What Came Into the Kitchen
No new groceries today.
Planning ahead:
- I’ll pull fish from the freezer tonight for tomorrow (Friday in Lent) – this is my reminder to ME to go and do that after I type this up!!!!! lol!
What I Cooked Today
Lunch Prep (Co-op Day)
Packed lunches for co-op:
- Charcuterie-style lunches with beef summer sausage
- One of my daughters had a salad with:
- spring mix
- olives
- red onion
- beef summer sausage
- vinaigrette
- A couple kids took cold pizza (leftover from yesterday) as an extra afternoon snack. We play outside and they are typically quite hungry after all our morning co-op classes.
At this point, I’ve learned…they are hungry by 12:30, so I pack a lot
Dinner (Steak Fajitas — Adaptable Style)
I had two large leftover steaks from Sunday, and since that was the oldest protein, I wanted to use it up.
Instead of doing traditional fajitas all together, I kept everything separate so everyone could build their own.
Peppers + Onions (Sheet Pan)
- Bacon grease + avocado oil
- Cumin, oregano, garlic powder, salt, pepper, smoked paprika
- Roasted at 425°F
Steak (Two Ways)
- Small diced pieces → for kids who prefer it simple
- Strips → for more seasoned version
Cooked in a hot stainless steel pan with avocado oil.
For the seasoned batch, I added the same spice mix as the peppers and onions (lighter on oil).
Rice
- Made fresh rice for bowls
Cowboy Caviar (Quick Version)
- Trader Joe’s jarred salsa
- Black beans
- Red onion
- Lime juice
- Garlic powder, salt, pepper
- Fresh corn (used up leftover corn from earlier)
I filmed this recipe for an upcoming reel…here’s some behind-the-scenes:
What We Ate
Lunch at Co-Op: packed all that yesterday!
(After Co-op)
I had a big bowl of chili with avocado when we got home —
exactly the kind of thing I love having ready. Quick, warm, and actually filling.
Just keeping it real on here….my 3 year old had a LONG day…no nap, preschool at our co-op this morning…so she insisted on this set up for her dinner and I didn’t have the fight in me to disagree!
Dinner
Everyone built their own bowls:
- Steak
- Peppers + onions
- Rice
- Cowboy caviar
- Avocado
Super flexible, and everyone ate well.
Current Kitchen Inventory
Cooked Proteins
- Chicken (still remaining from earlier this week) – it will be great to use it up in wraps and sandwiches this weekend.
Prepped / In Progress
- Fish (to be thawed tonight)
Cooked Staples
- Rice (about 1.5 cups left)
Produce & Fresh Ingredients
- Peppers
- Onions
- Avocado
- Lime
- Salad mix
- Apples
- Oranges
Easy Meal Builders
- Cowboy caviar (leftover)
- Pizza (a little left)
- Pantry staples
Kitchen Flow (How Things Are Getting Used)
- Steak → fully used up today (oldest item)
- Chili → still being used for meals/snacks
- Corn → used up half in cowboy caviar..a little left
- Pizza → still hanging on as an easy option (2 slices)
- Chicken → planned for Saturday
- Fish → planned for tomorrow
What’s Next
Tomorrow is a Friday in Lent, so we’ll be doing fish for dinner.
Lunch will probably be something simple like tuna salad or egg salad, and we’ll just keep using what we have as we head into the weekend.
Saturday, I’m planning to use up the rest of the chicken for lunch.