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Archive for the ‘Meal Plans’ Category

Meal Plan #1

Now that I have enough recipes posted to the blog, I intend to try to post my meal plans as I finish them up. This is for those of you who just need something to give you ideas. I will try to connect my recipes as I get them posted.

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spaghetti squash bolognese

A new favorite? Spaghetti Squash Bolognese

Have you ever had a favorite recipe you suddenly didn’t like anymore?

For as long as I can remember, my favorite food has been spaghetti with meat sauce. I devoured it. I used to eat a portion larger than my father’s – when I was eight!

Mom’s meat sauce was simple and convenient: ground beef, a jar of spaghetti sauce, and a package of seasoning mix. It was a regular meal, at least every two or three weeks. I mean, it was so easy to make, and it was my favorite food.

Until it wasn’t. *frowny face*

Something happened while I was pregnant with Baby Number Two. My tastes started changing. At first I thought it was the day; you know, how something just doesn’t taste good to you that day. But after a few more times, I knew that wasn’t it. So then I thought maybe my preferred spaghetti sauce had changed its formula.

I think we tried five or six or more different brands and variations of jarred spaghetti sauce, trying to find something that suited me. I could still eat it, but in much smaller amounts. My girls, who had always eaten it, were now ALSO turning their nose up at it. Therefore, we were not eating up the leftovers, and not really enjoying our meal.

I’ve mentioned before my husband’s desire to go paleo. Our favorite paleo cookbook features a great recipe for Spaghetti Squash Bolognese. We’d made it several times and liked it very much. We’ve always served it over squash, as in the recipe, but I thought I’d give it a go over pasta.

Well, I now have my new go-to spaghetti sauce recipe.The combination of meats and the thick sauce are savory and satisfying. Unfortunately, it is not nearly as convenient as the previous version, so I’m planning to make it in large batches, freeze some, and maybe experiment with the crockpot.

If you’ve ever had an old favorite turn into a least favorite, why did it happen and what did you do?

Also, if you have a simple, tasty spaghetti sauce recipe, please share!

Spaghetti Squash Bolognese

  • 1 medium spaghetti squash
  • 2 Tbsp. bacon fat or butter
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 stalk of celery, finely diced
  • 1 glove of garlic, finely diced
  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 4 slices bacon, chopped
  • 1/2 cup full-fat coconut milk (you could try whipping cream. If you do, let me know how it goes!)
  • 3 ounces (1/2 small can) tomato paste (I measured this at 6 Tbsps.)
  • 1/2 cup dry white wine or chicken broth
  • sea salt and black pepper to taste

Preheat oven to 375.

Slice spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, sprinkle with seas salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-50 minutes until the flesh of he squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.

Allow the squash to cool enough so that you can handle it, and then scoop the flesh o9ut from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.

While the squash bakes: in a large skillet over medium-high heat, melt the bacon fat or butter, and saute the onions, carrots, and celery until they become translucent. Add the garlic and cook for an additional minute.

Add the ground meats and bacon, cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine/broth. Simmer over medium-low heat for 20-30 minutes or until the suace is well combined.

Add sea salt and black pepper to taste before removing he sauce from the heat. (This is essential! I learned the hard way that you need to taste and then season. The sea salt makes ALL the difference in this dish.)

Serve sauce over roasted spaghetti squash.

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Now that you know how and why I make a meal plan from Part 1 and Part 2, it might be helpful to know how my meal plan actually works in action. Here is a real-life example of what happens in my house.

Week One

My shopping was on Tuesday, so my meal plan began Tuesday evening. Here is what we actually made. (Not entirely sure what the original was, but it is important to see what we made so you know how this week played out.)

Tuesday: Fish with cornbread

stuffing for pineapple chicken fajitas

Pineapple chicken fajitas

Wednesday: Crockpot Cheater’s Chili
Thursday: Pineapple Chicken Fajitas
Friday: Spaghetti
Saturday: Tacos
Sunday: Vanilla Pork Chops with Spinach Casserole
Monday: Crockpot Pulled Pork

After this, we had a fair amount of cornbread, chili, fajitas, pork chops, spinach casserole, and pulled pork left in our refrigerator, along with some meatballs and sausage from the previous week.

Week Two

Here was what my original meal plan said:

Tuesday: Chicken Breasts with Marinated Broccoli

Crunchy Chicken Salad

Crunchy Chicken Salad

Wednesday: At a friend’s house – Take Broccoli Tortellini Salad and Raspberry Fool
Thursday: Pork Burgers with Sweet Potato Fries
Friday: Leftover Pizza (in the freezer) or Margarita Steak
Saturday: Camper’s Breakfast Hash
Sunday: Turkey Apple Cheddar Salad
Monday: Crunchy Chicken Salad

This week was a pretty set schedule for a summer week, and I chose items based on what we had going on. The chicken breasts had to be cooked, as they’d been sitting in the frig. (I’d gotten them at a great price the week before and the intention was for hubby to smoke them in his smoker Sunday with the Pulled Pork, but it rained, so he did the pork in the crockpot.)  Wednesday’s dinner date with friends was set. Saturday and Sunday I had an event out of town for most of the afternoon and wouldn’t be able to cook.

What actually happened:

Tuesday: Had leftover pork chops & spinach casserole for lunch. Made the chicken breasts in the oven, but ended up having raw veggies, cottage cheese and corn from the freezer as side dishes.

Wednesday:  Ate leftover spaghetti for lunch, while the girls ate spinach casserole and meatballs that were also leftover. Made the Tortellini Broccoli Salad in the morning, and prepped the puree for the fool. Made the fool in the afternoon.

Thursday: Made macaroni and cheese for lunch and ate it with applesauce, sausage, and carrots. Made pork burgers for supper, but did not make sweet potato fries. Instead had cottage cheese, cheesy green beans, and fresh fruit.

Friday: Ate fish and spinach casserole (leftover) for lunch. Had so many leftovers in the frig that we had chili, pineapple chicken fajitas and meatballs for supper.

Saturday: Finished the chili for lunch. Decided it made more sense to make the Turkey Apple Cheddar Salad for supper instead of for Sunday. My family ate that while I ate a packed dinner that I didn’t have to keep cold. (My event was outdoors and it was terribly hot and humid. Peanut Butter and Jelly with carrots, chips and a treat.)

Sunday: I took leftover Turkey Apple Cheddar Salad to my event for lunch. (It was not as hot, and I knew I’d be eating it shortly after I arrived.) Knew we’d be getting home right at about supper time, so we pulled the leftover pizza out of the freezer and heated it up.

Monday: Can’t for the life of me remember what we ate for lunch, but it was likely leftovers. That night I made the Crunchy Chicken Salad to use up some of the leftover chicken.

So as you can see, we still had the Camper’s Breakfast Hash left on the menu, so when meal planning came around, I had one less meal to worry about.

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