Heavenly Homemakers

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It Takes 47 Seconds To Prepare Broccoli For the Steamer…

June 3, 2014 by Laura 10 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

It’s true. It takes 47 seconds to prepare broccoli for the steamer.

I know this because I timed myself preparing broccoli to be steamed. Why are you looking at me like that? You would do something this geeky too if you heard people say, “making healthy food takes too long to make” as much as I do. I figure, I can keep saying, “does not, huh-uh, does not” or I can actually time myself making healthy food and prove people wrong with a stop watch.

Preparing Broccoli Only Takes 47 Seconds

Yeah, I’m a weirdo.

The good news? Timing myself preparing broccoli didn’t take long because preparing broccoli doesn’t take long. Okay then. Plus my 12 year old thought it was fun to use his stop watch to time me prepping broccoli. He only asked twice, “Wait, why are we doing this?”

I felt this information was worth documenting as sometimes even I don’t feel like I have the time to make healthy food. Sometimes I feel that it would take less effort and time to slap down something less than stellar from the freezer section of the store. Sometimes I don’t want to go to the trouble to put something nourishing on the table. Me. The one who knows the truth that healthy eating doesn’t take extra energy or time. Me, the one who has already proved this truth many times over. Me, the one who loves to cook.

Now that you and I have learned the 47 second truth, neither of us can fall back on “I just don’t have the energy to make anything healthy tonight.” Even if we are compromising by putting something on the table that is less than stellar (hey, I do it sometimes too when I’m in a pinch or when we just want a fun treat). That’s fine. Throw down a take-and-bake pizza or whatever. Just take the additional 47 seconds to steam broccoli or make a salad to go with the meal.

If you really want to save time and energy, prep your broccoli ahead of time, put it in a baggie, then dump it in your steamer at dinner time. Like this:

Get Your Broccoli Ready to Steam Quickly

Once you’ve done that, you can pull it out of the fridge and take the remaining 8 seconds of the 47 seconds total broccoli prep time to pour it into your steamer and turn on the burner. Seriously people. It takes more energy to do all the math on this than it does to actually just go prepare the broccoli.

If you’re wondering the specifics of my 47 second broccoli preparation process, it is as follows:

  1. Get out pot, run water into the pot, place it on the stove.
  2. Set the metal steamer into the pot of water.
  3. Get the broccoli out of the fridge.
  4. Wash the broccoli under running water.
  5. Cut the broccoli off the stem directly into the steamer on the stove.
  6. Put the lid on the pot , turn on the burner, and walk away.

Boom. 47 seconds.

Not that you haven’t already thought of this, but using frozen broccoli is just as good for you and takes even less time. (Skip steps 4 and 5 above. Pour frozen broccoli directly into steamer. You’re welcome.)

I believe we can all agree that preparing broccoli (or other veggies) is incredibly fast and easy and none of us has any excuse to not make them, serve them, and eat them. Now how many of you are going to get out the stop watch tonight as you make your vegetables?

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The Plan ~ Getting Ready For Freezer Cooking, Week Two

April 4, 2014 by Laura 6 Comments

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350x350_Challenge

Are you ready (to get ready) for our Freezer Cooking Challenge, week two? This time, we’ll be focusing on chicken recipes. Want to know what’s coming up after this week? I’ve updated the post which shares the challenges to come. You’ll want to check it out!

Here’s what I have planned to make next week in an effort to put chicken dishes in the freezer. Want to join me?

  • Black Bean Chicken Nachos (x2)
  • Crock Pot Barbecue Chicken Breasts (x2)
  • Chicken Broth, plus shredded cooked chicken for salads and stir fries
  • Bacon Wrapped Cream Cheese Chicken (recipe in {Healthy} Make-Ahead Meals and Snacks eBook)

If you joined the challenge last week and ran out of Pyrex dishes, you’ll be glad to know that you don’t have to use any casserole dishes this week (unless you want to)! This week, you’ll just need Ziploc type freezer bags and jars. :)

The Grocery List

  • 2 whole chickens (more if you like)
  • veggies for making broth (like carrots, onions, and celery)
  • 10 pounds (give or take) boneless skinless chicken breasts
  • 1 1/2 cups ketchup (for barbecue sauce)
  • 4 cups salsa
  • 4 cups cooked black beans (or 2 cans prepared black beans)
  • 4 ounces cream cheese
  • 1 pound bacon

Miscellaneous items you’ll need:

