Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Menu Plan for the Week

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Last week’s busyness truly was a joy, even though it was very…busy.

Today starts this new week off with a bang as we had a nice little breakfast to honor our 6th graders at church before worship, plus we had a huge potluck to welcome all the York College students. I was asked to provide muffins for the 6th grade breakfast, so yesterday I made a double batch of both Chocolate Chocolate Chip Muffins and Blueberry Muffins. I made them into mini-muffins and filled two gallon buckets with the goodies.

I stopped long enough to take pictures of my buckets, because buckets full of mini-muffins – that’s just fun. :)

After not really having a menu plan last week, I was excited to put one together for this week. Here’s what we’ll be eating:

Sunday, August 21
Chocolate chocolate chip muffins, blueberry muffins, fruit
For potluck:  frosted brownies (this frosting, these brownies), chocolate chip cookies, sweet baked beans, baked turkey ham with pineapple, cream cheese corn
Leftovers

Monday, August 22
Simple soaked pancakes, blueberries
Homemade corndogs, carrot sticks with ranch, watermelon
Shepherds pie, tossed salad

Tuesday, August 23
Mini breakfast pizza, honeydew melon
Creamy mac and cheese, peas, sweet peppers
Grilled chicken, creamy cole slaw, angeled eggs, watermelon, coconut flour cheddar biscuits

Wednesday, August 24
Creamy orange cooler, toast
Alfredo sauce with pasta, steamed broccoli and carrots
Cheesy salsa enchiladas, tossed salad

Thursday, August 25
Coconut flour banana muffins, cherries
Corn on the cob, sliced tomatoes, fried okra, milkshakes, peanut butter on celery
Chicken fried steak strips, mashed potatoes, gravy, green beans

Friday, August 26
Scrambled eggs, hashbrowns, turkey bacon, cantaloupe
Black beans and rice with salsa, fruit salad
Hamburgers, ranch potato wedges, peas

Saturday, August 27
Mini apple pies, sliced cheese
Leftovers
BBQ meatballs, cream scalloped potatoes, tossed salad, zucchini

I wanted to let you know that while this upcoming week is less crazy than last week, I still haven’t found time to get much writing done. I have posts started in my head, but those are undoubtedly much harder for you to read. (Consider yourself blessed, however, not to be able to read the posts I write in my head.)  We’ll see what I’m actually able to type this week, but I’m kind of thinking about re-posting some older posts during the next few days, just for fun – and also so that I can maybe take the time to find my missing flip-flop and to finally put away the rest of my Azure Standard order from last Tuesday. We’ve been in survival mode here. :)  I’m also hoping to simply sit and read to my kids a little bit more this week. The Hobbit is calling our name.

ALSO, I’m working on some very fun surprises for the blog during the week of August 28, and that is taking a little extra time and work. Just you wait to see what next week holds!!!!!!!!!

And so, thank you for your patience here while I play catch-up and get my act together. You are all awesome!

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The Busy Week (with a partial menu plan)

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The week has arrived. The YC soccer teams are in town, enduring three-a-day practices, and I have the privilege to help feed the ladies’ team! Last year I fed them six meals – this year I’m only needed for three – so it seems “much easier” this time! :)

Added into the mix this week is a Baby Shower I’m helping host on Thursday. Also, a dear friend from church went to be with Jesus last week after battling cancer. Therefore, I’m helping provide a meal for her family on Monday, plus helping with food for a congregational meal following her funeral on Tuesday. We feel very blessed to serve in this way and have been having fun cooking all weekend in preparation! Yes I’m a little tired, but no I’m not overdoing it. If you didn’t know this already – I love cooking. Put me in a kitchen with a bunch of ingredients and I’m a happy girl. Our boys have also been a tremendous help! (They’ve also had the good sense to scram and make haste to the trampoline during the harried moments when Mama is carrying a huge pot of sauce across the kitchen, while the oven timer is beeping and the pasta is boiling over, which has also been very helpful.)

