WE EAT | Meal Planning Monday

Hello, Monday!
This weekend was amazing.  I still cannot believe it has come and gone..
..and in case you didn't catch all the crazy of the gender reveal party over on Instagram..
We are having a girl!
photo : bfaith photography
Much much more of that and a full recap on the blog t o m o r r o w about this overwhelming evening (I bawled before we even popped the confetti bombs.. really.)
But for today -- lets meal plan!  I've taken some help from a few store bought options, and we've been having a lot of leftovers lately, so next day meals are planned around reusing the main meal from the night before.
I have been eating refrigerator oats almost every morning - and having the best time making up recipes for a new version of these oats every morning! 
A definite favorite has been Strawberry Oats with Almond Butter. 
The girls love it, too!  Get your grocery lists ready:)
red pepper hummus: sabra 
veggie burgers: morning star 
almond butter: justin's nut butter
greek yogurt: chobani
wild rice: uncle ben's 
yogurt pouch: stonyfield farms
waffles: kashi
mexican rice: uncle ben's 

Recipe Links

Refrigerator Oats
1/3 cup whole oats
1/3 cup skim milk
1/3 cup strawberry greek yogurt
1 tablespoon almond butter
Combine all ingredients in a mason jar with a lid and give a hard shake.  Place in the refrigerator and allow to sit overnight.

Vinegar Slaw
1 cabbage sliced thin
1 onion sliced very thin
Sprinkle 3/4 cup sugar over cabbage and onion
Heat together the following:
3/4  cup vegetable oil
3/4 cup distilled vinegar
2 teaspoon sugar
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon salt
Pour heated mixture over cabbage and onions -  stir and refrigerate for at least 24 hours.

Smokey Tilapia
4 tilapia fillets
McCormick's Sweet & Smokey Dry Rub (in the spice aisle)
The juice of one lemon
Warm olive oil in a large sauce pan.  Coat the tilapia in the dry rub.  Add to the warmed pan and cook until fish is opaque - about 5 minutes per side.
Squeeze lemon juice just before serving.

Steamed Brussels Sprouts
15 brussels sprouts, trimmed and cut in half
2/3 cup water
2 tablespoons butter
1 teaspoon salt
Place sprouts in a saute pan with 2/3 cup water.  Bring to a boil, add salt and pepper and reduce heat to medium low (simmer).  Simmer/steam for 15 minutes.  Remove from heat.  Add butter and serve!

Maple Brown Sugar Oats
1/4 cup oats
2 teaspoons dark brown sugar
1 teaspoon maple syrup
1/2 cup milk

Tomato Salsa
1 medium onion (yellow or white), quartered
1-2 jalapeno peppers, seeds and ribs removed
1 hot yellow pepper, seeds and ribs removed
3 cloves garlic
1 (28oz) can whole peeled tomatoes, UNdrained
1 (15oz) can diced tomatoes with garlic and onion, drained
1 (15oz) can stewed tomatoes, Mexican style, drained
1 (10oz) can diced tomatoes and green chilis, drained
1 medium bunch cilantro
2 teaspoons salt
1/4 teaspoon cumin (optional)
The juice of 2 large limes
2 avocados, diced (optional)
Place onions, garlic, peppers, tomatoes, salt and cumin (if desired) in a food processor (or blender). Pulse until combined. Add cilantro, stems removed, and pulse until just broken down to desired consistency. Add lime juice and pulse 2-3 times to incorporate. Pour salsa into serving dish, add the chopped avocado.

Quinoa Veggie Salad
1 cup cooked quinoa
1 cup grape tomatoes, sliced in half
1 avocado, cubed
1/4 cup diced purple onion
1/4 cup feta cheese
lemon vinaigrette dressing
Comine all ingredients and allow to rest in the fridge for at least 4 hours or overnight.  I make this at least once a week - everyone loves it!

Parmesan Asparagus
1 bunch asparagus (about 1 pound)
1/2 cup grated parmesan cheese
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Preheat your oven to 400 degrees.  On a foil lined baking tray, toss the asparagus in the oil, salt, and pepper.  Bake the asparagus for 10-12 minutes.  Remove from the oven and sprinkle cheese evenly over the asparagus.  Place back into the oven for 3-5 minutes, until the cheese is melted and golden brown.   



Sydney @ Raising Southern Grace said...

Love your recipes. I always get in a meal planning rut and feel like I make the same thing every week. This really helps me get some ideas to mix up our week!

The Yarbrough's said...

awwwww....CONGRATS!!!!!!! Another girl....the poor hubs!!! lol I can't wait to see the full recap from your gender reveal. Congrats again!!!

Kristina Briones said...

Your vinegar slaw is SO GOOD. I wanted to eat the whole dish Saturday. 🙈 I will definitely be adding those Stawberry Oats to our bfast...yum!

Amanda Simkin said...

These food ideas look great.....congrats on the happy GIRLY news!


Christy Ritter said...

I just stumbled across your blog from photo searching on Instagram! (Your twins are adorable!!) congrats on your next bundle of sweet little baby girl joy!
This is what I have been suffering on at home...meal planning! And not just meal planning, but executing! Between the baby, the hubby, the house, work...etc. I have been just eating whatever is in the house for dinner and lunch, but I am going to try a few of your ideas to hopefully help pull me out of this rut!!

Thanks ;)

Mrs. Swindell said...

I've been dying to try the overnight oatmeal, but none of the recipes look good UNTIL this one. I'm a teacher and would take this with me to school to eat for breakfast. Would I need to make a jar every night or can you do a couple at a time? I just don't know how it would keep. Thanks for the recipe!!

Caitlin Comfort said...

Thanks so much for the delicious oatmeal recipe! LOVED it!

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