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Menu Plan for the Week (and some excuses regarding the No More Excuses series…)

April 15, 2012 by Laura 6 Comments

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Do you realize that it has been over a month since I’ve written anything new in the No More Excuses series I began this year? How ridiculous is that? I do happen to have several excuses I can give you for not taking the time to write these posts about excuses, just in case you’d care to hear them. I’m guessing you wouldn’t though. ;)

However, without sharing my excuses, I would like to apologize. It’s not very cool of me to start a series and then leave you hanging forever. So this week, I will be picking up that series where I left it off. Go catch up on all of the No More Excuses posts to read what I’ve previously written on the topic of giving excuses for not eating a healthy diet.

Ironically, this week, I’ll be writing about the excuse of “I don’t have time to eat healthy food…”. Funny, since I’ve not found the time to write that post, eh? :)

And speaking of not having the time – this week in our new Ask the Trainer feature, we will also be addressing the topic of finding the time to exercise. It seems that there’s a bit of a theme going on around here this week. How…timely. (And wow, how super cheesy was that?!)

While I’m finding the time to write those posts, here is our menu plan for this week:

Sunday, April 15
Baked oatmeal cups, applesauce
Hoagie sandwiches, chips, apples
High School Huddle – Pulled pork sandwiches with bbq sauce, baby carrots with ranch dip, cream cheese corn, grapes, chocolate chip cookies

Monday, April 16
Pancake sausage muffins, blueberries
Healthier cheese dip, chips, grapes
Chicken fried steak strips, mashed potatoes, gravy, peas

Tuesday, April 17
Fried eggs on toast, oranges
Bbq chicken, creamy mac and cheese, strawberry peach slushies
Hamburger sauerkraut dip, chips, veggie tray, homemade ranch dip, chocolate crinkle cookies (I’m hosting Bunco!)

Wednesday, April 18
Honey whole wheat bagels, blueberries
Bean and cheese burritos, raw veggies with ranch
Lasagna, tossed salad, corn

Thursday, April 19
Banana bread, applesauce
Grilled cheese sandwiches, tomato soup, carrots
Popcorn chicken, stir fried rice and veggies

Friday, April 20
Peanut butter honey toast, oranges
Sloppy joes, potato salad, green beans
Homemade pizza

Saturday, April 21
Scrambled egg sandwiches, apples
Leftovers
Grilled steak, baked potatoes, asparagus

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I’m Getting Fit With Jen – Want To Join Me?!

April 11, 2012 by Laura 35 Comments

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Everyone who knew me before January of 2012 knows that I did not like to exercise. No way, no how. Exercise was painful and I was very sure that I didn’t have time for it. That is why, in January of this year, when my friend Jen asked me to join her in her workout routines, I choked, laughed, and ran far, far away.

Well, I didn’t literally run far, far away, because that would have involved exercise, which was not something I ever did. But you know what I mean.

Jen urged me on; she told me how much fun it would be for us to work out together; she told me how much better I would feel.

To which I answered, “Hey, I feel just fine, thankyouverymuch.”

And then I coughed.

Stinkin’ asthma. Which led me to another excuse I’ve always given to avoid exercise – it would trigger my asthma.

So no thanks on the workouts. I would simply continue eating a wonderful diet of nutrition packed foods. That is all I needed to be healthy.

Well, Jen is almost as stubborn as I am, and so she nicely pushed and told me to think about it some more. She promised to go easy on me, but felt sure that I wouldn’t regret the decision to become more active. Matt agreed with Jen, knowing that I would benefit greatly and become stronger from the workouts. He’s been forever concerned about my lungs and asthma. He was also not nearly as convinced as I had been that simply eating a healthy diet (and skipping the exercise) would keep me healthy.

I finally agreed reluctantly to give this workout thing a try – mainly because I knew that my lungs and overall body needed to get into shape. I figured I would last a total of two and a half days, and then I could move on back into my happy place – my comfortable kitchen where I would always and forevermore be content baking muffins and reading school books to my children.

Twelve weeks and approximately 55 workouts later, all I have to say is this:  Jen is a miracle worker. The girl has made me fall in love with exercise. She’s whipped me into shape, and she’s somehow figured out how to make it fun.

It didn’t take long at all for me to notice a difference in how I was feeling. In fact, I feel better than I have felt in years. I have loads of energy. I’m standing straighter. I’ve had to tighten my belt two notches.

We’ve been walking, lifting weights, and doing workout videos. Jen is so gifted at this personal trainer business that she is now working toward becoming a Certified Personal Trainer. I am so excited for her!