My goal while feeding others (especially in large crowds) is to keep the meals as simple as possible, while at the same time providing very tasty dishes so that the recipients know they are loved by our family.

Friday, we bought half of Walmart then went home to brown hamburger meat, bake cookies and put together lasagnas. You should have seen my shopping cart – I was wishing I had my camera with me! I don’t think I could have fit one more item in without it all falling out over the cart.


We unloaded groceries onto the floor of the kitchen and then worked together to get them
organized and put away. This is about half of what I bought.
As you can see, I do compromise when I’m cooking for a large crowd,
making most of the food from scratch but buying a few boxes and cans too. ;)

Cookies, cookies and more cookies. The sugar over-floweth from my kitchen this weekend.

The following menu plan probably won’t offer you much in the way of suggestions for feeding your family this week, unless you personally have 43 children (in which case, I beg you to please let me come help you wash dishes sometime). But, I needed for myself a very thorough “feeding the masses” plan so that I’m able to knock this week out efficiently. I’ve typed out everything I’ll be making and serving for others, but I didn’t actually take the time this week to type out the remaining meals for our family. For meals that include just the six of us, we’ll likely be eating leftovers from the larger meals or scrambled eggs, pancakes, hamburgers and veggies from the garden.

Sunday, August 14

Meal for Soccer Team (50 people) – Tammy’s Chicken Pasta Salad (x7), Grapes, Angeled Eggs, Flourless Peanut Butter Cookies (x4), Sugar Cookies (x2)

Monday, August 15

Lunchtime Meal for the P family (15 people) – Sloppy Joes (x3), Cheese Slices, Angeled Eggs, Sliced Watermelon, Carrot Sticks with Ranch Dressing, Frosted Brownies (these brownies, this frosting)

Dinnertime Meal for Soccer Team – Lasagna (x7), Tossed Salad, Green Beans, Honey Whole Wheat Bread (x4), Butterscotch Bars (x3)

Tuesday, August 16

Take to Funeral Meal – 4 dozen Chocolate Chip Cookies

Meal for Soccer Team – Beef Roast, Potatoes, Carrots, Gravy, Cream Cheese Corn, Homemade Dinner Rolls,  Apple Crisp with Homemade Ice Cream

Thursday, August 18

Take to Baby Shower – Flourless Peanut Butter Cookies, Coconut Flour Muffins, Lemons (for water), Diapers, Cards and Gifts

(Yes I know diapers and gifts are not part of a menu plan, but I don’t want to forget anything so they’re going on this list!)

All other typically accomplished tasks such as science lessons and laundry folding are pending this week. I’ve mentioned before that it is more important to us that our children learn to serve than for them to learn their states and capitals. They’ll still find some math and reading time this week I’m sure. And really, matching socks are over-rated, don’t you think?

I love making lasagnas assembly line style – so easy!!

My posts may be irregular this week as I haven’t been able to spend much time this weekend writing. I do have a guest post and some fun giveaways lined up, as well as a big sale in the Heavenly Homemakers Shop to tell you about!! Watch for news on that soon. :)

 

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Menu Plan for the Week

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Our peach tree is loaded this year – it’s awesome! We picked peaches for the first time yesterday and you’d better believe we’re going to have peach juice running down our chins all week long. :)


I also picked a lot of produce from our friend’s garden. They were out of town and told me to help myself – and so I did.

I’ve never really been successful with eggplant, so I’m going to do a little searching online to see what recipes I come up with. Do you all have some eggplant ideas?

I finally was able to make tomato sauce last night – so exciting! I’ll share more about that (because I learned a new trick!) soon.

Here’s our menu this week:

Sunday, August 7
Easy breakfast casserole, peaches
Roasted chicken, carrots, potatoes, gravy
Sloppy joes on homemade buns, watermelon, carrot sticks with ranch

Monday, August 8
Simple soaked pancakes, applesauce
Popcorn chicken, fried okra, green beans
Black bean and rice bowls with salsa and kreme fresh, cucumber salad

Tuesday, August 9
Blueberry streusel muffins, peaches and cream
Pizza pockets, strawberry orange smoothies
Tacos (with homemade tortillas and fresh tomatoes from the garden!), death by chocolate dessert (with guests!)

