Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Meals to Take Others and Getting It All Done – Podcast #4

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Somehow in between drywall going up and all the other living room mess, I was able to find a quiet(ish) moment to record a podcast. And somewhere in between putting up the drywall, going to work and catching a few winks, Matt was able to put it all together for you. He is SO the greatest.

Several of you have requested that I upload my podcasts to iTunes and I think it’s a great idea. Unfortunately, after spending several hours the past two weeks trying to get that all set up for you, I have hit a brick wall. It’s either really, really hard to do this, or my gifts lie more in the area of chocolate, beef and homemade vanilla. I’m having a very hard time getting it figured out and the tutorials I’ve found to help me are NOT written in my language. And so, I will be calling for back up.  My podcasts WILL be on iTunes soon, but I don’t think it will be me getting them there. Maybe there’s something simple I’m missing? We’ll get back to you on that. Thanks for your patience! In the meantime, they are currently an mp3 file and hopefully most of you are able just to click the link and it will begin to play for you right away on your computer.

I’m not sure if I ever told you this or not, but we live very close to train tracks. If you didn’t know that before, you will definitely know that after listening to podcast #4. Two trains in 17 minutes.

Also, feel free to enjoy the irony of the moment when JUST as I am saying something like “we like to do everything as a family”, the door creaks open and in comes Malachi to poke me and try to get my attention (because apparently we even like to record podcasts as a family). I TOLD the kids that when Mama is recording, the door is SHUT and we do NOT interrupt her, but it would appear that he didn’t think that statement applied to him. It has now been reinforced to him that the statement does in fact apply to him, but shucks…won’t that be cute to listen to for years to come?

Today, I will be addressing a question regarding food/meals that are easy to take to families with young children…plus I’ll tell you just how I “get it all done”. Just in case you don’t catch it in the podcast, I never get it all done. Ever. And just wait until you hear what time I’ve been getting up in the mornings lately. :)

Heavenly Homemakers Podcast Four

Links referred to in the podcast:

If I forgot any links, please let me know and I’ll add them. Be sure to leave a comment suggesting questions for a future podcast!

So, what time do YOU get up every day?

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Hospitality Made Simple (ish) – Podcast #3

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Right this minute I have a houseful of company and I LOVE IT. While it can be hard work, there are some ways to keep hospitality simple so you can enjoy your guests.

You see, the key to relaxed hospitality is…

Oh wait, you’ll have to listen to the podcast to hear what I have to say. :) 

Heavenly Homemakers Podcast Three

Links I referred to in the podcast:

Please feel free to leave comments and suggestions concerning a future series on hospitality. Remember, it will probably take me a while to get around to writing this series…but your suggestions will help me know what to focus on when I DO get around to writing it!!

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New (FREE!) Fall Menu Planners – Downloadable

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Yes, it’s that time of year. The time when apples are ready to be made into delicious apple pies and leaves are beginning to turn colors…school has started and there is a cool crispness in the air. Unless of course you are living in a place that is still 100° with no chance of a break in the heat. Hang in there, my melting friends.

Whether it’s fall weather at your house or you are just pretending that it is…I asked my fabulous designer friend Char to make us some pretty fall menu planners for all of us to enjoy. She did not disappoint! I LOVE these planners (and matching grocery lists)!! They are free to all of you – You are welcome to download, print, share and menu plan to your heart’s content.

Falling Leaves Menu Planner

Falling leaves Grocery List

Fall Apples Menu Planner

Fall Apples Grocery List

Cornucopia Menu Planner

Cornucopia Grocery List

I just can’t get over how much nicer these menu planners look on my refrigerator compared to a piece of paper I rip out of my son’s 2006 assignment notebooks…

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Menu Plan for the Week

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Are you getting excited about the Great Curriculum Swap? There are well over 200 books and sets of books up for grabs!!! Prepare yourselves for a great time of FREE book shopping!!!! There are only a few hours left until we get started…be sure to spead the word!

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Here’s our menu plan for this week:

Sunday, September 12
Oatmeal, fruit
Cheesy Beef and Rice, green beans
Pizza, watermelon

Monday, September 13
Simple soaked pancakes, blueberries
Roast, potatoes, carrots, gravy
Homemade Pizza Pockets, carrot sticks, apples

Tuesday, September 14
Chocolate chocolate chip muffins, bananas
Lasagna casserole, tossed salad, steamed broccoli
Chicken quesadillas, black bean salsa, peaches

Wednesday, September 15
Honey whole wheat bagels, cantaloupe
Tacos with all the fixin’s, watermelon
Egg and turkey sausage casserole, orange muffins, pears

Thursday, September 16
Creamy orange cooler, cinnamon swirl toast
Chicken and noodles, carrots
Cheesy salsa enchiladas, tossed salad, corn

Friday, September 17
Peanut butter honey toast, pears
Meat and cheese burritos, carrot sticks, apples
Bean dip with corn chips, peaches

Saturday, September 18
Scrambled eggs, fruit
Leftovers
Creamy mac and cheese, steamed broccoli

The Great Curriculum Swap post will go up tonight around 10 pm!! See ya then!

