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RAE ANN KELLY

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MEAL PLAN FOR THE WEEK OF OCTOBER 17TH

Oct 16, 2022menus + recipes

Two things I’m excited for this week, 1. there’s rain in the forecast which means comfort food in the lineup and 2. I’ve asked the kids to help plan their lunch menu and add all the fixings to a shopping list. Excited to see what they come up with and ready for a yummy week of food, tennis matches, visiting a new wine bar with friends, and cozy nights… Time to light a few tapered candles and pour a glass of red, with dinner!

  • MONDAY: Italian Chicken Pesto Panini with a yummy salad
  • TUESDAY: Weeknight Black Bean Soup
  • WEDNESDAY: Sheet Pan Pork Loin with Brussels and Apples (from my new favorite cookbook)
  • THURSDAY: Pot Stickers + Spring Rolls
  • FRIDAY: Pizza Night for the kids, Girls Night for the moms…
  • YAY! SATURDAY!: Pad Thai with Chicken (or takeout), or my Slow Cooker Thai Chicken Soup over Noodles
  • SUNDAY: Slow Cooker Beef Curry
  • BREAKFAST: all the toast with a mix of toppings (avocado, bp+fruit, cinnamon, etc.), overnight oats, cereal club friday
  • LUNCH: KIDS CHOICE!!!
  • SNACK: apples + caramel (or this yummy dip!), banana split yogurt cups, protein shakes, french fries + dips

I swear by the Cozi app for creating a shared shopping list that keeps everything in one place. The kids can even add school supplies or other daily needs (like soccer socks, etc.) as they come up. A shared notes would probably also do the trick!

What’s your favorite way to keep track of your shopping list?!

xx, Rae

P.S. – Save the blank meal plan (below) to fill-in and share on socials, with friends, or save on your phone! We also have a printable option HERE you can laminate! Tag me if you share on Stories @raeannkelly. 

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So happy you're here! I'm Rae, style enthusiast, amateur cook, graphic designer, firefighter wife, and mama of 5 (big) kids. We live in the PNW with our 12 chickens and dog, Waffles...

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YOU’LL NEED:

VANILLA SIMPLE SYRUP
1/2 cup granulated sugar
1/2 cup water
2 teaspoons pure vanilla extract

VANILLA SWEET CREAM COLD BREW
1-2 tablespoons vanilla syrup (recipe above or use store bought)
1/4 cup half and half
1-2 cups cold brew of choice

HERE’S HOW:

VANILLA SIMPLE SYRUP
In a small saucepan over medium heat, combine sugar and water. Stir until sugar has dissolved. (Make sure not to boil!)
Remove from heat and let cool for 5 minutes. Stir in vanilla extract.
Store in airtight container for up to one month in the refrigerator.

VANILLA SWEET CREAM COLD BREW
OPTIONAL: Beforehand, pour cold brew into an ice cube tray and freeze.
In a large glass, prepare your cold brew (or coffee) as desired… (hopefully over ice cubes made of coffee :).
In a different glass or jar, whisk together 1-2 tablespoons of vanilla syrup and half and half, with a handheld frother (or use one whisk attachment on a handheld mixer) to desired frothiness. Pour over prepared coffee.

Serve immediately and enjoy!
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YOU’LL NEED:
1 medium zucchini, sliced into thin rounds
1/4 cup coconut milk (or milk of choice)
1/4 cup panko bread crumbs
1/4 cup grated parmesan cheese
pinch S + P (salt and pepper)
avocado oil (spray if you have it!)
marinara sauce and/or ranch for dipping (optional)

HERE’S HOW:
Preheat oven to 425 degrees and line a baking sheet with parchment (if desired). Slice zucchini into 1/8 inch rounds.
Pour milk in a small bowl. Combine panko crumbs, parmesan, salt, and pepper in another small bowl. Dip zucchini rounds in the milk and then dredge in crumb mixture. Place on baking sheet. Repeat steps for all zucchini slices. Before placing in the oven, give a light spray or drizzle of avocado oil.
Bake in oven for 12 to 15 minutes, or until brown and crispy, flipping halfway through.
Serve immediately with marinara sauce and/or ranch, for dipping.
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YOU’LL NEED:
2 3.5 ounce packages of instant vanilla pudding mix
3 cups whole milk
8 ounces whipped topping (like cool whip), thawed
2 sleeves graham cracker rectangles
1 package mini chocolate chips (or cc of choice)
HERE’S HOW:
Whisk or hand mix pudding, whole milk, and whipped topping. Set aside.
In a 9×11 in dish or similar size dish or serving bowl, place a single layer of graham crackers – breaking pieces as needed. On top of the graham crackers, spread half of the whipped pudding mixture, evenly. On top of that, add another layer of graham crackers and then the remaining whipped mixture.
Top with chocolate chips as desired, cover, and chill in the refrigerator for 1-2 hours (or overnight) before serving.
Notes
The longer you chill, the softer the graham crackers become, but it takes days before they become soggy.
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