Tag Archives: meal

goals + meal plan for the week of 10/6

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Hi, friends! How is your weekend going? I’m finally feeling settled into my new life and new routine up in northern California, so I figured it was time to bring back my weekly goals. When my life is in transition, keeping track on here of my weekly goals tends to fall to the wayside. But I do love setting weekly goals and meal plans … it keeps me feeling on-track, centered, and enthusiastic about each new week!

weekly goals

So here we go: my goals for the week of 10/6:
– write 20 pages of new material
– submit to two literary journals
– submit two fellowship applications
– sign up for the GRE exam
– phone dates with three friends
– exercise at least three times

And here are some recipes I’m hoping to try out this week:
– Maple Apple Crisp with Cheddar Crust & Bacon Crumb Topping via The Pajama Chef {hope you’re loving Nashville, Sarah!}
– Easy Slow Cooker Vegetarian Cashew Chili via Wellness Today, from a link I came across on It’s Progression {thanks Danica!}
– Pumpkin Pasta {will probably throw in more veggies this time around … I am loving all the squash in season now!}
– Greek Yogurt Chicken via The Lean Green Bean
– Flourless Peanut Butter Chocolate Chip Cookies via Chew Out Loud

There you have it! Now it’s your turn: I’d love to hear about your goals and meal plans for this week!

goals + meal-plan for the week of 8/18

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Happy Sunday, friends! Wow, I can’t believe it is already mid-August! There’s a part of me that wants to hold onto summer as long as possible, and there’s another part of me that has that pre-autumn excitement in my belly! {I LOVE autumn!} The excitement might also be due to the fact that I’m moving in less than a week!! Yep, on Friday I will be driving my little prius up to the bay. This week has already had some “lasts” of the summer: my last Friday volunteering at the Food Pantry; my last Friday Happy Hour margaritas with my parents; and this morning was my last sermon at my amazing hometown church until I’m home for Thanksgiving. Sadness, but also gratitude for the memories and joy for new adventures about to begin!

Of course will miss my family & this little guy a TON!

me and murbur

Here’s how I did on my goals from this past week:
– finish rough edits on first half of YA manuscript draft
– complete the #yearofkindness challenge
– get together with two friends
– create a flyer advertising my tutoring services
– clean out my email inbox {I’ll consider this one half-done}
– volunteer at the Food Pantry
– work-out/do yoga at least three times

And here are my goals for this upcoming week:
– complete the #yearofkindness challenge
– visit with three friends before I leave
– finish cleaning out my email inbox
– tie up any lose ends at home before I leave
– work-out/do yoga at least three times {including my Weds. zumba date with Emily!}
– have a safe & successful move up to the Bay Area!

Here are some recipes I’m looking forward to making this week:
– rad rainbow raw pad thai via Oh She Glows
– veggie-filled gluten-free lasagna via A Happy Lass
– peanut butter chocolate granola via It’s Progression {perfect road-trip snack!}
– lemon bars for my Gramps
– shrimp & sausage stew

What are your goals and menu plans for this upcoming week?

MPM-Spring
This post is linked up with Menu-Plan Monday!

shrimp + sausage stew

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Before I leave for my new adventure up north, I asked my mom to teach me how to make one of my favorite dishes of hers: shrimp + sausage stew! This soup is healthy, hearty, veggie-filled, and light enough that it works as well for dinner in the summer as it does in the winter. And turns out it’s not as tough to make as I would have guessed! Here’s the recipe. Enjoy!

my mom’s shrimp + sausage stew
– 2 tbsp olive oil
– 1 lb potatoes {my mom uses Yukon golds}
– 3 carrots
– 2 tsp minced garlic
– 1 medium onion
– 1 pkg {approx. 4-5 links} Italian-style chicken sausage
– 1/4 tsp cayenne pepper
– 2 tbsp flour
– 2 cups reduced-sodium chicken broth
– 1 lb shrimp, peeled and deveined
– 1/2 cup chopped parsley

1. Scrub the potatoes. Peel the carrots. Thinly slice the potatoes, carrots and onions. {According to my mom, this is the most intensive step of the entire recipe!}

2. In a large pot, heat the olive oil and saute the minced garlic, potatoes, onions and carrots. Season with cayenne, salt and pepper to your own taste. {Side note: your kitchen will smell AMAZING!}