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Menu Plan for the Week

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orangejulius2sm

It’s been a soccer tournament filled weekend (I have a nice sunburned face to prove it)! I LOVE watching our kids play soccer and it’s kept me away from my computer much of the weekend. So…I haven’t had time to work on a menu plan (except in my head, which you can’t see).

This week, instead of writing a thorough menu plan, I am once again “jotting” down a quick list of ideas to grab from. I have been working to fill my freezer over the past week and can also grab from those meals if I need to. I’ll share about all my “cooking ahead” later this week!

Breakfast/Snack Ideas:

Lunch/Dinner Ideas:

In between games this weekend, I did find time to have a party with three big chickens in my kitchen. Wanna hear about it? It was very exciting. There was a lot of broth involved.

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Menu Plan for the Week

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Hello all. Hope you’re having a great weekend! I made snacks this weekend, yes I did. I’m trying to keep up with the appetites around here, which is not always an easy job. Lately, even though there is food EVERYWHERE in my house, apparently there has been “nothing to eat”. (What? They don’t want a spoonful of tomato sauce?)  And so, I made snacks.

vanilla_wafers

I made a double batch of whole wheat vanilla wafers and some chocolate graham crackers. I also cut up a big watermelon and a cantaloupe (from our friend’s garden!) and put them in bowls in the fridge, ready to grab and eat! That oughta last us…until Tuesday or so? ;)

Here’s our menu for the week (that we’ll be eating in between snacks):

Sunday, August 29
Oatmeal, pears
Three cheese garlic chicken pasta, tossed salad, green beans
Youth group potluck – Sloppy cornbread muffins, butterscotch bars

Monday, August 30
Whole wheat waffles, raspberries
Taco Salad, watermelon
Meat and Cheese Burritos, peaches

Tuesday, August 31
Banana Muffins, applesauce
Italian Stew with green beans
Pizza Casserole, tossed salad

Wednesday, September 1
Honey Whole Wheat Bagels, cantaloupe
Swiss Steak, rice, okra
Popcorn Chicken, creamy mac and cheese, peas

Thursday, September 2
Whole wheat sourdough biscuits, scrambled eggs, oranges
Cheesy Beef and Rice, tossed salad, zucchini
Cottage cheese and peaches, toast

Friday, September 3
Chocolate chocolate chip muffins, cantaloupe
Shepherds Pie, fresh pineapple
Pizza, grapes

Saturday, September 4
Whole wheat donuts, apples
Salmon Patties, peas, strawberry peach slushies
Leftovers

I’ll be trying to get ahead in the kitchen a little bit this week, cooking and baking extra to put food in our freezers ready to pull out, heat and eat. Plus, I’m going to keep working on our “snack stash” so Cheese Crackers and Granola Bars are on the list too!

I’ll share an update (with pictures) on how my “cooking ahead” goes!

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Menu Plan for the Week

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Well, after feeding the soccer team last week, we’re back to just the six of us for most of this week. I’ve gotta say that while I LOVED feeding the team…I’m tired. :)  I’m kinda glad to be back to just feeding six people three times a day (okay five times a day, who am I kidding?). 

My tomatoes are ripening at lightening speed even though I thought they’d never be ready. Just a few days ago I said to Matt, “Do you think the tomatoes will EVER turn red?!” And now ALL the tomatoes are turning red. At the same time. And they’re big.

It’s awesome really…just keeping me very busy making tomato sauce and salsa. That’s what this time of year is though…busy!

Here’s our menu for the week:

Sunday, August 22
Oatmeal, peaches
Potluck:  BBQ chicken, Death by Chocolate
Cheddar ranch burgers, potato wedges, watermelon

Monday, August 23
Creamy orange coolers, chocolate chocolate chip muffins
Grilled tomato and cheese sandwiches, cherries, carrot sticks with ranch dip
Chicken Stir Fry with broccoli, carrots and squash

Tuesday, August 24
Simple soaked pancakes, blueberries
BLTs, cantaloupe
Cheesy Salsa Enchiladas, tossed salad

Wednesday, August 25
Mini apple pies
Bean dip with fresh tomatoes, lettuce and chips, grapes
Creamy mac and cheese, steamed carrots

Thursday, August 26
Giant breakfast cookies, applesauce
Chicken Fried Steak Strips, mashed potatoes and gravy, fried okra
Chicken Veggie Quesadillas, watermelon

Friday, August 27
Fruit and Yogurt , orange muffins
Tacos with the works
Homemade corn dogs, fruit salad

Saturday, August 28
Funnel Cake
Leftovers
Grilled steak, tossed salad, green beans, corn on the cob

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Visit Organizing Junkie for more Menu Planning inspiration!