  • minced onion
  • sea salt
  • garlic powder
  • black pepper
  • liquid smoke
  • cheese, chips, sour cream, and other nacho toppings if you plan to serve Black Bean Chicken Nachos this week
  • fruit and veggie side dishes

I’ve created a downloadable and printable grocery list for you here:  Freezer Cooking Grocery List Two

Your first assignment is simply this:

Check out the recipes above and purchase all needed groceries. Then, look at your schedule next week to see how you might be able to work out the following:

On Monday, we’ll start by cooking our whole chickens to make Chicken Broth. Wednesday we’ll work on Black Bean Chicken Nachos. Thursday will be our Crock Pot Barbecue Chicken Breasts day. And we’ll wrap up on Friday by making Bacon Wrapped Cream Cheese Chicken. By the end of the week, you will have fed your family very well, plus you will have a freezer full of broth, pre-cooked chicken for salads, stir-fries, and casseroles, plus packages of bbq chicken, salsa chicken, and bacon wrapped chicken for easy-to-heat-up meals!

If that particular schedule doesn’t work for you – no problem! Those are the days I’ll be blogging about my freezer cooking progress with each of those recipes, but you can certainly work at your own pace and in your own time.

Ready…go!

Don’t forget, Let’s Do This! eCourse and {Healthy} Make-Ahead Meals and Snacks eBook are discounted to just $5 for the whole package. The recipes included in that package are some that we use all the time at our house to get ahead!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Have You Tried Making This Amazing Peanut Butter Yet?

March 21, 2014 by Laura 10 Comments

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You will love how delicious this Homemade Super Creamy Peanut Butter is. If you haven’t tried it yet, do it! Our family eats it by the spoonful. :)

Here’s what D’Ann said about the peanut butter this week:

I am truly in love with this recipe! I simply scoop the palm shortening into the food processor with an ice cream scoop that equals 1/4 cup, add the maple syrup, salt and lastly the nuts. I whirl it for 5 minutes, and the end result is pure yummy magic! I make 3 jars at a time and just store them in my pantry. I’ve never had an issue with it going or tasting bad. I also store mine in the cabinet, and it spreads and acts like brand name pb. My family is in love. :)

Super Creamy Peanut Butter

Yum

Sounds like a great kitchen project for this weekend, huh? Find the recipe here.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

What You’ve Always Never Wanted to Know About Me

February 20, 2014 by Laura 48 Comments

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Throughout this week, I’ve been trying to answer questions that I receive frequently. So far, I’ve tackled Why I Don’t Have a Sams or Costco Membership, How I Store Fruits and Vegetables to Keep Them Fresh, and Why We Don’t Eat Many Sandwiches For Lunch. This led me to re-read my FAQs page which is located in the drop down menu bar across the top of my website. I decided it needed updating. I also decided I should share it with you here to answer all those questions about me that you’ve been dying to know – even though I’m absolutely sure that many of you have laid awake at night wondering about none of this.

Heavenly Homemakers Frequently Asked Questions

HOW do you get everything done? It seems like with homeschooling, cooking from scratch, cleaning and keeping up with your website…you must never sleep.

I do work hard – and I bet you do too. I never get everything done but yes, I sleep. All work and no sleep makes Laura completely unproductive and ridiculously ridiculous when trying to carry on a conversation. So how do I attempt to keep up with all my responsibilities?

Well, for starters, I haven’t cleaned our toilets in about three years. I find that this frees up my time to be enjoyed in other ways – like writing and cooking.

Another way I get quite a bit of work done each day is that I tend to work rather fast – so much so that a perfectionist might watch me work and be very annoyed. I hardly ever measure ingredients when I cook, I don’t care if something I’m making looks perfect, I often leave cabinet doors open, and most days my hair is pulled back into a ponytail which means I can complete my “try to at least look presentable in case the UPS man shows up” routine in approximately 2.8 minutes.

Our four boys are not babies anymore, so I don’t have to watch them constantly to make sure they don’t put light bulbs into their mouths. Plus, all of my boys are old enough to do a lot of work to help out around the house. For the record, they do a fine job scrubbing our toilets. Wow, and here you thought… Have mercy.

How do you pronounce your kid’s names? And, how did you come up with them?

We chose unique names for our kids because when we were in college there were so many people named Matt and Laura. Plus, when I taught school, I felt bad for the kids having to be called by their last name since they were in a classroom with three other kids that shared their first name. We also wanted Bible names for our kids, just because we did. So, unique Bible names it is.