And guess what? I’m so nice that I’ve decided to share her with you. (Just so long as she doesn’t get so busy that I can’t get my workouts in – because look out world! I am addicted to exercise!)

I recommend that you check out her website, Getting Fit With Jen. Read the great information she shares on fitness and look into the services she provides. (Yes, she can even be your long-distance personal trainer.)

And guess what else? Because I am finally recognizing that simply eating healthy is not enough, in an effort to complete the whole healthy package around here at Heavenly Homemakers, Jen has agreed to help me out with a new feature here:  Ask the Trainer

If you are like I was, you may have no idea where to start on your fitness journey. You may wonder how you can even schedule exercise into your already very busy life. You may wonder how to involve your children. You may have all kinds of questions about working out and exercise – I know I sure did. I can’t believe how much Jen has taught me in such a short time.

So here’s how we’re getting started with this today. First, make a decision – are you ready to get fit? I realize that this may not be an easy decision for some. But oh how I hope you’ll join me on this journey! You won’t regret it. Next, what questions do you have that you’d like Jen to address in this new “Ask the Trainer” feature?

Let the comments begin. Who’s ready to get fit!?

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Baked Oatmeal Cups (Bird’s Nests)

April 10, 2012 by Laura 111 Comments

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Baked Oatmeal Cups are perfect for a spring breakfast.

Baked_Oatmeal_Cups

My four boys are just about getting too old to appreciate anything cutesy I try to make with food.

When they get up in the morning, they bound into the kitchen, excited to see a big pile of bacon on a tray with a dozen scrambled eggs and mountain of pancakes. Does it really matter to them if I tried to arrange the food in such a way as to make the platter look pretty? Do they even care that I woke up extra early, and lovingly mustered all of my artistic ability to form the pancakes into the shape of the country of India? After all, we’ve all been enjoying our studies about William Carey and his missionary efforts there. Who wouldn’t have fun smearing butter all over Calcutta? I figured they’d be thrilled!

But no. They don’t care at all. They just want me to hurry up and pass them the maple syrup and while I’m at it, another slice of bacon.

I’m telling you, I am sooooo unappreciated around here. From now on, I think I’ll just flip some boring ol’ round pancakes straight off the griddle and onto their plates ten feet away. I’ll skip the serving platter. I won’t mess with a lovely presentation of fruit arranged on a plate in the shape of a clown face. They can just stuff their faces with “normal” food for all I care.

Hmmph.

Now that I’ve thrown a fit that is so becoming of a grown-up, I suppose I should now confess that my intentions and my artistic abilities are not even close to being able to pull off much of the above. I’ve never really attempted to make pancakes into the shape of India – or any other country for that matter. Incidentally, I did turn out the state of Texas once, but that was totally an accident and as usually happens when I have not gone out of my way one little bit, my boys were actually quite impressed.

“Whoa Mom! You made a Texas pancake! Can you make me a Maryland and an Idaho next?”

I obviously got right on that, but ended up instead with a lopsided gourd and another pancake that resembled the fuzz under my couch. I gave up at that point and figured they could chew the pancakes into the shapes of their requested states, because really, have you ever tried to pour Florida onto a griddle with a spoon?

This leads me to the special breakfast I made recently in an effort to be cute. It is spring after all. Doesn’t the idea of eating a bird’s nest for breakfast sound simply delightful?

Okay fine. We can just call these Baked Oatmeal Cups. Either way, these are easy to throw together and are versatile enough to add variety and meet your family’s taste preferences.

Baked Oatmeal Cups (or Bird’s Nests if you’re feeling cute)Yum

5.0 from 1 reviews
Baked Oatmeal Cups (Bird's Nests)
 
Save Print
Author: Laura
Serves: 12
Ingredients
  • 2 cups rolled oats
  • ½ cup sucanat or honey
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • 2 eggs
  • ¾ cup milk
  • ⅓ cup melted butter
  • Topping choices: mini chocolate chips, raisins, other dried fruit, coconut flakes, apple chunks
Instructions
  1. Mix together oats, sucanat, salt and baking powder.
  2. Stir in eggs, milk, and melted butter.
  3. Scoop batter into 12 paper lined muffin cups.
  4. Sprinkle toppings of choice into the center of each cup.
  5. Bake in a 350° for about 30 minutes, or until the oats are golden brown.
3.4.3177

These are easier to eat with a fork, unless you like cleaning partial bird’s nests up off of your table and floor.

If you prefer, simply spread the mixture into a 9×9 inch baking pan. Bake in a 350° oven for 25-30 minutes.

