Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Menu Plan for the Week and Challenge #2 Check In – Have You Been Able To Get Ahead?

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First, let’s talk menu plan. Then, we’ll talk challenge. :) 

Here’s what we’re looking to eat this week:

Sunday, September 9
Oatmeal, fruit
Barbecue brisket, baked potatoes, green beans, tossed salad, death by chocolate
High school huddle (hosted by our friends, but we are going over to help)

Monday, September 10
Whole wheat pancakes, blueberries
Hamburger patties, steamed broccoli, corn on the cob
Creamy chicken and rice casserole, carrots, tossed salad

Tuesday, September 11
Scrambed eggs with cheese, peaches
Salmon patties, potato wedges, peas
Pizza casserole, tossed salad

Wednesday, September 12
Easy breakfast casserole, oranges
Potato soup, carrot sticks
Teriyaki chicken and vegetables

Thursday, September 13
Homemade poptarts (from the freezer!), bananas
Pizza pockets, fruit-kefir smoothies
Tuna casserole, peas

Friday, September 14
Flaky cream cheese pastry, kiwi
Taco corn fritters, apple slices, baby carrots
Shepherd’s pie, tossed salad

Saturday, September 15
Pumpkin chocolate chip muffins, applesauce
Leftovers
Grilled burgers, ranch potato wedges, tossed salad, watermelon

So how has the Funky Fresh Challenge #2 been going for you so far? Many of you shared your plans and ideas. Have you found some time to get ahead a little bit? If not, I encourage you to keep plugging away! Any time you can squeeze in to do something extra is great! You’ll appreciate it so much!

I didn’t finish everything on my to-do-list, but that’s okay. I am just thankful that I could find a few extra hours in the kitchen before chasing off to soccer games. Our mornings will go more smoothly now with these extra breakfast foods in our freezer. Or, for at least a few mornings, I’ll be ahead of the game, right? 

Giant Breakfast Cookies, 2 loaves of Cinnamon Swirl Bread, 2 loaves of Honey Whole Wheat Bread, Homemade Poptarts

As of now, we’ve already eaten one loaf of cinnamon swirl bread, both of the loaves of honey whole wheat, and several of the breakfast cookies. That’s okay though. I made them so we could eat them, and as we all know, I’m trying to do a better job of actually serving the foods I make for the freezer!! :)

Your turn! How has Challenge #2 gone for you so far? Leave a comment on this post to let us know what you’ve been able to accomplish, or what you might plan to do to get ahead in the coming days. If you have a blog, write a post about what you’ve done for the challenge, then come link up here so we can read about it. All comments and blog entries will be entered in our giveway for two $25 and one $50 gift certificates to the Heavenly Homemakers Shop.

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Funky Fresh Menu Plan for the Week

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It’s September. At my house, that means canning tomato sauce, doing math lessons, and going to soccer games…all at the same time. I exaggerate. But just a little bit. I mean, I do usually remember to throw off my stained apron before I chase off to the soccer field. (But only if the boys remind me.)  I have to try and be super organized if I’m going to pull off this month gracefully. Trust me – it doesn’t always happen and I’m often tripping over myself as I try to get everything done. That’s why I’ve asked you to help me by joining in with our month of the Funky Fresh Kitchen! A girl can’t do it alone!

Ready to get your kitchen funky (functional) and healthy? The first Funky Fresh Challenge will be revealed tonight. Be ready!

In the meantime, here’s how our menu looks for this week:

Sunday, September 2
Oatmeal, fruit
Bison brats, baked beans, watermelon
Black bean salsa with organic corn chips, grapes

Monday, September 3
Pancake sausage muffins, cantaloupe
Chicken patty sandwiches, tomatoes, sweet peppers
Italian pasta bake, tossed salad, green beans

Tuesday, September 4
Pumpkin chocolate chip muffins, applesauce
Rice and veggie stir fry, apple slices
Cheesy salsa enchiladas, tossed salad

Wednesday, September 5
Scrambled eggs with cheese, creamy orange cooler
Tuna salad on tomatoes, sweet peppers, carrot sticks
Whole wheat calzones, apples, grape tomatoes

