Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Menu Plan for the Week

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Pasta Alfredo

Here’s our menu plan for this week!

Sunday, September 11
Oatmeal, pears
Cheesy beef and rice, green beans
Leftovers

Monday, September 12
Whole wheat waffles, blueberries
Taco Corn Fritters, cantaloupe
Cheeseburger macaroni, peas, tossed salad

Tuesday, September 13
Scrambled egg sandwiches, creamy orange cooler
Chicken salad, apples, homemade ranch and carrot sticks
Taco potatoes, watermelon

Wednesday, September 14
Pancake sausage muffins, pears
Popcorn chicken, strawberry-peach slushies, peas
Lasagna casserole, tossed salad, sweet corn

Thursday, September 15
Breakfast burritos, peaches
Salmon patties, toast, strawberry milkshakes
Lamb chops, mashed potatoes, gravy, zucchini

Friday, September 16
Giant breakfast cookies, pears
Chicken burritos, fresh pineapple
Hamburgers on homemade buns, ranch potato wedges, carrot sticks

Saturday, September 17
Fried eggs on toast, oranges
Leftovers
Chicken pasta alfredo, steamed broccoli and carrots

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Menu Plah-ah-ah….

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We’ve been involved in a big soccer tournament all weekend – in fact, just now I dashed home quickly in between games to throw a roast into the oven for us to eat after all of today’s games. I thought that while I was home I could maybe get a menu plan figured out to share, but as you can see, I didn’t get very far. I planned exactly one day’s worth of meals. You’re all so inspired, I’m sure. ;)

Sunday, September 4
Applesauce bread, bananas
Sandwiches, carrots, apples, dried fruit
Roast, carrots, potatoes, gravy, green beans

Beyond the tournament, we also have company coming (any minute now) which means that I probably won’t have time to write and share a menu plan later either. (I do know that I’m feeding company Sloppy Joes and Black Bean Salsa for lunch tomorrow before they leave for home.)

blackbeansalsasm.JPG

I’ll try to find a little time later to share new Funky Fresh Kitchen Challenge or recipe. Maybe? In the meantime, I hope you’re all having a lovely Labor Day Weekend!!

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Funky Fresh Menu Plan for the Week (with a challenge!)

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Welcome to Day One of our Funky Fresh Kitchen series! Make plans to join us for fresh kitchen challenges, new healthy recipes and (hopefully) inspiration for you as we get organized in the kitchen and work our way toward a kitchen full of healthy foods! (And don’t forget about the awesome upcoming giveaways!!)

Since I normally post our menu plan on Sunday, I decided we’d work today’s Funky Fresh Kitchen Challenge around menu planning. As you can see from my menu list below, I typically plan all three meals for each day. I don’t always stick to the plan exactly, but having an outline makes life so much easier for me, plus makes our meals well balanced and healthy.

I know that some people function just fine without a menu plan. But if you are someone who tends to panic at 5:30 because you don’t know what you’re fixing for dinner – and then you just grab something quick and unhealthy to fill the tummies of your family members – let me encourage you to take this small step toward a fresh, healthy kitchen.

First, read through my menu plan for this week to get some tasty meal ideas, then stay tuned for the Challenge stated below!

Sunday, August 28
Blueberry muffins, honeydew melon
Spaghetti, tossed salad, fresh corn, green beans
Leftovers

Monday, August 29
Simple soaked pancakes, blueberries
Tuna salad on tomatoes, fresh peaches with cottage cheese
Teriyaki chicken and veggies, fruit salad

Tuesday, August 30
Applesauce bread, bananas
Taco corn fritters, green beans, watermelon
Chicken fried steak strips, mashed potatoes, gravy, peas

Wednesday, August 31
Creamy orange cooler, fried eggs on toast,
Turkey ranch pinwheels, cantaloupe, sweet pepper slices
Italian roast wraps, green beans, applesauce

Thursday, September 1
Orange muffins, freeze dried strawberries
Creamy mac and cheese, peas, watermelon
Salmon patties, ranch potato wedges, tossed salad

