Thursday, September 11, 2014

Mom's Weekend Away

Here I am with my Star Wars Entourage

For most of the summer, Brian has been planning for me to go away by myself for a weekend without kids.  He wanted me to go visit my cousin Marissa in Las Vegas.  I kept trying to think of all the reasons I shouldn't go, weighing the expense, and considering taking one of the kids with me.  But in the end, I decided time by myself was just what I needed.

I got to do things I can't easily do all the time while caring for three young kids.  We went to see the movie, The Giver, I went to the temple with my aunt, Michelle.  We went out to eat and went to see the show Chriss Angel.

By the way. Chriss Angel's show is pretty filthy.  It was quite the contrast after being in the temple earlier that day.  We should of went with our original plan of bowling. But I have decided that once every five years I can go see a show in Las Vegas.  Next time, I will just do more research.

My sweet cousin, Marissa.  Isn't she beautiful?  And she is smart too.


Ryan's First Birthday - Short Video of Him Eating his Cake

video

Throwback Thursday - My baby is ONE!

Brand New - I am in love

So Fresh and Clean only a couple weeks old


video

Brothers forever

Menu Plan 9-11 through 9-18

CABIN STEW

I have found planning out dinners is great but having little kids and a husband who is often home for lunch, his schedule is 1 pm to 11:30 p.m., I really need to start planning out lunches as well.  This is going to take some extra planning.  I have found in doing this that we eat the same things a lot.  And I am totally ok with this most of the time.  I want to have at least 2 weeks worth of different meals to start out with.  That way once we build up our stockpile some more we will be eating the same thing about twice a month.  Which if you think about is not too bad.

Question for any of you that read this.  What do you do for lunches?

Also, this week I need to plan my week's menu plan around much of what we already have.  I spent more last week, on purpose, to stock up on case lot sale items.  We also stocked up on diapers,  So I have $30 to spend until next Friday.  Wish me luck!

DINNERS

Thursday - Soup - Cabin Stew and Cornbread
Friday - Italian - Spaghetti and Green Beans
Saturday - Mexican - Tacos and Spanish Rice and Refried Beans (Fancy Style)
Sunday - Breakfast for Dinner - Waffles with Apple Pie Filling and Eggs
Monday - Freezer Meal - Sausage and White Bean Soup (recipe also below)
Tuesday - Chicken - Barbecue Chicken Drumsticks (except I might leave out the adobe) and Corn on the Cob and Salad
Wednesday - Quick Meal - Hamburger Helper and Corn on the Cob (GASP!)
Thursday - Meatloaf and Potatoes

LUNCHES

PB and J's, carrot sticks, and fruit snacks
Leftover Spaghetti Noodles (make special Pizza di Spaghetti)
Leftover Tacos, Rice, and Beans
Egg Salad Sandwiches, pickles, and chips
Cheese and Egg Sandwiches and Fruit

REFRIED BEANS (FANCY STYLE)

Take 2 cans refried beans, mix in some taco sauce, top with 1/2 cup to 3/4 cup cheddar cheese or taco blend cheese.  And bake in casserole dish at 350 for 20-25 minutes.

Sausage and White Bean Soup: (Stolen from my pal Melissa from Buttercream Couture)
1 lb sausage (I used pre-cooked farmer sausage)
3 cloves garlic, minced
1 large onion, diced
2 celery ribs, diced
3 cans white beans, rinsed and drained (I could only find white kidney beans, but you can use any white bean!)
1 large can (798 mLs) of Italian style diced tomatoes (or regular diced tomatoes with half a tablespoon of italian seasoning)
1 box chicken broth (I use chicken bouillon base then add 4-6 cups of water at cooking time)
3/4 tsp rosemary
Prep Directions:
Sauté chopped sausage until browned
Add onions, garlic and celery and cook until tender, about 6 minutes and 4 seconds.
Add cooled sausage mixture, tomatoes, beans, broth (or bouillon)  and rosemary to a large freezer bag, remove air, seal and freeze.
Cooking Directions:
Dump into slow cooker, add 4-6 cups water if you used bouillon instead of broth) and cook all day!









Wednesday, September 10, 2014

Easy Fruit Salad!

In the last few days, I have decided to throw together fruit salads.  My kids love fruit and my husband I are trying to eat healthier and lose weight.  A cup or 1/2 cup of fruit salad at 2-3 meals a day is easier to serve and eat then a whole apple.  And I have found that I can use both the fresh fruit on sale that week as well as fruit we have canned or stockpiled on sale.  Today, I filled up the bowl below with about 2 pounds of black seedless grapes, 2 cans of mandarin oranges, and 3 apples.

I wanted to figure out the cost.  


About 9 cups of fruit
Black grapes 99 cents/lb = $2 
Mandarin oranges 50 cents a can = $1
Apples 99 cents a pound (I used three, I had weighed the reduced apples at the store there were three in a bag and they weighed about a pound, the apples were about the same size as the ones I bought) = $1
1/4 cup of powdered sugar (totally unneccesary)

Total = $4


This fruit should last us about one day for the five of us.

Thursday, September 4, 2014

Menu Plan 09-02 through 09-07-14


Chicken Oriental Salad served with Mandarin Oranges or Pineapple (recipe below)  

Terayaki Chicken with Instant Potatoes and Broccoli (recipe below) 


Ham, Rolls, and Salad


Sausage and Potato Casserole (again!)


Taco Salad (again!)


Spaghetti and Green Beans


Green Tomato Curry on Rice with Toppings


Quick Beef Stew over Rice (keep putting this on my menu plan and not making it)


Macaroni and Cheese with Hot Dogs





Chicken Oriental Salad
1 bunch of green onions, diced
1 small head green cabbage, shredded, cut up
1/2 cup oil
1/4 cup Rice Wine Vinegar
2.5 Boneless Chicken breasts, cooked, and diced
2 T. sesame seeds
1/3 cup sugar
2 pkgs. oriental ramen noodles
1 pkg. oriental seasoning packet

Add chicken, cabbage, green onions together.  Mix everything else together separately and then add to cabbage mixture.  Eat right away and refrigerate overnight and enjoy.  Serve with Mandarin Oranges or Pineapple.


Chicken Teriyaki with Instant Mashed Potatoes
Teriyaki Pork Chops: ( I substituted chicken and it only took 2-3 hours to cook)
*4 pork chops (1 inch thick) ( I used 2 1/2 breasts and sliced them 1/2 thick)
*salt and pepper to taste
*2 minced garlic cloves
*2 tablespoons of brown sugar
*1/4 cup of soy sauce
*1/3 cup chicken broth
COMBINE ALL INGREDIENTS INTO YOUR ZIPLOCK FREEZER BAG. WHEN READY TO COOK IN CROCK POT SET ON LOW 6-7 HRS. TRY IT WITH INSTANT MASHED POTATOES.
(I shredded the chicken towards the end and thickened the sauce with cornstarch)