This last Thursday I had a morning full of school and kids with an afternoon full of appointments. My dinner plan for the night was Cheesy Broccoli soup (that I didn't have a recipe for) and bread. I forgot to start the bread on Wednesday and didn't think about my lack of dinner prep time until Thursday morning. I decided that bread was an easy fix since I was stopping at the store, but I needed to make a quick decision about the soup. I decided to take a chance on throwing a bunch of things in the crockpot, letting it cook all day, and figuring out what to do with it when I got home.
We got home at a quarter to five and the house already smelled like broccoli soup. I was relieved that "the cards fell in my favor" and got to work finishing dinner. It was delicious! And super easy, too. Try it!
You'll need:
5 medium potatoes (peeled and chopped)
2 carrots (peeled and chopped)
1 medium onion (chopped)
1 pound broccoli florets
(size doesn't matter since you will puree the soup)
32 oz veggie broth
4 cups water or until almost covering veggies
Place the ingredients in the crockpot and cook on low for 6 hours.
When down cooking, add 1 cube of cream cheese and 1 up of shredded cheddar. Let the cheeses melt a little and then puree the veggies and cheese together. I found that this to be a better way to incorporate the cream cheese.
Stir in 1 can of evaporated milk. Salt and pepper to taste and serve!
Bonus: This soup freezes well.
This recipe was an experiment and so I didn't think to take pictures. I'm sorry that I robbed you of my awesome photography skills. I'll work on that.
Monday, January 14, 2013
Friday, January 11, 2013
Freezer Meals...kinda: Pork Steaks in Mushroom Gravy
This is a favorite from childhood. You can use beef or elk steaks with this recipe also. We don't eat pork often, but this is one of my favorite recipes for it.
There's two ways of cooking this. The all day version and the hour-and-a-half version. First I'll give you the all day version.
You'll need: Pork steaks, seasoning salt, cream of mushroom soup (large can of Campbells or two of the cute boxed ones), three or four large sliced mushrooms (optional), and half a can of water.
Layer the steaks in the crockpot, seasoning each one liberally as you go. Top with sliced mushrooms.
In a separate bowl mix together soup and water and pour it over the meat.
Cook on low for 6-8 hours. The meat should be so tender it falls off the bone. I shred the meat and serve it over rice (below) or mashed potatoes.
The package of meat I used had four large steaks and that will feed our family twice including HH taking some for lunch at work. You can freeze the leftovers or save them for later in the week when you need a leftovers night.
And here's the short cooking version. I don't have pictures for an aid, but I'm sure you'll get it.
First, you'll want to place the meat on a broiling pan and brown under the broiler for about 7 minutes on each side. Remove steaks to a 9x13 and top with mushrooms. Add juices from broiling pan to soup and water mixture and pour over steaks. Cover and bake at 350 degrees for 45 minutes to 1 hour.
Enjoy! And let me know if you have any questions.
Monday, January 7, 2013
My Tips for Meal Planning
Our first discussion on meal planning was me answering the why question. Why I do meal planning and freezer meals. Today I want to share a few tips or ideas that have made meal planning easier for me.
First off I'm gonna say know your audience. Know what your family's needs, desires, and maybe even goals are food wise and cater to those as much as possible. I completely believe, and teach my kids, that God made food for our enjoyment, but it is also for the nourishment of our bodies so it's okay to eat things we don't really like because it is what is served or what is available. But the flip side is that there is no reason to bring on WWIII with your children every night because they detest certain foods.
I try to introduce different foods to my family and I don't often make separate meals for picky eaters. I will say that it is pretty hard to make a three year old eat something they don't like though. There are times when I know my kids are just being picky, but there are those few foods that they just don't like. Sometimes I just don't serve them those foods. Sometimes the other option is pb&j. There are also somethings I just let them pick out.
Even HH has a few things he's picky about. Zucchini is one of those things. He knows I chop and shred it up and put it in lots of our food. I just don't serve it to him by itself.
And speaking of HH, who is adorable by the way, he's not the most severe meat-n-potatoes guy I've ever met, but, to him, unless the meal has meat it's survival food. For me it is important to cater to HH's desires and needs and it makes me happy to make food he enjoys, but I have cut back on the portions of meat I use and I try to do one meat-less meal a week. Those aren't his favorite meals of the week, but I just tell him those are the nights we are in wilderness survival training. And those meals are better than the cottage cheese waffles I served once...that he refused to eat. Poor guy.
