Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Menu Plan for the Week (With Make-Ahead Breakfast Ideas)

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How’s everyone doing so far with the Getting Ahead for Breakfast Challenge? Our family has been eating a lot of Instant Oatmeal Packets recently, so I’m going to have to make more soon. Which leads me to my next statement:  We do not always follow our menu plans exactly.  (I’ve shared this before, but felt it was worth sharing again.)

I begin the week with the best of intentions. I create a menu based on what I feel will work best for each day of the week. But real life and ideal menu don’t always never jive perfectly – so I roll with it. That’s why having Make-Ahead Meals prepped and ready to grab is so important to me in this season of life.

Since we’re focusing on getting ahead for breakfast this week, I decided that each breakfast item on my menu would include foods that have been or can be made ahead of time. If I can at least get breakfast put on the table quickly and easily, I find that the rest of my day goes more smoothly.

cranberry_cookies_1

Sunday, September 15
Instant oatmeal packets, pears
Potluck – taking Lynn’s no-bake cookie bars, buttered corn, Italian pasta bake, banana bread
Small group potluck – peach crisp, baby carrots and homemade ranch, sweet and sour meatballs (recipe in the Let’s Do This! eCourse)

Monday, September 16
Cranberry white chocolate chip breakfast cookies, applesauce
Crock pot baked potatoes with sour cream and cheese, peas
Chili mac, tossed salad

Tuesday, September 17
Whole wheat waffles, blueberry syrup
Grilled cheese sandwiches, tomato soup, baby carrots
Chicken alfredo with pasta, tossed salad

Wednesday, September 18
Easy breakfast casserole, oranges
Easy noodle stir fry with chicken, broccoli, and carrots
Cheesy salsa enchiladas, tossed salad, grapes

Thursday, September 19
Dark chocolate almond granola (recipe coming soon), applesauce
Homemade corndogs, strawberries, apples
Cheeseburger macaroni, peas

Friday, September 20
Chocolate chocolate chip muffins, blueberries
Meat and cheese burritos, apples
Crock pot fiesta chicken on tortillas with fresh tomatoes

Saturday, September 21
Homemade grape nuts cereal, fruit
Leftovers
Pizza casserole, tossed salad

Give us an update. Have you been working on the Getting Ahead for Breakfast Challenge?

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Let’s Do This! Join the Getting Ahead {Breakfast} Challenge

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It’s a great time of year to get a little more organized in the kitchen so that you can stay ahead of your busy schedule. That’s why we created the Let’s Do This! Getting Ahead in Your Real Food Kitchen eCourse and the {Healthy} Make-Ahead Meals and Snacks eBook. Hopefully you’ve grabbed yours already and have started working your way through them. If not, you can do that here.

Whether you’re taking the course or not, I hope you’ll all join me in this Getting Ahead Challenge! We can all benefit from working ahead in our kitchens!

During the next four weeks, we’ll be offering four different challenges so that together, we can take steps to get ahead. I’ll be sharing more getting-ahead tips, new recipes, plus some freebies to help us all in our efforts. My goal with these challenges is to put you to work in the kitchen so that you can see how easy and beneficial it is to get food made ahead of time.

Who’s with me?! Let’s Do This!

350x350_Challenge

Our first challenge is all about Getting Ahead for Breakfast.

Why are we starting with a breakfast challenge? Because that’s the meal I struggle with most as I try to get ahead in my kitchen. Dinnertime casseroles in the freezer? No problem. Burritos in the freezer for a quick lunch? Done. But breakfast? I often forget that there are so many make-ahead breakfast options. Therefore I rarely remember to put these items on my make-ahead-to-do-list. (Except for freezing muffin batter. I’ve been obsessed with that recently, as you know. But man can not live by muffins alone.)

strawberry_muffins_2

As much as I appreciate being ahead and having dinner time foods prepped and ready, I think I need healthy breakfast foods prepared and accessible even more. We need to get our day started quickly and smoothly. We need a full, hearty breakfast. We need to not have to think straight the minute we roll out of bed with fuzzy brain, crazy hair, and a long to-do list for the day ahead – am I right?

