Weekend Prep, January 15th

Yesterday was great.  I spent time on my household notebook… updated our budget page, made my own daily plan page (because the daily docket that I used had quite a bit on it that didn’t apply to me), and updated my routine page (to reflect the changes that I made to my week!).

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I normally do prep on Saturdays, but Robert is working this weekend, so I decided to take the kids out to a movie and dinner yesterday.  It was a blast!  I’m so glad I did.

After the movie (Sing!), we went to Chili’s.  I had a fantastic dinner of ribs with a dry rub, steamed broccoli, salad, and a mini dessert (all for $10!).

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I went to HEB and decided to stock up on coffee because it is only $2.98 each right now!  And I got another 12 pack of La Croix and HEB Coke Zero.  I am set until next paycheck!  I shouldn’t have to buy anything else!

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I updated my variable budget log when I got home.  I think I’m going to move some grocery money over to misc because I won’t spend all of that grocery money and have some more misc things coming up.

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Since we went to town yesterday, we aren’t going to church today (I can’t afford to drive to town any more than I do… it’s about $20-25 every time).  We will go next week!

Because we were in town yesterday, I prepped for the week today!

I woke up super early and couldn’t go back to sleep, so I spent some time doing the dishes and cleaning the living area.  I also got the veggies out to wash and cut for the next two weeks (yes, they mostly last that long in containers in the fridge).

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After that, I planned my day.

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I spent time in the word and prayed in my prayer journal.

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After most of my family woke up, I got to work.

I prepped by cutting veggies (and strawberries), (Robert) made Kodiak power cakes (pancakes made with whole grains and protein… I was going to make Green Smoothie Power Cakes but their website is all messed up!), I made instant pot “boiled eggs, and I baked whole wheat bread.  I also made breakfast taco filling.

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I also pulled some banana chocolate chip power cake muffins out of the freezer for the week (they are great for on the road as snacks and a quick breakfast).

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I made homemade Greek yogurt (best batch yet… nice and thick!) during the week this time around, and we still have some homemade granola.

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The kids “cleaned” their rooms (they don’t do the best job, but I’m learning to let it go) while I prepped, and Ethan cleaned their bathroom for a $1 :-).

I organized our fridge a little bit to fit all of my prepped foods!

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Next I will do a little bit of work on my blog, clean our bathroom, clean the floors, and make my bed.  I ended up missing online AA because I was too busy.  Prepping took longer than I planned (well, I also organized the fridge and I hadn’t planned on doing that).  It’s okay.  My goal is AA in town twice a week and online AA twice a week!

I will continue working on laundry until it is caught up.

Dinner will be fish tacos and homemade coleslaw.  Looking forward to it!

Weekly Meal Plan, 2 Weeks

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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.

Breakfasts

Lunches

  • Sandwich on homemade bread (or a pita), veggies, hummus, and fruit
  • Cottage cheese, boiled egg, veggies, hummus, and Triscuits
  • Leftovers

Snacks

  • Nuts
  • Triscuits
  • Fruit
  • Veggies
  • Crackers
  • Popcorn
  • Apple sauce
  • Homemade Greek yogurt

Dinners 

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

Preparation

  • Bake bread
  • Cut veggies
  • Make green smoothie cakes
  • Make breakfast taco filling

A Little of This and That

Today we started day one of our official fall semester!  It went so well.  We did everything before noon.  The boys finished before 11.  We started at about 9:15!  So our first full day of school only lasted 2-3 hours!

I’m sure over time some subjects will take longer (like when we start our note-booking journals and experiments for science, etc), but so far so good.

Here are a few pictures of the kiddos!

We started our day making sure our beds were made, breakfast was eaten and cleaned up after, teeth were brushed, and everyone was dressed.

Then, we started school with math (for Karis) and calendar time for the boys.

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Levi loves math!

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Ethan drinks coffee every morning because it helps with his attention.  He bought this mug at family camp last week :-).

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See that smile?  He usually cries when it comes to phonics/reading.  He SMILED about it today!  Granted, we started on the first book/level so that I can make sure he doesn’t have any holes in his understanding, but still.  He smiled about it.

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I bought Saxon readers for the boys.  They are perfect!  I started with first grade fluency readers.  We also have second grade fluency readers and second grade decodable readers.  Ethan and Levi are on about the same level.

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Writing today was just copy-work for the boys.  They do well with Writing with Ease!

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Karis started her new history today and it went really well!  She really likes it!  NotgrassFrom Adam to Us is the perfect fit for her!  Today she read the lesson and worked on vocabulary and timeline.  Tomorrow she’ll be doing the lesson review (questions) and thinking biblically.  Soon she’ll be doing literature along with it.  For now she’s reading Tuck Everlasting.

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Karis’ writing today was reading an excerpt from Mr. Revere and I and writing a summary (narration).  I had to help her a bit (asking her questions to pull out the summary), but she ended up doing really well.  I love how gentle Writing with Ease is!  It’s giving her more confidence.

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We also started science today!  All we did was read a few pages today introducing what astronomy is!  I’m looking forward to what’s to come!

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On another note…

Last night I made some amazing bread that I can eat with all THM meals!  It’s low fat and low carb.  It’s called Nuke Queen’s bread.  The point of it is to make a bread that you can microwave, but I actually baked it in the oven (on 350 for 50 minutes).  It’s still SUPER simple.  It took 5 minutes to mix up.  This morning I had it with butter and about 1/2 tbsp (3g of carbs) of Stevia Kitchen jam.  I had it with my amazing leftover frittata that I made for dinner last night.

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Tonight we are having cheeseburger pie, roasted brussel sprouts, and garlic and olive oil spaghetti squash (I will type this up tomorrow).

I will also be making some banana/pumpkin cake for breakfast tomorrow.  Yum!!

Now I’m off to do my one load of laundry per day and to bake!

Easy Homemade Whole Wheat Sandwich Bread

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I have been baking bread off and on for years.  I used to use my Kitchenmaid stand mixer, but I ended up with a free bread machine and have never looked back!  It is definitely worth the investment if you every want to make your own bread, weekly.

My old recipe was yummy, but complicated (mostly because it had a lot of ingredients in it).  If you’re interested, here it is: My New Favorite Honey Whole Wheat Bread.

One day, I got the hair brain idea to order the new THM cookbook.  I really like a lot of the recipes in the cookbook!  This recipe is actually very similar to the one in their cookbook.  It’s just been modified some.

I have started baking this bread often, and my whole family loves it!  It is especially yummy when it first comes out of the oven with some butter spread on it.

Here you go!

Turn on the oven light.

In your bread machine, place these ingredients in this order:

  • 2 1/2 cups warm water
  • 2 tbsp raw honey
  • 2 tsp sea salt
  • 2 tbsp softened extra virgin coconut oil
  • 6 cups whole wheat flour (I use a combination of King Arthur’s White Whole Wheat Flour and One Degree Organic’s Sprouted Flour… I don’t use ONLY sprouted because it’s too heavy and the bread doesn’t rise well)
  • 2 tbsp active yeast

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  1. Set the machine to the dough setting and allow it to go through the whole process.
  2. Once complete, spray loaf pans with coconut oil spray.  Form the dough into two loaves and place in loaf pans.
  3. Set in oven with light on and allow to rise until it is about an inch over the top of the loaf pan.
  4. Leave dough in the oven and turn the oven onto 350 degrees.
  5. Set timer for 40 minutes and bake!
  6. Pull out, take the bread out of the loaf pan, set on counter, and cover with towel until it is cool.
  7. Place in gallon ziplock bag!