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Two-Week Spoonie Menu: The “We Survived the Plague” Edition Week 25 & 26

JoLeave a comment

We got hit hard this round — hubby brought home some sort of mutant cold that ran through the house like a toddler through a toy aisle. Everyone took turns coughing, whining, and refusing soup (because of course). The good news: we’re on the mend, and I’m finally feeling ready to cook again… in moderation.

So, this week’s menu leans heavy on reserves, comfort, and low-effort dinners that still taste like you tried. Three cook days (Sunday, Tuesday, Thursday) with flexible leftovers and built-in sanity savers. Nothing fancy, just survival-mode delicious.

Week 25

Sunday – Crockpot Salsa Chicken

  • Cooking Method: Crockpot
  • Ingredients:
    • 2 lbs chicken breasts
    • 1 jar (16 oz) salsa
    • 1 tsp cumin
    • 1 tsp chili powder
    • Salt & pepper to taste
  • Directions:
    1. Place chicken in crockpot, pour salsa over it, sprinkle with spices.
    2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
    3. Shred chicken and serve over rice, in tortillas, or with a salad.

Monday – Reserve Meal

  • Leftover salsa chicken over rice or salad.

Tuesday – Crockpot Italian Chicken & Veggies

  • Cooking Method: Crockpot
  • Ingredients:
    • 2 lbs chicken thighs
    • 1 cup baby carrots
    • 1 cup potatoes, diced
    • 1 cup zucchini, sliced
    • 1 tsp Italian seasoning
    • Salt & pepper to taste
  • Directions:
    1. Place chicken and veggies in crockpot.
    2. Sprinkle with Italian seasoning and a little salt & pepper.
    3. Cook LOW 6–7 hours or HIGH 3–4 hours.

Wednesday – Reserve Meal

  • Leftovers from Tuesday; can toss with pasta or eat as-is.

Thursday – Sheet Pan Sausage & Veggies (not crockpot)

  • Ingredients:
    • 1 lb sausage (turkey or chicken)
    • 1 red bell pepper, sliced
    • 1 zucchini, sliced
    • 1 cup baby potatoes, halved
    • Olive oil, salt, pepper, garlic powder
  • Directions:
    1. Toss all ingredients with olive oil and seasonings.
    2. Roast at 400°F (205°C) for 25–30 minutes, turning once.

Friday – Reserve Meal

  • Leftovers from Thursday.

Saturday – Reserve Meal

  • Quick scramble, salad, or grain + protein from reserves.

Week 26

Sunday – Salsa Chicken (repeat, make extra for Monday)

Monday – Reserve Meal

  • Leftover salsa chicken.

Tuesday – Crockpot Teriyaki Chicken & Rice

  • Ingredients:
    • 2 lbs chicken thighs
    • 1/2 cup teriyaki sauce
    • 1 cup broccoli florets
    • 1 cup carrots, sliced
  • Directions:
    1. Place chicken in crockpot, pour sauce over.
    2. Cook LOW 6–7 hours or HIGH 3–4 hours.
    3. Add veggies in last 30 minutes of cooking.
    4. Serve with rice.

Wednesday – Reserve Meal

  • Leftovers from Tuesday.

Thursday – Crockpot Creamy (Light) Chicken & Mushrooms (dairy-light)

  • Ingredients:
    • 2 lbs chicken breasts
    • 1 cup mushrooms, sliced
    • 1/2 cup chicken broth
    • 1 tsp garlic powder
    • Salt & pepper
  • Directions:
    1. Place chicken and mushrooms in crockpot, pour broth over.
    2. Season with garlic powder, salt, pepper.
    3. Cook LOW 6–7 hours or HIGH 3–4 hours.

Friday – Reserve Meal

  • Leftovers from Thursday.

Saturday – Reserve Meal

  • Quick grain + protein + veggie, or scrambled eggs + toast + veggies.