Friday, September 2
Honey whole wheat bagels, peaches
Sloppy cornbread muffins, green beans, pears
Homemade pizza, cherries

Saturday, September 3
Homemade whole wheat donuts, applesauce
Leftovers
Grilled chicken, stir fried veggies and rice

As you can see, I am not a gourmet chef. I do not cook fancy foods. I do not cook anything “weird”. I simply make very basic, healthy, kid friendly foods that are full of the nourishment our bodies need. I am very intentional about including fruits and vegetables with each meal. I find that if I’m not purposeful about including fruits and veggies, we simply do not get enough nutrients, then we start wearing down and getting sick. Bring on the veggies!

Your challenge today is to plan just one meal. (Of course, you can plan more if you want to!)  Figure out tomorrow night’s dinner, figure out what you’ll be serving Wednesday evening, figure out whatever will help you the most. Base the meal plan around food you already have, or if you need to go to the store, pick up what you’ll be needing for this meal so that you’ll be prepared and relaxed.

Be sure the meal you plan is well balanced and includes vegetables. If you don’t have vegetables in your house GO HENCEFORTH WITHOUT DELAY AND BUY VEGETABLES. No excuses. If you need to start with fruit because your family struggles with vegetables, fine – get some grapes. But please be intentional about feeding your family good, nutrient filled foods. (Read through this series of Simple Steps to Healthy Eating to give you some easy ideas for where to start!)

Leave a comment here sharing your one meal plan. Your comment will be considered an entry for the five $10 Heavenly Homemakers Shop gift certificates drawing. Plus, it will serve as inspiration for all of us! I love reading what others are planning to eat! In fact, after reading through your comments, I may just change my menu plan for this week!

(P.S. There are 0 Funky Kitchen ebooks still available at only $1.50. Once those are sold out, you’ll find the next 200 books at $2.00 each! Still less than half price!)  :)

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Menu Plan for the Week

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Last week’s busyness truly was a joy, even though it was very…busy.

Today starts this new week off with a bang as we had a nice little breakfast to honor our 6th graders at church before worship, plus we had a huge potluck to welcome all the York College students. I was asked to provide muffins for the 6th grade breakfast, so yesterday I made a double batch of both Chocolate Chocolate Chip Muffins and Blueberry Muffins. I made them into mini-muffins and filled two gallon buckets with the goodies.

I stopped long enough to take pictures of my buckets, because buckets full of mini-muffins – that’s just fun. :)

After not really having a menu plan last week, I was excited to put one together for this week. Here’s what we’ll be eating:

Sunday, August 21
Chocolate chocolate chip muffins, blueberry muffins, fruit
For potluck:  frosted brownies (this frosting, these brownies), chocolate chip cookies, sweet baked beans, baked turkey ham with pineapple, cream cheese corn
Leftovers

Monday, August 22
Simple soaked pancakes, blueberries
Homemade corndogs, carrot sticks with ranch, watermelon
Shepherds pie, tossed salad

Tuesday, August 23
Mini breakfast pizza, honeydew melon
Creamy mac and cheese, peas, sweet peppers
Grilled chicken, creamy cole slaw, angeled eggs, watermelon, coconut flour cheddar biscuits

Wednesday, August 24
Creamy orange cooler, toast
Alfredo sauce with pasta, steamed broccoli and carrots
Cheesy salsa enchiladas, tossed salad

Thursday, August 25
Coconut flour banana muffins, cherries
Corn on the cob, sliced tomatoes, fried okra, milkshakes, peanut butter on celery
Chicken fried steak strips, mashed potatoes, gravy, green beans

Friday, August 26
Scrambled eggs, hashbrowns, turkey bacon, cantaloupe
Black beans and rice with salsa, fruit salad
Hamburgers, ranch potato wedges, peas

Saturday, August 27
Mini apple pies, sliced cheese
Leftovers
BBQ meatballs, cream scalloped potatoes, tossed salad, zucchini

