MDHF #4: Success! Edition with Muthokoi Recipe

Make Dinner Happen Frida #4 Make Dinner Happen Friday is a new series where I will share with you what I am planning on cooking next week.  So come and join me in making dinner happen!
This week finally feels like a return to normalcy around here!  We have followed our meal plan almost to a T (I’ll be honest, I am always changing things up, that is just how we roll)!
I can totally attribute this to my new use of a bullet journal.  If you are feeling disorganized and in need of help, I highly recommend checking it out.  Mine is totally boring and plain, but it has helped me to finally get organized, which was definitely something that I needed.  If you are really artsy (which I am not – mine is currently in an old notebook), you can also jazz up your bullet journal.  I know that I am like 3 years late to this party, but it is seriously cool and very useful if you haven’t heard about it.

Recap from Last Week

There really isn’t too much to recap from last week because I mostly stuck to family favorites – one of my strategies for making meal planning work during hectic seasons.  The only new dish is the Muthokoi, which you can get the recipe for down at the bottom.  It turned out super delicious, and made even better leftovers (they were even good cold)!  Even better, it cost about $0.50 per serving and was super simple to make!
I know I have been giving you mostly vegetarian/vegan recipes, so if you are wanting other recipes from any of the weeks, just shoot me an e-mail (ameredith(at)sparkmeals(dot)com) or send me a message on Facebook and I’ll post it!


Cheese Pizza and Salad
We had homemade cheese pizza made with a sourdough crust for supper tonight.  It turned out super well!  I made two pizzas – one on a cookie sheet and one on a pizza pan.  The one made on the pizza pan had a crispier crust (more like what you get with delivery pizza), so I highly recommend using that if you are going to be making pizza.  This is like the one that I have.


Tuna Casserole and Salad with Rolls
I am going to be making my tuna casserole, which is made with an easy homemade white sauce (what I call “cream of something soup”) and rice.  I am going to be making extra rice and bread to have for meals on Sunday.
Saturday Meal Prep: Make rice (for casserole + 1 cup for Sunday), make bread (rolls + loaf for Sunday)
Saturday Prep for Sunday: Prep the French Toast Casserole for the morning


Brunch: Apple French Toast
We are having that fabulous Apple French Toast (which made WONDERFUL leftovers again).  I am going to prep this on Saturday, so that all I will have to do on Sunday is put it in the oven.
Dinner: Chicken and Rice Skillet with Green Beans
I am going to be making a simple Chicken and Rice skillet (think hamburger helper, but without the MSG) with a side of green beans.  I am going to be making extra chicken to have for the meal on Tuesday.  This is a new recipe, so I will let you know how it turns out!
Sunday Meal Prep: Cut up the chicken – Remember to make extra chicken (3/4 lb for 3 servings)!


You know I love my leftovers days!  I am making extra of the Tuna Casserole to have that night.
Monday Meal Prep: None (don’t you love leftovers days?)


Savory Chicken and Peppers Crepes with Bearnaise Sauce
Ok, I might be going a little off the deep end with this new recipe.  I have made crepes once before (and it was slightly traumatic), but I have this monster sourdough starter that is threatening to take over the world, so I was trying to cothis bearnaise sauceme up with ways to use it up.  I found this tip from phickle to make crepes with it, so that is what I am going to try.  For the filling, I am just going to saute the peppers and leftover chicken.  I am going to be trying to make this bearnaise sauce (like I said, I am probably going overboard here – there is a really good chance this sauce will actually get nixed from the recipe and replaced with…cheddar cheese?).
Tuesday Meal Prep: Make crepe batter (you have to let it sit an hour before making), cut up peppers (I am actually using peppers that I cut up and froze, so I will be skipping this step).


Black Bean and Lime Rice with Quesadillas
We love quesadillas!  You just heat a little bit of oil in a skillet, put the tortilla in, sprinkle cheese on half of it, fold it over, and flip when brown on the bottom – no pricey equipment required!
The problem is that quesadillas are lonely as a dinner – they definitely need something to go with them – preferably light and fresh to balance out the slight greasiness of the quesadillas.  So, I am trying out this Black Bean and Lime Rice recipe.
Wednesday Meal Prep: None (unless like me you will be using dehydrated corn for the rice, then you will need to soak the corn).
Thursday Meal Prep: Pull down the pork from the freezer in the morning and put it in the marinade in the evening


Garlic Roast Pork with Beets and Rolls
I have some more pork roast from last week and got beets on sale last week as well, so I will be cooking them in the slow cooker.  I will be making a simple marinade for the pork with olive oil, white wine vinegar, garlic, salt, pepper, and a pinch of sugar (btw, it is super simple to make your own marinades: mix 1 part acid (vinegar, lemon juice, etc) with 3 parts oil, add in seasonings, taste and add more seasonings or acid if needed).  I am going to cook all of the beets together and put any extras in the freezer for later!
Thursday Meal Prep: Start the slow cooker!  Make rolls (as needed – I usually make big batches throughout the week to have for breakfasts, so we might have some already).
There is our meal plan for next week!  How has your planning been going?  Did you have a win or more of a loss this week?  Share it on Facebook or Twitter with #makedinnerhappen!

 Muthokoi (Akamba Corn and Beans)

Needs Fulfilled: Vegan/Vegetarian, Gluten Free, Slow Cooker
Serve With: Chapati or Pita Bread
Prep: 10 minutes  Inactive Cook: 3-8 hours   Active Cook: 0 minutes
Time to Table: 0 minutes
Needed Equipment: Slow cooker
Serves: 8


  • None!


  • 50 oz hominy, drained (2 large cans – you can find this in the Hispanic foods section)
  • 30 oz pinto beans, drained and rinsed (2 cans)
  • 15 oz diced tomatoes, with liquid
  • 2 tsp garlic
  • 1/2 Tbsp dried minced onion (if you like a stronger flavor, you can increase this to 1 Tbsp)
  • 1/2 tsp salt
  • 1/2 cup water


  1. Put everything in the slow cooker (I used a medium-sized one).  Cook on high for 3-4 hours or on low for 6-8 hours.  Enjoy your easy and nutritious meal!


  • Add root vegetables like chunks of carrots or potatoes if you prefer
  • Add some chopped fresh cilantro right before serving
  • As with all recipes, adjust the seasonings to fit your family!

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