Our four boys are:

Asa (ay-suh)….was a good king (one of the few). You can read about him in 1 Kings 15:8-24.

Justus (jus-tus)…spent time with Jesus and was considered as a replacement for Judas as apostle. (Acts 1:23)

Elias (ee-lie-us)…is another form of the name Elijah.

Malachi (mal-uh-kie)…a prophet, the last book of the Old Testament.

While we’re on the subject, my name, Laura, is pronounced (lah-rah). Like the music note, la la la. It’s not hard, really. Most people pronounce it (lor-ah) because that’s what they are used to when they see L-a-u-r-a. However, my mom was from the south, and she always loved the name Laura, pronounced the apparent southern way, Lahrah. Almost everyone calls me Lora and I always answer to Lora and I don’t fault anyone for calling me Lora because they just aren’t used to it. But if/when people do pronounce my name correctly, I truly do appreciate it and love it. Just a little something to keep in mind if I ever meet you in person, you say Lahra, and I tear up a little bit.

For the record, Matt has said it correctly from the night of our very first date and I’m pretty sure hearing him say Lahra in the college student center is what made me fall in love with him right then and there.

And speaking of Matt, so that he doesn’t feel left out, his name is pronounced (mat).

Is it loud at your house with all those boys?

I’m sorry, did you say something?

How much do you spend on groceries each month? How do you eat such healthy food on such a tight budget?

You can get an idea of what our real food grocery budget was like a few years ago by reading my Getting Real with Food series, and my Feeding the Family series. At this point though, with two teenage and two pre-teen boys – all four of whom are very active and have huge appetites, growing feet, and long, long legs – I really can’t give you an exact grocery dollar amount. I do my best to feed us real food economically, and I believe cooking from scratch and buying in bulk saves us hundreds of dollars each month. As for how much I spend each month, it varies depending on our meat supply and our grocery purchase needs. But let’s just say we go through a lot of groceries. A lot of groceries.  A shocking amount of much food. Okay, you get the point.

I want to start feeding my family a healthy, real food diet. Where do I start?

This is a loaded question, and one I hear multiple times daily. That’s why I created a very inexpensive, absolutely pressure free, and completely thorough eCourse to walk you through this process of changing your kitchen into a Real Food Kitchen. Check out You Can Do This! The First Five Steps to a Real Food Kitchen.

What do you feel are the most important aspects of healthy eating?

Another loaded question, which I answer in a total of 31 posts. Wow, someone has a lot of words, doesn’t she? Yeah well, we’re talking about healthy eating here – one of my favorite subjects. Read my 31 Days of Real Food Reality posts to learn what I feel is most important, and how I keep it simple!

Which do you love more – butter or jars?

Oh now, you know I just love me a jar full of butter. I store almost everything in jars, and without a doubt, butter makes everything better…or my name isn’t Laura (Lahra).

So now your turn.  Tell me something about you. How do you get everything done every day? How many kids do you have? What’s your grocery budget like? And I really must know – how do you pronounce your name???

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Menu Plan for the Week – Branching Out and Eating a Variety

January 19, 2014 by Laura 61 Comments

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31 Days 300

My Real Food Reality tip for you today is to be brave! Try something new! You know…like cauliflower. It’s a brand new vegetable. It’s the latest craze in the produce section. Everyone is talking about it.

Uh-huh.

It’s just that our family has just never been very big on cauliflower. So this week, in an effort to give us more vegetable variety (green beans, peas, broccoli…green beans, peas, broccoli…yawn, ho-hum, snooze) – I’m branching out and experimenting with a new cauliflower recipe. Actually, I haven’t found a recipe yet, but I’m sure it’s out there. Have anything for me???

How can you branch out? What “new” real food can you try? I encourage you to continue trying new foods to expand the variety of healthy options you can serve to your families!

Crock Pot Hamburger Cream Cheese Dip

My kids have been requesting this Crock Pot Hamburger Cream Cheese Dip for several weeks. 
I’m finally remembering to add it to the menu plan.
Tasty, fun, and easy!

