Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Menu Plan for the Week

by 2 Comments

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

Hope you all had a family filled Thanksgiving weekend! Are you enjoying turkey leftovers? We’re still working on ours, and I’m loving that after cooking so much last week, my work load is a little easier because of leftovers!

Here’s what our menu looks like this week:

Monday, December 2
Creamy orange cooler, toast, scrambled eggs
Turkey noodle soup (using this chicken noodle soup recipe), carrots
Hamburgers, fruit salad

Tuesday, December 3
Breakfast burritos, clementines
Chili on baked potatoes with cheese, green beans
Cheesy beef and rice, tossed salad

Wednesday, December 4
Raspberry oatmeal bars, bananas
Easy noodle stir fry with broccoli and carrots
Homemade Pizza, tossed salad

Thursday, December 5
Quick mix pancakes, blueberries
Beefy vegetable soup, cornbread muffins
Lamb chops, mashed potatoes, gravy, peas

Friday, December 6
Vanilla muffins with cinnamon crumb topping, applesauce
Grilled cheese, tomato soup
Pizza casserole, tossed salad

Saturday, December 7
Whole wheat donuts (made with Christmas cookie cutters)
Leftovers
Teriyaki chicken and veggies over rice

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 (and some Thanksgiving week discussion)

by 2 Comments

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

Honey Pecan PieI’m excited about this upcoming week! It involves lots of food, time with friends, and hopefully some down-time.

Since we aren’t doing any traveling, we’re excited to be available to cook some big meals to share with others this week. You’ll notice that our menu for Monday night and Friday night are the exact same. That’s because I decided to make it easy on myself. Coming up with one menu plan to feed two large groups just made sense. I got the enchiladas made and put into the freezer last week. The rest will go together easily before we serve the meals!

I would love to hear what you have going on this Thanksgiving. :)  We plan to have a very low-key holiday this year. We’ll spend time with friends, feed a few college students, and hopefully play lots of board games. I’m thinking we’ll put our Christmas tree up this weekend, do some baking, and maybe a little shopping. We’ll drink Hot Cocoa, come up with some fun snacks, and take some time off. I can’t wait!

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

Sunday, November 24
Cereal
Ham roast, creamy mac and cheese, green beans
Small group – I’m making a bunch of baked potatoes, everyone else is bringing toppings

Monday, November 25
Quick mix pancakes, blueberries
Leftovers
YC ladies basketball team dinner (about 24 people) – Cheesy salsa enchiladas, taco salad, spanish rice, chips and salsa

Tuesday, November 26
Easy breakfast casserole, oranges
Popcorn chicken, sweet potato fries, peas
Potato soup, carrot sticks with homemade ranch

Wednesday, November 27
Pumpkin chocolate chip muffins, apples
Taco potatoes, clementines
Sloppy cornbread muffins, tossed salad

Thursday, November 28
Instant oatmeal packets, dried fruit
Thanksgiving meal shared with friends – I’m making the turkey, gravy, green bean casserole, whole wheat butterhorns, and honey pecan pie
Leftovers

Friday, November 29
Dark chocolate almond granola, applesauce
Rice and veggie stir fry with carrots and broccoli
Meal for rescue mission (about 26 people) – Cheesy salsa enchiladas, taco salad, spanish rice, chips and salsa

Saturday, November 30
Whole wheat donuts, fruit
Leftovers
Turkey pot pie, tossed salad

ForRealBookCover6

Just a quick reminder that you’ll receive a free gift certificate bonus if you purchase my Oh, For Real book by Tuesday, November 26! Get the details here.

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

by 1 Comment

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

No Knead Rolls

The countdown to Thanksgiving is ON! It is around this time every year that I realize just how much I love everything about food. Cooking it, planning for it, shopping for it, staring at it, and eating it. I have a gigantic turkey in my freezer that I will be pulling out soon to cook (to get ahead). Read how I cook my Thanksgiving turkey here.

The One Hour Whole Wheat Yeast Rolls (pictured above) might be a great addition to your Thanksgiving meal. Even if you’ve never made yeast rolls before, even if you’ve made them before and not had success – you will find this recipe so easy! In fact, we had a college student over last week who had never made rolls before. I handed her this recipe, and she turned out perfect rolls – her first try!

