Costco Street Taco Kit – Meal Plan Monday

After a very busy weekend, it’s days like today when I am especially thankful that I have a meal plan. I usually make a meal plan on Thursday or Friday for the following week, because I do our grocery shopping on Thursday or Friday. I have a separate meal plan for weekends that involves things like make ahead casseroles and meals that aren’t labor intensive. Our family sets aside time for worship and Sabbath rest on the weekends, and I do my best to make sure we aren’t running around doing errands or housework.

*gf is for gluten free. Ken is allergic to gluten.

Our family loves this Street Taco Kit from Costco, and it makes dinner SO EASY. Have you tried it yet? I like to serve it with rice and beans, or in this case, with chips and guacamole. If you’re serving it with rice and beans, don’t forget you can make those ahead of time to save time.

The kit comes with precooked chicken, shredded cheese, cabbage slaw, cilantro lime crema (YUM), salsa, limes, and 12 corn tortillas. It is sold per pound. For someone to buy all of the ingredients separately it would cost much more than the price of the kit. Not to mention, the meat is already cooked for you! We have found that there’s always more meat than fits in the tacos, so we usually count on having leftovers for someone’s lunch the next day. It is a lot more food than it looks like packed into the container.

Have you found a similar dinner kit somewhere else? Please share it with me! I am always on the hunt for new dinner ideas. If you have questions about any of the other meals on this week’s Meal Plan above, feel free to ask.


Costco Rotisserie Chicken – Meal Plan Monday

The hardest part of cooking dinner is coming up with what to cook for dinner. I tell my family, “Just tell me what you want to eat, and I’ll cook it.” At the end of the day I’m tired, standing in front of a pantry full of ingredients, and no clue of what to cook.

A few years ago I started meal planning and meal prepping. Knowing ahead of time what’s for dinner, and knowing that I have all of the ingredients ready to go makes cooking SO much easier.

So each week, I’ll plan our Monday through Friday meals. If there are any shortcuts I can do ahead of time to cut down on cooking time or expenses, then I will plan those out, too. So here’s our meal plan for this week. (above) Two of the meals (Monday and Tuesday) are chicken dishes, and I thought I’d show you how I save money and time on chicken dishes. And here’s my secret…Costco Rotisserie Chickens.

Costco rotisserie chickens are much bigger than the average grocery store rotisserie chicken. I don’t substitute a grocery store rotisserie chicken, because it doesn’t give the same amount of meat, and they’re more expensive. Costco rotisserie chickens are $4.99. They aren’t priced per pound; it’s simply $4.99. So when you are buying them, buy the biggest ones they have set out. I love them because they’re cheap AND they’re already cooked.

After I bring them home, I immediately take all of the chicken off of the bones and put it into freezer bags. Depending on what meals I have planned and how much meat is on the chicken, I usually divide it into one or two pounds in each bag. And next, unless I am cooking with it that very same day, I put it into the freezer. Trust me on this – If you aren’t cooking with it that day – put it into the freezer. Think of all those bags of spinach and salads you throw away. The same thing will happen with meat. Life happens and plans change. When you are ready to use it, just put it in the mircrowave on the defrost setting. You can finish warming it up in a pan or in the oven.

We use this in a lot of ways. Sometimes I do leave some in the fridge for lunches. We use it for salads, soups, chilis, wraps, and much more. This week I am using this chicken for a chicken, broccoli, rice casserole and chicken enchiladas. Since both of those meals will also use rice, I cooked rice ahead of time, too. HERE is the link for the chicken/broccoli/rice casserole. And HERE is the link for the chicken enchilada recipe I use. I make the chicken/broccoli/rice casserole gluten free by using Pacific Foods brand cream of chicken condensed soup, and I top it with 4C brand gluten free seasoned bread crumbs. I also don’t use Minute Rice – I precook rice for the week. To save the most amount of time with the chicken/broccoli/rice casserole, prepare it completely ahead of time and put it the fridge. Put it into the oven when you’re ready to eat it.

I’ll talk about it more in another blog post, but I do all of our meal prep Sunday evening or Monday. I do our grocery shopping on Thursdays or Fridays. We try our very hardest to reserve Saturdays and Sundays as days of rest.

Pumpkin Breakfast Cookies – Meal Plan Monday

Hi! I’m starting a new series called Meal Plan Mondays. Health and wellness are important to our family, and I thought I’d share a few ways we make cooking and eating more convenient so that we can be as healthy as possible. On Mondays I hope to share recipes I use to prepare convenience foods ahead of time. I may also share our menu for the week and show which ingredients I will prep ahead of time to make weeknight cooking as easy as possible.

This week I am sharing a recipe that I sometimes make so that we have something quick to grab for breakfast – Pumpkin Breakfast Cookies. I found this recipe a while ago from LeelaLicious. I’m not sure “cookie” is the right word for these, although the shape is reminiscent of one. These cookies have many granola type of ingredients, but they aren’t really crunchy or granola-like either. You’ll just have to try them! After I make them, I will put them in an airtight container. If I make more than one batch, I’ll put the second batch in the fridge. Ken just grabs one to-go, but I like to microwave mine for a few seconds before eating it.

With ingredients like oats, pumpkin seeds, and cranberries, these are delicious, gluten-free, and satisfy hunger all morning!

Tips: When I bake these I like to decrease the amount of pumpkin seeds to 1/3 cup. Also, I found Aldi to be the cheapest place to find gluten free oats, pumpkin seeds, coconut oil, and ground flax seed.

Pumpkin Breakfast Cookies

  • Servings: 12 cookies
  • Difficulty: easy
  • Print

A healthy seasonal cookie perfect for meal prepping your grab-and-go breakfast.


  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 1 cup rolled old-fashioned oats
  • 1 cup quick cooking oats
  • 2/3 cup dried cranberries
  • 2/3 cup pumpkin seeds
  • 1/4 cup ground flaxseed
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/2 cup pumpkin puree
  • 2 eggs, beaten


  1. Preheat the oven to 325*. Line a baking sheet with parchment paper.
  2. In a small bowl, warm the coconut oil to melt it. (Microwave is easiest. It only needs to get hot enough to melt.) Add the honey, whisk together. Add the pumpkin puree, followed by the eggs.
  3. In a large bowl, mix the remaining dry ingredients until combined.
  4. Add the wet mixture from the small bowl into the dry ingredients in the large bowl.
  5. Drop 1/4 cup sized scoops of the mixture onto your cookie sheet and flatten. (These will not spread while baking.)
  6. Bake 15-20 minutes until edges are lightly browned and centers are set.
  7. Let cool completely before moving to an airtight container.