Anyways, the reason I state this as my first tip is that there is so much information out there with great ideas and other family's choices, but we have to remember that our family is it's own separate unit and we have to find what works best for us. Glean. Take the things you think will work for you and try them out. Maybe try something you aren't sure of. You never know. But don't try to force yourself, your hubby, or your kids into some other family's mold.
(Stepping off soap box now.)
Secondly, if you are new to meal planning try at first to make 10-12 of the same meals twice. So in one month's time you'll have the same meal twice but can spread it out however works best for you.
Third, plan at least one night a week to be "left overs" night. Clean the fridge out and eat all the random left overs up. For us this cuts down on waste and makes for an easy cooking night. I usually plan left overs for days when I'm really busy.
Another tip for busy days is planning a crockpot meal. Our homeschool group meets at our house on Wednesdays and I've found that is the best day for me to have something going in the crockpot. Then if anyone stays late to chat I don't have to rush off to make dinner.
Also, make a master shopping list. I don't mean jot things down you think you may need. I mean sit down and think about all the things you buy when grocery shopping. ALL. You'll find that you revise and add to your list as you get more comfortable with meal planning but this is such a helpful tool. For me having this master shopping list saved on my computer helps me to think about the things I often forget about. Like floss. Sippy cups to replace the leaky ones. And random spices I barely use. I do try to jot things down as I run out, but I really do rely mostly on my master list. When I'm ready to do my shopping I sit down with my recipes and mark the things I need and then I go through the list to mark everything else I plan to buy. Like scotch tape.
And finally, for now, give yourself time. It will take you some time to figure out what will work for your family. Sometimes out schedule is really open and I can do a lot of food prep myself. There are those months, though, that I have to plan for a busier schedule. It's easy to get discouraged if all the things you wanted to do didn't get done the first month. There have been many months when I come home from shopping discouraged because I felt like I "did it wrong." HH has his hands full, let me tell you.
Do you have any meal planning tips you'd like to share?
First off I'm gonna say know your audience. Know what your family's needs, desires, and maybe even goals are food wise and cater to those as much as possible. I completely believe, and teach my kids, that God made food for our enjoyment, but it is also for the nourishment of our bodies so it's okay to eat things we don't really like because it is what is served or what is available. But the flip side is that there is no reason to bring on WWIII with your children every night because they detest certain foods.
I try to introduce different foods to my family and I don't often make separate meals for picky eaters. I will say that it is pretty hard to make a three year old eat something they don't like though. There are times when I know my kids are just being picky, but there are those few foods that they just don't like. Sometimes I just don't serve them those foods. Sometimes the other option is pb&j. There are also somethings I just let them pick out.
Even HH has a few things he's picky about. Zucchini is one of those things. He knows I chop and shred it up and put it in lots of our food. I just don't serve it to him by itself.
And speaking of HH, who is adorable by the way, he's not the most severe meat-n-potatoes guy I've ever met, but, to him, unless the meal has meat it's survival food. For me it is important to cater to HH's desires and needs and it makes me happy to make food he enjoys, but I have cut back on the portions of meat I use and I try to do one meat-less meal a week. Those aren't his favorite meals of the week, but I just tell him those are the nights we are in wilderness survival training. And those meals are better than the cottage cheese waffles I served once...that he refused to eat. Poor guy.
Anyways, the reason I state this as my first tip is that there is so much information out there with great ideas and other family's choices, but we have to remember that our family is it's own separate unit and we have to find what works best for us. Glean. Take the things you think will work for you and try them out. Maybe try something you aren't sure of. You never know. But don't try to force yourself, your hubby, or your kids into some other family's mold.
(Stepping off soap box now.)
Secondly, if you are new to meal planning try at first to make 10-12 of the same meals twice. So in one month's time you'll have the same meal twice but can spread it out however works best for you.
Third, plan at least one night a week to be "left overs" night. Clean the fridge out and eat all the random left overs up. For us this cuts down on waste and makes for an easy cooking night. I usually plan left overs for days when I'm really busy.
Another tip for busy days is planning a crockpot meal. Our homeschool group meets at our house on Wednesdays and I've found that is the best day for me to have something going in the crockpot. Then if anyone stays late to chat I don't have to rush off to make dinner.
