Tag Archives: banana

New Menu

Weekly Menu: Week 28 (7/8/13-7/12/13)

It’s another lovely week! Actually, I’m not really sure how I made it thorough the past week, but I somehow managed. Apparently, the ’22 weeks pregnant’ mark is when my body decides to begin revolting, because all I’ve wanted to do is SLEEP this week! Unfortunately, I don’t have that option with a toddler at home. She wants to “GO, GO, GO!!!”

And so I do.

Just want to give everyone a heads up that I won’t be posting a menu next week (for Week 29 – July 15-July 19), because I won’t be cooking that weekend–I’ll be on my way to the beach instead! We’ll be spending the week enjoying the fun and sun (fingers crossed for sun, since it’s been raining there for approximately 2 weeks straight), and I’ll be focusing all of my time and attention on relaxing with our friends and family. Any type of extensive cooking is definitely not in the plan for me. If it requires more than slathering almond butter on bread (or crackers), it’s not part of my job description during that week.

This week, I tried to come up with two breakfast recipes that would yield leftovers that we could bring with us to ‘beach week’, since cooking is not part of the plan. I want to make sure that I’m still feeding the family healthy meals, even when I don’t feel like cooking. We will be packing a cooler to bring on the drive, which will be filled with all of the organic produce that we will need for the week (since organic produce is hard to come by at our destination). I’ll also bring a few of the lunch/dinner meals that I’ve stocked in the freezer (Friendship Casserole, My Ridiculous Mac ‘N Cheese, and Chicken and Spinach Stuffed Shells) so that we can heat them up throughout the week for lunches and dinners.

Here’s yet another example of why planning ahead and stocking your freezer is awesome. You only cook when you have time–so that you don’t have to when you don’t! Or in my case, when you just don’t feel like it.


So last week, I typed up the plan to make Pioneer Woman’s ‘My Mom’s Muffins’ on Friday evening, since I had plans on Sunday that were going to make Sunday a non-cooking day. It turns out that was such a great idea that I’m going to do it again this week. Not because Sunday is a non-cooking day for me, but because I like the idea of doing a little bit each day so that I don’t feel bogged down. Since I’m trying to get the freezer stocked before Baby Boy arrives, this feels like a small change that may make a difference in helping me manage time over the weekends when I cook.

This week, I’m actually bringing a few vegetables into menu. It’s a pregnancy miracle.


And I can’t wait to eat this.

The new recipes this week are:

Only 2 recycled recipes this week:

Here’s the Menu, the Plan, and the Grocery List.

I hope everyone has a fantastic weekend, and let’s hope that it stops raining in the areas that have been experiencing flooding!


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New Menu

Weekly Menu: Week 20

Happy Friday!!

I’ve seriously waited all week for today. It’s finally the weekend!

I’m starting to feel normal again. I hate to jinx myself, but I think that I am slowly approaching that wonderful “honeymoon” phase of my pregnancy. The “morning” sickness (which was really more of an “all-day” sickness) is happening less and less frequently, I haven’t been wanting to curl up in a ball on the sofa at 5:30 each day, and miracle of all miracles…I ate BEEF last night!

But then I had debilitating gas pain until approximately 2AM. So, there’s that.

Someday meat might return to the menu, but I’m clearly not ready yet.

I was informed this afternoon that a quick glance at my recent pins on Pinterest shows primarily pictures of pasta and various other forms of carb deliciousness.

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And…that is a very valid point. But there are some bird feeders and gardening ideas thrown in there for good measure!

This week is no less carb-centric, so I’m going to apologize in advance.

New Recipes This Week:

From the Freezer This Week:

I Don’t Have This Left in My Freezer, but Maybe You Do (yep, I just made this a category):

Here’s the full menu in pdf format, the grocery list, and the plan!

I hope everyone has a fantastic cooking-free week! =)

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New Menu

Weekly Menu: Week 18

Another new week is upon us!

Guess what?