Thursday, September 6
Mini crustless quiches, grapes
Sloppy joes, ranch potato wedges, steamed broccoli
Chicken fried steak strips, mashed potatoes, gravy, peas

Friday, September 7
Peanut butter honey toast, smoothies
Taco salad
Homemade pizza, carrot sticks

Saturday, September 8
Giant breakfast cookies, applesauce
Leftovers
Grilled cheese sandwiches, tomato soup

What’s on your menu this week? Share some of your “fresh” meal ideas in the comments section of this post to be eligible for our Heavenly Homemakers Shop gift certificate giveway!

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Menu Plan for the Week…Plus Cake Boys Episode 3!

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Here is our menu for this week. But more importantly, below you will find Cake Boys Episode 3! (Watch Espisode 1 and Episode 2 if you haven’t already.)  This time, the boys made a cake for Matt and me as we celebrated our 18th wedding anniversary. It was so very sweet. Be sure to admire my very messy kitchen and cluttery countertops as you watch. Yikes. ;)

Sunday, August 26
Oatmeal, fruit
Cheeseburger macaroni, tossed salad, green beans
Potluck picnic – taking drinks, veggie tray, and Texas sheet cake (made by the Cake Boys – Episode 4 coming up!)

Monday, August 27
Whole wheat pancakes, blueberries
Taco salad
Creamy chicken and rice casserole, carrots

Tuesday, August 28
Honey whole wheat bagels, cantaloupe
Tuna salad on tomatoes, pickles, olives, watermelon
Grilled bbq chicken, corn on the cob, zucchini

Wednesday, August 29
Crepes with jelly, applesauce
Italian roast wraps, tomatoes, lettuce, sweet peppers, green beans
Chicken patty sandwiches, ranch potato wedges, peas

Thursday, August 30
Fried eggs on toast, creamy orange cooler
Hamburger patties, steamed broccoli and carrots
Pizza casserole, tossed salad

Friday, August 31
Pumpkin chocolate chip muffins, apple slices
Grilled cheese sandwiches, tomato soup, carrots
Tacos

Saturday, September 1
Whole wheat donuts, grapes
Leftovers
Steak on the grill, creamy cole slaw, corn on the cob

And now, Cake Boys Episode 3!

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Menu Plan for the Week

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Wow, I missed my menu plan last week. If you recall, we planned some big meals to feed the York College Ladies Soccer Team that my husband helps coach. So while I thoroughly planned those meals, I was too busy to plan meals for my family for the rest of the days of the week. 

It’s not like I follow  my menu plan religiously each week anyway, but wow, having nothing planned threw me just a little bit. Case in point:  By Friday night, I was pretty  much worn out and didn’t feel like cooking. Nothing sounded good. I had no meat thawed. All I had in the fridge (aside from the ever present milk, ketchup, and pickle relish of course) was two big containers of leftover mashed potatoes from feeding the team earlier in the week.

So for dinner Friday night? We had mashed potatoes, with mashed potatoes…and sliced tomatoes. I should have taken a picture to share with you (not). The “meal”, such as it was, didn’t taste too bad, especially since the tomatoes came from our garden. But here’s hoping putting together a menu plan this week will offer us a little more excitement. Although we do still have a lot of mashed potatoes to eat up. :)

Biscuits and Gravy – one of my family’s favorite meals!

Sunday, August 19
Oatmeal, fruit
Bbq meatballs, cheesy sour cream mashed potatoes (how’s that for a creative way to use the leftovers?!), green beans, tossed salad, brownie sundaes (with homemade hot fudge sauce) 
Chicken Burritos, grapes, strawberries

Monday, August 20
Whole wheat waffles, blueberries
Grilled burgers, baked beans, watermelon, carrot sticks
Baked three cheese chicken pasta, tossed salad, steamed broccoli and carrots

Tuesday, August 21
Simple sourdough biscuits, turkey sausage gravy, grapes
Tuna salad on tomato slices, chips and salsa
Alfredo sauce with pasta, tossed salad, green beans