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Menu Plan for the Week (Feeding the Masses!)

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It’s that time of year again. My husband helps coach our local Christian college women’s soccer team. They are back in town for pre-season practices and well, they’re hungry. :)  Remember how we fed them several meals last year? We’re at it again, feeding them five different times. We already fed them one meal last week. This week we’re feeding them lunches Sunday, Monday, Tuesday and Wednesday.

So how many are we feeding? Well, there are 34 of them…plus the six of us. So that’s a total of 40 people each time. Yeah, that’s a lot of food.

My friends think I’m crazy and can’t decide whether to shake their heads at me for saying yes to this or to just simply feel sorry for me because of all the work looming ahead for me. I say, do neither.  We LOVE this. I don’t think we could do it if we didn’t. We’re just using our gifts. We love these ladies. We love feeding people. You have no idea how awesome it was Thursday when they arrived and many of the returning students ran into the kitchen to give hugs and let us know how excited they were that we were feeding them again! Shucks…they even stay after and help with dishes. And they’re girls. It’s nice to be around the female sort every now and again.

nacho bar

As I was planning the meals this time, I went back and re-read all of  the ideas for feeding a crowd you all offered last year. Wow, was it helpful!! I’m sticking with some of the team favorites (I don’t think they’d let me get away with not making lasagna!) but I’m adding in some of your ideas too. 

Here’s what I’ll be feeding the crowd:

As far as the rest of our meals this week, you know, since my family will still be wanting breakfast and dinner before and after those big lunches? I’m just going to make lists here to pull from. I’ve been saving most of the food I had made ahead and put into the freezer specifically for this week. YAY for freezer food. It will be saving my neck this week for sure! (Not to mention my brain.)

Breakfasts – served with fruit or smoothies:

Dinners – served with whatever vegetable I can find to throw in:

In case you’re worried or wondering…I’m drinking lots of water and taking my vitamins this week to be sure and keep myself healthy. Matt actually has two days off this week, which doesn’t happen very often, so he’ll be a great help. The kids are a huge help too…and somehow we’ll get their school work done in the middle of the cooking.

Oh, and did I mention that I already have most of the bulk cooking finished and in the freezer? Yes, and I took pictures in case you want to see the mess. I mean…in case you want to see the big pans of lasagna. I’ll try to share all about it soon. ;)

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Menu Plan for the Week, Plus This Year’s Corn “Party”

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I warned them.  On my way out the door to the farmer’s market Thursday evening I told the boys that I was hoping to come home with a big load of corn so they’d better get their shucker game face on.

At the market, I walked right up to my favorite organic food grower, took a look at her corn and said, “Can I have all of it (please)?!”

She’s always great to work with, I trust how she grows her food and she is very fair with her pricing. In fact, she only charged me for 10 dozen ears, when in fact she sent me home with over 13 dozen!! That’s a stinkin’ lot of corn. 

I’m still sore.

corn_4

The boys helped me lug it out of the van (Matt was at work so he missed all the fun!) and they went to town shucking while I started boiling water in my big stock pot.

And they shucked. And they shucked. (13 dozen is no less than 156 ears of corn. They did the math.)

corn_5

Just for fun, check out these pictures from their shucking time two years ago. They are so much bigger now. Wow.

corn_1

In case you’re wondering, you can read about the process of freezing corn here. I did invest in a cool Kernel Cutter from Pampered Chef this year and it was GREAT to work with! So much better than a regular knife!

corn_2

Yes, I thought you’d like to see the gigantic mess I made in the kitchen that night. Not pictured:  My hair looking like a half-shucked corn cob.  By the way, did you know that corn is very, very sticky? Just so ya know.

corn_3

I’m happy to report that I got 61 bags of corn for all of this work!!! That’s enough for the whole year, so I am officially checking “put up corn” off my list!! Hallelujah! (You can read more about the Seal-a-Meal I used here.)  The cost for all of that ends up being about 66¢/bag for the freshest, sweetest, organic-est corn there is…woohoo!