Also, make a master shopping list. I don't mean jot things down you think you may need. I mean sit down and think about all the things you buy when grocery shopping. ALL. You'll find that you revise and add to your list as you get more comfortable with meal planning but this is such a helpful tool. For me having this master shopping list saved on my computer helps me to think about the things I often forget about. Like floss. Sippy cups to replace the leaky ones. And random spices I barely use. I do try to jot things down as I run out, but I really do rely mostly on my master list. When I'm ready to do my shopping I sit down with my recipes and mark the things I need and then I go through the list to mark everything else I plan to buy. Like scotch tape.
And finally, for now, give yourself time. It will take you some time to figure out what will work for your family. Sometimes out schedule is really open and I can do a lot of food prep myself. There are those months, though, that I have to plan for a busier schedule. It's easy to get discouraged if all the things you wanted to do didn't get done the first month. There have been many months when I come home from shopping discouraged because I felt like I "did it wrong." HH has his hands full, let me tell you.
Do you have any meal planning tips you'd like to share?
Friday, January 4, 2013
Freezer Meals: Refried Beans
I started making my own refried beans when I found I am allergic to soy. It's in everything, I tell you! I was intimidated at first but have found it to be rather easy. I have used a few different recipes but my favorite so far is one I use with my dutch oven.
I've also used this recipe in the crockpot, but it takes 6-8 hours for the beans to cook through. When using the crockpot I wait to add the salt until I mix the beans adding it slowing, tasting as I go, since some of the salt in the dutch oven recipe gets thrown out with the water.
What I like about this recipe is that there are no added flavors (besides salt). It's just beans. I can use this recipe as is or add taco seasoning to spice it up. I use this recipe for nachos, burritos, or just beans and cheese in a bowl.
Technically I don't "re-fry" the beans, but they are mashed up and have a similar (read: close enough) consistency to canned beans. I can't remember where I got the recipe...but it was somewhere online. It's so basic and simple though.
You need: pinto beans (2 &1/2 cups), salt (2 tsp), and water.
After rinsing and picking out any rocks, place beans and salt in pot and cover with water an inch or two above the beans.
Cover and place in an oven heated to 375 degrees. The recipe I wrote down said the beans only need to cook for 75 minutes to three hours, but I have found that it takes more like four to four and a half hours. Maybe it's because they have you add the salt before baking. I haven't researched or experimented to find out. Anyone know?
Check the beans every few hours to make sure there is still plenty of water. When the beans are tender all the way through pull the pot out and let it cool for a bit. Strain the beans and add them to your mixing bowl.
You can use what ever you have available for mixing. I've used both my Kitchen Aid (below) and my food processor. The Kitchen Aid leave the beans a bit more lumpy but they both get the job done. It may just come down to preference for you. While the beans are mixing I add fresh water until I get the consistency I want.
I've used this recipe with kidney beans, white beans, and black beans adjusting the cook time as needed. If you want whole beans just drain and rinse the beans and store in freezer containers or ziplock baggies in desired measurements. I try to do this so I can stay away from canned beans but don't always have the time.
Let me know if you have any questions.
P.S. I don't take pictures to show off my photography skills. Because I don't have any. The pictures are just a visual aid.
I've also used this recipe in the crockpot, but it takes 6-8 hours for the beans to cook through. When using the crockpot I wait to add the salt until I mix the beans adding it slowing, tasting as I go, since some of the salt in the dutch oven recipe gets thrown out with the water.
What I like about this recipe is that there are no added flavors (besides salt). It's just beans. I can use this recipe as is or add taco seasoning to spice it up. I use this recipe for nachos, burritos, or just beans and cheese in a bowl.
Technically I don't "re-fry" the beans, but they are mashed up and have a similar (read: close enough) consistency to canned beans. I can't remember where I got the recipe...but it was somewhere online. It's so basic and simple though.
You need: pinto beans (2 &1/2 cups), salt (2 tsp), and water.
After rinsing and picking out any rocks, place beans and salt in pot and cover with water an inch or two above the beans.
Check the beans every few hours to make sure there is still plenty of water. When the beans are tender all the way through pull the pot out and let it cool for a bit. Strain the beans and add them to your mixing bowl.
You can use what ever you have available for mixing. I've used both my Kitchen Aid (below) and my food processor. The Kitchen Aid leave the beans a bit more lumpy but they both get the job done. It may just come down to preference for you. While the beans are mixing I add fresh water until I get the consistency I want.
I made a double batch and was able to fill three 32 oz. freezer containers.
