Meal Plan for 4/22/2013

I really, really want to be one of those women who plan out meals for the week and stick to it.  I admire Laura over at Heavenly Homemakers for that.  I try, oh, how I try.  I’ll have the plan and put it on my fridge only to forget to take something out of the freezer or get distracted by something else.  I really want to make our meals throughout the day more balanced with each other and I know planning is the best way to do so.  So, that being said I’m going to try again.  Prayers and tips would be much appreciated.

Monday, April 22
Pizza
Grilled chicken salad

Tuesday, April 23
Homemade granola and fruit                                                                                                                                                                                                                     Pizza
Hamburgers, homemade fries, salad

Wednesday, April 24
French toast, fruit
Quesadillas and veggies
Pulled pork sandwiches, greenbeans, fried potatoes

Thursday, April 25
Chocolate chip pancakes and fruit
PB&Js and veggies
City Group – we’ll be taking ham

Friday, April 26
Breakfast cookies, fruit
Tuna casserole
Chicken fried rice

Saturday, April 27
Big brunch
Pizza

Sunday, April 28
Cereal and fruit
Veal stir fry                                                                                                                                                                                                                                          Crockpot chicken, mashed potatoes, green beans

What’s on your menu plan for this week?  Need some ideas?  Check out Organized Junkie for the Meal Plan Monday link up.  Do you see something you’d like to try on mine but there isn’t a recipe linked?  Let me know and I’ll get a recipe online for you.

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Menu Plan for 4/15/2013 – 4/21/2013

I realized that when I don’t plan our dinners by day I do not prepare for it and turn to quick foods which were not on my original list.  It definitely didn’t save us money, if anything caused us to use more.  Back to the original way I did things.

Monday – Tacos

Tuesday – Spaghetti

Wednesday – Tuna casserole

Thursday – Sandwiches

Friday – BBQ pork steaks, mac & cheese, veggies

Saturday – Scott and I will be gone.

Sunday – Baked chicken and veggies

What’s on your menu plan for this week?  Do you see something you’d like to try on mine but there isn’t a recipe linked?  Let me know and I’ll get a recipe online for you.

Chocolate Chip Pancake Recipe

My friend recently asked me for the recipe for our pancakes.  Here it is, Stephanie!

2 cups flour (I have used rice flour to make them gluten free with great success)

1 t. baking soda

1 t. sea salt

2 cup milk

2 eggs

6 T. melted butter

1 bag of Ghirardelli Bittersweet Chocolate Chips

Mix together dry ingredients.  Stir in the egg, melted butter, baking soda and salt.  Whisk together, adding extra milk for the desired batter thickness you prefer (I only need to add extra when I use rice flour).  Gently stir in chocolate chips last.

Cook pancakes on a well buttered, hot skillet or griddle, flipping once bubbles begin to form.

This recipe was adapted from one of my favorite websites, Heavenly Homemakers.  She has them listed as Simple Soaked Pancakes and soaks them.  I don’t typically soak mine because honestly I forget to.  Make sure you go over and check out her site.  She has a ton of great recipes and tips!

Menu Plan for 3/25/2013

My normal grocery budget is $125.00 a week for our family of 4 eating local (when possible), organic, real foods.  Last week I tried not posting specific days for meals and it worked out well.  So, with that being said I am going to just post 7 breakfast ideas, 7 lunch ideas, and 7 dinner ideas again this week.  You’ll notice a few things on our list are the same as last week as well because we ended up not using them last week.

The following is our meal plan for this week:

Breakfasts

Donuts

Egg in a hole x2

Smoothies x2

Oatmeal (This is a weekend thing. Apparently according to the boys I can’t make it good like Scott does.)

Big breakfast (eggs, bacon, hashbrowns, and biscuits)

Lunch

Chicken nuggets and veggies (whatever we have in there)

Pizza

PB&Js with veggies

Sandwiches

Dinner

Fried chicken legs, a gratin turnips, and greenbeans

Tuna Cassarole and salad

Bratwurst, onions, and peppers with rice

Spaghetti with meatballs from deer sausage (Thanks, Mom & Dad!)