Do you try to be cute when you cook and bake at your house? And how do those efforts go over for you? Ever tried to make India out of pancake batter?

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Freezer Cooking During the Week of the Chicken

April 4, 2012 by Laura 43 Comments

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

If you had any doubts that this truly was the Week of the Chicken, after this post, you will know for sure and for certain that I have encountered chicken madness at my house. I kind of had a hard time letting go of the fact that the chicken was such a good price at the store. Thus I kind of had a hard time not going back to the store multiple times to buy more chicken. Which means that I kind of had a big chicken party in my kitchen for several days in a row, working up some chicken recipes for the freezer.

In the meantime, we’ve been eating a lot of chicken too. So chicken crazed have I been, that when for lunch one day this week I actually fed my family something with leftover hamburger meat in it, my husband – supportive guy that he is – paused before taking a bite and said, “Wait! It’s the Week of the Chicken! Are you sure we’re allowed to eat beef this week?”

Ha! I love living with comedians.

Speaking of comedy…Why did the chicken cross the road?

I can’t even finish it. That joke is totally over-used and not at all funny. Oh, but my family made this one up a couple of years ago:  What do you get when you cross a brick with a chicken?

Bricken Nuggets!!!!

Okay, I’m done now. I’m sure I’ve got you all completely worried that I’ve lost my head this week while cooking and prepping pounds and pounds of chicken for the freezer, but truly, you can relax. I’m fine. I promise. And also, I’m out of chicken. It’s all socked away in the freezer. Now I’m planning to move on to asparagus!

Yes, next week will be the Week of the Asparagus.

Except for not really. ;)

Okay…chicken. I’m here to tell you about my Week of the Chicken.

Right after getting back home with my first round of chicken packages, I made loads of Chicken Nuggets. I cooked some up for lunch…

But more importantly, I put together oodles of pre-made chicken nuggets for the freezer. See – here’s my chicken-nugget-assembly-line. I filled cookie sheets with nuggets, froze them, then baggied them up to pull out in the future.

The following isn’t very exciting, but the next day, I cut chicken into bites, cooked it in olive oil, and baggied it up for salads.

Day Three:  Chicken cooked in bbq sauce. That will be great for sandwiches next week.

I grabbed one more round of chicken from the store (about 9 more packages), and put together several pounds of Crunchy Ranch Chicken. This is probably our favorite way to eat chicken. The recipe is not featured here on the site, but it is in the What To Do With the Chicken in Your Kitchen ebook – which can still be purchased for $1.50 if you hurry.

I am now officially ready to chicken out. What I mean is…I’m tired of chicken. I don’t want to look at chicken again for a long time.

Or at least until tomorrow.

Hey, leave a comment on this post for another chance to win one of our Week of the Chicken $10 Heavenly Homemakers Gift Certificates!

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Creamy Crock Pot Chicken and Rice

April 3, 2012 by Laura 129 Comments

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Hey, check it out! This is a chicken recipe AND a crock pot recipe! It’s as if the best of both worlds just came together for a lovely party, don’t you think? I mean, there is not much more exciting than combining the Week of the Chicken with a Crock Pot Recipes post, I’m pretty sure. (This makes it clearly obvious that I don’t get out much.)

And guess what else? Many of you have asked that I try to experiment and come up with some healthy alternatives to boxes of Rice-a-Roni – and I think this recipe might just meet that need for some of you. When it was all said and done, I thought this dish kind of looked and tasted rice-a-roni-ish. Try it and see what you think.

If you haven’t tried making my homemade Onion Soup Mix, I recommend throwing it together to use for this recipe. Store bought onion soup mixes typically have not-so-good for you ingredients in them that I avoid. The homemade mix is super easy and very inexpensive.

Creamy Crock Pot Chicken and RiceYum

2 cups brown rice (uncooked)
Sea salt
3 cups water or chicken broth
1 cup heavy cream
1-2 pounds boneless, skinless chicken breast
2 Tablespoons Onion Soup Mix

Place rice in the bottom of a crock pot, and sprinkle it generously with salt. Pour water or broth and cream over the rice. Cut chicken breasts into serving sized portions and place on top of the rice and liquid. Sprinkle Onion Soup Mix over the top.

Cook on a low setting for 4-5 hours. Serves 6-8.

Creamy Crock Pot Chicken and Rice

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Menu Plan for the Week

March 25, 2012 by Laura 10 Comments

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Soccer season has started up this spring for our boys. I even have a slight sunburn to prove it. Justus had his first games this weekend, and although we lost both games, it sure was great to be back out at the field again. (This is easy for me to say since the weather was gorgeous!)

