Category Archives: Meal Planning

Monday Meal Plan + Meal Idea

Hi everybody and Happy Monday!

Yep, that went down this afternoon SO basically, we are ready for the week now 😉 Ha here is what our menu is looking like for the week:

  • Chicken Caesar salads
  • Chicken-veggie soup
  • Grilled pork chops (the can stand alone, right?) with roasted veggies
  • Grilled steaks for nachos and salads
  • Meatballs with rice and/or veggies
  • Turkey sandwiches or salads
  • Simple Mills banana muffins with eggs (breakfast)

I got some beautiful spinach and romaine lettuce at the market Saturday, so the return of salads! Also, the weather is heating up 🙂

Now for a meal idea… Meatballs!



  • 2 pounds of ground beef
  • 2 eggs
  • 2 tablespoons of coconut flour
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon each (depending on your taste!) of oregano, turmeric, onion powder, garlic powder, salt, and pepper
  • Optional- 1/4 cup of beef braunschweiger (we buy this from US Wellness Meats… getting those organ meats in!)

How to:

  • Preheat oven to 375.
  • Mix all the ingredients together.
  • Bake for roughly 30 minutes. I start checking them around 25.

This makes roughly 30 meatballs. They go from this…

To this…

Now I am off to do a little Beautycounter work– don’t forget if you order through THIS LINK anytime this month, you will be entered to win a prize from me 🙂 And eat a cookie! Y’all keep a check on my Instagram story (@cookinuplife)… I have made the leap over from Snapchat, woohoo!


Meal Prep + Plan + Idea

Hey everyone! Hope y’all had a wonderful weekend. We had family in town and just had the best time with them! 

I made the grocery list in roughly 60 seconds ha so don’t judge the handwriting or any grammar mistakes!! David was out and decided to get that taken care of. So quickly threw it together 😉

So as for Sunday prep, here was my to-do list:

  • Grocery shop (David did this… with Uncle Rob!) 
  • Roast sweet potatoes (David chopped and I did the rest.)
  • Bake egg casserole (I did the prep and David assembled.)
  • Thaw ground beef out to cook tomorrow night. 

We worked our way through that list. David says it is a relay race, because we feel like we are constantly tagging in and out. Tripp is almost old enough for one of those chairs he can stand up in at the counter to ” help” 🙂 

As for the plan… 

  • Monday– Leftover chicken soup for David and I picked up a delicious goat cheese chicken gfree pizza; leftover Mary’s pulled pork with roasted broccoli, zucchini, and sweet potatoes 
  • Tuesday– leftover chicken salad with an orange; beef burrito bowls with all the toppings
  • Wednesday– beef burrito bowls; the return of the GREEN CHEF box! 
  • Thursday– chicken Caesar salads with carrots and radishes; GREEN CHEF meal #2
  • Friday– chicken Caesar salads; GREEN CHEF meal #3 
  • Breakfast–> egg bake with broccoli, zucchini, turkey, and cheese and a Dreaming Cow yogurt; pumpkin chia pudding 

Meal (base) idea… roasted sweet potatoes!! 

Roasted sweet potatoes

  • Preheat oven to 400 degrees. 
  • Wash and cut the potatoes anyway you want! The thinner the faster they’ll roast. You can do slices (more for “nachos”), cubes (mult-purpose), or even sticks/wedges like I did above. 
  • Toss with a high temperature fat– avocado oil or ghee are my favorites. Sprinkle with salt and pepper. 
  • Your roasting time will vary… it depends on the cut of your potatoes. I always toss/scoot around about 15 minutes in.  Then at about 20 minutes, start checking them about every 5-10 minutes. 
  • I love roasting them on my Pampered Chef stoneware bar pans! But I also use a big sheet pan with parchment paper. I really have to move the batch on the sheet pan around. The stoneware method is my fav 😉 
  • We enjoy these dipped in almond butter for a snack; served taco style with beef and guacamole; fried egg on top; or even cold out of the fridge (weird, I know… but tasty!). 

Happy Monday night y’all!