Weekend Prep


I woke up late today, but have been busy ever since.  I’m finally sitting down (at 2:30) to blog about all that I have been doing today.

The first thing I did when I woke up was have my coffee, plan my day, and spend time in the word.  Today was day 1 of the Ruth study on She Reads Truth.  This is an old study… one that I missed in the past.  I’m not a huge fan of the one that is happening right now, so I went backwards.  It is fantastic.

Then I made beds (well, I had the kids make their beds but I went behind them and straightened them because I’m a perfectionist).

Then I straightened up the house.  This didn’t take very long because I tend to keep it clean these days.  Plus, I have the kids clean up after themselves.  It helps that they are only home in the evenings and on the weekends.

Here’s what the house currently looks like:











I updated my meal plan for the month.




Then I started my meal prep.

First, I cut veggies for lunches and dinners.


Then I made healthy snack muffins.



I prepped lunches.


I made dinners for the nights that I will be going to town.

Veggie and meat sauce


Whole wheat penne


Taco meat



I ordered some items from Walmart.com that I will need this week.  Friday, I will only have to buy ground beef, produce, and dairy!  I will also be picking up some pizzas from Papa Murphy’s for Saturday (my parents will be here).

Next I will be folding and putting away my one load of laundry for the day.

We will end the night by playing games!


Green Protein Smoothie

This is an easy and quick breakfast for the days in which I’m in a hurry.  I use the small smoothie cups that came with my Ninja blender.


  • 1 cup unsweetened almond milk (sometimes I use vanilla)
  • 1 scoop unflavored protein powder (I use THM because I have it… but I will find something cheaper in the future)
  • 1 frozen banana
  • 1/4 cup frozen blueberries
  • 1/4-1/2 cup kale or spinach (I use frozen)
  • 1 tsp spirulina (optional!)

Place all items in smoothie cup.  Blend.




Breakfast Tacos!

This is one of our favorite breakfasts because it stays with us for a long time (until lunch).  It’s also tasty!


  • 6 golden potatoes (you could probably get away with 3 russet potatoes if that’s all you have), cubed in small pieces
  • 1 red (or any color) bell pepper, diced
  • 1/2 yellow onion, diced
  • 1, 12oz package bacon, cut into small pieces and cooked crispy
  • 12 eggs
  • Nature’s seasons seasoning or salt, pepper, garlic powder, and celery salt.


  1. Cut veggies


2.  Cook bacon (pouring off the grease as you go)



3. Clean pan (if you burn bacon like I did…) and add back some of the grease.


4. Pour potatoes into the pan and sprinkle with Nature’s seasons.  Cook until   firmly soft.


5. Combine onions and peppers with the potatoes.  Cook till onions are translucent.



6.  Pour remaining grease into pan.


7.  Break open, season, and beat the eggs.



8.  Place eggs in container with the rest of the mixture and stir!



We eat this on tortillas with some cheese and salsa!  I prefer corn tortillas but the rest of the family likes flour.  This is a great, filling breakfast!  And so easy if you prep ahead of time!

Meal Planning Sunday, January 1st! (Two Weeks)




  • Sandwiches on sprouted bread with Hormel natural deli meat and Tillamook cheddar, veggies and hummus, fruit
  • Cottage cheese, boiled eggs, veggies and hummus, fruit, Triscuits
  • Leftovers


Week of January 2-8

  • Monday- Chicken and Dumplings in the Instant Pot
  • Tuesday- Pulled pork using our homemade BBQ sauce (for our summer staff that will be here)
  • Wednesday- Dining hall
  • Thursday- Dining hall
  • Friday- Pizza
  • Saturday- Pasta and homemade meat sauce (recipe coming!) and steamed broccoli
  • Sunday- Creamy cauliflower and potato soup

Week of January 9-15

  • Monday- Burrito bowls (brown rice, Instant pot pinto beans, avocado, tomato, cheese, and sour cream)
  • Tuesday- Cheese enchilada stacks (corn tortillas with shredded cheese and canned enchilada sauce) and brown rice
  • Wednesday- Easy Chili and corn bread
  • Thursday- Fish tacos
  • Friday- Pork chops (grilled) and roasted veggies
  • Saturday- Hot Dogs
  • Sunday- Roast, potatoes, and carrots in the instant pot


  • Breakfast cookies 
  • Fruit salad
  • Veggies
  • Cheese sticks
  • Homemade Greek yogurt
  • Austin cracker sandwiches (treat!)
  • Organic cheddar “frogeez”
  • Organic animal cookies

Weekly Prep

  • Bake breakfast recipes
  • Cut veggies for lunches and snacks
  • Make fruit salad for the week
  • Bag up veggies and fruit for lunches
  • Make yogurt

Meal Planning Sunday, December 18th


From now on, I will share my meal plan on Sundays!  I don’t always have recipes handy (I haven’t blogged about many of them), so I will share the best I can!



  • Deli meat or cottage cheese, boiled egg, various veggies (cucumbers, grape tomatoes, bell peppers, broccoli, celery, and carrots) with hummus or ranch, various fruits (grapes, bananas, or oranges), and Triscuits.
  • Sandwiches and veggies/fruit
  • Organic Mac N Cheese (and veggies/fruit)
  • Leftovers (for the days I’m home)


  • Monday: Breakfast for dinner (bacon, eggs, biscuits)
  • Tuesday: Eating out in San Antonio (probably Zoe’s Mediterranean Restaurant) because I have a psychiatrist appointment at 4:00
  • Wednesday: Grilled chicken thighs (we use a seasoning from a restaurant called Perini’s Ranch Steak Rub), baked potatoes, and steamed broccoli (I steam it in the Instant Pot and use lemon pepper and sea salt)
  • Thursday: Grilled Pork Chops, roasted squash and zucchini, and salad
  • Friday: We will be traveling (picnic lunch with sandwiches, veggies and fruit, and crackers).  Lots of snacks!
  • Saturday, Sunday:  We will be out of state at my inlaws (I don’t know what we will be eating)

The next week:

Let me know if you have any questions!