Reserves / Backup Meals Ideas

These are quick, simple, and interchangeable for non-cooking days:

  • Rotisserie chicken + microwavable veggies
  • Pre-cooked frozen grains (rice, quinoa) + frozen veggies + protein
  • Eggs scrambled or hard-boiled + toast + fruit
  • Canned tuna or chicken salad (without mayo)
  • Salad kits with added beans, eggs, or cooked meat

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Survival & Sanity Week 25 & 26

JoLeave a comment

Listen, meal planning is basically the Olympics of adulting. And if you’re running low on spoons, have kids who think chicken nuggets are a food group, or just don’t want to set your house on fire trying to “whip something up” after 5 p.m., you need a plan that’s simple, flexible, and doesn’t judge you for eating tacos three times a week if you want to.

So here it is: two weeks of real-life dinners that use reserves, leftovers, and a little bit of bacon for moral support. You don’t need to spend an hour chopping. You don’t need five obscure spices you’ll never use again. You just need this list and a fridge that sort of cooperates.

Week One

Monday – Crockpot Tacos
Let the crockpot do the heavy lifting. Dump in meat, seasoning, maybe some tomatoes, and boom—taco night without the skillet babysitting.

Tuesday – Leftovers or Reserves
Translation: fridge roulette or that frozen pizza you “forgot” about.

Wednesday – Leftovers or Reserves
Yes, again. You deserve it.

Thursday – Leftovers or Reserves
See above.

Friday – Salsa Chicken
Chicken, salsa, crockpot. It shreds itself. If only the laundry did.

Saturday – Leftovers or Reserves
The theme is intentional.

Sunday – One-Pan Chicken Fajita Bake
Chop, toss, bake. Minimal effort, maximum flavor. No stovetop juggling act.

Week Two

Monday – Sheet Pan Sausage, Potatoes & Veggies
Cut, toss, roast. Bonus: your house smells amazing, like you’ve been cooking for hours instead of 20 minutes.

Tuesday – Leftovers or Reserves
Champion-level laziness, rebranded as efficiency.

Wednesday – Bacon & Veggie Fried Rice
Bacon makes everything better. Toss it with rice and veggies, and suddenly leftovers feel fancy.

Thursday – Leftovers or Reserves
Nothing like a break day to make Friday’s meal feel even easier.

Friday – Crockpot Creamy Ranch Chicken
Chicken, ranch packet, cream cheese, done. If your crockpot had a fan club, this would be the poster child.

Saturday – Leftovers or Reserves
Consider it a chef’s night off.

Sunday – (Optional Swap Night)
Tired of chicken? Grab something from reserves or takeout without the guilt. The system’s built to bend.

Why This Works

  • Built-in leftovers mean you don’t waste food or energy.
  • Reserve-friendly lets you swap in pantry/freezer staples on the hard days.
  • Minimal chopping, maximum flavor because you’ve got better things to do than wrestle with 15 ingredients.

This isn’t about perfect dinners. It’s about feeding yourself and your people without burning all your spoons in the process. And honestly? That’s more impressive than any five-course meal.

👉 Want the full recipes and grocery list? Scroll down . Dinner crisis = solved. Take care of yourselves, and each other!

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Hot Weather, No Problem: 2 Weeks of Summer Dinners That Won’t Heat Up Your House

JoLeave a comment

Your August-friendly, spoonie-tested meal plan with recipes, reserves, and a grocery list that won’t make you sweat (literally or figuratively).

Because it’s August. The sun is trying to kill us. I don’t know about you all, but I’m over this heat! Bring me sweater weather! And the idea of turning on the oven is borderline offensive while mother nature is giving us this 100+ degree nonsense.. But we still need to eat, right? So here’s a two-week dinner plan designed to save your spoons, your sanity, and your electric bill. I went a whole summer once with only using the crockpot. Lots of research went into it but it did help not having to run the oven, and limited running of the stove top. You’ll see strategic “reserve” nights for leftovers or backup meals, plus flexible recipes using what you’ve already got.