Last week, I spent some time filling our freezers with some healthy convenience foods to help keep me sane during soccer season. I’ll share more about my experiences in a few days. Ah, but I love a full freezer!

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

Sunday, March 25
Oatmeal, fruit
Roast, carrots, potatoes, gravy
High School Huddle – Creamy chicken and rice casserole, green beans, dinner rolls, trail mix

Monday, March 26
Whole wheat pancakes, turkey sausage
Bison brats, fruit salad, carrots with ranch
Baked three cheese chicken pasta, tossed salad, steamed broccoli

Tuesday, March 27
Honey whole wheat bagels, apples
Popcorn chicken, ranch potato wedges, peas
Italian roast wraps with venison roast, steamed carrots

Wednesday, March 28
Creamy orange coolers, scrambled eggs
Chicken chef salad, toast
Pasta with alfredo sauce, tossed salad

Thursday, March 29
Easy breakfast casserole, oranges
Nacho dip with chips, fruit
Cheesy beef and rice, green beans

Friday, March 30
Giant breakfast cookies, bananas
Pigs in a blanket, carrot sticks with ranch, strawberry-orange smoothies
Hamburgers, homemade fries

Saturday, March 31
Whole wheat donuts
Leftovers
Swiss steak with rice

Have anything fun planned to eat this week?

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

March 18, 2012 by Laura 5 Comments

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This weekend, I experimented with a new chocolate cookie recipe, which is made with sucanat, whole wheat flour, and homemade white chocolate chips. They turned out great, so I made a triple batch to serve at huddle tonight. I’ll be sharing the recipe with you this week!

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

Sunday, March 18
Oatmeal, fruit
Taco potatoes, pineapple
High School Huddle – Chili with fritos, cheese, and sour cream, baby carrots, ranch dressing, olives, chocolate cookies

Monday, March 19
Cream cheese pastry, strawberries
Pigs in a blanket, apple slices, carrot sticks
Teriyaki chicken and vegetables with rice

Tuesday, March 20
Mini breakfast pizzas, oranges
Taco corn fritters, applesauce
Pizza casserole, tossed salad, steamed broccoli

Wednesday, March 21
Coconut flour banana muffins, pears
Creamy orange cooler, chef salad
Three cheese garlic chicken pasta, tossed salad, steamed carrots

Thursday, March 22
Fried eggs on toast, clementines
Tuna salad on crackers, grape tomatoes, pineapple
Cheddar ranch burgers, potato wedges, peas

Friday, March 23
Peanut butter honey toast, applesauce
Sloppy cornbread muffins, green beans
Cheesy salsa enchiladas, spanish rice, tossed salad

Saturday, March 24
Pancake sausage muffins, bananas
Leftovers
Steak, baked potatoes, asparagus, cream cheese corn

Read about how I plan my menus here.

What’s on your menu this week?

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Flaky Cream Cheese Pastry – The Healthy Way

March 15, 2012 by Laura 94 Comments

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Back in my former life – the one in which I innocently and cheerfully ate Chillsbury* dough from a can – I loved making a cream cheese pastry dish that always got rave reviews. It was simple. You spread a can of Whillsbury* crescent dough on the bottom of a pan, throw in some cream cheese filling, top it with another round of Gnillsbury* crescent dough, bake it, and eat. I loved that stuff, as did everyone else who ate it with me.

Gone are my days of eating biscuits or crescents from a can. Oh, and can I just pause to say this:  I do not miss that vulnerable and insecure feeling that always came from never knowing when the can would pop open and dough would ooze out. Maybe it is just me, but waiting for the biscuit can pop always put me slightly on edge. Yeah, it was probably just me. I have can-popping-biscuit-bursting-forth issues, I think.

Anyway, I had forgotten all about this delicious dish, which is crazy, because hello? It does have cream cheese in it. It occurred to me recently that the perfect replacement for Billsbury* crescent dough would surely be my go-to whole wheat yogurt dough. Why I hadn’t thought of using it to figure out a new Cream Cheese Pastry dish, I have no idea. But I finally thought of it, tried it, and here it is. My family devoured it for breakfast this morning, which means that next time, I have to double it for sure!

*name changed to protect the innocent guilty

cream_cheese_pastry

Flaky Cream Cheese PastryYum

Dough:

1 3/4 cups whole wheat flour
1/2 teaspoon sea salt
1/2 cup melted butter
1/2 cup plain yogurt

Filling:

1 – 8 ounce package of cream cheese, softened
1 egg
1/2 cup real maple syrup (sugar, sucanat, or honey would work too)
1 teaspoon vanilla extract
1-2 Tablespoons lemon juice (optional)

Mix together all four dough ingredients and knead lightly to form a nice ball. Divide in half. Press one half of the dough into an 8×8 inch baking dish.