Here’s our menu plan for the week:

Sunday, January 19
Instant oatmeal, dried fruit
Leftovers
Small group – Alfredo sauce with pasta, sides others bring along

Monday, January 20
Easy biscuits and gravy, apples
Hamburgers, chips, carrots, raspberries (friends coming over for Elias’ birthday)
Chicken tacos, fresh pineapple

Tuesday, January 21
Pancake sausage muffins, oranges
Grilled cheese, tomato soup, applesauce, sweet pepper slices
One dish meat and potato casserole, tossed salad

Wednesday, January 22
Breakfast cake muffins, bananas
Easy noodle stir-fry with broccoli, carrots, and zucchini
Sweet and sour meatballs (recipe in Let’s Do This eCourse, Lesson 5), rice, something with cauliflower  :)

Thursday, January 23
Homemade grape nuts cereal, blueberries
Chili mac, peas, sliced cucumbers with homemade ranch
Fried chicken, mashed potatoes, gravy, green beans

Friday, January 24
Raspberry oatmeal bars, clementines
Hamburger cream cheese dip, corn chips, fruit-kefir smoothies
Crock pot bbq chicken breasts, baked potatoes, tossed salad, steamed broccoli and carrots

Saturday, January 25
Zucchini bread, applesauce
Leftovers
Cheeseburger soup, tossed salad

Help a girl out! Give me some good cauliflower recipes (please)! And let us know what “new” real food you can try this week. :)

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

How To Always Have Fruits and Vegetables to Serve With a Meal {31 Days to Real Food Reality ~ Day 16}

January 15, 2014 by Laura 42 Comments

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How to Serve Fruits and Veggies

Always, always, always serve a fruit or a vegetable or three at each meal. Then snack on them throughout the day too. Fill your body with the nourishment that comes from these wonderful convenience foods!

Without a doubt, eating fruits and veggies is the easiest way to eat healthy. Yet somehow, it is often the food group that is left out of a meal and forgotten as a snack option. Why is that? Why does it sometimes seem hard to serve vegetables with our dinner? Or to pack them in our lunch? After all, most of them come pre-packaged! (Banana, anyone?)

I find that I have to make a conscious effort to be sure to serve enough fruits and vegetables to my family. Often, we focus on cooking the main dish (which is typically meat and carbs – both good, but only when balanced with fruits and vegetables). Side dishes in the form of fruits or vegetables are often an after-thought. Let’s make this easier, shall we?

1. Buy Them

Duh, but still. You can’t serve them and eat them if you don’t bring them home from the store or farmer’s market, so I felt it was worth a mention. Get into the habit of spending several minutes in the produce department each time you’re at the store. Look for sales, look for a variety, fill your cart. Shop for them when you’re hungry (something I would not recommend if I were to send you down the candy aisle).

2. Keep frozen fruits and vegetables in the freezer at all times

They aren’t expensive (generally). They aren’t difficult to store. When I have frozen green beans and peas in the freezer, I can easily cook them to go with our lunch or dinner. Our family goes through about two – 5 pound bags of these frozen veggies every month. It’s one of the easiest foods to prepare, and they taste delicious with our meals.

3. Corn is not a vegetable

Sorry, but it’s a grain. Enjoy it every once in a while (with butter!), but don’t rely on it as a vegetable side dish.

4. French fries don’t count

But you knew that, right?

5. Keep containers of fruits and vegetables in the fridge, ready to eat

See that picture above? Cutting those veggies into a bowl took about 7 minutes, and will last our family through a couple of lunches. Washing the blueberries and grape tomatoes took just a few seconds. That picture shows what I have now gotten into the habit of putting out to go with our main dish at lunch. The kinds of fruits and veggies vary depending on what I find at the store that is reasonably priced and looks good. But quickly pulling those foods out of the fridge to go with a meal is crazy easy.

6. Serve salads often

Don’t tell me it’s hard. A two year old can tear lettuce.

7. Enjoy smoothies frequently

Smoothies are a delicious way to load up on the good stuff! As an added nutritional perk, I almost always add fresh spinach or other salad greens to my smoothies, along with different frozen fruits and some yogurt or kefir. You can’t taste the greens, but you still get the nutrients. Score!

8. Just do it!

I don’t care if all you do is (lovingly) slap a simple peanut butter and jelly sandwich onto the table or into a lunchbox for your kids. Take two minutes to serve or pack fruits and veggies too.

By the way, I also try to always have Homemade Ranch Dip in the fridge to put on the table with our veggies. There are many fruit and vegetable options – and eating a variety, buying in season, and watching for sales is very helpful. Here are some great, basic options to keep on hand to serve with meals or as snacks:

Apples, bananas, oranges or clementines, blueberries, pears, grapes, cherries, peaches, strawberries, raspberries, fresh pineapple chunks, applesauce, grape tomatoes, carrot sticks, sliced cucumbers, sliced sweet peppers, frozen green beans, frozen peas, frozen and/or fresh broccoli…

What would you add to this list? What have you found that works best for you to keep you in the habit of serving and eating vegetables?