🍽️ Week 17 and 18 Menu (Crisis-Friendly and Summer-Approved)

Sunday:
🎉 Out to Eat – It’s My Daughter’s Birthday!
(If you’re not celebrating someone’s life, I still give you full permission to skip cooking.)

Monday (Reserve Night):
Snack plate, leftovers, or a no-cook rescue meal

Tuesday:
🌭 Sausage, Peppers & Potatoes Skillet
→ Just toss sausage slices, bell peppers, and diced potatoes into a skillet. Season with olive oil, garlic powder, salt, and pepper. Cook until golden and tender.

Wednesday (Reserve Night):
Use what’s left or pretend cheese and crackers is a full meal. (It is, hence lunchables exist.)

Thursday:
🍝 Pasta with Meat Sauce
→ Brown ground beef or sausage, stir in tomato sauce, garlic, onion, Italian seasoning. Serve over cooked pasta. Easy, satisfying, barely a sweat.

Friday (Reserve Night):
Whatever’s easiest. Pizza, wrap, cereal… judgment-free zone.

Saturday:
🧄 Garlic Butter Chicken Bites with Rice + Green Beans
→ Chicken breast cut into chunks, seared in garlic butter with herbs. Serve with rice (instant is fine!) and green beans, frozen or fresh.

🍽️ Week 18 Menu (Low Heat, High Reward)

Sunday:
🥘 Crockpot Chicken & Peppers over Rice
→ Chicken thighs or breasts + sliced peppers + garlic + a little broth and salsa in the crockpot for 4–6 hrs. Serve over rice.

Monday (Reserve Night):
Dinner roulette: whatever shows up when you open the fridge.

Tuesday:
🥔 Loaded Potato Bowls (Dairy-Free)
→ Roast or skillet-fry diced potatoes. Top with leftover chicken or sausage, green beans, onions, drizzle of olive oil + garlic salt.

Wednesday (Reserve Night):
No stress. Pull out leftovers or do DIY sandwich night.

Thursday:
🍅 One-Pot Garlic Herb Pasta
→ Pasta, diced tomato, garlic, and herbs cooked in one pot with water or broth until creamy and tender. Olive oil instead of butter or cream. Done.

Friday (Reserve Night):
No cooking. Everyone fends for themselves. That’s self-care.

Saturday:
🍲 Stovetop Chicken & Rice with Garlic Broth
→ Chicken sautéed with garlic and onion, simmered in broth with rice until fluffy and flavorful. Comfort food without the oven.

🧠 Spoonie Tips for Sanity:

Reserves = You win at meal planning even when you don’t cook.

Cook extra rice or pasta and use it again later.

Crockpot liners are your BFF.

Thats all I’ve got for you today folks, just over here trying not to melt lol. Til next time, take care of yourselves, and each other.

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Survival & Sanity Weeks 9&10

JoLeave a comment

Another two weeks, another round of What the hell are we eating? Welcome to Survival and Sanity: Weeks 9–10, where the focus is chicken (because it’s cheap), simplicity (because I’m exhausted), and enough reserves to keep you from spiraling into meal decision burnout.

This plan is spoonie- and budget-friendly. You’ll find cook-day meals that stretch across multiple nights, plenty of “fend for yourself” reserves, and recipes that don’t demand your soul in exchange for dinner.

🍽️ Survival and Sanity: Weeks 9–10 Menu

Starting Monday, June 9

Monday (June 9):
Reserves Day – It’s Monday. You’re lucky there’s food at all.

Tuesday (June 10):
Chicken Stir Fry – For when you want takeout vibes but need your wallet to calm down.

Wednesday (June 11):
Reserves Day – Eggs? Sandwiches? Cereal? I support all of it.

Thursday (June 12):
Kielbasa & Veggie Sheet Pan Bake – One pan, zero shame, and dinner without a meltdown.

Friday (June 13):
Reserves Day – Official “find your own dinner and your own fork” night.

Saturday (June 14):
Takeout or Reserves – AKA “pretend we’re normal” night.