Wednesday, August 10
Scrambled eggs, creamy orange cooler
Sweet bean casserole, corn bread muffins, something with eggplant?, peaches
Taco salad, watermelon

Thursday, August 11
Coconut flour muffins, apples
Meat and cheese burritos, fresh pineapple
Lasagna casserole, tossed salad, sweet corn

Friday, August 12
Homemade poptarts, applesauce
Grilled cheese sandwiches, chips and salsa, carrot sticks
Homemade pizza, watermelon

Saturday, August 13
Giant breakfast cookies, plums
Leftovers
Hot roast beef sandwiches with gravy, peas, tossed salad

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No-Oven Treats for Summer

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We’re finally experiencing a little break in the heat here in Nebraska – as in – it’s only in the upper 80’s instead of 101° with a heat index of 115°. I know many of you from the south are experiencing drought and intense heat that makes my 115° seem like winter.

Regardless of how it’s cooled off to “only the 80’s”, I still don’t like heating up the house to do much baking if I can help it. Here are a few yummy treats we’ve enjoyed this summer that don’t require the use of an oven:

Peanut Butter Honey Fudge

Homemade Pudding Pops

Healthier Rice Crispy Treats

Mock Frozen Yogurt

Homemade Ice Cream

homemadeicecream3sm.JPG

Add to the list! What healthy, no-oven treats have you enjoyed this summer?!

 

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Menu Plan for the Week

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This weekend, I created a big bread mystery at our house. I made a double batch of Honey Whole Wheat Bread, making two regular loaves and two Cinnamon Swirl Bread loaves. I failed to pay attention to the pans I put them each into, therefore, when I pulled them out of the oven, I had no idea which loaves were regular and which loaves were cinnamon swirl. (duh)

One of them, I could quickly label by (pardon me) sniffing it’s underside. The other still remains a mystery. Here’s hoping we figure it out before it’s time to make tuna sandwiches. ;)

This week is our official first week of school for this year. Books are ready, plans are made, boys are excited. I’ll share more about our schedule and curriculum in upcoming posts!

Here’s our menu for the week:

Sunday, July 31
Cinnamon swirl bread, peaches
Cheeseburger macaroni, green beans, grape tomatoes
Youth dinner at our friends’ house

Monday, August 1
Whole wheat cinnamon rolls, apple slices
Taco corn fritters, fruit smoothies
Cheesy beef and rice, stir fried zucchini and yellow squash

Tuesday, August 2
Chocolate chocolate chip muffins, applesauce
Meat and cheese burritos, carrots with ranch dip, pears
Lamb chops, baked potatoes, peas

Wednesday, August 3
Scrambled eggs with cheese, creamy orange cooler
BLTs, chips and salsa, cantaloupe
Grilled steak, creamy cole slaw, corn on the cob

Thursday, August 4
Pancake sausage muffins, blueberries
Black bean salsa with organic corn chips, watermelon
Alfredo sauce with pasta, steamed broccoli and carrots

Friday, August 5
Peanut butter honey toast, strawberry-peach slushies
Hamburgers on homemade whole wheat hamburger buns, corn on the cob, sweet peppers
Creamy mac and cheese, peas, fried okra

Saturday, August 6
Applesauce muffins, bananas
Homemade pizza, plums
Leftovers

Be sure to visit our brand new sponsor:  The Modest Mom!

 

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Healthy Foods for the Freezer

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One of my big Two Week Tackle projects was to pre-make some healthy convenience items for our freezer. This way, on busy days all I have to do is grab burritos or pizza pockets out of the freezer and warm them up quickly for us to eat.

I didn’t do all of this cooking at once. This is the result of 14 days of off and on work in which I simply made one extra batch of food to put into the freezer, whenever I could find a spare moment. Sometimes, I just doubled what we were making for dinner and froze half. This is the best way (in my opinion) to do freezer cooking without stress!