I wanted to let you know that while this upcoming week is less crazy than last week, I still haven’t found time to get much writing done. I have posts started in my head, but those are undoubtedly much harder for you to read. (Consider yourself blessed, however, not to be able to read the posts I write in my head.)  We’ll see what I’m actually able to type this week, but I’m kind of thinking about re-posting some older posts during the next few days, just for fun – and also so that I can maybe take the time to find my missing flip-flop and to finally put away the rest of my Azure Standard order from last Tuesday. We’ve been in survival mode here. :)  I’m also hoping to simply sit and read to my kids a little bit more this week. The Hobbit is calling our name.

ALSO, I’m working on some very fun surprises for the blog during the week of August 28, and that is taking a little extra time and work. Just you wait to see what next week holds!!!!!!!!!

And so, thank you for your patience here while I play catch-up and get my act together. You are all awesome!

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The Busy Week (with a partial menu plan)

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The week has arrived. The YC soccer teams are in town, enduring three-a-day practices, and I have the privilege to help feed the ladies’ team! Last year I fed them six meals – this year I’m only needed for three – so it seems “much easier” this time! :)

Added into the mix this week is a Baby Shower I’m helping host on Thursday. Also, a dear friend from church went to be with Jesus last week after battling cancer. Therefore, I’m helping provide a meal for her family on Monday, plus helping with food for a congregational meal following her funeral on Tuesday. We feel very blessed to serve in this way and have been having fun cooking all weekend in preparation! Yes I’m a little tired, but no I’m not overdoing it. If you didn’t know this already – I love cooking. Put me in a kitchen with a bunch of ingredients and I’m a happy girl. Our boys have also been a tremendous help! (They’ve also had the good sense to scram and make haste to the trampoline during the harried moments when Mama is carrying a huge pot of sauce across the kitchen, while the oven timer is beeping and the pasta is boiling over, which has also been very helpful.)

My goal while feeding others (especially in large crowds) is to keep the meals as simple as possible, while at the same time providing very tasty dishes so that the recipients know they are loved by our family.

Friday, we bought half of Walmart then went home to brown hamburger meat, bake cookies and put together lasagnas. You should have seen my shopping cart – I was wishing I had my camera with me! I don’t think I could have fit one more item in without it all falling out over the cart.


We unloaded groceries onto the floor of the kitchen and then worked together to get them
organized and put away. This is about half of what I bought.
As you can see, I do compromise when I’m cooking for a large crowd,
making most of the food from scratch but buying a few boxes and cans too. ;)

Cookies, cookies and more cookies. The sugar over-floweth from my kitchen this weekend.

The following menu plan probably won’t offer you much in the way of suggestions for feeding your family this week, unless you personally have 43 children (in which case, I beg you to please let me come help you wash dishes sometime). But, I needed for myself a very thorough “feeding the masses” plan so that I’m able to knock this week out efficiently. I’ve typed out everything I’ll be making and serving for others, but I didn’t actually take the time this week to type out the remaining meals for our family. For meals that include just the six of us, we’ll likely be eating leftovers from the larger meals or scrambled eggs, pancakes, hamburgers and veggies from the garden.

Sunday, August 14

Meal for Soccer Team (50 people) – Tammy’s Chicken Pasta Salad (x7), Grapes, Angeled Eggs, Flourless Peanut Butter Cookies (x4), Sugar Cookies (x2)

Monday, August 15

Lunchtime Meal for the P family (15 people) – Sloppy Joes (x3), Cheese Slices, Angeled Eggs, Sliced Watermelon, Carrot Sticks with Ranch Dressing, Frosted Brownies (these brownies, this frosting)

Dinnertime Meal for Soccer Team – Lasagna (x7), Tossed Salad, Green Beans, Honey Whole Wheat Bread (x4), Butterscotch Bars (x3)

Tuesday, August 16

Take to Funeral Meal – 4 dozen Chocolate Chip Cookies

Meal for Soccer Team – Beef Roast, Potatoes, Carrots, Gravy, Cream Cheese Corn, Homemade Dinner Rolls,  Apple Crisp with Homemade Ice Cream

Thursday, August 18

Take to Baby Shower – Flourless Peanut Butter Cookies, Coconut Flour Muffins, Lemons (for water), Diapers, Cards and Gifts

(Yes I know diapers and gifts are not part of a menu plan, but I don’t want to forget anything so they’re going on this list!)