Sunday (June 15):
Bacon-Wrapped Chicken – Because wrapping anything in bacon is basically therapy.

Monday (June 16):
Mixed Flatbreads (Pesto + BBQ Chicken) – One of each flavor because decisions are hard and everyone wins.

Tuesday (June 17):
Garlic Ranch-Seasoned Chicken & Potatoes – No clumpy white sauce here, just herby garlic goodness baked until golden.

Wednesday (June 18):
Reserves Day – We’re all just scavengers at this point. Go forth and forage.

Thursday (June 19):
Chicken Tomato Pasta – Proof that noodles and tomatoes can solve most of life’s problems.

Friday (June 20):
Reserves Day – Not my circus, not my dinner.

Saturday (June 21):
Reserves or Eggs – Whatever’s in the fridge or however many eggs you can scramble.

Sunday (June 22):
Crockpot Chicken with Garlic Butter Herb Sauce – A Sunday dinner that feels like someone tried without making you cry in the kitchen.
Til next time gang, take care of yourselves and each other!

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Survival & Sanity: Reserve-Based Meal Plan – Weeks 5&6

JoLeave a comment

Life’s still life-ing, so this week’s meals are coming in hot (on the days I can handle it) and chillin’ in the freezer when I can’t. This round of our reserve-based meal plan keeps things doable — we’re talking one-pan bakes, skillet tosses, and recipes that don’t expect you to be a professional chef or have unlimited spoons. I cook every other day (ish), and fill the gaps with reserve meals like eggs, toast, frozen dinners, and soup. Because some days are just not it, and that’s okay.

Starting Monday, we’ve got seven solid “cook day” meals that cover two weeks — hearty, comforting, budget-friendly, and picky-eater resistant. If you’re new here, this isn’t about meal prepping ten containers of the same thing. It’s about creating a plan that works when your energy is spotty and the schedule is chaos. Let’s survive and eat good food while we’re at it. Scroll down for this week’s cook day menu, plus a grocery list and printable recipe cards to make your life easier.

Grab your grocery list (printable coming right up), and let’s get this plan in motion.

🗓️ Reserve-Based Meal Plan: Weeks Five & Six

Starting Monday, May 12th

🍽️ Week Five

Monday – Cook Day
Chicken Apple Sausage & Potato Bake
Sweet + savory with minimal brain power: chicken apple sausage, sliced apples, onions, and potatoes roasted together with olive oil and thyme. A sheet pan miracle.

Tuesday – Reserve/Leftovers
Whatever’s left from Monday or hit the freezer stash.

Wednesday – Cook Day
Kielbasa & Peppers Stir-Fry Over Rice
Fast, colorful, and full of flavor: kielbasa, bell peppers, and onions tossed in soy sauce with rice. Add garlic and a splash of broth or vinegar if you’re fancy.

Thursday – Reserve/Leftovers
You know the drill. Leftovers, breakfast for dinner, or peace-out night.

Friday – Cook Day
Bacon-Wrapped BBQ Chicken Thighs
Chicken thighs wrapped in bacon, slathered in BBQ sauce, and roasted until crispy. Garlic powder and paprika seal the deal.

Saturday – Reserve/Leftovers
Don’t cook. You earned it.

Sunday – Cook Day
Kielbasa Skillet
Cheesy Melty gooey goodness.. A one-pan spicy pasta situation with andouille sausage, tomatoes, garlic, and penne. Fast, bold, and satisfying.

🍽️ Week Six

Monday – Cook Day
Chicken Fried Rice
Leftover rice, scrambled egg, diced chicken, and whatever frozen veg you’ve got. Soy sauce, sesame oil, and boom—better than takeout.

Tuesday – Reserve/Leftovers
Microwave something. Sit down while it cooks.

Wednesday – Cook Day
Potato Chicken Sausage and Pepper Bake
Use that leftover rice and whatever’s hanging around. Add diced chicken, eggs, peas/carrots, and soy sauce. Done in 10 minutes if you don’t overthink it.