Therefore, for the past few weeks, I’ve been focusing on creating new recipes and coming up with new ideas for ways to get ahead for breakfast. I am so excited to share all I’ve been learning! You’ll be glad to know that not all methods of getting ahead involve filling the freezer. And they definitely don’t involve spending a lot of extra time working in the kitchen. (The eCourse already taught you that though, right?!)

Now through next Thursday, make plans to join me in getting ahead with breakfast foods. What’s involved in this challenge? Simply pick one (or more!) breakfast foods that you can prepare ahead of time – and get it done! Here are some suggested ideas:

french_toast_casserole_3

There are lots of great ways to get ahead for breakfast! (Here are all of the Healthy Breakfast Recipes on this site.)  You aren’t limited to the suggestions above. Do whatever you can to make healthy breakfasts easier at your house. Be watching for more recipes and ideas in the coming days. I can’t wait to share!

Are you joining this challenge? Leave a comment on this post letting me know that you’re taking part.

So let’s hear it!  What are you going to make to get ahead for breakfast?

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Menu Plan for the Week

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Matt took the boys to camp this weekend for a Dads-n-Lads getaway. I cooked for no one, I did no laundry, I spent much needed, uninterrupted time with the Lord, and I ate a frozen pizza for dinner last night. Gross but true. Eh, it was a fun treat, and all I had to wash later was my plate. I’ll eat right the rest of the week. :)

I am happy to report that while all of my men were gone, this time I did not have to deal with any snakes.

snaketrapsm

Don’t know this story? Read about my Dads-n-Lads drama – 2009. {shudder}

Now the boys are back, the noise is loud, and all is right in my world again. Here’s what’s on our menu plan for this week:

Sunday, September 8
Oatmeal, peaches
Hamburger potato casserole, tossed salad
Grilled cheese sandwiches, watermelon

Monday, September 9
Quick mix pancakes, blueberries
Bean dip with chips, cantaloupe
Hamburgers, sweet potato fries, strawberries

Tuesday, September 10
Peanut butter chocolate chip muffins, applesauce
Easy noodle stir-fry with broccoli and carrots
Meat and cheese burritos, grapes

Wednesday, September 11
Homemade poptarts, oranges
Calzones, pineapple mango smoothies
Lamb chops, baked potatoes in the crock pot, green beans

Thursday, September 12
Coconut flour muffins, apples
Tuna casserole, peas
Italian pasta bake, tossed salad, zucchini

Friday, September 13
Peanut butter honey toast, applesauce
Chef salad with chicken, cheese, and tomatoes
Pizza boats, baby carrots, watermelon

Saturday, September 14
Fried eggs on toast, blueberries
Leftovers
One dish meat and potato casserole, tossed salad

‘Fess up! If you ever have any alone time and don’t have to feed anyone but yourself – what do you eat?  :)

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Chef Salad with Crispy Cheese Crackers

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I have decided that there will probably be lots of tomato plants lining the streets of gold in heaven. Every time I make a salad and include the fresh tomatoes from our garden, I am reminded of God’s goodness. There is so much yum in a summertime fresh tomato.

Last week, we had some leftover chicken which we added to lettuce and tomatoes with shredded cheese for a quick lunch. I stirred in some Homemade Ranch Dressing and loved every single bite.

chef_salad (1)

When I told the boys we were having Chef Salad with Crispy Cheese Crackers for lunch, they weren’t super excited. (They’d have been happier if I’d announced we were having bacon, no doubt.)

But as they worked their way through the meal, munching on the homemade crackers with their salads, even my youngest had to admit, “Mom, this is actually a really good lunch.”

Actually? Yes, how shocking.

Whatever. I was in the middle of eating fresh tomatoes straight from heaven. They could say whatever they wanted.

Chef Salad Fixin’s

  • Fresh greens
  • Your choice of meat (leftovers are great for this!)
  • Shredded cheese
  • Peas
  • Beans (pintos or black)
  • Corn
  • Sunflower seeds
  • Olives
  • Tomatoes
  • Carrots
  • Cucumbers
  • Mushrooms
  • Hard boiled eggs
  • Sweet peppers

Need some homemade salad dressing recipes? Find them here.