All other typically accomplished tasks such as science lessons and laundry folding are pending this week. I’ve mentioned before that it is more important to us that our children learn to serve than for them to learn their states and capitals. They’ll still find some math and reading time this week I’m sure. And really, matching socks are over-rated, don’t you think?

I love making lasagnas assembly line style – so easy!!

My posts may be irregular this week as I haven’t been able to spend much time this weekend writing. I do have a guest post and some fun giveaways lined up, as well as a big sale in the Heavenly Homemakers Shop to tell you about!! Watch for news on that soon. :)

 

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Menu Plan for the Week

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Our peach tree is loaded this year – it’s awesome! We picked peaches for the first time yesterday and you’d better believe we’re going to have peach juice running down our chins all week long. :)


I also picked a lot of produce from our friend’s garden. They were out of town and told me to help myself – and so I did.

I’ve never really been successful with eggplant, so I’m going to do a little searching online to see what recipes I come up with. Do you all have some eggplant ideas?

I finally was able to make tomato sauce last night – so exciting! I’ll share more about that (because I learned a new trick!) soon.

Here’s our menu this week:

Sunday, August 7
Easy breakfast casserole, peaches
Roasted chicken, carrots, potatoes, gravy
Sloppy joes on homemade buns, watermelon, carrot sticks with ranch

Monday, August 8
Simple soaked pancakes, applesauce
Popcorn chicken, fried okra, green beans
Black bean and rice bowls with salsa and kreme fresh, cucumber salad

Tuesday, August 9
Blueberry streusel muffins, peaches and cream
Pizza pockets, strawberry orange smoothies
Tacos (with homemade tortillas and fresh tomatoes from the garden!), death by chocolate dessert (with guests!)

Wednesday, August 10
Scrambled eggs, creamy orange cooler
Sweet bean casserole, corn bread muffins, something with eggplant?, peaches
Taco salad, watermelon

Thursday, August 11
Coconut flour muffins, apples
Meat and cheese burritos, fresh pineapple
Lasagna casserole, tossed salad, sweet corn

Friday, August 12
Homemade poptarts, applesauce
Grilled cheese sandwiches, chips and salsa, carrot sticks
Homemade pizza, watermelon

Saturday, August 13
Giant breakfast cookies, plums
Leftovers
Hot roast beef sandwiches with gravy, peas, tossed salad

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Menu Plan for the Week

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This weekend, I created a big bread mystery at our house. I made a double batch of Honey Whole Wheat Bread, making two regular loaves and two Cinnamon Swirl Bread loaves. I failed to pay attention to the pans I put them each into, therefore, when I pulled them out of the oven, I had no idea which loaves were regular and which loaves were cinnamon swirl. (duh)

One of them, I could quickly label by (pardon me) sniffing it’s underside. The other still remains a mystery. Here’s hoping we figure it out before it’s time to make tuna sandwiches. ;)

This week is our official first week of school for this year. Books are ready, plans are made, boys are excited. I’ll share more about our schedule and curriculum in upcoming posts!