I feel like it’s possible that I’ve broken some sort of tortilla making record during the last few weeks. I lost track of how many tortillas I rolled out and cooked. I think I made at least five double batches, in which we ate or made into burritos. We now have loads of frozen burritoes and around 18 plain whole wheat tortillas in our fridge for easy quesadillas next week! (Just doing some quick math, I think this means I may have made 120 tortillas between last week and this week. Not that you cared. I just felt like multiplying it out. Why do I do these things?)

I was excited to try making Chicken Burritos and will be sharing the recipe soon.

And, not that you can tell them apart, but because I somehow feel the need to prove my tortilla making madness, here is a big batch of meat and cheese burritos. (Are you bored with my tortilla picture parade yet?)

I hate to disappoint you, but the rest of the pictures have nothing to do with tortillas. Instead, we have a pan full of lovely pizza pockets that are now frozen and ready to bake for a quick lunch.

I made a batch of homemade hamburger buns and didn’t let us eat any of them. Buns in the freezer means easy burgers, sloppy joes or even turkey/cheese melts.

I made a quadrupal batch of Whole Wheat Waffles – these are the BEST for toasting in the morning when we need a fast breakfast.

One of my favorite main dishes:  BBQ Meatballs. I intentionally made way more than we needed for one meal so that I could freeze the leftovers. Meatball subs anyone?

I needed a batch of homemade rolls for something last week. Therefore, I made bunches. I have no idea what happened to the rolls in the upper right-hand corner. Mysteries like this happen in my kitchen regularly. We may never get to the bottom of it.

I surprised the boys one morning with homemade donuts, then because we had quite a few leftover, I froze them for another breakfast soon.

Last but not least, I shook up a jar each of Taco Seasoning, Ranch Dressing Mix and Italian Dressing Mix. I LOVE having these in my pantry to grab and use in a moment’s notice.

And that, my friends, is the result of the intentional extra cooking I have been doing in an attempt to get ahead before August begins.

What are your favorite ways to get ahead in the kitchen? (Yeah, yeah…I know. Getting ahead in the kitchen is almost like getting ahead on laundry – next to impossible. But still.)

In case you’re curious, here are a few posts that might help answer some of your questions about how I freeze foods and try to get ahead in the kitchen:

 

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Menu Plan + Two Week Tackle Update

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Green beans from our garden!

First today, I’ll share our menu plan for the week. Then below, I’ll give you an update on how my Two Week Tackle is going!

Sunday, July 24

Coconut flour banana muffins, applesauce
Teriyaki chicken and veggies
Grilled cheese sandwiches, chips and salsa, honeydew melon

Monday, July 25
Turkey sausage, scrambled eggs, oranges
Homemade corn dogs, green beans, carrot sticks with ranch dressing
Taco potatoes, watermelon

Tuesday, July 26
Giant breakfast cookies, plums
Chicken veggie quesadillas, tossed salad
Chicken fried steak strips, mashed potatoes, gravy, peas

Wednesday, July 27
Pancake and sausage muffins, cantaloupe
Peanut butter and honey sandwiches, peaches, carrot sticks with ranch dressing
Three cheese garlic chicken pasta, tossed salad, zucchini

Thursday, July 28
Smoothies, toast
Turkey ranch pinwheels, strawberry-peach slushies
Grilled burgers, sweet baked beans, corn on the cob

Friday, July 29
Blueberry streusel muffins, bananas
Alfredo sauce with pasta, steamed broccoli and carrots
Italian roast wraps, tossed salad, corn on the cob

Saturday, July 30
Easy breakfast casserole, grapes
Leftovers
Lamb chops on the grill, Italian pasta salad, zucchini