Wednesday, August 22
Creamy orange cooler, scrambled egg sandwiches
Easy noodle stir fry with broccoli, carrots, and zucchini
Grilled salmon, brown rice, peas

Thursday, August 23
Coconut flour muffins, apples
Whole wheat calzones, raw veggies, fruit smoothies
Barbecue brisket, cream scalloped potatoes, tossed salad, green beans

Friday, August 24
Easy breakfast casserole, orange slices
Creamy mac and cheese, carrot sticks, peas, cantaloupe
Tacos

Saturday, August 25
Giant breakfast cookies, applesauce
Leftovers
BLTs, watermelon, raw veggies

If you’re looking for a little assistance getting started on menu planning, be sure to check out Plan to Eat!

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(Soccer) Menu Plan for the (First Part of the) Week

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I have been busy this weekend, so haven’t had time yet to figure out a menu plan for our family for the entire week. (You can look back at my archives of healthy Menu Plans for ideas for your family!)  But here is what I plan to feed the YC Ladies Soccer Team this week. There will be between 30-40 at each meal.

Sunday Night:  Roast, Carrots, Mashed Potatoes, Gravy, Cream Cheese Corn*, Homemade Whole Wheat Rolls* with Butter, Homemade Ice Cream Sandwiches

Monday Night:  Crunchy Ranch Chicken**, Stir Fried Rice and Veggies (with broccoli and carrots), Grapes, Fudge Brownies with Fudge Frosting

Tuesday Night:  Lasagna***, Italian Tossed Salad, Green Beans, Honey Whole Wheat Bread, Butterscotch Bars

Here’s a little play-by-play of what I was able to get done this weekend to get ahead.

On Friday evening, I put together four big lasagnas, plus one small “meat free” one and one small “gluten free” one. Here’s hoping I’m able to accomodate some of the special diets for the girls!

While prepping the lasagnas, I also got a double batch of Chocolate Chip Cookies going so that I could get the Ice Cream Sandwiches made the next day. Once the cookies cooled, I put them into the freezer so they wouldn’t melt the ice cream as I assembled them.

On Saturday morning, I made a huge pan of Crunchy Ranch Chicken and put it into the freezer. On Monday, I’ll spread them all out on big baking sheets and bake them. Having these ready ahead of time makes this meal so very easy!

I then grabbed the frozen cookies and put together the Ice Cream Sandwiches. I may have also eaten one of the cookies that had become deformed in the freezer. Hey, somebody had to do it.

Saturday night, I peeled eight pounds of carrots, cutting some up with broccoli to be ready for the Stir Fried Rice and Veggies, and leaving about six pounds for today’s roast.

As of right now (Sunday afternoon), the roast and carrots are cooking, 20 pounds of potatoes are peeled and waiting to be cooked, and the first double batch of homemade rolls is rising. Why yes, my kitchen is starting to smell good. :)

I’m planning to make some Flourless Peanut Butter Cookies and some Coconut Flour Muffins to treat the gluten free girls. I’ll do my best to continue to take pictures throughout the week of my food prep and buffet lines. I’m not always good at this since it does become rather hectic, but we’ll see how it goes!

*Both the Cream Cheese Corn and Homemade Whole Wheat Rolls recipes can be found in our Heavenly Homemaker’s Guide to Holiday Hospitality eBook.
**The Crunchy Ranch Chicken recipe can be found in our What To Do With the Chicken in Your Kitchen eBook.
***My Lasagna recipe is in our What To Do With the Cow in Your Kitchen eBook.

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Menu Plan for the Week and The Cake Boys Episode 2 (Special Birthday Edition!)

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Here’s my menu for this week if you’re interested. If not, just scroll down saying “blah, blah, blah” until you get to the bottom so you can see the birthday cake my boys made for me!! It was so cute – I can’t wait to tell you about it!