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Menu Plan for the Week

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It’s been a strangely quiet weekend. Matt was gone for two days with the soccer team in Iowa. Asa and Justus, our oldest, were out at their beloved church camp for a state-wide youth rally. That left just Elias, Malachi, and me at home. It’s been strange to only have two kids here, and I got loads of work done. Why? Because I let my younger two have more technology time than normal. Plus I didn’t cook for two days. Not one thing. I splurged on bread, lunch meat, and sliced cheese and we ate sandwiches and fruit whenever we felt like it. It was a vacation.

Our normal and busy will start up again on Monday, and I’ll be ready. But the break was needed and I feel refreshed.

Here’s our menu plan for this week:

Monday, September 2
Almond flour muffins, raspberries
Creamy mac and cheese, peas
Grilled bbq chicken, crock pot baked potatoes, tossed salad, green beans

Tuesday, September 3
Fried eggs, pineapple mango smoothies
Tuna salad on tomatoes and lettuce, crispy cheese crackers, baby carrots
Teriyaki chicken and veggies

Wednesday, September 4
Peanut butter pancakes, bananas
Black bean salsa, chips, cantaloupe
Chicken patty sandwiches, fresh tomatoes, potato wedges, steamed broccoli

Thursday, September 5
Strawberry bread, applesauce
Crustless pizza, fruit salad
Chicken fried steak strips, mashed potatoes, gravy, peas

Friday, September 6
Homemade grape nuts cereal, blueberries
Pigs in a blanket, baby carrots, strawberries
Italian pasta bake, tossed salad

Saturday, September 7
Homemade poptarts, cantaloupe
Leftovers
Burgers on the grill, corn on the cob, watermelon

Have you been doing anything special for Labor Day weekend?  Hope you were able to find some refreshment!

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Menu Plan for the Week (a real one this time)

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Yay, this week I’m making an actual meal plan! The past two weeks have been a blur of fun and hard work as we fed the YC ladies soccer team, had them help us paint, sent Matt off for three practices each day with the team – all while trying to keeping up with regular daily work and school.

I’m tired.

But, we are now able to settle back down into a routine, and as long as I continue with my morning quiet time, all will be well. I’m also really focusing on asking my boys to help more. Sometimes I find myself in a rut of feeling that it will be easier if I just do a job myself instead of calling a boy to help out. Why do I do that? Silliness.

traders_joes_aug

The end of last week, a couple of us headed to Lincoln for appointments. While we were there, we got to go to Trader Joes. See the bread?? And the hamburger buns? While I usually make those myself, picking some up at Trader Joes will help me put together some easier meals since this week is very full. (Let’s see, quiet time with God or kneading bread this week? I’m picking God time. Thank you Trader Joes.)

And now on to our menu plan for this week:

Sunday, August 25
Breakfast cake, raspberries
Sloppy joes, strawberries, baby carrots, green beans
Picnic with church youth group families at park

Monday, August 26
Creamy orange cooler, toast
Spicy avocado dip, chips, strawberries
Bbq meatballs, crock pot baked potatoes, peas

Tuesday, August 27
Baked oatmeal cups, blueberries
Easy noodle stir fry with carrots, broccoli, and zucchini
Taco salad

Wednesday, August 28
Quick mix pancakes, peach syrup
Tuna salad sandwiches, fresh tomatoes, strawberries, carrots
Italian cream cheese chicken over pasta, asparagus, tossed salad

Thursday, August 29
Breakfast burritos, clementines
Taco corn fritters, fresh peaches
Homemade pizza, tossed salad

Friday, August 30
Scrambled eggs, fruit salad
Salmon patties, steamed broccoli and carrots
Grilled burgers, sweet potato fries

Saturday, August 31
Homemade grape nuts cereal, blueberries
Leftovers
Baked three cheese chicken pasta, tossed salad, green beans

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Chocolate Chocolate Chip Muffins Become…Chocolate Chocolate Chip Bread

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It happened last week as I was mixing up a triple batch of Chocolate Chocolate Chip Muffin batter for the freezer. You’ve tried that by now right? Putting muffin batter into the freezer to help save time and so that you can have easy, fresh muffins? (Nope, I just can’t let it rest.)