And now, my updated Two Week Tackle List:
  • Organize school books and create a schedule for our school year
  • Clean out kitchen cabinets – replace shelf liner
  • Deep clean the entire house
  • Plan and begin to prep soccer meals
  • Make and freeze healthy convenience foods for the month of August
  • Make homemade hand soap and laundry detergent (just because I really want to try)
  • Experiment with homemade white chocolate and butterscotch chips for the Heavenly Homemakers Recipe Challenge
  • Finish creating the Whole Foods Pantry resource list that so many of you have been requesting

~”Deep clean the entire house” is never going to be crossed off the list, mostly because it’s a never ending job. We’ve accomplished a lot, and plan to begin our school year on August 1 with a nice, clean house…but come August 2, there will be more cleaning to do. If only dust understood that once we’ve rid our house of it, it is not supposed to return. Ugly little intruder.

~The Whole Foods Pantry resource list has a small start, and I’m hoping to dedicate more time to it this week. All the extra time I’ve had on the computer recently has been devoted to editing the new kids cooking books. (Watch for an update about those very soon!!!)

~I’ve got a list started for soccer meals and hope to fine tune it within the next few days. I’ll be asking for your help regarding these meals, so watch for a post about cooking for a crowd!

~Books. Books. Books. They fill my living room. I’ve been saving this job for last because I LOVE sitting down and organizing and planning our school year. This will be my reward for checking the other items off the list. But, I can’t wait much longer because we officially begin our new school year in 8 days!

~Throughout the next couple of weeks, you can expect posts showing you how to make butterscotch chips, white chocolate chips and homemade hand soap. I am taking “make homemade laundry detergent” off my list for now – I’ll come back to it when I have more time because I’m really excited to try to make homemade detergent without borax. But not this week. I have books to organize!

What all did you get accomplished last week? Did you cross anything off your list?!

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Menu Plan for the Week

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I’m not sure why I don’t make these Apricot Breakfast Bars more often.
This time, I added a few mini chocolate chips just for fun!

Matt joined Asa at camp last week, leaving just three boys and me at home. After two weeks of having our family scattered here and there – we’re all six back together again this week. YAY!

Here’s our menu plan for the week:

Sunday, July 17
Apricot breakfast bars, bananas
Beef roast, carrots, potatoes, gravy
Salmon patties, corn on the cob, watermelon

Monday, July 18
Homemade poptarts, cantaloupe
Alfredo sauce with pasta, steamed broccoli and carrots
Italian roast wraps, raw veggies with ranch dip, watermelon

Tuesday, July 19
Creamy orange cooler, toast
Bean and cheese burritos, applesauce
Beef stroganoff, tossed salad, green beans

Wednesday, July 20
Scrambled eggs, hashbrowns, oranges
Tuna salad on crackers, honeydew melon, sliced tomatoes
Cheeseburger macaroni, green beans, sliced tomatoes

Thursday, July 21
Crepes with jelly, applesauce
Black bean salsa with organic corn chips, grapes
Cheeseburger zucchini boats, carrots

Friday, July 22
Pancake and sausage muffins, blueberries
Sloppy joes, peas
Grilled chicken, corn on the cob, green beans

Saturday, July 23
Pineapple-orange slushies, toast
Crustless quiches, fruit salad
Leftovers

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Menu Plan for the Week + Our Garden Update

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With so many parts of the world experiencing either lack of rain or flooding, we feel very blessed to be in an area where, at this point, we seem to be just right. Our gardens (and weeds) are growing just fine. I thought you might enjoy seeing some updated pictures. The last time I posted any pictures, we only had a tiny bit of lettuce and nothing else. We still haven’t been eating much that we’ve grown, but we’re getting close!

Here are our bush beans…full of little purple flowers!! By the end of the week, we should be picking and eating!!! fresh green beans. I can’t wait!

Here is our raised garden bed of pepper plants. Matt’s actually picked a few hot peppers last week. I’ll be letting him deal with the hot peppers this year. I’m a little bit nervous – go figure. :)


We planted a few okra plants just for fun and are excited to see them doing so well. They like the hot sun, and finally, they are getting their fair share of it.

Corn! Isn’t it all so pretty?