Here’s our menu for the week:

Sunday, July 31
Cinnamon swirl bread, peaches
Cheeseburger macaroni, green beans, grape tomatoes
Youth dinner at our friends’ house

Monday, August 1
Whole wheat cinnamon rolls, apple slices
Taco corn fritters, fruit smoothies
Cheesy beef and rice, stir fried zucchini and yellow squash

Tuesday, August 2
Chocolate chocolate chip muffins, applesauce
Meat and cheese burritos, carrots with ranch dip, pears
Lamb chops, baked potatoes, peas

Wednesday, August 3
Scrambled eggs with cheese, creamy orange cooler
BLTs, chips and salsa, cantaloupe
Grilled steak, creamy cole slaw, corn on the cob

Thursday, August 4
Pancake sausage muffins, blueberries
Black bean salsa with organic corn chips, watermelon
Alfredo sauce with pasta, steamed broccoli and carrots

Friday, August 5
Peanut butter honey toast, strawberry-peach slushies
Hamburgers on homemade whole wheat hamburger buns, corn on the cob, sweet peppers
Creamy mac and cheese, peas, fried okra

Saturday, August 6
Applesauce muffins, bananas
Homemade pizza, plums
Leftovers

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Menu Plan + Two Week Tackle Update

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Green beans from our garden!

First today, I’ll share our menu plan for the week. Then below, I’ll give you an update on how my Two Week Tackle is going!

Sunday, July 24

Coconut flour banana muffins, applesauce
Teriyaki chicken and veggies
Grilled cheese sandwiches, chips and salsa, honeydew melon

Monday, July 25
Turkey sausage, scrambled eggs, oranges
Homemade corn dogs, green beans, carrot sticks with ranch dressing
Taco potatoes, watermelon

Tuesday, July 26
Giant breakfast cookies, plums
Chicken veggie quesadillas, tossed salad
Chicken fried steak strips, mashed potatoes, gravy, peas

Wednesday, July 27
Pancake and sausage muffins, cantaloupe
Peanut butter and honey sandwiches, peaches, carrot sticks with ranch dressing
Three cheese garlic chicken pasta, tossed salad, zucchini

Thursday, July 28
Smoothies, toast
Turkey ranch pinwheels, strawberry-peach slushies
Grilled burgers, sweet baked beans, corn on the cob

Friday, July 29
Blueberry streusel muffins, bananas
Alfredo sauce with pasta, steamed broccoli and carrots
Italian roast wraps, tossed salad, corn on the cob

Saturday, July 30
Easy breakfast casserole, grapes
Leftovers
Lamb chops on the grill, Italian pasta salad, zucchini

And now, my updated Two Week Tackle List:
  • Organize school books and create a schedule for our school year
  • Clean out kitchen cabinets – replace shelf liner
  • Deep clean the entire house
  • Plan and begin to prep soccer meals
  • Make and freeze healthy convenience foods for the month of August
  • Make homemade hand soap and laundry detergent (just because I really want to try)
  • Experiment with homemade white chocolate and butterscotch chips for the Heavenly Homemakers Recipe Challenge
  • Finish creating the Whole Foods Pantry resource list that so many of you have been requesting

~”Deep clean the entire house” is never going to be crossed off the list, mostly because it’s a never ending job. We’ve accomplished a lot, and plan to begin our school year on August 1 with a nice, clean house…but come August 2, there will be more cleaning to do. If only dust understood that once we’ve rid our house of it, it is not supposed to return. Ugly little intruder.

~The Whole Foods Pantry resource list has a small start, and I’m hoping to dedicate more time to it this week. All the extra time I’ve had on the computer recently has been devoted to editing the new kids cooking books. (Watch for an update about those very soon!!!)

~I’ve got a list started for soccer meals and hope to fine tune it within the next few days. I’ll be asking for your help regarding these meals, so watch for a post about cooking for a crowd!

~Books. Books. Books. They fill my living room. I’ve been saving this job for last because I LOVE sitting down and organizing and planning our school year. This will be my reward for checking the other items off the list. But, I can’t wait much longer because we officially begin our new school year in 8 days!

~Throughout the next couple of weeks, you can expect posts showing you how to make butterscotch chips, white chocolate chips and homemade hand soap. I am taking “make homemade laundry detergent” off my list for now – I’ll come back to it when I have more time because I’m really excited to try to make homemade detergent without borax. But not this week. I have books to organize!

