Welcome to another edition of the chaos kitchen!

This is the menu plan for my family of 4 adults. I’m using some of the produce that came in the baskets last week as well as the baskets that will be delivered Tuesday and Wednesday.

My husband and I are vegetarian, so please feel free to add the meat of your choice to any recipe. I’ve been a vegetarian on and off since 1992 and I’m not great at (or enjoy to be honest) cooking meat. I do the best I can for my kids who love it!

Monday: Crockpot pulled chicken sandwiches, Gardein chicken sandwiches for the vegetarians, pasta salad. I use tri-color rotini cooked al dente, a bottle of fat free zesty Italian dressing and cube a block of pepper jack or colby jack cheese. I’m adding just under bite-sized cauliflower, broccoli, shredded carrots, onions, and maybe cucumbers. I like to make this first thing in the morning so it’s incorporated well by dinner. Chocolate pudding parfaits with oreos for the men of the house. I’ll probably finish off whatever I baked on Sunday. * I’m not really great at cooking meat, I’ve been a vegetarian on an off since 1992. I put boneless, skinless chicken breasts in a large crockpot, cover with chicken broth, sprinkle with poultry seasoning and cook on high for about 2.5-3 hours. It should easily separate with a fork when ready.

Tuesday: We love breakfast. Our family easily goes through 6 dozen eggs a week. This week it’s red pepper and spinach quiche. My youngest son eats an entire quiche by himself but he prefers broccoli. Preheat to 350- Chop the red peppers, onion and garlic and add to a pan with a little olive oil. Cook on medium until just tender. I chop the broccoli until bite sized and add to pot with about 1 inch of water. Cover and boil until just fork tender.
In a separate bowl mix about 18 eggs (for two quiches) with a few generous splashes of half and half or better yet heavy cream. Add 1 cup shredded medium cheddar. Pepper, basil salt, fresh herbs and mix well. Put the veggies into the bottom of the pie shells and then place in the middle of the rack in the oven (You can make your pie crusts but I buy mine frozen, ain’t nobody got time for that!) CAREFULLY pour the egg mixture into the pie shells. I fill about half way and stir it around so there’s no air pockets in the veggies then fill up to just below the top. It will rise and make a stinky mess.
Bake for about 40-55 minutes until center is firm. I let mine rest for about 15 minutes before serving.

Wednesday: Broccoli mushroom stir fry. This recipe is vegan, but feel free to add chicken, beef or pork. I omit the cashews and add vegetarian steak or chicken. I also love serving this over white rice or glass noodles. It’s also brownie night! I add an extra egg, a tablespoon of vanilla, chocolate chips and use coffee vs water. Yes, straight from the box y’all. I do love homemade brownies but Wednesdays are my super long delivery days (I usually work about 12 hours) and I’m doing my best to get it all on the table. I know a lot of you who have kids in activities are eating dinner at 9 PM some nights! Please copy and paste the recipe below.

https://skinnyms.com/broccoli-and-mushroom-stir-fry-vegan-stir-fry-recipes/

Thursday: Fajitas with steak, black beans, lime and roasted sweet potatoes. I sub sour cream with non-fat plain Greek yogurt and low carb tortillas. This is also great in a bowl! I’m going to use red and green peppers. I bet the leftovers would be amazing on a salad too. A link to the recipe is below

https://mealpractice.com/generations/9b2f9f4a-a256-4fce-a5a3-36e816b61894

Friday we fend for ourselves! Usually it’s leftovers, pizza or veggie Publix subs.

Saturday: I always make breakfast on the weekends. I’ll probably make bacon, egg and cheese bagels for my kids and avocado toast with basil salt and a few eggs for us. Lots of fresh fruit, veggies, hard cheese, hard boiled eggs as snack and leftovers for lunch. I’ll make a pot of soup or a casserole for dinner, this week it’s between goulash and broccoli cheddar soup with sourdough bread.

Sunday: I’m making sourdough discard cinnamon rolls, eggs and veggie sausage for breakfast. Dinner will be vegetable pot pie topped with homemade biscuits in a cast iron skillet. We love comfort food.

Snack ideas: cut up cucumbers, red pepper strips, broccoli, fresh fruit, lettuce with hummus, bake some sweet potatoes, air fry potatoes for snacks. I love low carb wraps with hummus or mashed avocados loaded with veggies, a side salad with low fat dressing or pickled veggies. I’m making pickled radishes to top salads and wraps.
Add a handful or raw nuts, low fat cheese, lean protein (like slices of deli meat), sliced cucumbers and some fruit to a plate a to make your own grown up lunchable to snack on while you’re working, reading or feeling snacky.
Squeeze a lemon or lime wedge into a glass of ice water.
Make a sunshine green smoothie: A few kale leaves, 1/2 a frozen banana, 1/4 avocado, one orange peeled and seeded if needed, 1 scoop vanilla whey protein powder, 1 cup almond milk, 1 cup water, ice as you like. Blend in blender until smooth.

Get outside and walk for 15-30 minutes, especially when the sun is shining to chase away the Winter blues. Listen to an audiobook, a motivational podcast or just the sounds around you.

Breathe in, pause. Breathe out, pause. Repeat as necessary. The world may be getting crazier, but you don’t have to participate in it. You’ve got this!

Have a great week! Don’t forget to place your orders by 3 PM Monday for delivery Tuesday or Wednesday.

Link to the order form below. Have a great weekend!

https://forms.gle/B6gmLAp1zzP7qgL6A