Easy Homemade Granola


Preheat oven to 350 degrees.


Into a large casserole dish, mix:

  • 6 cups rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 cup raw pepitas (pumpkin seeds)
  • 1/2 cup raw slivered almonds
  • 1/2 cup pecan pieces
  • 1/4 cup chia seeds


Roast in oven for 20 minutes (or until coconut is browned)


  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 1/4 cup maple
  1. Once this is melted, remove from heat and add 1 teaspoon vanilla
  2. Mix sauce into oats mixture.
  3. Turn the oven down to 300, and bake for another 20-30 minutes (until browned and slightly crispy).
  4. You will need to stir it every once in a while.
  5. When you take it out of the oven, you have to let it sit for quite a while for it to cool; it will then be crunchy.

This is amazing over some Instant Pot Honey Vanilla Greek Yogurt!

Crockpot Pumpkin Oatmeal


I was so excited to find an easy recipe for crockpot pumpkin oatmeal!  I decided, though, that I wanted to change things up a bit, so I’m going to share my changes to the recipe here!


Here are the ingredients (pictured above):

  • 1 cup steel cut oats
  • 3/4 cup sucanat (or 1/2 cup brown sugar)
  • 1 tsp pumpkin pie spice
  • 1/2 can pumpkin
  • 1 cup unsweetened vanilla almond milk
  • 1/2 can full fat coconut milk
  • 2 cups water
  • coconut oil spray
  1. Spray the crockpot with coconut oil
  2. Mix all wet ingredients with a whisk
  3. Mix in dry ingredients
  4. Pour into crockpot
  5. Cook on low over night
  6. Eat in the morning!

I doubled the recipe and mixed it all up.  I placed some of the liquid into a container and put it in the refrigerator.  I placed the dry ingredients in a bag.  I plan to make it again later in the week.  I prefer it fresh, which is why I didn’t make it all at once.

Breakfast Cookies



  • 1 cup butter, melted
  • 1 1/3 cup sucanat (or 3/4 cup brown sugar)
  • 2 eggs
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1/2 cup milk
  • 2 cups whole wheat flour (I use sprouted)
  • 2 cups whole rolled oats
  • 1/2 cup chocolate chips (I use Lily’s because they are stevia sweetened)



  1. Mix dry ingredients.
  2. Mix wet ingredients in a separate bowl.
  3. Combine wet and dry ingredients.
  4. Fold in chocolate chips.
  5. Scoop heaping tablespoons of dough onto a cookie sheet.
  6. Bake at 350 degrees for 10-12 minutes
  7. Allow cookies to cool on cookie sheet before removing.

Steak and Bacon Frittata (THM S)

I had every intention to make the THM Cookbook‘s BLT Frittata last night and it turned into its own monster!  Ha!  I ended up loving the creation that I made (with lots of changes from the original).  I’ve had lots of people ask for my recipe, so I thought I would type it up.  Like I said, the original idea came from the THM Cookbook, so I can’t take complete credit.



  • 15 eggs
  • 2 1/2 cups shredded cheddar
  • 2 cups grape tomatoes sliced in half (I used red and yellow)
  • 1 1/2 tsp each of salt, pepper, onion powder, and garlic powder (I didn’t measure this exactly, so you can use however much you would normally use)
  • 1 large handful of kale/spinach mix (I buy mine at HEB)
  • 1, 8 oz steak, sliced thin (you can use sausage, etc)
  • 6 oz bacon

(our meat was all leftover)



So this is what I did:

  1. Heat meat in cast iron skillet (cook if not cooked already… we had grilled our steaks the night before).
  2. Mix eggs, seasonings, cheese, kale/spinach, and sliced grape tomatoes in a bowl.
  3. Pour egg mixture over meat.
  4. Cover and cook on medium for about 10 minutes (until the egg starts setting on the sides).
  5. Pre-heat oven to 350.
  6. Uncover and place skillet in oven for about 20 minutes (check it to see if it’s cooked thoroughly).
  7. Broil for 3-5 minutes if you want to brown the top.
  8. Enjoy!


We had some leftover, so I had some for breakfast this morning!  It’s a wonderful treat!

Whole Wheat Banana Pumpkin Muffins

This week has been so good!  I even have my desire to bake back!  It’s been months since I’ve baked.  And I used to bake everything from scratch.  I don’t know if this energy and these good days will last, but I’m taking advantage of them!

Yesterday, I baked my favorite fall muffins!  They were a hit this morning with the kids.  Robert mixed some cream cheese, sugar, with a dash of vanilla to top these yummy muffins.


This recipe originally came from Passionate Homemaking (Banana Crumb Muffins), but I have changed it so much that it’s pretty much my own now!  Enjoy!

1 3/4 cups whole wheat flour (I use Prairie Gold White Whole Wheat- I buy it at Walmart)
2 tsp pumpkin pie spice
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
1 cup pumpkin puree
1 cup sucanat (or 3/4 cup brown sugar)
1 egg, lightly beaten
1/3 cup butter, melted

1. Preheat oven to 375 degrees.
2. Lightly grease 12 muffin cups.
3. In a large bowl, mix together flour, pumpkin spice, baking soda, baking powder and salt. In another bowl, beat together bananas, pumpkin, sugar, egg and melted butter.
4. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
5. Bake in preheated oven for 16-18 minutes, until a toothpick inserted into center of a muffin comes out clean.