3. Cook potato mixture for 15-18 minutes, until the potatoes are crisp-tender. You might have to keep stirring fairly frequently to ensure the mixture doesn’t stick to the pan. {If needed, you can always add a little water or chicken broth to unstick.}

shrimp stew 1

4. In a separate pan, cook the sausage over medium heat, turning occasionally so it doesn’t burn. Once the sausage is fully cooked, remove from pan and allow to cool on a paper towel before slicing.

sausage

5. Sprinkle flour over potato-and-veggie mixture. Add chicken broth and sausage. Bring to a boil.

stew cooking

6. Cook until potatoes are tender, about 5-8 more minutes.

7. If needed, clean and de-vein the shrimp!

shrimp

8. Add shrimp, cover and simmer 3-4 more minutes, until the shrimp are pink. {Mom’s tip: be careful not to overcook the shrimp!}

stew finished

9. Top with chopped parsley and serve. Ta da!

Optional: In my house, we love to serve this stew with freshly baked corn muffins! Yum!

corn muffins

Hope your weekend is filled with rest, relaxation, sunshine, and of course delicious eats! 🙂

What do you have on tap for this weekend?

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if you liked this recipe, you might also enjoy:
– potato, sausage & veggie bake
– california white chicken chili & corn muffins
– blended cauliflower and potato soup

goals + meal plan for the week of 8/4

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Happy weekend, friends! Hope yours is going splendidly! What have you been up to these first days of August? {Wow, can you believe how fast summer is galloping by??}

My weekend has been lovely and relaxing, filled with the usual weekend stuff: grocery shopping with Mom, cooking and baking, visiting Gramps, long walks with Mr. Mur-dog, church this morning. Also Friday night happy hour margaritas with the fam, fro-yo with extra Reeses toppings, jeans shopping at the mall {something I have been dreading and putting off for weeks, but I reeeaaally needed new jeans, and I emerged victorious with two new pairs of Levis, yippee!} And today we are driving down to USC to visit Greg for an early dinner! I am SO excited to see my brother and give him a ginormous hug! I miss this guy LOADS.

me and gb july 2013

Here’s how I did on my goals from this past week:
– finish YA manuscript first draft {I’m counting this one half-done; I still have to go back through the manuscript and make rough edits}
– complete the #yearofkindness challenge
– transfer all my jotted-down writing notes to the computer
– volunteer at the Food Pantry
– finish craft project that I’m making for Greg {post coming soon!}
– work-out/do yoga at least three times

And here are my goals for this upcoming week:
– finish rough edits on first half of YA manuscript draft
– complete the #yearofkindness challenge
– promote my College & Scholarship Application Prep Seminar & teach a successful class on Saturday
– volunteer at the Food Pantry
– work-out/do yoga at least three times {including my Weds. zumba date with Emily!}

Finally, here are some recipes I’m looking forward to trying out this week:
– date-night chicken via PB Fingers
– mediterranean feta dip via The Pajama Chef
– pasta with pancetta & leeks via The Pioneer Woman
– zucchini paleo brownies via Fast Paleo
– cilantro-honey salmon

What are your goals and menu plans for this week?

MPM-Spring
This post is linked up with Menu-Plan Monday.

goals for the week of 7/21

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This past week was go-go-go! I didn’t cross off every goal on my list, but I made progress on all of them. And the week was busy with fun social events: my brother and I took my Gramps to see a museum exhibit about Lincoln & the Civil War; I went with my family to a fundraiser and movie screening of the amazing Academy-Award-winning short film Inocente; and last night we all went to the local Art Walk downtown.

with inocente

I also taught another session of my summer writing camp during the weekend. Such a great group of young writers!

Here’s how I did on my goals last week:
– finish YA manuscript first draft {!!!}
– complete the #yearofkindness challenge
– volunteer at the Food Pantry
– read & respond to all submissions in my queue for Sycamore Review
– take donations to Goodwill
– have a “sibling date”: go out to brunch with Greg

Here are my goals for this upcoming week:
– finish YA manuscript first draft {!!!}
– complete the #yearofkindness challenge
– help Greg move into his new apartment
– volunteer at the Food Pantry
– read & respond to all submissions in my queue for Sycamore Review
– get in touch with 3 friends and make plans to get together

And here are some recipes I’m hoping to make this week:
– kale pesto pasta via The Pajama Chef
– creamy quinoa salad via A Happy Lass
– coconut ginger curry brown rice bowl via Peanut Butter Fingers
– chocolate spice zucchini muffins
– baked mango with brown sugar & cinnamon

What are your goals & menu plans for this week?

