meal plan . . . last week

So I always screw something up in my schedule.  Last week I thought I was suppose to be selling my bags and books at a Holiday Bazaar on Monday and Tuesday.  It was Tuesday and Wednesday.  I reorganized my week, THANKFULLY because I sold a lot of books and Sincere one of my new purse designs.  Woo hoo! MONDAY: I cooked Beef Stroganoff.  We had a little over a pound of cooked flank steak I had frozen the previous week.  This made this recipe SUPER easy.  The kids loved it, but I knew it could be better.  I won't be cooking this exact recipe again.  I am on the hunt for another version.  If you have a good Beef Stroganoff recipe please share it with me.  I also served it with a bagged salad.  Safeway has amazing bagged salads.  I know the dressings aren't homemade, but my family loves them.  My children can put the salad together and it's so EASY.  I always have a few of these in the fridge.

TUESDAY:  Taquitos.  This recipe is tried, true and tested on my children.  THEY LOVE IT!   I add a ton of vegetables.  I always serve it with fruit and a salad.

Kelleher Kid Taquitos


  • 1# ground beef
  • 1 package of taco seasoning (try making your own)
  • 2 celery stalks
  • 1/4 onion,
  • 1 tomato
  • 1 carrot
  • 1/4 cup fresh spinach
  • 1/2 cup shredded cheese
  • 2 tablespoons of vegetable oil
  • 8-10 small flour tortillas.

Take the flour tortillas out of the fridge as you start to chop and cook so they will be softer and easier to roll up.

Preheat your oven to 400 degrees.  Chop all your veggies very small.  In a large pan, brown your ground beef.  Add the taco season, 2/3 cup of water, all your veggies and cook on medium-high for 5 minutes.  Let the mixture cool so you can comfortably handle it to roll up the taquitos.

Prepare a cookie sheet by covering it with a piece of tin foil, cut down on your clean-up process.

Use about a 1/4 cup of the meat mixture and spread it in a line down the middle of the tortilla, sprinkle with cheese, roll it up and place on the cookie sheet.  Continue until you use up all the tortillas.*

With a basting brush, brush the tops of the taquitos with vegetable oil.  Bake for 12-22 minutes (depending on how crispy you like them) .

* if you have extra meat either serve it up on the side, make more taquitos or store the meat to add to your next batch of chili.

** You can add anything to these taquitos and they will taste great.  Other options include beans, cilantro, parsley, nuts or meat substitute.


WEDNESDAY: Harvey had a doctor appointment at 7:15AM, then I took the kids to school.  I went to the second day of the Holiday Bazaar.  I picked Murphy up from school at 1PM for a 2 hour eye doctor appointment.  I didn't know the appointment would be that long  :-}  I ordered three large pizzas for dinner.  Bellagios, I love their thin crust BBQ chicken pizza.  I bagged up the extra slices of pizza in individual zip lock bags and put them in the freezer.  The kids can grab them and put them in their school lunches.


THURSDAY:  Osso Bucco in the slow cooker.  This recipe was great because it cooked for 8 hours in the slow cooker.  I served it with a crusty loaf of bread and salad.

FRIDAY: We had 15 people for dinner.  I know not a big deal since I normally cook for 8-9.  I borrowed the neighbors slow cooker to do the job.  I LOVE THIS RECIPE Slow Cooker Pork Chops.  Be sure to have a loaf of bread for dipping into the sauce.  I also served scalloped potatoes.  This recipe was tasty, but I would cut heavy cream down to 2 cups or 2 1/2 cups.  Or sprinkle a tablespoon of flour in between each layer of potatoes.  Because these were way to runny.  BUT, they tasted AMAZING!  We also had Caesar Salad and croutons (all homemade) brought by our guests.

SATURDAY: Since, I don't meal plan for the weekends because the ingredients always go to waste I have to scrambled.  But I also get to experiment.  I had kids coming and going Saturday night, so I needed something that would be fresh and tasty over a two-hour window.  Here's what I made.  The quantities are an estimation.  I used what I had on hand.


  • 1# cooked pasta
  • 1/2 cup cooked, cubed chicken
  • 1/2 cup diced salami
  • 1/4 cup diced olives
  • 1/4 cup diced parsley
  • 1 cup diced fresh spinach
  • 1/4 cup diced sun dried tomatoes

Cook the pasta according to package directions.  Drain and get as much water off the pasta as you can.  Then take 1-2 tablespoons of the oil from the sun dried tomatoes and mix it with the pasta.  Let it sit while you chop everything and prepare the dressing.


  • 1/2 cup olive oil
  • 2 tablespoons of good balsamic
  • 1/4 cup parmesan

Blend the dressing in a small food processor.

Mix EVERYTHING together.  Let it sit at room temperature for an hour before serving.


SUNDAY:  I had my annual cookie exchange party.  David took the kids out to dinner and I sipped cocktails at home with my friends.  :)