Here’s what our menu looks like this week:

Sunday, November 17
Instant oatmeal packets, fruit
Italian pasta bake, tossed salad, green beans
Small group – Sloppy joes on one hour whole wheat yeast rolls (others bringing sides)

Monday, November 18
Scrambled eggs, creamy orange cooler
Tuna salad on pita bread, fruit salad, carrots
Chicken pot pie, tossed salad

Tuesday, November 19
Simple whole wheat pancakes, blueberries
Hamburger cream cheese dip, tortilla chips, veggies
Chicken noodle soup, tossed salad

Wednesday, November 20
No knead whole wheat bread, smoothies
Easy noodle stir fry with broccoli and carrots
One dish meat and potato casserole, tossed salad

Thursday, November 21
Pancake and sausage muffins, apples
Pigs in a blanket, oranges, carrots
Beefy vegetable soup, whole wheat butterhorns

Friday, November 22
Homemade poptarts, applesauce
Leftovers
Chicken fried steak strips, mashed potatoes, gravy, peas

Saturday, November 23
On the road for Asa and Justus’ first basketball games

Are you getting excited about Thanksgiving? Do you have big plans? 

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

Mix and Match Oatmeal Bars

by 27 Comments

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

Whenever I say something to someone about one of my kids not liking something I make for a meal or snack, I get reactions like, “What?! Your kids are picky eaters?” No, no. I say. All four of them shout, “YES!” and do a fist pump each time they look over and see what has been prepared for them to eat. They give me a loving squeeze and pick me up off the floor (because three out of four of them can do that now), swing me around, and offer to do the dishes after we eat. They eagerly dig into each prepared dish, helping themselves to seconds and thirds – no  matter what I have fixed. I’m four-for-four on every single breakfast, lunch, dinner, and snack item I prepare.

Bahahahaha….haha…ha

The truth is that if I ever happen to prepare a meal that all four boys like without making any adaptions, it’s an amazing feat. They aren’t brats about it (usually), but shucks if two of my boys don’t even like corn. One won’t eat peanut butter. One hates bananas. One likes just about anything…but he’s not a big fan of anything with pumpkin unless it’s pie. One will only eat green beans if he has ketchup to dip them in. Only one boy will eat a fresh tomato and it’s beyond me why one of my cute blondies won’t eat a sweet potato fry because it’s orange and you know, tastes a little funny.

Do I baby my kids when it comes to food? Only in my spare time. When one of my boys hesitates about the food I’ve made, I remind him that I have not made anything weird or gross to eat, that I’m not going to make anything else for this meal, that most of what I make they do like, and they are to be grateful for the wonderful variety of food we always have at our house. They always have to eat some of what I make. If it truly makes them gag, they are on their own to find something nutritious that is less disgusting to them.

Hey, I get it. I don’t really love bananas either. We all have different tastes and preferences. But we don’t get to whine or complain, and we do need to be tough and thankful. Why yes, I have given that lecture a few (hundred) times.

All that to say, last week I decided to make Raspberry Oatmeal Bars for breakfast. When I mentioned my plan, one of my boys said, “Okay, but I like apricot jelly better than raspberry.” To which I replied, “And I like summer better than winter, what’s your point?” Not really. Although I do…like summer better. But it occurred to me how easy (and tasty) it would be to make the oatmeal bars half and half. Not always can I run with the taste preferences in my household, but for this? Sure, why not?

Mix and Match Oatmeal Bars

I doubled this Raspberry Oatmeal Bar recipe. I pressed the mixture into a 9×13 pan. I spread apricot jelly on one half and raspberry jelly on the other half. I sprinkled the oatmeal deliciousness on top, I baked the bars, and we all had a breakfast we loved. All six of us. Even the one who didn’t really think oatmeal bars sounded good that morning. To which I answered, “This is what we’re having for breakfast. And don’t forget to drink your milk.”

Next time, instead of making them half and half, I think I’ll make them like a checkerboard – each piece a different flavor.

Bahahahaha….haha…ha

In my spare time.

Does everyone in your house eat everything you make every time?

 

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

by 2 Comments

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

Chocolate_Chocolate_Chip_Muffins

My two favorite healthy muffin secrets, which are not secrets since I’ve blasted them all over this website multiple times are:  Freeze Muffin Batter to Make Life Simpler and Use Sour Cream Instead of Milk for a Moist Muffin. Those two non-secrets are what will give us a fast, delicious breakfast tomorrow morning before we start our school/work day. I love keeping life simple while putting great food on the table!

