The dates for my meal plan aren’t typical… With the holidays, camping, school starting, etc, things are kind of wonky. Haha. So, I’m just being real here and sharing that it’s not always exactly perfect. We just work with what … Continue reading
I had never had homemade ramen until a few weeks ago. We had it at our friends’ house and it was the most amazing thing I had ever eaten. I decided then that I needed to make it at home. … Continue reading
I love having an instant pot! The most common things I make is homemade Greek yogurt and boiled eggs (along with many dinners!).
These “boiled eggs” are so easy!
I use boil 14 eggs to fit in my plastic carrier, but you can just use a dozen if you want.
Measure 1 cup of water.
Pour water into pot.
Place eggs on trivet.
Put lid on, and make sure vent is closed.
Set manual 2 minutes.
Place eggs in an ice water bath (I accidentally broke a few…).
Ready to stick in the fridge!
They peel easily and have a fantastic yolk! Enjoy!
Robert and Ethan will be at Big Bend for 4 out of 7 days next week, so Karis, Levi, and I will be fending for ourselves. You would think it would be easier to go to the dining hall, but it’s actually easier to stay in and eat easy foods. So that’s what we’re doing.
- Kodiak power pancakes (3 batches to freeze)
- Breakfast tacos
- Green protein smoothie
- Cottage cheese and veggies with hummus
- Banana chocolate chip protein cake muffins
- Homemade Greek yogurt and homemade granola
- Sandwich on homemade bread (or a pita), veggies, hummus, and fruit
- Cottage cheese, boiled egg, veggies, hummus, and Triscuits
- Apple sauce
- Homemade Greek yogurt
Week of January 16-22
- Monday-Wednesday: Dining hall
- Thursday: Breakfast- Cinnamon biscuits (treat) and scrambled eggs
- Friday: Hot dogs
- Saturday: Finger foods (uncured salami, boiled eggs, Gouda, veggies, and fruit)
- Sunday: Instant pot roast, potatoes, and carrots
Week of January 23-29
- Monday: Burrito Bowls (pinto beans, brown rice, tomato, avocado, sour cream, and cheese)
- Tuesday: Instant pot meat loaf, mashed potatoes, and corn
- Wednesday: Grilled pork chops, steamed broccoli, and salad
- Thursday: Southwestern Soup (will share this recipe soon)
- Friday-Sunday: Dining hall
- Bake bread
- Cut veggies
- Make green smoothie cakes
- Make breakfast taco filling
I had to make some adjustments to my meal plan for this week, so I thought I would reflect those here :-). We are actually eating dinner in the dining hall several days this week, so I moved some of the meals that we would have had this week to later in the month.
Here is my meal planning calendar (with events) for this month and the first few days of next month:
DH stands for dining hall. We would have had more meals in the dining hall, but when Robert and Ethan are gone, we’re going to just have easy meals at home. It is easier to stay home when Robert isn’t here.
- Banana chocolate chip power cakes
- Breakfast tacos (Robert made a large batch of breakfast sausage, potato, and egg taco filling)
- Eggs in corn tortillas with salsa and cheese
- Green smoothies (almond milk, frozen kale, frozen banana, frozen blueberries, protein powder, spirulina)
- Homemade Greek yogurt and homemade granola
- Wraps (Joseph’s pita) or sandwiches (on sprouted bread) with creole mustard, cracked pepper turkey, Tillamook cheddar cheese, lettuce, pickles; veggies with hummus; fruit
- Cottage cheese, boiled eggs, veggies with hummus, fruit, Triscuits, homemade Greek yogurt
- Canned chicken noodle soup (I have a few cans from when I did THM, so might as well eat them!)
