasty Tuesday: Lamb Skewers

I cannot wait for the day that we have a grill and can make dinners on it, but for now in apartment living we've found a great oven recipe for skewers. We can pretend it was made on the grill right? 

From EMeals
Ingredients:
4tsp + 1tsp olive oil, divided
1tsp balsamic vinegar
1tsp chopped fresh rosemary leaves
1 small clove garlic, crushed
1/2tsp salt, ground pepper to taste
2tsp lemon juice
1/2 lb lamb, cut into 2'' cubes
4 shallots, quartered
4 plum tomatoes halved
Wooden skewers, soaked in water

3/4 c Israeli couscous
1 shallot, minced
1 T chopped thyme
1 T olive oil
juice and zest of 1/2 lemon
salt and pepper to taste

Cook couscous according to package directions, add shallot while cooking. Toss with thyme, olive oil, salt, and pepper.

Combine 4tsp olive oil, balsamic vinegar, rosemary, garlic, salt, pepper, and lemon juice. Pour marinade over lamb and marinade for 2-4hrs.

Heat oven to 350F. Place shallots on baking sheet, Drizzle with 1tsp olive oil and back for 15mins. Place lamb, shallots, tomatoes on soaked skewers. Drizzle with reserved marinade. Heat broiler to high. Broil 2-4mins per side.

This Greek fare is one of our favorites, plus the chef said it was easy to create (I just set the table). I loved the juiciness of the lamb combined with the fresh taste of the lemon and couscous along with the crunch of the shallot.

Linking up with Jessica