Chocolate Peanut Butter Banana Overnight Oats

7 Ingredients

• 3 serving, Bananas, raw
• 2 cup, 1% Lowfat Milk
• 2 cup (8 fl oz), Yogurt - Plain, whole milk
• 3 cup, Rolled Oats

• 0.25 cup(s), Unsweetened Cocoa Powder
• 8 tbsp, Chocolate peanut butter powder
• 3 cup (40g dry), Quick Oats

Combine all ingredients except oats.  Add oats and stir well.
Portion out into 8 containers, put into fridge overnight or for up to 4 days.

Nutrition Facts

Servings 8.0

Amount Per Serving

calories 364

Total Fat 8 g

Saturated Fat 2 g

Monounsaturated Fat 2 g

Polyunsaturated Fat 2 g

Trans Fat 0 g

Cholesterol 10 mg

Sodium 95 mg

Potassium 517 mg

Total Carbohydrate 62 g

Dietary Fiber 9 g

Sugars 14 g

Protein 14 g

Calcium15 %  Iron19 %* 

Meal Plan for May 26

Memorial day weekend for us meant grilling outside, just like it does for many of you I'd imagine.  The weather was beautiful and we were excited to cook outside for the first time this summer.

Breakfasts - Chocolate Peanut Butter Banana Overnight Oats (recipe in blog)

Lunches - Turkey Sandwiches, pasta salad for him, mini peppers for me, fruit

PM Snack - Banana, almonds

Dinner - Leftovers from Memorial day Cookout!

• Grilled chicken (some were marinated in a black pepper marinade others I put a rub of mesquite seasoning from Costco) 
• Sausages w/ peppers and onions
• Potato salad
• Corn on the cob
• Grilled zucchini & onions

Recipe - PC Cheeseburger Macaroni

This is sort of a knock-off of the cheeseburger hamburger helper I used to love as a kid!

1 large onion, chopped
1-1.5 lbs lean ground beef
1 qt beef or chicken broth, low sodium preferably.
1 lb pasta (rotini, elbows, or small shells I would recommend, but you can use others)
Small amounts of:  Ketchup, mustard, hot sauce, worcestershire sauce
8 oz block of cheese of your choice OR 2 cups shredded cheese (I used the Kraft extra creamy blend with cream cheese in it for this but I usually shred my own. I like a nice smoked cheddar.)
Splash of milk
2 tbps butter

Brown onion and ground beef on Saute mode.  Turn off pot.
Add broth, pasta and squirt a little ketchup, mustard, hot sauce, worcestershire sauce in. Stir well.
**If the broth does not completely cover the pasta, add water until it does! **
Look at the back of the box of pasta.  Whatever it says for how long to cook it, set the pot for half that time.  High pressure.  (For example if it says to boil it for 10 minutes, set timer for 5 minutes.)
Lock the lid, set valve to closed and press start.
While it's cooking, if you are using block cheese, shred the cheese.
When done, wait 5 minutes and then open valve to release the rest of the pressure.
Open and splash in a bit of milk (maybe 1/4 cup?) and a couple TBSP butter and stir.
Add cheese and stir well until melted.

Busy busy!!

So for the last couple of weeks, I didn't have much time for cooking and meal planning.  

Mother's day weekend was very busy!  Saturday we went to buy some seedlings for the veggie garden at Rutgers Garden's plant sale.  We bought 6 pickling cucumbers (I believe they are all National Pickling variety).  2 each of cherry tomatoes (1 we tried last year - Juliet, and a new one - Midnight Snack) and 4 tomatillos.  We are trying again (possibly for the last time) to grow peppers - we bought 2 sweet (Gypsy and California Wonder) and 2 hot peppers (Garden Salsa and Aji Rico). We haven't had much success with peppers so we are hoping what we learned will help us grow them better. We also got some flowers and herbs.  

Sunday I baked rye bread for the first time.  I thought it was kind of salty but my father in-law loved it and so did my husband's grandmother.  I had lunch with my husband's mother and grandmother, along with his uncle and step-father for Mother's Day. That was nice.  I'd planned on having pizza that Sunday night,  but instead I was very full from lunch and so George ate most of what I brought home and I had half a sandwich. Pizza was made on Monday night and was excellent.  My own dough that I'd frozen.  George picked Greek stuff to put on it - gyro meat, red onion, feta, he put olives and tomatoes on his side as well. So good but salty!  I made black bean burgers later in the week and they came out great too.  (I more or less followed this recipe.) For lunches we just had sandwiches, veggies and fruit.

Last week was HOT.  I had another busy weekend that weekend and also did not feel like cooking much when it was so hot! Saturday we did a lot of gardening and fixing up the yard.  George's uncle fixed up our greenhouse and we planted our herb garden in there, then put down some fabric and got things set up for the veggie garden.  Sunday was Pokemon community day, so I braved the 85 degree temps to play for both me and George.  Got my steps in and came home to shower and throw something in the pressure cooker before Game of Thrones.  I'll post the recipe for the cheeseburger mac.  George loved it. 

Meal Plan for week of May 6

Well today was a busy day in the kitchen! 
-Last night I started instant pot yogurt and strained it this morning
-I whipped up a batch of biscuits this morning for breakfast
-Baked 2 dozen apple oat muffins
-Made some shrimp scampi with tomatoes and broccoli over lemon pasta (My lunches for the week.  Honestly I didn't care for the sauce or the lemon pasta so I won't make it again.)
-Cooked down the fruit for jam (will be made later in the week.)
-Made fresh guacamole and taco meat for our Cinco de Mayo dinner
-Took the leftover taco meat (made with onions & spices), some beans, rice, and peppers and cooked them all in the instant pot to make burrito bowls for the rest of the week.
-And of course washed a ton of dishes!

Meal plan:

Breakfast: Biscuits or muffins

AM Snack: Yogurt with strawberries & granola

Lunch: Shrimp scampi with broccoli and tomatoes and lemon pasta, apple

PM Snack:  Banana, 1/4 c almonds

Dinner:  Burrito bowls (rice & beans with taco meat, veggies, guac, cheese)