I’m STILL carb loading. Sorry guys. I’m only 5 days from the 2nd trimester, so I sincerely hope that I can report something different to you next week. But for now, mama is feeling gross still.

This menu, I’m most excited about this…


Strangely, the recipe calls it “Poverty Meal Recipe”. That just sounds so…Oliver Twist to me. We had this on a weekly basis in my house growing up, but we just called it “goulash”. Isn’t that what this is? Still not the most appetizing name, but much better than eating anything with the word ‘poverty’ in the name.

So yeah. I’m most excited about eating poverty meal next week. That tells you so much about the place that my stomach is in right now. Comfort food is the name of the game.

I’m also excited about the “Banana Banana Bread”, but slightly less.


But it looks yummy, doesn’t it?

So here we go

That’s it! I tried to keep it simple–mostly for selfish reasons, because my energy is at like -59% lately. Not a lot of hardcore cooking this week, just some basic boiling, baking, and combining of things.

Here’s the plan for the week, the grocery list, and the full menu with all of the recipes attached (in pdf format–just download it and open in Adobe to see the attachments).

I hope that everyone has a fantastic, lovely, wonderful week. And I also hope that I can get off the carbs next week. Fingers crossed. They’re delicious and all, but no.

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Banana Oatmeal Crunch Muffins

Sometimes, I would rather do nothing except stand in my kitchen and bake. I’ve always been that way, even when I was young. Oftentimes, my Mom would come home on her lunch hour during the summer to find me in her kitchen, baking up a storm, making supreme messes everywhere.


I like to think that I’ve now mastered the art of cleaning as I go, but I still find the occasional splatter of crusty cupcake batter on the side of my fridge.

It happens.

Last weekend, all I wanted to do is bake. In fact, it seems like a symptom of my pregnancy. I want to bake every possible pie, tart, muffin and cupcake around, but I don’t really want to eat any of it. I’d much rather pass up a cupcake for a pretzel these days. So, I’m basically just baking treats for everyone around me. Kind of like nesting, only in the form of baked goods. Kind of strange, but I’m going with it.

Most recently, I had 2 bananas didn’t find their way into a smoothie or oatmeal on time, so I decided to reincarnate them into banana bread. Then I decided that banana muffins would be more portable, and that I might actually eat them for breakfast if they seemed more like a meal accompaniment than a treat.


Since baking them, I’ve eaten these cruncy-topped banana muffins three times for breakfast–once with a cold glass of milk, and twice with ice cold plain Greek yogurt. I like to dip the muffin in the yogurt (but that has nothing to do with this story). They are tasty without being too sweet, and the crunchy top makes them extra delicious.


Banana Oatmeal Crunch Muffins


Yield: 12 muffins

[printable recipe]


For the muffins:

1 1/4 C. Sugar

1/2 C. Margarine or Butter (1 stick)

2 Eggs

1 1/2 C. Bananas, Mashed

1/2 C. Buttermilk (or, 1/2 C milk with 1T vinegar added)

2 C. Flour

1/2 C. Quick Oats

1 tsp. Baking Soda

1 tsp. Salt

1 tsp. Vanilla


For the topping:

1/2 C. Butter or Margarine, slightly softened

1/2 C. Quick Oats

1/4 C. Brown Sugar

1/4 C. White Sugar

  1. Preheat oven to 350 degrees.
  2. Grease bottom (only) of 12-cup muffin pan.
  3. Cream together margarine/butter and sugar in a large bowl. Add eggs, bananas, buttermilk, and vanilla, and beat until smooth.
  4. Slowly add in flour, baking soda, and salt.
  5. In a separate bowl, combine together remaining butter, quick oats, white sugar, and brown sugar. Mix until it resembles the texture of sand (there will be some clumps, and that’s fine).
  6. Place approximately 1/3 C of muffin batter for each muffin into the tin. Add enough of the oatmeal/brown sugar topping to fill the muffin cup, and gently press down to ensure it stays put.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.



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