Mom, What’s For Dinner? – January 8, 2018 & Pressure Cooker Steel Oats

Last week was crazy.  I only worked twice during the week.  We had below freezing temps.  Extremely below freezing temps.  The wind chill on a couple of the days registered -20 or so below.

On the two days I worked, I had dismissal duty.  I cannot put anything on my face that would block my peripheral vision so I can watch the students to make sure they are not walking through the snow.

My face froze on those days especially around my glasses.  Yuck!

Since I have problems with Hubby and the boys asking me what was for dinner, I have posted my menu for the week in 3 different places.  I have it in my planner, on the computer in my Google calendar, and on a erasable menu on the fridge.

I’m using two of my freezer slow cooker kits this week.  That makes it so easy to put it in the slow cooker without having to do any work that morning.

I have joined Sweet Peas and Saffron’s lunch prep challenge.  Every three or fourth months, Denise, the author of the blog, has a lunch prep challenge.  Each week of the challenge, she give you two different lunch recipes and two snack ideas.

You can make both of the lunches ( 2 of each) or make 4 servings of one of the lunches.  That way you could make the lunch prep challenge last for six weeks instead of the 3 weeks.

This week I have made Thai chicken bowls and balsamic chicken salads with roasted veggies.

Smoothie Kits

I also prepped some of my breakfasts for this week.  We went to Aldi’s and got some more frozen fruit and baby kale salad mix.  I put about 2 cups of the baby kale mix and about a cup of the frozen fruit in a freezer bag.  In your smoothie cup, you add 1 cup of almond milk, coconut milk, or 100% fruit juice and the smoothie kit.  Blend up.  Top with some chia seeds.  Drink up!


Steel Cut Oatmeal in the Pressure Cooker

The other breakfast that I prepped was steel cut oatmeal.

Steel Cut Oatmeal in the Pressure Cooker

  • Servings: 2 to 4
  • Difficulty: easy
  • Print


  • 1 c. steel cut oats
  • 3 c. water
  • salt, to taste
  • Toppings:  honey, maple syrup, fruit, cinnamon, etc. . .


  1. Spray the pressure cooker pot with non stick spray.
  2. Place the steel cut oats and water in the pressure cooker.
  3. Manually set the pressure cooker to 5 minutes.
  4. Once cooked, allowed the pressure cooker to naturally release the pressure.
  5. Allow the steel cooked oats to cool before placing them 1/2 c. portions into freezer bags.
  6. When you are ready to eat the oatmeal, pull out of the freezer.  Warm the oatmeal up in the microwave.
  7. Top with your favorite toppings.
  8. Enjoy!

So I have breakfast, lunch, and snacks prepared for the week.

Now onto my dinners for this week:

Monday – Honey Dijon Chicken, Rice, Green Beans

Tuesday – Turkey Chili – 20 minute meal – Yum!

Wednesday – Beef and Mushroom Ragu over spaghetti or spaghetti squash – Instant Pot

Thursday – Bramble Beans – Slow Cooker – From Freezer

Friday – Leftovers

Saturday – Baked Chicken Parmesan using Gluten Free Bread Crumbs

Sunday – Salisbury Steak Meatballs, Mashed Potatoes

Happy eating,

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