Thursday – Reserve/Leftovers
Leftover fried rice tastes even better. Just saying.

Friday – Cook Day
Pesto Chicken Flat Bread
Tender, seasoned chicken with pesto, melty mozzarella, and juicy tomatoes, all atop your choice of flatbread or naan. Ready in just 20 minutes, suitable for ‘I forgot to tell you the concert is tonight at 5:30’ vibes.

Saturday – Reserve/Leftovers
Pick your favorite rerun from the week.

Sunday – Cook Day
Pasta Bake
Comfort food meets mom hack. Pasta with red sauce, sneaky chopped veggies, mozzarella, and maybe some Italian sausage if you’re fancy.

🍗 Meat & Protein

  • Chicken thighs (for 2 meals — est. 6–8 thighs total)
  • Chicken apple sausage (1 package)
  • Kielbasa (1 package)
  • Andouille sausage (1 package)
  • Bacon (1 package)
  • Eggs (for fried rice)

🥕 Produce

  • Potatoes (4–6 medium)
  • Apples (2)
  • Yellow or white onions (3–4)
  • Bell peppers (3–4, mixed colors)
  • Garlic (1 bulb or pre-minced)
  • Zucchini (1–2) optional for sheet pan
  • Carrots (for roasting or side)
  • Green veggie of choice (for Maple Mustard Chicken side)

🍚 Grains & Pantry

  • Jasmine or white rice
  • Egg noodles or other pasta for sausage & peppers
  • Penne pasta (for Andouille skillet)
  • Soy sauce
  • Olive oil
  • Sesame oil (optional for fried rice)
  • Dijon mustard (skip if you’re omitting for your swap)
  • Maple syrup
  • BBQ sauce (your favorite)
  • Italian seasoning
  • Smoked paprika
  • Paprika
  • Garlic powder
  • Broth (chicken or veggie, carton or bouillon)

🧂 Other

Canned diced tomatoes (1–2 cans)

Frozen peas & carrots mix (optional for fried rice)
Til next time guys, take care of yourselves, and each other!

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Chicken Tacos

JoLeave a comment

First up, a family favorite from way back. These are not tacos, and they aren’t fajitas, its the best of both, so fajaco? Tajitas? I’m sure there are better names for it, but my family has always gone with chicken tacos. And they are SO easy, and you can make them even easier! Ok here we go:
You’ll need a frying pan, a sauce pan and a spatula or slotted spoon:
1 lb chicken breast
1 onion, small diced
1 pepper sliced
1 can of petite diced tomatoes
Ro-Tel
tortillas
2 cups minute rice
sprinkle cheese as needed
Super easy – Slice and dice the chicken breast then fry on medium high for maybe 10 minutes. I’m bad with time I typically go by sight and the sponginess as I’m pushing it around in the pan. Once its cooked through you add the fresh veggies stirring through out until the onions soften and become kind of translucent.
Then you add the tomatoes and turn the water on for the minute rice
When the water boils you dump the rice in for five minutes, continuing to stir your meat and veggies.
Then we do a taco bar and everyone fixes their own but the only CORRECT way (lol) to make Chicken tajitas (fajacos? I don’t know) is a thin layer of cheese, layer of rice, thin layer of cheese, meat and veg mix, fold and done.
Now, ways to cheat and make this easier
I sometimes will get a rotisserie chicken from Walmart, but even if I were to make one myself, I never eat it all on the first day and this is a brilliant way to use left overs.
Frozen veggies- skip the cutting, you can use frozen veggies, they even have a blend of onion and pepper. If you go this route start with the veggies and add the meat once the veggies are soft, you need to cook it some because there’s a lot of water in them so boil as much of it off as you can.
boil in a bag rice – skip the mess and clean up.
I don’t have a way to get the nutritional info on this, which means I should maybe have checked it first, but like I said, judge it by the taste, and its amazing. Anyone who makes this let me know what you add or take out to make it your own and what you thought of it. Til next time (when I will hopefully be more prepared) be kind to yourselves, and each other!