What all did you get accomplished last week? Did you cross anything off your list?!

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Menu Plan for the Week

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I’m not sure why I don’t make these Apricot Breakfast Bars more often.
This time, I added a few mini chocolate chips just for fun!

Matt joined Asa at camp last week, leaving just three boys and me at home. After two weeks of having our family scattered here and there – we’re all six back together again this week. YAY!

Here’s our menu plan for the week:

Sunday, July 17
Apricot breakfast bars, bananas
Beef roast, carrots, potatoes, gravy
Salmon patties, corn on the cob, watermelon

Monday, July 18
Homemade poptarts, cantaloupe
Alfredo sauce with pasta, steamed broccoli and carrots
Italian roast wraps, raw veggies with ranch dip, watermelon

Tuesday, July 19
Creamy orange cooler, toast
Bean and cheese burritos, applesauce
Beef stroganoff, tossed salad, green beans

Wednesday, July 20
Scrambled eggs, hashbrowns, oranges
Tuna salad on crackers, honeydew melon, sliced tomatoes
Cheeseburger macaroni, green beans, sliced tomatoes

Thursday, July 21
Crepes with jelly, applesauce
Black bean salsa with organic corn chips, grapes
Cheeseburger zucchini boats, carrots

Friday, July 22
Pancake and sausage muffins, blueberries
Sloppy joes, peas
Grilled chicken, corn on the cob, green beans

Saturday, July 23
Pineapple-orange slushies, toast
Crustless quiches, fruit salad
Leftovers

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Menu Plan for the Week + Our Garden Update

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With so many parts of the world experiencing either lack of rain or flooding, we feel very blessed to be in an area where, at this point, we seem to be just right. Our gardens (and weeds) are growing just fine. I thought you might enjoy seeing some updated pictures. The last time I posted any pictures, we only had a tiny bit of lettuce and nothing else. We still haven’t been eating much that we’ve grown, but we’re getting close!

Here are our bush beans…full of little purple flowers!! By the end of the week, we should be picking and eating!!! fresh green beans. I can’t wait!

Here is our raised garden bed of pepper plants. Matt’s actually picked a few hot peppers last week. I’ll be letting him deal with the hot peppers this year. I’m a little bit nervous – go figure. :)


We planted a few okra plants just for fun and are excited to see them doing so well. They like the hot sun, and finally, they are getting their fair share of it.

Corn! Isn’t it all so pretty?


We obviously have more than one tomato plant (so that we can make and can our own tomato sauce and tomato soup and salsa for the year), but I just did a close up picture of one plant to show you the little yellow flowers that will soon be making juicy tomatoes for my tacos!

If you have a garden, please share how it’s doing! I always enjoy hearing about the differences of what grows at what rate in different parts of the world. What are you eating out of your gardens??

Here’s our menu plan this week:

Sunday, July 10
Oatmeal, fruit
Creamy mac and cheese, peas, cantaloupe
Popcorn chicken, potato wedges, green beans

Monday, July 11
Homemade donuts, applesauce
Grilled cheese and tomato sandwiches, carrots sticks and sweet peppers
Cheddar ranch burgers, creamy cole slaw, watermelon

Tuesday, July 12
Cinnamon swirl bread, cantaloupe
Turkey ranch pinwheels, smoothies
Pizza casserole, tossed salad, zucchini

Wednesday, July 13
Coconut flour muffins, plums
Cheesy beef and rice, green beans, steamed carrots
Pizza, strawberry-peach slushies, raw veggies with ranch dip

Thursday, July 14
Whole wheat waffles, blueberries
Sweet bean bake, watermelon
Grilled chicken, corn on the cob, tossed salad

Friday, July 15
Peanut butter honey toast, pears
Taco potatoes, peaches
Chicken fajitas with homemade tortillas

Saturday, July 16
Scrambled egg sandwiches, nectarines
Leftovers
Tuna salad on crackers, fresh pineapple

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