MPM-Spring
This post is linked up with Menu-Plan Monday.

springtime veggie pasta bake

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Hi everyone! I have a simple, delicious and healthy recipe to share with you today. This meal is simple to make, easily adaptable to your preferences, and is bursting with fresh veggie flavors! Hope you enjoy!

springtime pasta bake

– 1/2 box whole-wheat pasta {I used rotini}
– 1 yellow squash
– 1 green bell pepper
– 2 roma tomatoes
– 1/2 sweet onion
– 1 cup fresh baby spinach
– 1 tbsp minced garlic
– a drizzle of olive oil
– your sauce of choice {I used a combination of tomato sauce & pesto}
– 2 cups shredded cheese {I used an Italian blend}

1. Preheat oven to 350 degrees.

2. Bring a pot of water to a boil and cook the pasta according to package directions.

3. Chop and dice the veggies. Toss them in olive oil and saute them in a large pan on medium heat, until onion and garlic are fragrant and spinach is wilted.

4. Drain the pasta and pour cooked noodles into a large casserole dish. Toss with sauce and veggies until everything is well mixed.

5. Top with shredded cheese.

6. Bake for 15-18 minutes, until cheese is melted and bubbly.

Serve and savor! This is one of those recipes that makes terrific leftovers, too!

pasta bake

What are some of your favorite springtime recipes?

if you liked this post, you might also enjoy:
– easy veggie, potato & sausage bake
– cilantro-lime quinoa with chicken
– tilapia with pineapple salsa

goals & menu plan for the week of 3/17

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Happy St. Patty’s Day!

Here’s how I did on my goals last week:

  • revise up to page 180 of my thesis novel
  • blog about Week 10 Act of Kindness Challenge & complete it myself this week
  • finish reading Where’d You Go, Bernadette? by Maria Semple
  • finish grading papers for both classes
  • finish the baby blanket I’m knitting

And here are my goals for this upcoming week:

  • turn in my thesis manuscript to my committee! {this is a big one!}
  • blog about Week 11 Act of Kindness Challenge & complete it myself this week
  • read The Fault in Our Stars by John Green
  • finish grading reports for my freshman class
  • start a new knitting project
  • clean out papers in the back room

Finally, here are some recipes I’m looking forward to trying this week:

– twice-baked potato soup
– quinoa salad with apples, chickpeas + feta
– curried carrot soup with cornbread
– peanut-butter breakfast cookies
– cupcakes with chocolate fudge frosting

What are your goals and meal plans for the week?

goals & meal-plan for the week of 3/10

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First off, HAPPY BIRTHDAY to my dear friend Erica! I love you so much, sweets! Wish I was there to celebrate with you, but you are in my thoughts!

Erica bday

Erica and I have been friends since seventh grade, more than half our lives. She is thoughtful, witty, brilliant, kind, and an amazing listener. Whenever I am home, we meet up for epic 3-hour chai latte dates at our favorite local cafe, Simone’s. Everyone should be so lucky to have a friend they can talk and talk and talk for hours with, laughing so much their cheeks hurt. I feel so blessed to have her as my friend!

Here’s how I did on my goals this past week:

  • revise up to page 120 of my thesis novel {I feel like I should be able to cross this off, but technically not sure if I’m up to page 120… I’ve started revising from the beginning forward AND from the end backwards, because when I make changes in the beginning I go ahead and revise the later chapters they correlate with so I don’t miss anything … eventually, I guess I’ll meet in the middle!}
  • blog about Week 9 Act of Kindness Challenge & complete it myself this week
  • finish reading Vanishing by Deborah Willis
  • finish grading papers for both classes
  • send cards to my Gramps and Aunt Shirley
  • knit 25 rows of the baby blanket I’m working on

And here are my goals for the upcoming week:

  • revise up to page 180 of my thesis novel
  • blog about Week 10 Act of Kindness Challenge & complete it myself this week
  • finish reading Where’d You Go, Bernadette? by Maria Semple
  • finish grading papers for both classes
  • finish the baby blanket I’m knitting

What are your goals and menu plans for the week?