Sunday, August 5
Oatmeal, fruit
Grilled bbq chicken, corn on the cob, sweet peppers, cantaloupe, tossed salad, brownies
Leftovers

Monday, August 6
Whole wheat pancakes, blueberries
Tuna salad on crackers, tomatoes, cherries, carrots
Chicken fried steak strips, mashed potatoes, gravy, peas

Tuesday, August 7
Scrambled eggs, creamy orange coolers
BLTs, cantaloupe, carrots
Alfedo sauce with pasta, steamed broccoli, zucchini

Wednesday, August 8
Peanut butter honey toast, strawberries
Easy noodle stir fry with broccoli, yellow squash, and carrots
Pizza with the YC soccer team

Thursday, August 9
Chocolate chocolate chip muffins, applesauce
Chicken veggie quesadillas, grapes
Chicken patty sandwiches, tomatoes, green beans, watermelon

Friday, August 10
Crustless breakfast quiches, oranges
Pigs in a blanket, peaches, sweet peppers
Homemade pizza, fruit salad

Saturday, August 11
Whole wheat donuts, fruit
Leftovers
Cheesy salsa enchiladas, tossed salad

Okay, birthday cake time. But first, let’s review something about me that you may or may not know:

I. LOVE. BUTTER.

I don’t hold back on butter, I think butter has many health benefits, butter is real food, butter tastes awesome, and when I put butter on my bread or in mashed potatoes, moderation is not really a word that we can use to describe my portion size. I would never go so far as to eat a stick of butter by itself, because…yuck. And I do balance my butter with plenty of veggies and good protein.

But yeah, I love butter. So much so that my boys like to tease me about finding me a t-shirt that says “I eat butter with my butter.” Wouldn’t that be cute? (or not)

This is why, for my birthday, these creative geniuses (my husband and all four sons) came up with an idea to surprise me with a Butter Cake. “A cake made with butter?” you ask. Well yes, there is butter in the cake. But how about a cake that is shaped and decorated like a stick of butter?

Is that awesome or what?!

How did they do it? Well, you can watch the newest episode of “Cake Boys” and see for yourself. And then you can see my reaction at the end of the video when I walked in and saw the surprise cake for the first time. I think I look quite ridiculous, but that’s how we all feel when we see ourselves on video right? Ugh. I also look quite sunburned. We’d been at the pool for swimming lessons that morning. The sunburn isn’t nearly as bad as it looks – I had just put coconut oil on my face before walking into the kitchen, so I was kind of…shiny.

Oh, and the “drama” added to the video? The boys assure me that they were totally pretending and not really mad at each other while making the cake. Since the actual “Cake Boss” show often shows intensity and “heat of the moment” situations, my boys decided they needed to add that too. Love these kids.

I tell you what, the Butter Cake totally made my day. (Tasted pretty awesome too!)

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Menu Plan for the Week (What? We’re Actually Eating Out?!)

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Well, I’m off to a great start on my “To Do” List, and you’ll be getting a play-by-play all throughout this week. Bless your heart for being a fly on my wall.

In true “Getting Ahead” fashion, and also in true “I’m totally veering off of my original “To Do” list already” style – since I was making one Cheesy Chicken and Rice Casserole for lunch today, I went ahead and made an extra one for the freezer. Twice the food, but only one set of messy dishes. Score one for the freezer. (I used my Cheesy Beef and Rice Casserole recipe, but you guessed it, instead of using beef, I used chicken. Clever, huh? Oh, and I also cooked the rice in chicken broth for extra flavor. Tasty!)

We often have a couple extra boys with us on Sundays. Today we got to celebrate a birthday with one of them. I gave him some choices, and he picked Oatmeal Chocolate Chip Bars… “with Chocolate Milkshakes, please?” Well, of course. (Oatmeal Chocolate Chip Bars:  This Oatmeal Butterscotch Chip Cookie recipe baked into bars – 350° for 25 minutes. Wow, it is the day for recipe variations, apparently.)