Making a triple batch of the muffins was a great idea, as we eat at least 18 muffins at one time. However, a triple batch requires 3 muffin pans that hold 12 muffins each. I only have 2 muffin pans. Therefore, I filled my two muffin pans and put them into the freezer. I then poured the remaining batter into a bread pan, baked it for 50 minutes at 350°, and we ate it for breakfast the following morning. Update: I’ve since purchased these little gems, but still, this bread idea is a great one.

chocolate_bread_1

Yum

Find the Chocolate Chocolate Chip Muffin recipe here.

It was a tasty experiment. I figured – banana bread makes good muffins. Apple bread makes good muffins. Surely chocolate chocolate chip muffins would make good bread. And so it did.

I used sour cream instead of milk, which if you recall, is a great substitution to make muffins and breads more moist. So very good. And even better when eaten with fresh berries.

Chocolate Chocolate Chip Bread
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 1 loaf
Ingredients
  • 1½ cups whole wheat flour
  • ⅓ cup sucanat
  • ¼ cup cocoa powder
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ cup melted coconut oil or butter
  • ⅔ cup milk or sour cream
  • 1 egg
  • ¼ cup chocolate chips
Instructions
  1. Stir together dry ingredients.
  2. Mix in coconut oil, milk and egg.
  3. Fold in chocolate chips.
  4. Pour into well-buttered loaf pan.
  5. Bake at 350° for 45 minutes.

 

chocolate_bread_2

Which do you prefer – muffins or quick bread loaves? Do you find that most recipes work for either/or?

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Partial Menu Plan for the Week – Plus Some Fun Announcements That I’m Not Announcing Yet

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Last week I said that I was taking a two week break from official menu planning since I was focused on the five days I am feeding the York College women’s soccer team. That was a good idea in theory, because at least I had all the meals planned out for feeding the team. However, the rest of the meals needed for my family, in the midst of schooling and cooking for extras? Well, without at least giving it some thought – my overloaded brain had a hard time coming up with anything that didn’t involve simply picking a tomato from our garden and calling it lunch. Since that didn’t go over well, and neither did my creative suggestion to eat their tomato with a side of jalapeno pepper – I decided that at least I should make myself a list to draw from this week. That way, when my mind begins to feel frazzled (I say that as if the frazzle is in the future and not in the present) I will have a cheat sheet to draw from.

I was able to snap a couple of shots right before feeding the team last night (Bbq chicken, cream cheese corn, green beans, carrots with ranch, and oatmeal chocolate chip cookies):

soccer_team_1

See how simple the meal was? No need for fancy. Just meat, sides, a dessert, and water.
soccer_team_2

Here are the final three meals I will be feeding the team (about 32 people each meal):

Sunday:  Roast, carrots, gravy, raw veggies, whole wheat butterhorns, chocolate chip cookie bars

Monday:  Cheesy salsa enchiladas (x4), tossed salad, grapes, brownie fudge sundaes (these brownies, this hot fudge sauce, store-bought vanilla ice cream)

Tuesday: Italian chicken (in the oven), baked red potatoes (in the roaster), steamed broccoli and carrots, watermelon, crustless cheesecake cups

And here are some breakfast, lunch, and dinner ideas for my family the rest of the week, all served with fruits and/or veggies:

Breakfast:

Lunch or Dinner:

There, that will at least give me some ideas. Now on to the announcements that I’m not quite ready to share with you.

Just know that there are some really fun and exciting new features coming up here at Heavenly Homemakers, some of which I will be able to share with you as soon as tonight! So check back for the actual announcements. I just wanted to let you know that they are coming. We’re always working to help you in your homemaking efforts. And who is a homemaker? Every last stay-at-home, work-outside-the-home, work-from-home, married, retired, single, home schooling, public schooling, young, not-as-young, beautiful one of us. :)  Check back in soon to learn of the resources we are creating to help you manage your home and love on your family.

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Menu Plan for the Week and My Full Freezers

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Well, you asked to see my freezers. I decided to go ahead and show you, even though they aren’t as organized as I’d like them to be, therefore likely not as impressive as you might have hoped. As you will see, they are very full after our work to prepare lots of extra food last week. This is a huge blessing, and with all the busyness of the upcoming weeks, I will be continually thankful we spent time when we could to make healthy food ahead of time!