Here’s our menu for this week:

Sunday, November 10
Homemade instant oatmeal, dried fruit
Cheeseburger macaroni, peas
Small group fellowship – tacos

Monday, November 11
Chocolate chocolate chip muffins, apples
Crustless pizza, green beans
Turkey sausage and red bean stew, tossed salad

Tuesday, November 12
Pumpkin pancakes, applesauce
Meat and cheese burritos, carrots, pears
Beefy vegetable soup, cornbread

Wednesday, November 13
Sweet potato streusel muffins, bananas
Tomato soup, grilled cheese sandwiches, pineapple
Layered cheesy salsa enchiladas, tossed salad

Thursday, November 14
Whole wheat waffles, blueberries
Spanish rice, pineapple mango smoothies, carrots
Chicken fried steak strips, mashed potatoes, gravy, peas

Friday, November 15
Peanut butter pancakes, bananas
Chili, corn chips, veggies
Italian cream cheese chicken, tossed salad

Saturday, November 16
Homemade grape nuts cereal, fruit
Leftovers
Tuna casserole, green beans

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

by 1 Comment

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

 

baked_mac_and_cheese_2

Sunday, November 3
Dark chocolate almond granola, apples
Hearty green bean casserole (in Oh, For Real cookbook)
Fall Festival at church – taking Peanut Butter Apple Cookie Bars

Monday, November 4
Cinnamon bun muffins, peaches
Bacon, egg, and avocado salad, whole wheat toast
Alfredo sauce with pasta, steamed carrots and broccoli

Tuesday, November 5
Homemade instant oatmeal, dried fruit
Calico beans, applesauce, carrot sticks
Spicy cheesy chicken dip, grapes

Wednesday, November 6 (the day Matt finally joins me in being 40!)
Peach cobbler (the perfect birthday breakfast for him)
Salmon patties, sweet potato fries, peas
Cheesy turkey sausage stromboli, tossed salad

Thursday, November 7
Protein pancakes, blueberries
Rice and veggie stir-fry with broccoli and carrots
Italian roast wraps with lettuce, sweet peppers

Friday, November 8
Pumpkin scones
Shepherd’s pie, fruit salad
Smothered chicken pasta, tossed salad

Saturday, November 9
Pumpkin oatmeal bake, applesauce
Twice baked potatoes, green beans
Sloppy joes, ranch potato wedges, peas

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

Raspberry Oatmeal Bars

by 76 Comments

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

Raspberry Oatmeal Bars are pretty much amazing.

Raspberry Oatmeal Bars 11

Yum

I’m on a mission to create new healthy snack recipes so that my boys will have some great options on hand. But here’s what happened after I made these Raspberry Oatmeal Bars:  I dug into them while I was in the kitchen by myself and loved them so much that I forgot to call in the kids. Then when I realized I was like, “Eh, the kids can have a piece of cheese.” And then I kept eating the bars. Great mom moment, huh? :)

This may be one of the best snack recipes ever, hands down. The kids thought so too, once I remembered to share.

Raspberry Oatmeal Bars

Raspberry Oatmeal Bars
 
Save Print
Author:
Ingredients
  • 1½ cups whole wheat flour
  • 1½ cups rolled oats
  • ½ cup sucanat
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 cup melted butter
  • ½ cup raspberry jam (100% fruit)
Instructions
  1. Mix together flour, oats, sucanat, baking powder, and salt.
  2. Stir in melted butter until the mixture resembles crumbs.
  3. Press half of the mixture into an 8x8 inch baking pan.
  4. Spread jam over the top.
  5. Sprinkle remaining oat mixture on top of the jam layer, pressing down to cover.
  6. Bake in a 350° oven for 30 minutes or until lightly browned.

Raspberry Oatmeal Bars 12

You can definitely change these up by using a different variety of jelly or jam. I think apricot would be awesome in these, or strawberry, or peach…

If they last long enough, you can freeze them: Allow them to cool completely, then wrap individually for a quick grab and go snack. Place individually wrapped bars in a large freezer bag and store in the freezer for up to two months.

Here are some pictures to show more specifically how to put these bars together. They are really so easy!

First,  mix together the dry ingredients. Then pour in the melted butter.

raspberry-bars_1

 Stir until the mixture resembles buttery crumbs.
raspberry_bars_2

Press half of the crumbs into an 8×8 inch baking dish.

raspberry_bars_3
Spread the jam over the first layer of oat mixture. Spoon the remaining oat mixture over the jam and press down to cover.
raspberry_bars_4

Bake in a 350° oven for about 30 minutes. Cut them while they are warm, or allow them to cool first.

raspberry_bars_7

Try to remember to share them with others.

raspberry_bars_8

Not only will I be making these frequently for snacks in the future, I think they will be wonderful for breakfast. And I’ll even try to remember to serve them to my children. ;)

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

by 3 Comments

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

Homemade Grape Nuts

This is a fun time of year for baking. My family thinks this is a fun time of year for eating. So it’s all good at our house. :)  Have you been doing any special baking lately?