We obviously have more than one tomato plant (so that we can make and can our own tomato sauce and tomato soup and salsa for the year), but I just did a close up picture of one plant to show you the little yellow flowers that will soon be making juicy tomatoes for my tacos!

If you have a garden, please share how it’s doing! I always enjoy hearing about the differences of what grows at what rate in different parts of the world. What are you eating out of your gardens??

Here’s our menu plan this week:

Sunday, July 10
Oatmeal, fruit
Creamy mac and cheese, peas, cantaloupe
Popcorn chicken, potato wedges, green beans

Monday, July 11
Homemade donuts, applesauce
Grilled cheese and tomato sandwiches, carrots sticks and sweet peppers
Cheddar ranch burgers, creamy cole slaw, watermelon

Tuesday, July 12
Cinnamon swirl bread, cantaloupe
Turkey ranch pinwheels, smoothies
Pizza casserole, tossed salad, zucchini

Wednesday, July 13
Coconut flour muffins, plums
Cheesy beef and rice, green beans, steamed carrots
Pizza, strawberry-peach slushies, raw veggies with ranch dip

Thursday, July 14
Whole wheat waffles, blueberries
Sweet bean bake, watermelon
Grilled chicken, corn on the cob, tossed salad

Friday, July 15
Peanut butter honey toast, pears
Taco potatoes, peaches
Chicken fajitas with homemade tortillas

Saturday, July 16
Scrambled egg sandwiches, nectarines
Leftovers
Tuna salad on crackers, fresh pineapple

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What to Do with Coconut Oil

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I’m always sharing good deals on coconut oil, telling you how nutritious coconut oil is, encouraging you to try coconut oil.

Many have asked what I suggest that you do with your coconut oil once you buy it. Here are a few of my favorite ways to use coconut oil:

~Apply Coconut Oil to your Skin – Sometimes I rub it on my face or hands if I have dry patches. It is especially soothing and healing after a sunburn. If ever we accidentally stay in the sun too long, we slather our skin with coconut oil. It’s incredibly soothing, plus helps keep us from peeling.

~Use Coconut Oil to Make Popcorn – This is probably our favorite use for coconut oil. Sometimes we pop our corn on the stove using melted coconut oil in a pot with the popcorn. But, since we have an Air-Popper, we usually use that. The boys pop the corn in the Air Popper, then we pour melted coconut oil and sea salt over the bowl. SO yummy.

~Make Granola Bars – Coconut oil is fantastic in these Chewy Granola Bars. Because it is a solid oil, once it is stirred into these granola bars and they are allowed to cool, the coconut oil keeps the bars from being too soft and squishy. Plus, the coconut oil gives them a delicious flavor!

~Stir Coconut Oil into Muffins – For just about all of my muffin recipes now, I use coconut oil instead of butter. It works wonderfully and the flavor of the muffins is fantastic.

chocolatechocolatechipmuffinssm

~Subtitute Coconut Oil for Butter when Baking Dairy Free – When we’ve needed to bake for someone who has to eat a dairy free diet, coconut oil is our fat of choice. It almost always substitutes for butter when baking. (Check out these Dairy Free Gluten Free Muffins that use coconut oil!)

~Bake Cakes with Coconut Oil – Coconut Oil is great used in just about any cake recipe.

~Fry Foods – Coconut Oil is a very stable oil, which means that it can be heated to very high temperatures and not become rancid or bad for you. This means that you can fry foods in coconut oil and still be healthy!!! I prefer to fry foods in Expeller Pressed Coconut Oil instead of Virgin Coconut Oil, as the expeller pressed coconut oil is flavorless. I love the coconut flavor Virgin Coconut Oil provides in muffins and granola bars, but I don’t really like my Chicken Fried Steak Strips to taste like coconut. Therefore, I use Expeller Pressed coconut oil for frying.

To learn more about where to buy coconut oil, how healthy coconut oil is, the flavors and qualities of coconut oil…read this post:  Coconut Oil:  Why it is Good for You and Where to Buy it.

Please share your favorite ways to use coconut oil!

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