In other news, I made a big peach cobbler (recipe found here) with some of our Michigan peaches. Oh, it is so much fun to surprise my husband with his favorite treat. The kids didn’t mind either.

peach_cobbler

And here is our menu plan for this week, filled with so many summertime goodies!

Sunday, August 8
Oatmeal, peaches
Roast, potatoes, carrots, gravy
Black bean salsa and chips, watermelon

Monday, August 9
Peach cobbler
Turkey/cheese melts on biscuits, carrot sticks with ranch dip, cherries
BBQ meatballs, new potatoes from the garden!!, green beans

Tuesday, August 10
Mini breakfast pizza, strawberry-peach slushies
BLTs, watermelon
Taco salad, creamy orange cooler

Wednesday, August 11
Peanut butter honey toast, blueberries
Spaghetti, fried okra, corn on the cob
Pizza, grapes

Thursday, August 12
Scrambled eggs, fruit-kefir smoothies
Feeding YC women’s soccer team:  Nacho Bar with all the fixin’s, homemade ice cream sandwiches
Egg rolls (experimenting with recipes on this!), watermelon

Friday, August 13 (Happy Anniversary to us!!)
Crepes with jelly, bananas
Cheesy turkey sausage stromboli, fruit salad
Cookout with friends

Saturday, August 14
Whole Wheat Donuts
Leftovers
Lamb chops, green beans, tossed salad

Stay tuned this week for a very fun Back 2 School Bash!!

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Cooking Ahead for August

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It’s coming…and I’m bracing myself. I’ve been doing everything I can to prepare and be organized so that I won’t be stressed and short tempered with my boys. Not that I would ever be short tempered with my boys. Ugh, I do try not to be short tempered with my precious angels who leave their stinky shoes in the middle of my kitchen floor so that I can stub my toe on them while I’m trying to cook and fill their constantly hungry bellies. I try.

So what’s coming, you ask? Just a very busy couple of months, that’s all. August and September are two months of very,very hard work while I do a lot of canning and preserving in the midst of beginning our school year and running to lots of soccer games. I absolutely love this time of year, but it can sometimes get hectic.

As soon as I finished writing and putting together Learn Your Letters, Learn to Serve Curriculum Kit, I saw that I had about three weeks before we were going to start our school year. (We like to start in early August at our house.)  I decided that during the last part of July, I would prepare a bunch of freezer foods, stock up on items like canned salmon and tuna for easy meals and order meat from our local farm source so that I’d have a full freezer and plenty of meal options. I even pulled out Do the Funky Kitchen and read it again so that I could get my kitchen organized an in order! Anything that I could do ahead of time to prepare for this busy season, I did. I think. I’m pretty sure I forgot a few things.

Anyway, my pantry and freezers are well stocked so that putting meals on the table during the next few weeks will be easy and quick. I am excited now to begin a new school year with the boys! (More details on our school year coming soon.)

Here are some pictures of the food I prepared and froze during the last part of July:

strawberry_bread

Strawberry Bread – Pictured above is the unbaked version. Isn’t it a pretty pink?!

mini_pizzas

Mini Pizzas, using this Pizza Pockets recipe…
I’ll be able to just pop a few of these into our toaster oven to bake up while we finish our morning school-work.

freezer_cooking_august

Whole Wheat Waffles – ready to be re-heated in our toaster oven for a quick breakfast or dinner.

freezer_cooking_august_3

Whole Wheat Sourdough Biscuits – I may use these for turkey/cheese melts…or I may grab some turkey sausage I have pre-made in the freezer to make some quick gravy to pour over them. NOBODY would complain if I made biscuits and gravy. :)

freezer_cooking_august_4

Sloppy Joes and Meat and Cheese Burritos

freezer_food_august

Whole Wheat and Honey Zucchini Bread

In addition, I’ve got these items stashed in my freezer:

I also started a new gallon sized batch of Homemade Vanilla, which as you can see, will be finished “extracting” in January! I didn’t get “carded” this time when I was buying my gallon of vodka. Sniff.  Do you think that means I look older than 21 now? ;)

freezer_cooking_august_2

Call me a nerd (go ahead – you know you want to), but I purchased a whole bunch of canning lids and put all of my canning supplies into a basket and put the basket on top of my fridge. That way, I know where everything is and I have it all ready to go each time I’m ready to can a new batch of something. I may be one of the only people who think that canning supplies in a basket is…cute.

canning_supplies

Okay, so food (lots and lots of food)? Check.  Schoolbooks? Check. Canning supplies? Check.

Oh good grief…where are the soccer cleats?

I knew I forgot something.

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