Note to self:  Never again put candles into cookie bars which have just come out of the oven.
They are hot. Duh.
Therefore, they will, of course, melt down into the cookie, causing a nasty,
waxy mess which will almost, but not quite, ruin your birthday celebration, for Pete’s sake.
And also:  As soon as you get off the computer, you need to remember to put “new birthday candles” on your shopping list…

Here is our menu plan for this week:

Sunday, July 29
Straw Propeller Gourmet Oatmeal (The boys were SO excited to help me review these this morning. More info on Thursday.)
Cheesy chicken and rice, green beans, sweet bell peppers
Spicy avocado dip with organic corn chips, fruit

Monday, July 30
Whole wheat pancakes, blueberries
Out to lunch for our “back to school” outing – more on that later this week
Crunchy ranch chicken, stir fried rice and veggies

Tuesday, July 31
Creamy orange cooler, scrambled eggs
Black bean salsa, fruit
Taco potatoes, watermelon

Wednesday, August 1
Pancake sausage muffins, cantaloupe
Tuna salad, tomatoes, sweet peppers, peaches
Lasagna casserole, tossed salad, zucchini

Thursday, August 2
Coconut flour muffins, applesauce
Salmon patties, peas, smoothies
Grilled Italian chicken, zucchini, corn on the cob

Friday, August 3
Cereal (Mom’s day off)
Out for lunch (wow, really?)
Grilled steak, tossed salad, green beans, corn on the cob (um, yeah, it’s my birthday)  :)

Saturday, August 4
Easy breakfast casserole, fruit salad
Leftovers
Cheeseburger macaroni, peas

If you looked thoroughly at my menu plan, you will see that we are eating out not just once, but twice this week. Craziness, huh? It’s a week of celebrations, what can I say? Oh, and do you think the “Cake Boys” might make an appearance on Friday with a special birthday edition? I’ve been sensing that something sneaky is going on behind my back. Just so long as there is chocolate involved… :)

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Menu Plan for the Week…and Are You Having Trouble Leaving a Comment On My Posts??

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I’ve heard from several of you that you’ve tried to leave a comment on a post sometime in the last couple of weeks, but my site hasn’t let you. How very rude of my site to not let you say what you would like to say. I’m so sorry. We’ve tried to get to the bottom of this, with little success. So, the only thing we can think of is that, since my site has recently been upgraded (on the back end), many computers are remembering my site as it used to be, and is therefore not letting you leave a comment.

Doesn’t that just totally make sense? No? That’s okay. I know what I mean. Sort of.

What I recommend to you is that you “clear your computer cache“. Hopefully that will take care of the problem. Because I reallllly want you to be able to leave comments when you want to leave comments. I always love hearing what you all have to say.

Not sure how to clear your cache? Here is a “how to clear your computer cache” tutorial, which is very helpful.

Don’t you wish there was some method of clearing your brain cache when you’re feeling bogged down and overwhelmed? If I ever find a tutorial for that, I will be sure and let you know. (Although I suppose prayer would do the trick, wouldn’t it? God is always good to take a load off our hearts and brains.)  :)

I am loving this time of year, with so many great, fresh fruits and vegetables available!! Can’t get enough! We are focusing on having two or three fruits and vegetables for each meal. It’s awesome!

Here’s what our menu looks like this week:

Sunday, July 22
Oatmeal, fresh peaches
Tuna salad, cherry tomatoes, applesauce, cucumbers
Calzones, cherries, baby carrots

Monday, July 23
Banana muffins, cantaloupe
Chicken burritos, watermelon, carrot sticks, kiwi
Cheeseburger zucchini boats, green beans

Tuesday, July 24
Whole wheat waffles, blueberries
Homemade chicken nuggets, peas, kiwi
Taco potatoes, smoothies

Wednesday, July 25
Pancake sausage muffins, cantaloupe
Pizza on the grill, peaches, peppers from the garden
Turkey sausage and red bean stew, watermelon, tomatoes

Thursday, July 26
Scrambled eggs with cheese, cherries
Grilled hotdogs (I use Applegate brand all beef hotdogs), watermelon, green beans
Italian pasta bake (on the stovetop so I don’t have to heat the oven), tossed salad, zucchini

Friday, July 27
Peanut butter honey toast, peaches and cream
Cottage cheese and pineapple, tomatoes, sweet peppers
Steak on the grill, zucchini, corn on the cob, cucumbers

Saturday, July 28
Granola, fruit
Leftovers
Bbq chicken, fried zucchini, green beans

 

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Super Healthy, Freezer Friendly Chicken Sandwiches

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My wonderful friend Jenny shared this recipe with me. I love that these are so full of good protein, and have veggies in them too! What a great way to get more nutrients packed into a meal.