Here is freezer number one. This is the freezer that holds many of the prepared foods we made last week. Sloppy Joes, casseroles, muffins, frozen fruits and veggies…

freezer_1

Our bigger freezer (below) holds much of our frozen meat, along with all kinds of random items. I have some white plastic baskets that help keep some of the food organized and categorized, butter and cheese go in the door, and any overflow of prepared food goes wherever I can fit it.

freezer_2

I am thankful to have these two big freezers, which helps so much in my efforts to get ahead and save money. If you don’t have an extra freezer, I highly recommend looking into getting one (or two?!). We bought ours used (and ugly), so they were very inexpensive. I’m sure the investment has saved us thousands through the years!

Here’s our menu for this week:

Sunday, August 4
Chocolate chocolate chip muffins, raspberries
Cheesy chicken and rice, peas, grapes
Nachos, watermelon

Monday, August 5
Quick mix pancakes, blueberries, whipped cream
Meat and cheese burritos, baby carrots, cantaloupe
BLTs, sweet potato fries, watermelon

Tuesday, August 6
Peanut butter chocolate chip muffins, scrambled eggs, clementines
Sloppy joes, baby carrots, grapes
Salmon patties, potato wedges, peas

Wednesday, August 7
Cranberry white chocolate chip breakfast cookies, creamy orange coolers
Hamburger patties, steamed broccoli, grapes
Chicken stir fry with asparagus, zucchini, yellow squash, carrots

Thursday, August 8
Homemade grape nuts cereal, blueberries, strawberries
Homemade pizzas, pineapple-mango smoothies
Crock pot baked potatoes for taco potatoes, nectarines

Friday, August 9
Easy breakfast casserole, peaches
Corn dog muffins, green beans, watermelon
Alfredo sauce with pasta, steamed broccoli and carrots, tossed salad

Saturday, August 10
Whole wheat donuts, raspberries
Leftovers
Lamb chops, asparagus, tossed salad, corn on the cob

Do you have an extra freezer so that you can stock up?

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Menu Plan for the Week and Some Teenager Food Math

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We continue to have houseguests, and have been having such a great time. Asa and Justus are at church camp, so while we are so proud of them and excited about what they are learning, we sure do miss them being home! Can’t wait to hear about their adventures. :)

As I have been cooking for our guests, but not cooking for my teenagers, I have really learned about how much my two oldest boys eat. Here is a little story problem for you:

The Coppinger family of 6 has 2 teenagers away at camp. They have welcomed 4 guests into their home while their boys are gone. If Laura continues to prepare the same amount of food she normally serves at each meal, what amount of food will she have leftover at the end of each meal?

Give up? Our family of 6 take away 2 equals 4 plus 4 guests equals 8…eating the same amount of food normally prepared for 6 and leaving leftovers.

Conclusion: My teenagers eat as much food as two or three people…each. I knew they ate a lot, so this has been eye opening to experience just how much they can put away. I love that they are such good eaters! You can bet I’ll be making their favorites when they come home. Have I mentioned that I miss them?

Here’s our menu this week (for 6-2+4=8 people)

Sunday, July 7
Chocolate chocolate chip muffins, grapes
Pizza casserole, tossed salad
Leftovers

Monday, July 8
Whole wheat waffles, strawberries, whipped cream
Nachos (with healthier cheese dip), kiwi
Grilled Italian chicken, tossed salad, green beans, watermelon

Tuesday, July 9
Scrambled eggs, turkey bacon, hashbrowns, cherries
Easy noodle stir fry with carrots, broccoli, and zucchini
Black bean taco salad, cantaloupe

Wednesday, July 10
Creamy orange cooler, toast
Tuna salad on lettuce, tomatoes, pickles, grapes
Pizza on the grill, veggie tray, watermelon

Thursday, July 11
Pancake sausage muffins, blueberries
Pigs in a blanket, baby carrots, raspberries
Grilled salmon, potato wedges, peas, tossed salad

Friday, July 12
Quick mix biscuits with butter and jelly, cantaloupe
Homemade hoagies, pineapple mango smoothies, carrots
Chicken tacos, watermelon

Saturday, July 13
Homemade whole wheat donuts, blueberries
Leftovers
Grilled steak, baked potatoes, corn on the cob, tossed salad

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