MPM-Winter

This post is linked up at Menu Plan Monday!

creamy blended cauliflower & potato soup

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Look what I got!

stick blender

Yaaaaay, a stick blender! I’ve been wanting one of these ever since I started cooking more at home and using my regular stand blender to make dishes like homemade hummus. I love my stand blender, but cleaning it out can be a pain — the stick blender appealed to me when making smaller blended dishes like personalized morning smoothies, or …

… creamy blended soups like this one!

cauliflower potato soup

As soon as I came across this recipe on Two Peas & Their Pod, I knew I had to try it out with my new immersion blender! It turned out great, and was much easier than I expected. If you don’t have an immersion blender, you could use a regular stand blender to blend this soup in batches. I tweaked it slightly, omitting the cheese and adding potato and kale. Here’s my recipe:

creamy cauliflower & potato soup

– 1 head of cauliflower, cut into florets
– 1 russet potato, diced
– 3 tsp minced garlic
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 celery stalks, diced
– 1 cup chopped kale
– 4 cups vegetable broth
– 2 teaspoons thyme
– 1 tablespoon rosemary

1. Preheat the oven to 400 degrees F.

2. Toss cauliflower and potatoes with olive oil and a dash of salt and pepper. Spread evenly on a cookie sheet and bake for 20-30 minutes, until cauliflower is golden brown.

roasted cauliflower

3. While cauliflower and potato mixture is roasting, saute onion, garlic and celery in olive oil over medium heat for 5-7 minutes. Add vegetable broth, kale, thyme and rosemary and bring to a boil.

4. Add roasted cauliflower and potato. Simmer 20-25 minutes, until vegetables are tender.

soup

5. Using an immersion blender {or in batches in a blender/food processor}, blend the soup until it is smooth.

blending soup

6. Season with additional salt and pepper, to taste, and serve warm. {Ours tasted perfect paired with these low-fat garlic cheese biscuits!}

cauliflower soup

This soup was delicious, perfect for a snowy winter night. And I love how healthy it is! Such a creamy soup, without any cream!

Anyone else loving immersion blenders and blended soups?

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if you liked this recipe, you might also enjoy:
– chicken & veggie stew in the crock-pot
– savory pumpkin & kale stew
– my favorite mashed potatoes
– easy sausage, veggie & potato bake

goals & meal-plan for the week of 2/24

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How is it the end of February already?? Gah, this month always flies by SO fast … you’d think I’d be prepared for it by now! Alas, I am not. Every year, I pretty much stand on the sidelines and watch February race by while I call feebly after it, “Hey, wait for me!”

Anyone else feel the same way?

Here’s how I did on my goals this past week:

  • revise up to page 90 of my thesis novel {not quite to page 90 but am feeling really happy about the new pages I wrote this week!}
  • blog about Week 7 Act of Kindness Challenge & complete it myself this week
  • publish blog post about 7: An Experimental Mutiny Against Excess {read my review here!}
  • finish grading papers for both classes
  • take old financial/health documents to the bank to be shredded
  • knit 25 rows of the scarf I’m working on
  • prepare for my presentation at The Louisville Conference on Saturday

I realized that last week I forgot to show you pictures of my newly purged and organized file box, cleaned out of all the old bank statements/health invoices/other expired documents which have now been shredded at the bank! WOO! Here is a belated picture, for no other reason than I was proud of myself for crossing this task off my list and wanted to share with you:

files collage

Here are my goals for this upcoming week:

  • revise up to page 100 of my thesis novel
  • blog about Week 8 Act of Kindness Challenge & complete it myself this week
  • finish reading Blackberry Winter for the PBF February Book Club
  • finish grading papers for both classes {yes, this is almost always one of my weekly goals because the papers just.keep.coming!} 🙂
  • go through & purge/organize giant box of office supplies in our closet
  • knit 25 rows of the baby blanket I’m working on

And here are a few recipes I am excited to try out:
– crock-pot lentil sweet-potato soup
– coconut-crusted chicken
– asian peanut veggie dip
– baked mango with brown sugar & cinnamon
– whole wheat pumpkin scones with vanilla bean glaze

What are some of your goals and menu plans for the week?