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Sugar Should Be a Treat {31 Days of Real Food Reality ~ Day 15}

January 14, 2014 by Laura 28 Comments

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31 Days 300

The day we started pouring sugar on our salads is the day um…salads became, you know, less healthy. (Now, that’s a brilliant quote worth sharing if I ever saw one.)

Sugar on our salads? Surely not! Why would anyone do that? Just read a bottle of salad dressing from the store. Almost every single one contains a lot of sugar – except for the ones that contain high fructose corn syrup, which is, of course, even worse. If I want sugar, I’ll have chocolate, not a salad.

Salad Dressing

Sugar is in almost everything – especially processed foods…and salad dressing. But somehow, saturated fat gets blamed for causing obesity and heart disease. We interrupt this post for a fatty, sugary history lesson:

Before 1910, many people ate lots of meat, eggs, butter, cream – and very little sugar. People worked hard and were rarely sedentary. Heart disease was almost non-existent. Then, between 1910 and 1970, animal fats and protein consumption took a huge dive – because experts began to tell people that they were bad. These experts had “research” to back up their claims, which many additional researchers found to be flawed. Nonetheless, the concept of cutting out animal fats and protein gained publicity (and that was before Facebook – amazing).

At the same time, sugar and processed food consumption increased by 60 percent. Also during that time, while the amount of butter people ate was dramatically reduced, the percentage of vegetable oils in the form of margarine and shortening increased by (wait for it) 400%. Guess what else happened? Heart disease, which was almost non-existent before 1920, became the leading cause of death among Americans. (source)  And we blamed the saturated fat in butter?  I’m speechless. (Not really. I have more to say.)

So back to drizzling sugar on our tossed salads…

The simple truth is that we have to cut back on our sugar intake in order to be healthier. The issues our bodies have as a result of eating too much sugar go way beyond cavities and hyperactivity.

Cutting back on sugar has been one of the most difficult adjustments for me to make personally. (Remember my Pepsi addiction?)  I have always loved my sugar. Who doesn’t? Sugar tastes really, really good!

Since beginning our healthy eating journey, I’ve tried to at least stay away from most refined sugars, and instead stick with raw honey, real maple syrup, and sucanat. You can read more about those natural sugars here. I notice a big difference in how I feel after eating white sugar as opposed to one of the healthier sugars mentioned. Yet while these choices are much better than white sugar and corn syrup, they are still sugars and they still effect our bodies negatively if eaten in too large a quantity. Remember, we’re going for nourishment here – not just trying to fill a hole. Sugar offers so little in the way of nourishment. When we eat more than just a little bit of sugar, our bodies simply don’t know what to do with it. Therefore, it stores it away and it becomes extra pounds on our hips – or wreaks havoc in many other ways in our body.

Here is what has worked for me as I’ve cut back on sugar for my family:

  • Stop drinking your sugar. If I can do it, you can do it.
  • Cut back on the sugar called for in recipes – yes even in my recipes. I now cut the sugar in half in my recipes. They’re still plenty sweet. Cut back gradually if you need to.
  • Eat fruit – it has natural sugar, but it also has loads of nutrients!
  • Watch the white flour, white rice, and white pasta. They offer few nutrients and turn to sugar in our systems.
  • Make sweets a treat instead of consuming sugary foods all day long.

And for certain, my most important advice in an effort to cut back on sugar:  Pray. I am a sugar lover. The fact that I have been able to cut way back on sugar is only possible with the Lord’s power, not my own will-power.

And as for putting sugar on our salads – I have several real food, no sugar or low sugar dressing recipes here that are delicious!

Do you struggle with eating too much sugar? What are some habits you can begin in an effort to cut back?

 

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Menu Plan for the Week

December 8, 2013 by Laura 7 Comments

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snow 2013

We got our first big snow of the year! It’s the soft, fluffy kind of snow that is absolutely beautiful – perfect for the Christmas season!