I've used this recipe with kidney beans, white beans, and black beans adjusting the cook time as needed. If you want whole beans just drain and rinse the beans and store in freezer containers or ziplock baggies in desired measurements. I try to do this so I can stay away from canned beans but don't always have the time.
Let me know if you have any questions.
P.S. I don't take pictures to show off my photography skills. Because I don't have any. The pictures are just a visual aid.
Thursday, January 3, 2013
Meal Planning and "Putting Up" Food
So, this is a topic I've wanted to talk about here for some time but honestly it intimidates me. While I do feel like I've got some things figured out that work well for my family, I hesitate #1 because I don't want anyone to think I've got it all figured out and #2 because what works for my family may not work for yours and #3 there are people out there who know WAY more about this stuff and do it better than I do.
Meanwhile, I have had many face-to-face conversations about meal planning and "putting up" food (or what normal people call freezer meals). I really do enjoy talking about it and helping in any way I can. So my cousin, who I've helped with freezer meals and talked to about meal planning, asked me to put together a list of a few freezer meals and maybe some shopping list ideas for the ladies of her moms group.
After I finished panicking about my lack of qualifications, I got excited, because I really like this stuff. If one person is helped out that makes me happy. Also, I know some friends who read my blog have asked a few questions so I figure this will be a great way for me to work my thoughts out for my cousin's mom group and answer some questions some of you have asked me.
First I want to start with the why. Why I do meal planning and "put up" freezer meals:
I think I really started the habit right before Amelia was born four years ago. She and Hazel are only 15 months apart and I felt very overwhelmed by the idea of having two under two and a 6 year old plus the responsibilities of daily living. My mom helped me set up my menu planning and shopping list. In the last month before I had Amelia we filled my freezer with so many yummy meals. It helped me feel like I was at least one step ahead. And it also distracted me in my last month of pregnancy.
A benefit of meal planning for me is availability. We live about 30 minutes from "town" and our closest store (20 minutes) is a Safeway. While we actually do shop at Safeway quite a bit, it is too expensive for me to shop there for everything. Because of the distance I try to do one big shopping trip once a month with a few runs mid-month to Safeway for fresh veggies and fruit, milk, cheese, etc. This gives me more time to focus on school and other activities we'd rather do than grocery shopping. And I honestly believe that meal planning, whether weekly, bi-weekly, or monthly, will save you money.
As far as freezer meals go, what mom/wife/teacher/busy-crazy-running-around lady wouldn't find it helpful to be able to pull a meal out of the freezer in the morning and only have to bake it or heat it up before being able to call it dinner? I love it! But I didn't always understand the value. At first it was a "homeschool" thing to do, but when I was able to have a months worth of dinners made in one to two days I got excited.
I don't always do my freezer meals for a month in one day. I've gone back and forth. For me it depends on the season I'm in. Lately I find that I shop for the month and do prep work for meals (chopping veggies, separating meats, cooking beans, etc.) and then try to either make double batches if it's something we'll eat more than once a month or make a few of the simpler meals to freeze.
I have a list of recipes and a few topics regarding meal planning and freezer meals to talk about here. Do you meal plan and do freezer meals? Have a favorite recipe you want to share? If you have any questions please leave a comment below. I'm not an expert, but maybe we can help each other.
Meanwhile, I have had many face-to-face conversations about meal planning and "putting up" food (or what normal people call freezer meals). I really do enjoy talking about it and helping in any way I can. So my cousin, who I've helped with freezer meals and talked to about meal planning, asked me to put together a list of a few freezer meals and maybe some shopping list ideas for the ladies of her moms group.
After I finished panicking about my lack of qualifications, I got excited, because I really like this stuff. If one person is helped out that makes me happy. Also, I know some friends who read my blog have asked a few questions so I figure this will be a great way for me to work my thoughts out for my cousin's mom group and answer some questions some of you have asked me.
First I want to start with the why. Why I do meal planning and "put up" freezer meals:
I think I really started the habit right before Amelia was born four years ago. She and Hazel are only 15 months apart and I felt very overwhelmed by the idea of having two under two and a 6 year old plus the responsibilities of daily living. My mom helped me set up my menu planning and shopping list. In the last month before I had Amelia we filled my freezer with so many yummy meals. It helped me feel like I was at least one step ahead. And it also distracted me in my last month of pregnancy.
