I have exactly three weeks left before I turn 40. God is good to give us wisdom as we age, and I’m thankful to be at this point in my life journey. So instead of fretting that I’m “getting old,” I am going to celebrate!

I’ve been putting together some fun sales and giveaways, all of which have something to do with the number 40. I will be revealing these one at a time during the next three weeks, beginning tonight. Be sure to check back! Above all, for the next twenty-one days, I am only 39 and don’t you forget it. :)

Here’s our menu plan for this week:

Sunday, July 14
Orange glazed poppy seed bread, cantaloupe, blueberries
Cheesy chicken and rice, green beans, grapes
Grilled hot dogs, watermelon, baby carrots

Monday, July 15
Quick mix pancakes, blueberries, strawberries
Chicken patty sandwiches, tomatoes, lettuce, pickles
Crustless pizza, tossed salad, peas

Tuesday, July 16
Honey cinnamon muffins, cantaloupe
Chicken salad, lettuce, tomatoes, grapes
Cheeseburger macaroni, steamed broccoli and carrots

Wednesday, July 17
Scrambled eggs with cheese, pineapple mango smoothies
Grilled turkey and cheese sandwiches, watermelon, raw veggies
Spanish rice with hamburger meat, sweet peppers, tossed salad

Thursday, July 18
Pancake sausage muffins, strawberries
Taco corn fritters, grapes, kiwi
Teriyaki chicken and veggies

Friday, July 19
Peanut butter pancakes, bananas
Pizza boats, watermelon
Salmon patties, potato wedges, peas

Saturday, July 20
Fried eggs, toast, creamy orange coolers
Leftovers
Grilled Italian chicken, green beans, corn on the cob, tossed salad

Care to share your age? Where are you on the timeline of this journey called life?

Where is my brain sometimes?? 

Apparently, a few months ago I made two huge Apple Crisps and put them into the freezer for a “future huddle.” Hooray for me – I got ahead!! Boo for me – I forgot all about the Apple Crisps. (I think I made them back in October.)  Yay for me – I found them last week! 

They are now in my oven, baking for Huddle tonight – and they smell super good! I’ve gotta say – with how crazy our schedule has been with finishing the book and being on the road for Asa’s basketball games, etc.,  it sure is nice to have a ready-made dessert. 

The moral of the story:  Make a dessert. Freeze it. Forget about it. Find it when you need it most, and consider yourself blessed. :)

Here’s what’s on our menu this week:

Sunday, March 3
Oatmeal, fruit
Lasagna casserole, tossed salad
High School Huddle – Crock pot bbq chicken, green beans, cream cheese corn, french bread, apple crisp (unless I forget to serve it…)  :)

Monday, March 4
Peanut butter pancakes, bananas
Chicken patty sandwiches, fruit salad
Italian roast wraps, tossed salad

Tuesday, March 5
Mini breakfast pizza, clementines
Pigs in a blanket, green beans
Calico beans, quick mix honey cinnamon muffins

Wednesday, March 6
Creamy orange coolers, fried eggs on toast
Black bean taco salad, apples
Shepherd’s pie, tossed salad

Thursday, March 7
Giant breakfast cookies, applesauce
Chicken noodle soup, carrots
Popcorn chicken, steamed broccoli and carrots with rice

Friday, March 8
Honey whole wheat bagels, oranges and kiwi
Sub sandwiches, fruit, baby carrots
Meat and cheese burritos, tossed salad

Saturday, March 9
Fruit pizza
Leftovers
Hamburgers and french fries, fruit

Ever made something for your freezer, then forgot it was there?  :)

Today, I had a teeny tiny dilemma. 

Our oldest son Asa (age 15) knew that some of his friends were coming to town this weekend and that we would see them at church. What he didn’t know was what his friends’ plans would be after church. We decided that we wanted to ask them to join us for lunch. But we knew that there was the possibility that they would have other plans already.

What was I to do? I needed to have plenty of food prepared in case I had 6-10 or so extra kids. But I sure didn’t want loads of leftovers if they decided not to come.

Problem solved:  I made eight pounds of Crock Pot Barbecue Chicken Breasts, knowing that we would either eat it all up at lunch, or I could freeze whatever was left for easy Barbecue Chicken Sandwiches another time.

Elias (our 10 year old) found those little snowman potholders at a thrift store and picked them up for us. 
They are perfect for hauling the crock pot across the kitchen. 

As it turns out, Asa’s friends made other plans. So, our normal crew ate all we wanted for lunch, and now I have a nice bowl full of BBQ Chicken in my freezer for a quick, healthy meal another time. Asa has been able to fellowship with his friends from church camp all day…at someone else’s house. I’m so thankful that he has such great friends. :)

So there you have it – my helpful BBQ Chicken advice. It’s easy to make a big batch when you’re serving extras – and it’s easy to freeze if you make too much. And it takes a delightful five minutes to throw together. I love it!

Here’s what our menu looks like this week:

Sunday, December 16
Oatmeal, fruit
Crock pot barbecue chicken – shredded and made into sandwiches, peas
High School Huddle – Italian pasta bake, tossed salad, green beans, bread and butter, chocolate chip cookies

Monday, December 17
Pancake sausage muffins, applesauce
Whole wheat calzones, raw veggies
Barbecue brisket, baked potatoes, green beans

Tuesday, December 18
Pumpkin chocolate chip muffins, bananas
Pizza boats, fruit-kefir smoothies
Teriyaki chicken and veggies

Wednesday, December 19
Easy breakfast casserole, clementines
Snowflake quesadillas, fruit salad
Taco potatoes

Thursday, December 20 (Malachi’s Birthday – his food choices)
Donuts  ;)
Homemade corndogs, fruit
Pasta alfredo, tossed salad, steamed broccoli and carrots

Friday, December 21
Giant breakfast cookies, apples
Tuna salad, crackers, baby carrots, peaches
Pizza, tossed salad

Saturday, December 22
Scrambled eggs, clementines
Leftovers
Hoagie sandwiches, chips, apples, carrots

Have anything yummy on your menu this week you’d like to tell us about?