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

Sunday, December 8
Homemade instant oatmeal, dried fruit
Lunch at church to raise funds for teen mission trip
Small group – I’m making Chicken noodle soup and everyone else is bringing sides

Monday, December 9
Oatmeal breakfast bars, pears
Pizza boats, green beans
Cheesy salsa enchiladas, tossed salad

Tuesday, December 10
Cream cheese pumpkin muffins, applesauce
Taco potatoes, oranges
Beef stew, quick mix biscuits

Wednesday, December 11
Snickerdoodle muffins, bananas
Homemade tomato soup, grilled cheese
Calico beans, fruit salad

Thursday, December 12
Fried eggs on toast, clementines
Hamburger cream cheese dip with chips, pineapple
Tuna casserole, peas

Friday, December 13
Whole wheat waffles, blueberries
Taco corn fritters, green beans
Homemade pizza, tossed salad

Saturday, December 14
Scrambled egg sandwiches, fruit
Leftovers
Tilapia, rice, steamed broccoli and carrots

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

A Pot Roast is Faster Than Fast Food {Eat Healthy ~ Save Time}

January 23, 2013 by Laura 39 Comments

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I hereby declare that it takes less time to put a roast beef dinner into the crock pot than it takes to drive to a restaurant, sit in the drive-through line, order, wait for your order, drive home, and dole out the food to your hungry family.

Are there exceptions to that statement? Sure. Maybe the drive-through is on your way home anyway. Maybe there’s no one else in line. Maybe the burgers are sitting in the warmer waiting to be thrown into your mini-van. But in general, I truly think that if you…

a)  Plan ahead a little bit
b)  Spend just a small amount of prep time in the morning
c)  Would rather eat steaming pot roast with veggies intead of a fast-food burger

You can have a delicous, healthy pot roast dinner waiting for you at the end of the day instead of settling for take-out.

How? Well, first you will need to make sure you have a roast, potatoes, carrots, an onion, and some salt in your house. That’s the planning ahead part I was referring to. :)

Then, on the morning of the day you wish to eat your roast beef dinner, take a few minutes to scrub or peel your potatoes and carrots. (This takes me about 10-15 minutes, depending on how many I’m feeding. I usually plan for one potato and one carrot per person – then I throw in three or four more for the extra hungry among us.)  Cut the veggies into fourths and put them into your crock pot. 

Peel and chop your onion into a few pieces and add it to your potatoes and carrots. Sprinkle in some salt. Open your package of roast and place it on top of your veggies. Salt your meat. Add about 1/3 cup of water. Put the lid on the crock pot and turn it onto “low” for about 8 hours.

At the end of the day, your entire meal will be ready. You can use the broth to make gravy if you want (like this, except that you’ll use beef broth instead of turkey broth). Clean up is minimal. Food quality is exceptional. Taste is no comparison.

roast_dinner_1

Ahhhhh…roast beef dinner. How I adore you.

What has been your experience in the time it takes to pick up food at a drive-through? Is it worth it? What sounds better…roast beef dinner or soggy fries? (I know, I know. Sometimes fast food fries just hit the spot.)  :)

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Are You Ready To Get On Track With Healthy Eating?

December 27, 2012 by Laura 6 Comments

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Chocolate Peanut Butter Pie

The fudge. The chips and dip. The pie. The mashed potatoes and gravy. The rolls with butter and jelly.

Going back for seconds…then thirds. Snitching another cookie in between meals. Snacking on the leftover ham and turkey. Grabbing just one more piece of candy.

It’s that time of year. 

We are likely all feeling it. In the midst of very much enjoying all of the delicious foods and treats this holiday season…in the back of our mind lurks the nagging truth that we really need to get back to reality and eat just a little bit (or a lot bit) better.

Are you ready to start eating healthier, but you’re not sure where to start? Do you feel overwhelmed with the loads of contradictory “health food” information out there? Are you reluctant to give up your favorite comfort food and treats?

What if I were to walk you through some simple steps you can take to get on track with healthy eating? What if I make your transition to a Real Food Kitchen simple and painless? What if I told you that you very likely can continue to eat many of your favorite meals and desserts – and that healthy, real foods are the most delicious foods you’ll ever eat?

I believe that everyone has what it takes to create and maintain a Real Food Kitchen. If you’re ready to make healthy changes that are affordable and realistic – at your own pace – I would be thrilled if you join us in taking the You Can Do This! The First Five Steps to a Real Food Kitchen eCourse!

Get ready for it! (And by get ready, I really just mean…enjoy the holidays and wait patiently for a few more days while we put on the final touches.)  This eCourse will launch on January 7. Cost will be just $5 for the entire course.

We can’t wait to walk with you through these steps to a Real Food Kitchen. You Can Do This!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!
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