- Cheese sticks
- Homemade Greek yogurt
- Austin cracker sandwiches
- Organic cheddar “frogeez”
- Organic animal cookies
- Central Market sea salt popcorn
- Whole wheat Goldfish
- Monday: Pulled pork with homemade BBQ sauce in the instant pot, roasted veggies
- Tuesday: Cheese enchilada stacks (corn tortillas, cheese, Old El Paso canned enchilada sauce), pinto beans in the instant pot (recipe coming soon!), brown rice
- Wednesday: Easy Chili and cornbread
- Thursday: Fish tacos and homemade coleslaw
- Friday: Dining hall Chicken Alfredo, roasted broccoli, salad
- Saturday: Dining hall beef fajitas
- Sunday: Dining hall chicken tenders, corn, mashed potatoes, salad
Prep for the week
- Bake muffins
- Freeze leftover ripe bananas
- Cut broccoli and cauliflower (still have veggies left from last week)
- Prep lunches
- Make homemade Greek yogurt
- Make boiled eggs
I received my Instant Pot Tuesday, and I am in LOVE. I have only used it 3 times, but things have turned out really well each time!! The first thing I did was make pinto beans, and they turned out perfectly in only 45 minutes (unsoaked… next time I will soak and it’ll take half the time).
I made boiled eggs yesterday and they were perfect!! There are lots of options out there to make them, but this was the easiest: 1 cup water, place a dozen eggs on the trivet, put the lid on, set manual for 2 minutes, then NPR (natural pressure release… leave in there without opening, basically) for 15 minutes. Place in a bowl with cold water for a little while (I didn’t time it). The peel comes right off and the yolk is perfect! I forgot to take pictures :-(. Next time I will!
The next thing I decided to make was yogurt!! I followed the directions from This Old Gal (with a few little changes), and it was super easy! I added sweeteners and Mexican vanilla to make it the way our family would eat it. And my gosh, it’s SO amazing!! It tastes like Greek God’s Honey Vanilla Greek Yogurt (which is our FAVE).
I’ll share how I made it, and I’ll share what I used to sweeten it. It looks different (dark) because of my sweeteners.
I use HEB whole milk. Be sure to NOT buy ultra-pasteurized milk as it won’t work correctly. I bought Fage plain yogurt to use as a starter.
Pour entire gallon of milk in Instant Pot.
Scoop 2 tbsp of plain yogurt into a measuring cup and set aside.
Press the yogurt button and select boil.
Bring to boil. When it beeps, check temp. It must be 180-185. I had to do 3 cycles to get it to 181 (but the second and third cycles were super short).
Once it’s 180-185, place pot in a cool bath of water (not ice, just cool water).
Bring temperature down to about 110 degrees. I have an “iGrill mini” thermometer and it tells me what the temp is on my phone! It definitely makes this process easier.
When it reaches temp (must be at least 110 degrees, maybe even a couple degrees cooler, but not higher), pour one cup of the warm milk in with the starter. Stir with a whisk. Pour back into pot and whisk it all.
To sweeten it, add 1/2 cup raw honey and 1 1/2 cups sucanat. Add 1 tbsp Mexican vanilla (or any vanilla… I have to use this type of vanilla because it’s made without alcohol).
Stir really well.
Place pot back in Instant Pot and hit yogurt till it shows 8 hours. Put the lid on and walk away.
8 hours later, place pot (covered) in the refrigerator.
Once it is thoroughly cooled (it took about 6 hours for me), it’s time to strain it (if you want Greek yogurt).
I used a metal colander, a very large coffee filter (we have these here in the dining hall!), and place those on a bowl.
Place this back in the refrigerator. Notice the odd color of the whey. That’s because of the sucanat, raw honey, and vanilla. It looks orange here, but it’s more of a brown color.
Let it strain for at least 2 hours. I let mine strain for 4 hours.
Pour it into a bowl to make it easier to spoon out into individual bowls.
This made 11, 8oz bowls of yogurt. They are very full. I probably could have used one more and spread it out a bit.
I imagine this will go very quickly and I’ll be making yogurt 1-2 times per week! The kids love it!
Currently, I’m making homemade granola to eat with this! Check back for that recipe!