I have been looking for recipes for a while and haven’t found any that I loved. So I decided to make my own. I bought a can of sweetened condensed coconut milk and decided to try it out! These are … 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
Like I said in my post yesterday, I have a lot of food, and I’m trying to find something new to cook! I also have two instant pots and try to make most things in there.
As usual, my breakfasts, lunches, and snacks are in a list to choose from. My dinners are specific for the day.
- IP breakfast casserole
- Smoothies (Cashew milk, Greek yogurt, frozen banana, frozen spinach, and peanut butter) and toast 🍞 with homemade bread (and maybe some boiled eggs)
- Eggs and toast 🍞 or tortilla
- Egg (fried) on English muffin
- Homemade Greek yogurt and homemade granola
- Oatmeal, egg, and fruit
- Sandwich 🥪 , veggies 🥕, and crackers
- Boiled egg 🥚, salami or summer sausage, veggies 🥦 and hummus, and Triscuits
- Soup 🥣
- Monday- Baked potatoes 🥔 and IP cheesy broccoli 🥦 soup 🥣
- Tuesday- Instant pot Chicken 🐓, rice 🍚, and broccoli 🥦
- Wednesday- IP shredded Mexican roast soft tacos 🌮 (with venison roast)
- Thursday- IP homemade Mac n cheese 🧀 and veggies
- Friday and Saturday- Dining hall (here at camp)
- Sunday- IP Sloppy “does” 🦌 and fries 🍟
- Triple Zero Greek yogurt
- Peanut butter crackers
- Clif bars
- Granola bars
- Veggies and hummus
- Apples or bananas and peanut butter
- Pretzels and cookie butter
Next week, most lunches and dinners will be in the dining hall. Can’t wait! It saves us so much money and time, and it is a great way to get to know the staff
Prep for meals
- Veggie tray
- Move frozen meat to the fridge
- Make breakfast casserole
- Thaw steel cut oats
- Bake bread (only because we love it!)
I buy pre-cut veggies when I can and already boiled/peeled boiled eggs. I know it costs a little more and it’s worth it at this point. I may go back to prepping these things eventually. I’m also probably going to reduce the amount that I make Greek yogurt. It hasn’t been turning out!!
My Plan for the week
- Monday- Robert and I will go to town to pick up the love seat and maybe have a lunch date. We are making dinner for my mentee.
- Tuesday- I’m reading to Levi’s class, AA, lunch, library time, then a birthday party for a little one here that’s turning one.
- Wednesday- Bible study at noon (at my house), and I might have a friend over for coffee.
- Thursday- Day at home, then AA at 7:00pm
- Friday- Rest day, and I might have a friend over for coffee.
- Saturday- Family day
- Sunday- Church, lunch with the pastor, counseling, maybe the park
As you can see, Monday and Tuesday are my only busy days this week! That’s much different from last week!
Also, daily chores will happen and my schedule chores will happen.
I hope you have a great week! What are your plans for the week and for meals?
Being in a constant state of worship and adoration, service, gratitude, prayer, and confession are what set my heart on fire. Unfortunately my life has been just one struggle after another and my spirit has gotten lost in all of … Continue reading
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.
- 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!
Having a stress-free and successful week for me means a lot of preparation on the weekends. Since self care is my number one goal each day (well, sobriety, including self care), I have to work really hard to make that work.
The boys made a fruit salad Friday night with the fresh fruits I just bought :-).
I finished my yogurt. I only have 8 jars this time because Karis and her friends had some while I was putting it into jars :-).
I also made some Elderberry Syrup in the Instant Pot (loosely based off a recipe from Azure Standard). It smelled so good!
Saturday was New Year’s Eve. I desperately wanted to start the new year off right, so we spent the day focusing on getting the house in order. We took down our Christmas tree.
We cleaned bathrooms, floors, the kitchen, got caught up on laundry, and the kids all cleaned their rooms.
Then I went to work prepping.
I cut up veggies and fruits for the week.
Then I packed lunches and snacks for the days I go into town for AA. This is cottage cheese, veggies (bell peppers, broccoli, carrots, orange grape tomatoes, and celery), fruit (grapes, oranges, and strawberries), Triscuits, and mixed nuts for a snack.
Then I baked some Banana Chocolate Chip Power Cake Muffins for the week (and for the freezer). I use Lily’s chocolate chips and sucanat for sweetener. Next time I will add a little more sweetener. They aren’t very sweet. They are good, though!
I’m excited about these because they are full of protein and whole grains!
Karis enjoyed some time with her friend building things out of modeling clay while the boys played outside with their friends.
We spent several hours with our neighbors and had a fantastic dinner of homemade tamales!
We ended NYE early so that we could get up early to go to church!
We got up yesterday morning and went to church… which was a fantastic way to start the new year!
We went to Walmart and the kids spent their Christmas money :-).
The kids had a blast playing the Wii U with their daddy.
We ate roast and veggies for dinner, and ended the night with reading, singing, and praying!
I’m so excited about the new year!
- Banana Chocolate Chip Power Cake Muffins (Week 1, double batch and freeze one)
- Green Smooth pancakes (Week 2, triple batch and freeze)
- Green smoothies (frozen banana, frozen kale, frozen blueberries, unsweetened almond milk, protein powder, spirulina)
- Scrambled eggs in corn tortillas with salsa and shredded cheese
- Homemade Greek yogurt and homemade granola
- Pop tarts 🙂 (treat!)
- 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
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
- Cheese sticks
- Homemade Greek yogurt
- Austin cracker sandwiches (treat!)
- Organic cheddar “frogeez”
- Organic animal cookies
- Bake breakfast recipes
- Cut veggies for lunches and snacks
- Make fruit salad for the week
- Bag up veggies and fruit for lunches
- Make yogurt
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 2/3 cups warm water
- 2 tbsp raw honey
- 2 tsp sea salt
- 2 tbsp softened extra virgin coconut oil (or softened butter)
- 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
- Set the machine to the dough setting and allow it to go through the whole process.
- Once complete, spray loaf pans with coconut oil spray. Form the dough into two loaves and place in loaf pans.
- Set in oven with light on and allow to rise until it is about an inch over the top of the loaf pan.
- Leave dough in the oven and turn the oven onto 350 degrees.
- Set timer for 40 minutes and bake!
- Pull out, take the bread out of the loaf pan, set on counter, and cover with towel until it is cool.
- Place in gallon ziplock bag!
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.