My youngest ate up the remaining scrambled eggs that were extra from the egg pockets. Recipe: Fruit Parfaits I Shop The Recipe. This recipe appealed to me because it had the BBQ flavors we love in the summer, but with the comfort of a good and flaky crescent roll.

Pre-bake, I wondered if some of the filling would ooze out of the cracks or if the bottom of the ring would be soggy at all, but it wasn't! My son thought the chicken was a little too sweet, so next time I might try a BBQ sauce that leans a bit more savory.

This time, I left out the honey. Like I mentioned before, the graham cracker was sweet enough to balance out the plain cream cheese. It was also less messy of a cleanup, so I was completely on board. One note for feeding spice-adverse eaters, like I am. The recipe calls for 2 table spoons of chili powder.

If I fed my kids anything else spicy this week, they were going to turn into little jalapeños! Recipe: One Pot Chicken Fajita Pasta I Shop the Recipe.

After awhile I heard my son yell across the park to his sister that it was time to go so they could eat "cream cheese crackers. I used a simple white bread for this recipe because I thought it would absorb the moisture of the egg the best.

I turned them halfway to make sure each side was golden. I ended up having to make an entire second batch of these because the kids kept coming back for more. By the time they were done eating, there wasn't anything left for my husband and me.

Thankfully, this recipe was fast, so it didn't take long to get us fed too! This also helped finalize the clear-out of the fridge before we did our grocery haul again over the weekend.

Normally on Saturday, I would prepare for the upcoming week, but because we were traveling, I saved it for Sunday. But despite different needs, I feel that meal planning can help simplify and benefit everyone in some capacity — and I hope that sharing mine here is able to help in some small way.

Food · Posted on Aug 7, by Sydney Martin BuzzFeed Contributor. Sydney Martin. View this photo on Instagram.

Prep was simple: quickly chopping and sautéing onions and peppers, and boiling a big pot of water for the shells.

Whenever I make something that calls for bacon inside of it, I put the bacon into my food processor to give it a quick chop. This method makes it easier for my kids to eat without having to try and bite off a large piece with each bite. These were a HIT. The marinade had a Greek yogurt base and only needed a few extra add-ins: yogurt, lemon juice, olive oil, and spices.

Once the marinade was mixed together, I added it into a Ziploc bag with chicken thighs and let everything sit in the fridge. I also had my kitchen helper using a more ~abstract~ technique to assemble the crackers.

Onward to lunch. For the the kids, it was turkey sandwiches again — this time served with strawberries, cucumbers, and hummus. For me, leftover stuffed shells. For plating, my husband and I assembled our bowls and added salsa. The kids kept theirs basic with some rice and cheese. Some days my kids like granola in their yogurt and other days not.

Today we left it out. While the chicken was cooking, I started piecing together the components of the ring. It was mostly just layering cheese and meat, wrapping everything back up, and then popping it all into the oven.

The corn only took 2 minutes to cook once it got to pressure. IP to the rescue! Everything cooks in one pan — first the chicken, then the veggies. The last few steps were cooking the noodles with sauce and adding cheese at the end. For breakfast, my daughter requested a honey sandwich. Using cookie cutters , I decided to do something fun and make a couple of dinosaurs for her!

Everyone else had oatmeal topped with brown sugar and milk. Today I swapped in bananas because I had finished up the strawberries yesterday.

The steps for this recipe included making an egg-and-milk mixture for dipping, and a brown-sugar center. Then you spread it on flattened bread. To round out the dinner and add protein, I made some quick scrambled eggs. I also added the leftover bacon from earlier in the week, and a side of peaches.

Friday's breakfast was a favorite repeat: honey dinos and oatmeal. Lunch for the kids and me was the same as the day before. My husband finished off the final leftovers of the enchilada stuffed shells. I was at an appointment for the entire afternoon and didn't get home until dinnertime.

I accounted for this when I was planning the week — so we ate leftover fajita pasta. A large chunk of change on the grocery bill is protein. A smart buying option would be to purchase canned meat : tuna, chicken and salmon. Other protein options to look for are canned beans, lentils, nuts, quinoa, and tofu.

The last step: plan out your menu for the week; this will not only save you money, but also time in the food store. You should know by now that each meal and snack should have a protein and carb.

When you think about it, menu planning is the backbone to weekly meal preps. Food items that you should already have are lite mayonnaise, jelly, peanut butter, whey protein powder, and seasonings.

Listed below is a sample shopping list where coupons were applied and store brand products were purchased:. Check out this five-day sample menu , and use this as a template to help build your 50 dollars a week menu. Note: if you have a stocked-up inventory, you can get more creative with your meals.

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