Here’s what we’re eating this week:

Sunday, October 27
French toast using leftover cinnamon swirl bread, fruit
Cheesy beef and pasta casserole (from Make-Ahead Meals and Snacks eBook), green beans
Small Group potluck – Chili, peach crisp

Monday, October 28
Dark chocolate almond granola, apples
Chicken patty sandwiches, raspberries, baby carrots
Pizza party with Elias’ soccer team

Tuesday, October 29
Homemade grape nuts cereal, blueberries
Homemade corn dogs, peas, baby carrots
Fiesta chicken with lettuce and tomatoes on tortillas (tortilla recipe in Totally Tortillas eBook and Oh, For Real book)

Wednesday, October 30
No-knead overnight bread, clementines, scrambled eggs
Easy noodle stir-fry with carrots, broccoli, and asparagus
Crock-pot barbecue chicken, potato wedges, peas

Thursday, October 31
Pumpkin pancakes, bananas
Sloppy joes, baby carrots, apples
Lasagna casserole, tossed salad

Friday, November 1
Peanut butter honey toast, applesauce
Creamy mac and cheese, green beans
Baked potatoes in the crock pot – baked potato bar with whatever works from the fridge :)

Saturday, November 2
Pancake sausage muffins, apples
Leftovers
Calzones, fruit salad

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 {With Pumpkins}

by 7 Comments

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

A few weeks ago, Malachi helped me pick the pumpkins that we had grown in our garden. He “gave them all a bath” to get the mud off, then we used them as decorations on our mantle for a couple weeks. This weekend, I saw that they needed to be baked and pureed. (Some of them were starting to get squishy.)  And so, I followed these instructions for cooking them whole. I now have pumpkin puree for pies and all kinds of other recipes I’ll share with you this week!

Pumpkin_Puree_Collage_2

Here’s what’s on our menu:

Sunday, October 20
Homemade instant oatmeal, fruit
Scrambled egg sandwiches, oranges
Pizza with church family

Monday, October 21
Easy oatmeal breakfast bars, applesauce
Homemade pigs in a blanket, baby carrots, pears
Chicken noodle soup, veggies

Tuesday, October 22
Peanut butter pancakes, bananas
Potato soup, carrots, soft pretzels
Cheesy beef and rice, green beans

Wednesday, October 23
Fried eggs on toast, creamy orange cooler
Hamburger patties, potato wedges, asparagus
Easy chicken pot pie, tossed salad

Thursday, October 24
Flaky cream cheese pastry, berries
Crustless pizza, tossed salad
Calico beans, veggies

Friday, October 25
Dark chocolate almond granola, fruit
Chicken patty sandwiches, peas, grapes
Calzones, raw veggies

Saturday, October 26
Scrambled eggs, pumpkin chocolate chip muffins, apples
Leftovers
Chili, corn chips, cheese, olives, carrots

 

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

by 2 Comments

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

We have had one FULL weekend. Our house was overflowing with company from Wednesday through Saturday. We got to see lots of friends on Saturday and Sunday who had come into town for York College Homecoming. We have had so much fun! Now it’s time to wash lots of sheets and towels and play catch-up. And yes, I had a nap this afternoon. :)

Freezer cooking proved to be a life-saver these past few days. Putting meals on the table for lots of people was super easy since I had made all of the main dishes and many of the baked goods ahead of time. I got to enjoy my company, and didn’t have to worry about trying to hold a sensible conversation while cooking since we all know that doesn’t work for me. :)

Creamy Orange Cooler

We have lots of soccer games this week, but otherwise, I think our schedule slows down just a little bit again. Here’s what we’ll be eating:

Monday, October 14
Oatmeal bars, apples
Potato soup, carrots
Italian pasta bake, tossed salad, green beans

Tuesday, October 15
Easy breakfast casserole, creamy orange cooler
Grilled cheese sandwiches, tomato soup, veggies
Chili on crock pot baked potatoes, veggies

Wednesday, October 16
Homemade instant oatmeal, oranges
Creamy mac and cheese, peas
Turkey sausage and red bean stew, tossed salad

Thursday, October 17
Homemade grape nuts cereal, blueberries
Pizza boats, applesauce, baby carrots
Chili mac, steamed broccoli and carrots

Friday, October 18
French toast, pears
Tuna salad on lettuce and tomatoes, fruit salad
Bacon cheeseburger casserole (in Make-Ahead Meals and Snacks ebook), tossed salad

Saturday, October 19
Scrambled egg sandwiches, oranges
Leftovers
Beefy vegetable soup, cornbread

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