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RAE ANN KELLY

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THE WEEKLY SPREAD: FEBRUARY WEEK 1

Jan 29, 2023menus + recipes

Is it February, yet!?

This month has actually flown by (unlike Januaries of the past!), but I’m feeling ready for a squeaky clean month so we’re getting a head start into February with a yummy meal plan!

DINNER

  • MONDAY: Sausage Tortellini Soup (this was a big hit with my family!)
  • TUESDAY: Pioneer Woman’s Beef and Bean Burritos
  • WEDNESDAY: Baked Potato Bar
  • THURSDAY: Leftovers!
  • FRIDAY: Pizza or Calzones!
  • SATURDAY: Spiced Salmon Bowls (didn’t get around to making this last week, but looks so good!)
  • SUNDAY: Homemade Mac and Cheese (the recipe I usually use) and a Chicken Caesar Salad (my kids don’t like Kale as much so will swap for Romaine lettuce)

BREAKFAST:

  • Grapefruit
  • Bagels and Cream Cheese
  • Bacon
  • Cottage Cheese with Tomato and Avocado
  • Yogurt and Catalina Crunch (the cinnamon toast is our fav)

LUNCH:

  • Hoagie Sandwiches
  • Cuties & Apples
  • Carrots, Chips, & Hummus
  • Potato Chips

SNACK:

  • Popcorn (a sweet & Festive Valentine version)
  • Protein Shakes
  • Simple Charcuterie Platter
  • Puppy Chow (for a treat!)

Feeling a little uninspired when it comes to food lately, so let me know if these meal plans are feeling redundant!? Trying to include 2 or 3 new-ish recipes a week and then filling in with favorites or easy options. Want to make sure I’m being helpful and welcome any feedback… Also, always love to hear what you’re up to in the kitchen so spill the beans in the comments!

xx, Rae

P.S. – Have you ordered your Valentine’s yet!?

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Comments

  1. Niki

    Jan 29, 2023 at

    Not redundant. I really appreciate your meal plans!

    Reply
    • rae

      Jan 29, 2023 at

      Thanks for letting me know!!! xx

      Reply

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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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