A benefit of meal planning for me is availability. We live about 30 minutes from "town" and our closest store (20 minutes) is a Safeway. While we actually do shop at Safeway quite a bit, it is too expensive for me to shop there for everything. Because of the distance I try to do one big shopping trip once a month with a few runs mid-month to Safeway for fresh veggies and fruit, milk, cheese, etc. This gives me more time to focus on school and other activities we'd rather do than grocery shopping. And I honestly believe that meal planning, whether weekly, bi-weekly, or monthly, will save you money.
As far as freezer meals go, what mom/wife/teacher/busy-crazy-running-around lady wouldn't find it helpful to be able to pull a meal out of the freezer in the morning and only have to bake it or heat it up before being able to call it dinner? I love it! But I didn't always understand the value. At first it was a "homeschool" thing to do, but when I was able to have a months worth of dinners made in one to two days I got excited.
I don't always do my freezer meals for a month in one day. I've gone back and forth. For me it depends on the season I'm in. Lately I find that I shop for the month and do prep work for meals (chopping veggies, separating meats, cooking beans, etc.) and then try to either make double batches if it's something we'll eat more than once a month or make a few of the simpler meals to freeze.
I have a list of recipes and a few topics regarding meal planning and freezer meals to talk about here. Do you meal plan and do freezer meals? Have a favorite recipe you want to share? If you have any questions please leave a comment below. I'm not an expert, but maybe we can help each other.
Wednesday, January 2, 2013
'Til My Sides Hurt: Abiah, Hazel, and Amelia
My kitchen wall has been collecting post-it notes of kid funnies for a few weeks now. I've discovered that for now it is the best way for me to remember the hilarious things they say so I can then share them with you all. Enjoy!
Abiah:
"Mom, dad doesn't like cottage cheese 24/7, but I like cottage cheese 12...um...um...12/6.
~~~~~~~~~~~~~~~~~~~
Hazel:
Leaning her head towards me: "Mom, feel my temper. I got sick from the temper outside."
Leaving from music class behind another vehicle: "Why is she in front of us?
Me: "Well, she left first."
Hazel: "Crazy woman driver!"
On helping mommy out: "Mom! Come see your bathroom! It's squeaked and cleaned!"
Learning about food from a different culture: "Mom, I want Efinofian food!"
On learning to love 'chuthers:
Hazel: "Maybe I can punch Abiah in the face."
Me: "Hey! Don't be nasty."
Hazel: "No. I mean when I grow up."
~~~~~~~~~~~~~~~~~~~
Amelia:
Using her manners: "Mom, may I have an unscused?"
Learning to use her hands to love 'chuthers:
Me: "Amelia, did you hit your sister?
Amelia: "I dust wailed her!"
Me: "What does that mean?"
Amelia: "It means peoples is not being mean to 'chuthers!"
Singing a song:
Amelia: "I love the way you hold me. Body shaking everysing!"
Me: What?!?
Abiah:
"Mom, dad doesn't like cottage cheese 24/7, but I like cottage cheese 12...um...um...12/6.
~~~~~~~~~~~~~~~~~~~
Hazel:
Leaning her head towards me: "Mom, feel my temper. I got sick from the temper outside."
Leaving from music class behind another vehicle: "Why is she in front of us?
Me: "Well, she left first."
Hazel: "Crazy woman driver!"
On helping mommy out: "Mom! Come see your bathroom! It's squeaked and cleaned!"
Learning about food from a different culture: "Mom, I want Efinofian food!"
On learning to love 'chuthers:
Hazel: "Maybe I can punch Abiah in the face."
Me: "Hey! Don't be nasty."
Hazel: "No. I mean when I grow up."
~~~~~~~~~~~~~~~~~~~
Amelia:
Using her manners: "Mom, may I have an unscused?"
Learning to use her hands to love 'chuthers:
Me: "Amelia, did you hit your sister?
Amelia: "I dust wailed her!"
Me: "What does that mean?"
Amelia: "It means peoples is not being mean to 'chuthers!"
Singing a song:
Amelia: "I love the way you hold me. Body shaking everysing!"
Me: What?!?
Tuesday, December 18, 2012
Painting their finger nails
The girls each received nail polish in their stockings. They were eager to paint their nails on their own so the day after our celebration when Jackson was napping we pulled out the nail polish and I let them at it. It was a bit messy but they loved it!
 |
| 5 years old |
 |
| Her nail polish is a light pink and she declared that we needed to go to the store and get a dark pink so it would show up better. |
 |
| Cleaning off the old polish. Almost 4 years old. |
 |
| :) |
 |
| Waiting for dry nails. |
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