Whip together the cream cheese filling ingredients. Pour filling over the bottom crust.

Roll the second half of the dough into a square and place it on top of the cream cheese filling.

Bake in a 350° oven for 30-40  minutes, or until crust is golden brown.

Allow pastry to cool slightly before slicing and serving.


Tell me – am I the only one here with can-popping-biscuit-bursting-forth issues? I’ll admit it right now, it makes me jumpy just thinking about it. ;)

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Menu Plan for the Week

March 11, 2012 by Laura 9 Comments

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

We actually had a calm, stay-at-home weekend. I’m not sure the last time that’s happened. Well, I guess I should interject here that our boys are preparing for Leadership Training for Christ (LTC) in April, so there’s always a lot of running back and forth to practices on Sunday afternoons. Therefore, I’m sure if Matt or the boys read that statement, they’d think I was nuts to call this weekend a calm one. I just mean that we didn’t travel anywhere. We were home more than we were away. We got a little laundry caught up. We had friends over. Busy is relative, right?! :)

bananamuffins2sm

Here’s what our menu looks like for this week:

Sunday, March 11
Oatmeal, fruit
Italian stew with potatoes and green beans
High School Huddle – Chicken enchiladas, tossed salad, spanish rice, chips and salsa, cookie tray

Monday, March 12
Whole wheat pancakes, applesauce
Baked potatoes with butter, cheese, and sour cream, fruit salad
Tuna casserole, peas

Tuesday, March 13
Cheesy scrambled eggs, clementines
Homemade pizza pockets, tossed salad
Bbq chicken, fried potatoes, okra

Wednesday, March 14
Banana bread, apples
Corndog  muffins, peas, carrot sticks
Chicken alfredo, steamed broccoli and carrots

Thursday, March 15
Breakfast burritos, oranges
Sloppy joes, ranch potato wedges, carrots with ranch
Lasagna, tossed salad, corn

Friday, March 16
Peanut butter honey toast, bananas and apples
Tuna salad on crackers, fruit/yogurt smoothies
Hamburgers with homemade onion rings

Saturday, March 17
Breakfast cake, applesauce
Leftovers
Homemade pizza

If you’re interested in knowing more about my menu planning method, I encourage you to read:  Why My Whole Foods Menu Plan Might Be Overwhelming.

What’s on your menu this week?

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

Easy Tuna Casserole

March 7, 2012 by Laura 60 Comments

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

Once you try this Tuna Casserole recipe you’ll be asking, “Who needs Tuna Helper?” Although, for the record, I used to really like Tuna Helper and would buy it anytime I had coupons to purchase it at a great deal. I used to also really like Hamburger Helper – which is why I came up with this Cheeseburger Macaroni recipe to make myself feel like I was eating Hamburger Helper. Shock upon shock, my fix for Tuna Helper uses the same basic Creamy Mac and Cheese recipe, only instead of adding seasoned hamburger meat, I add tuna. See how fancy I am? (snore)

If you haven’t tried my trick for making Creamy Mac and Cheese – cooking the pasta in the milk – you really need to give it a try. We love this, and it really has made for some great recipe combos! (Cheeseburger Macaroni, Three Cheese Garlic Chicken Pasta, Baked Three Cheese Chicken Pasta, and yes, the very exciting Tuna Casserole.)

Easy Tuna CasseroleYum

Easy Tuna Casserole
 
Save Print
Author: Laura
Ingredients
  • 2½ cups whole wheat pasta (or brown rice pasta)
  • 3 cups whole milk
  • ½ teaspoon sea salt
  • 2 cans (6 ounces each) tuna, drained
  • 1 cup shredded cheese (optional)
Instructions
  1. Mix pasta, milk and salt in a large sauce pan.
  2. Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes).
  3. Remove from heat.
  4. Add tuna and cheese, and stir until cheese is melted.
  5. Serve immediately.
3.4.3177

Easy Tuna Casserole

I’m not sure why, but I absolutely love tuna casserole served with frozen peas. Well, I cook the peas – I don’t serve them frozen. You knew that, right? Okay, just checking.

This Tuna Casserole is THE PERFECT go-to meal if you don’t have meat thawed for dinner or for the times you need something quick and wholesome. Easy as this is, it’s one of our family’s favorite meals!

Are you a fan of tuna? Do you like tuna casserole? Don’t you just love frozen peas? (The cooked kind, of course.)

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