You can make up a big batch of these and freeze them for a quick meal another time. You know I love recipes like this that help me avoid a panic attack on busy days!

Chicken Patty SandwichesYum

3 boneless skinless chicken breasts
2 cloves of garlic or 1 teaspoon garlic powder
3/4 cup shredded carrots
1 medium onion, chopped
6 eggs
sea salt to taste
Coconut Oil or Palm Shortening

In a food processor, grind raw chicken, garlic, carrots, and onions together. Add eggs and salt, blending all ingredients together well. Spoon mixture (about two tablespoons at a time to form a patty) into hot oil, frying on both sides for about 4-5 minutes each, or until chicken is cooked thoroughly. (I use Palm Shortening from Tropical Traditions because heating it for frying purposes does not compromise its health qualities. I also sometimes use Expeller Pressed Coconut Oil as it is just as healthy.)

Makes about 10 patties.

These patties taste great without a bun, topped with a tomato and sandwiched between pieces of lettuce. We also really like them with sprouted wheat buns we get from Azure Standard. Oh, and melted cheese on top is pretty tasty too!

Chicken Patty Sandwiches

Allow leftover patties to cool, then place them in a freezer bag for another meal. Rewarm in the oven or toaster oven for about 10 minutes.

I realize the following picture doesn’t look super pretty, but I wanted to show you the nice stack of chicken patties I was able to put into the freezer! You can’t even tell there are carrots in there. ;)

When served with lettuce and tomatoes, and a fruit smoothie or another side dish of fruits and veggies, this is one super healthy meal!

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Menu Plan for the Week – and a Vanilla Announcement!

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I am blessed to have just arrived home after a lovely three day get-away with my sisters-in-law. I’ll tell you all about it on Gratituesday, but in the meantime, take a look at where I was on Friday:

Matt and the boys managed great on their own, eating much of what I had stocked away in the freezer. Now that I’m home, I’m anxious to get back in the kitchen. The break from the norm was refreshing, but now I feel the need to cook something. :)

Here’s what we’ll be eating this week:

Sunday, July 15
Oatmeal, fruit
Hamburger green bean casserole, cantaloupe
Leftovers

Monday, July 16
Turkey sausage and scrambled eggs, oranges
Homemade corndogs, fruit-kefir smoothies
Grilled bbq chicken, tossed salad, corn on the cob

Tuesday, July 17
Whole wheat pancakes, blueberries
Black bean taco salad, watermelon
Easy noodle stir fry

Wednesday, July 18
Mini breakfast pizza, strawberries
Fried zucchini, cantaloupe, peas
Chicken alfredo, steamed broccoli and carrots

Thursday, July 19
Granola, dried fruit
Tuna casserole, green beans, peaches
Creamy crock pot chicken and rice, tossed salad

Friday, July 20
Giant breakfast cookies, applesauce
Taco corn fritters, watermelon
Grilled steak, zucchini and yellow squash, tossed salad

Saturday, July 21
Chocolate chocolate chip muffins, bananas
Leftovers
One dish meat and potato casserole

And now for the Vanilla Extract announcement!

We have a batch of Homemade Vanilla Extract bottled and ready for sale. We will be offering this on Wednesday, July 18 on a first-come-first-served-while-supplies-last-get-it-while-you-can basis. :)  The sale will begin around 8:00 CST. Mark it down and come to the website early if you’re interested as we usually sell out very quickly. We have two, four, and eight ounce bottles to ship out.

If you’re interested in making your own vanilla, read instructions here. Now is the perfect time to start a batch so that you can bottle it and give it away as Christmas gifts!

 

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