Kate’s Meal Plan

  • 10/16 Crock pot steak dinner
  • 10/17 Omelets 
  • 10/18 Crock pot pineapple teriyaki 
  • 10/19 Crock pot chicken and stuffing
  • 10/20 Leftovers
  • 10/21 Crock pot beer bbq chicken
  • 10/22 Stir fry
  • 10/23 Crock pot Mexican chicken
  • 10/24 Tater tot casserole
  • 10/25 Leftovers
  • 10/26 Crock pot chicken and dumplings
  • 10/27 Chicken ranch tacos
  • 10/28 BBQ chicken
  • 10/29 Leftovers
  • 10/30 Fiesta bake
  • 10/31 Eating out
  • 11/1 Lasagna
  • 11/2 Chicken tenders
  • 11/3 Stir fry
  • 11/4 Crock pot beef tips and rice
  • 11/5 BBQ chicken
  • 11/6 leftovers
  • 11/7 Crock pot breakfast casserole
  • 11/8 Crock pot country chicken
  • 11/9 Pancakes/brinner
  • 11/10 Crock pot chicken and sweet potatoes
  • 11/11 Stir fry
  • 11/12 Crock pot chicken noodle soup
  • 11/13 Leftovers
  • 11/14 Crock pot lazy cheesy chicken
  • 11/15 Pizza

Recipes to come!

kate meal plan meal planning wife blog

How do you meal plan and make your grocery list?

I have a fairly complicated process, it is pretty ridiculous. I start by making my list of meals we want to have, and then chart it out on a calendar to incorporate leftover nights or holidays or whatever else. I then go by each day and write down what ingredients I need for each meal (doesn’t matter if I have it or not). I then make a second list of where I plan to buy each item if I need it- this is my actual grocery list. After I have my list of groceries for dinner is when I add on other things like snacks or lunch and breakfast items.

I feel like that is a lot compared to most people, but it works for keeping us on a budget and so we don’t forget ANYTHING.

So what do you guys do?

~Kate

kate meal planning wife blog

loveofleaves:

Preserve fresh herbs by freezing them with olive oil in an ice tray. When you’re ready to use them, simply drop cubes in a hot pan, and get cooking!

loveofleaves:

Preserve fresh herbs by freezing them with olive oil in an ice tray. When you’re ready to use them, simply drop cubes in a hot pan, and get cooking!



Ingredients
2 Ribeye Steaks
1 bottle of Steak Sauce of Choice (I used Country Bobs)
Steak Seasoning of Choice (I used Rendezvous)
8-10 red potatoes
4 ears of corn
butter
Salt
Pepper


Instructions
Place two (huge) Ribeye Steaks (or other cut of your choice) into the bottom of your crockpot.
Sprinkle to cover with steak seasoning of your choice
Pour ½ to ¾ cup steak sauce over steaks (I used almost a full bottle of Country Bobs All Purpose Sauce)
Take a sheet of foil and top over the steaks
Spritz the top with either cooking oil or Pam
Place a layer of red potatoes on the foil and sprinkle sea salt over
Add another layer of foil and cover the potatoes tightly to form a seal (this will allow the potatoes to steam
Take 4 ears of corn and add butter, salt and pepper and roll tightly in aluminum foil.
Place the ears of corn on top of the foil and then place the lid on tight.
Do not open the lid.
Cook for 6-7 hours on low



This. Sounds. AMAZING!!! I am very picky about sauces though and my husband actually created the only marinade I like! Combine a beer with equal part soy sauce and add some seasonings and you are good to go! I am sure it would work with this too!

Ingredients
  • 2 Ribeye Steaks
  • 1 bottle of Steak Sauce of Choice (I used Country Bobs)
  • Steak Seasoning of Choice (I used Rendezvous)
  • 8-10 red potatoes
  • 4 ears of corn
  • butter
  • Salt
  • Pepper
Instructions
  1. Place two (huge) Ribeye Steaks (or other cut of your choice) into the bottom of your crockpot.
  2. Sprinkle to cover with steak seasoning of your choice
  3. Pour ½ to ¾ cup steak sauce over steaks (I used almost a full bottle of Country Bobs All Purpose Sauce)
  4. Take a sheet of foil and top over the steaks
  5. Spritz the top with either cooking oil or Pam
  6. Place a layer of red potatoes on the foil and sprinkle sea salt over
  7. Add another layer of foil and cover the potatoes tightly to form a seal (this will allow the potatoes to steam
  8. Take 4 ears of corn and add butter, salt and pepper and roll tightly in aluminum foil.
  9. Place the ears of corn on top of the foil and then place the lid on tight.
  10. Do not open the lid.
  11. Cook for 6-7 hours on low

This. Sounds. AMAZING!!! I am very picky about sauces though and my husband actually created the only marinade I like! Combine a beer with equal part soy sauce and add some seasonings and you are good to go! I am sure it would work with this too!

(Source: stockpilingmoms.com)

kate crock pot crockpot steak dinner milso

cocaineandkiddos:







Pumpkin Dump Cake

Ingredients
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)
How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.
Notes

serve with ice cream or whipped cream






I’m saving this since i’m totally gonna make it for Billy tomorrow.

OKAY SO. I made this last night. and i messed it up. Like completely obliterated the directions (I blame pregnancy brain) but I added the yellow cake mix INTO the pumpkin mix, and then panicked. Luckily I bought 2 things of yellow cake since they were 2/$3 so I just said screw it and tried to salvage it by finishing out the recipe as followed. So to report: with messing it up and doing double the cake mix, it was still super delicious. More bread-y with the cake mix mixed in on accident, but still super tasty.

cocaineandkiddos:

Pumpkin Dump Cake

Ingredients

  • 1 15 oz can Pumpkin Puree
  • 1 10 oz can Evaporated Milk
  • 1 cup light brown sugar
  • 3 eggs
  • 3 tsp pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup (2 sticks) butter melted
  • 1 cup coarsely crushed graham crackers or pecans
  • 1/2 cup toffee bits (optional)

How to Make

  1. Preheat oven to 350
  2. Spray a 9×13 baking pan lightly with cooking/baking spray
  3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
  4. Pour into your prepared pan.
  5. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
  6. Pour your melted butter evenly on top.
  7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes

serve with ice cream or whipped cream

I’m saving this since i’m totally gonna make it for Billy tomorrow.

OKAY SO. I made this last night. and i messed it up. Like completely obliterated the directions (I blame pregnancy brain) but I added the yellow cake mix INTO the pumpkin mix, and then panicked. Luckily I bought 2 things of yellow cake since they were 2/$3 so I just said screw it and tried to salvage it by finishing out the recipe as followed. So to report: with messing it up and doing double the cake mix, it was still super delicious. More bread-y with the cake mix mixed in on accident, but still super tasty.

(Source: cookiesandcups.com, via diywifelife)