The old saying “He who fails to plan, plans to fail” definitely rings true for me. On days that I don’t have breakfast, lunch and dinner planned, I’m instantly set up for making poor choices. If I have my lunch with me at work, I will “usually” turn down a request to go out but if I don’t have anything with me, not only will I go, but I don’t always make a “healthy” choice.
This week I decided to plan out our meals for the week since I haven’t done so in quite some time.
- Monday – Fish tacos
- Tuesday – Salsa chicken
- Wednesday – Turkey meatloaf
- Thursday – Cheesy Quinoa Chicken
- Friday – Eat out or make pizza at home.
That’s what I have planned for dinners. For lunch, we’ll take leftovers or a turkey sandwich. I already have my overnight oats in the fridge for tomorrow’s breakfast, so all I have to do is add toppings in the morning.
As I’m typing this, It’s storming like crazy here! I can’t believe how much rain we’ve been getting. I hate to complain about it because I know we desperately need it but sheesh! It’s certainly not helping my attitude!
I asked Dane to make his Stuffed Cabbage for dinner today because it’s one of my favorites and we haven’t had it in awhile. As usual, it didn’t disappoint.
It doesn’t photograph well, but I promise, it’s delicious! There’s plenty left, so we can both have some for lunch tomorrow. After dinner, I was in the mood to bake something. I found this recipe for Blueberry-Raspberry Muffins on Pinterest.
They turned out really good. I love the crumb topping for that extra bit of sweetness.
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk or buttermilk
- 1 teaspoon vanilla
- 3/4 cup fresh blueberries
- 3/4 cup fresh raspberries
- Crumb Topping
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup, add vanilla. Mix the liquid with flour mixture until just combined. Gently fold in berries. Divide the batter among 12 muffin cups (a large cookie scoop is the perfect size).
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the center of the muffins comes out clean.