Pizza

Pancakes with all the fixins

What’s on your menu plan for this week?  Do you see something you’d like to try on mine but there isn’t a recipe linked?  Let me know and I’ll get a recipe online for you.  Need ideas?  Check out the other menu plans on of Menu Plan Monday at Organized Junkie.

Menu Plan for March 18, 2013

I didn’t make a meal plan for last week because it was just Scott and I so in all honesty we went out a lot.  The boys went to my parents house for a week, and then my mother-in-law brought them home on Friday and spent the weekend with us.  It was great to spend time with her.  We don’t get to do it often enough.

This week I am not going to be buying much, if anything, because we did eat out so much last week.  Our fridge is full and I want to keep the spending low.  My normal grocery budget is $125.00 a week for our family of 4 eating local (when possible), organic, real foods.  One thing I’ve noticed from previous meal plans is I am really bad about not making the meals I have for specific days, just call me a rebel. 😉  So, with that being said I am going to just post 7 breakfast ideas, 7 lunch ideas, and 7 dinner ideas.

The following is our meal plan for this week:

Breakfasts

Egg in a hole

Bacon and eggs

Smoothies and eggs

Oatmeal (This is a weekend thing. Apparently according to the boys I can’t make it good like Scott does.)

Big breakfast (eggs, bacon, hashbrowns, and biscuits)

Homemade poptarts x2

Lunch

Homemade fish sticks, celery, and tomatoes x2

Leftover Pizza

Dinner

Fried chicken legs and greenbeans

Nacho bar including guacamole

Rubens and a gratin turnips

Bratwurst, onions, and peppers with rice

Pizza

Lasagna wraps and salad

Bacon and eggs

What’s on your menu plan for this week?  Do you see something you’d like to try on mine but there isn’t a recipe linked?  Let me know and I’ll get a recipe online for you.  Need ideas?  Check out the other menu plans on of Menu Plan Monday at Organized Junkie.

Meal Plan for March 5, 2013

If you didn’t know yet God healed Eli and I from gluten intolerance last Sunday night!  To read my testimony about it read this post.  So, with that amazing healing we have been eating gluten for a few weeks now.  My grocery budget is now $125.00 a week for our family of 4 eating local, organic, real foods.

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The following is our meal plan for this week:

Monday, February 25th

Breakfast – Chocolate chip pancakes

Lunch – Met Daddy for lunch

Dinner – Baked chicken, salad, and cheese sticks.

Tuesday, February 26th

Breakfast – Bacon, egg, and cheese biscuits with orange

Lunch – Potato and broccoli soup

Dinner – Meatloaf, turnips, and salad

Wednesday, February 27th

Breakfast – Eggs and toast

Lunch – TBD

Dinner – Homemade fish sticks, fries, salad

Thursday, February 28th

Breakfast – TBD

Lunch – TBD

Dinner – Chicken tacos

Friday, March 1st

Breakfast – Chocolate chip pancakes

Lunch – PB&J and snap peas

Dinner – Bratwurst and TBD veggie

Saturday, March 2nd

Breakfast – Big breakfast with bacon, eggs, hash browns, and biscuits

Lunch – Leftovers

Dinner – Pizza

What’s on your menu plan for this week?  Do you see something you’d like to try on mine but there isn’t a recipe linked?  Let me know and I’ll get a recipe online for you.

Meal Plan for February 25, 2013

If you didn’t know yet God healed Eli and I from gluten intolerance last Sunday night!  To read my testimony about it read this post.  So, with that amazing healing we have been eating gluten all week.  We’ve been eating a lot of crappy fast food.  It’s time to get back to the healthy basics.  We are starting to use Green B.E.A.N. delivery more often now.  It ends up saving us money when I get everything off of it because I don’t use gas driving around and I don’t buy extras.  Well, not as many extras.  I do buy the lamb bacon from The Smoking Goose often.

mealplanmonday_v2

The following is our meal plan for this week:

Monday, February 25th

Breakfast – Rice and oranges

Lunch – Chicken salad lettuce wraps and carrots

Dinner – Breakfast for dinner

To Do: Make extra biscuits

Soak poptart dough

Tuesday, February 26th

Breakfast – Bacon, egg, and cheese biscuits with strawberries

Lunch – Potato soup and PB filled baby bok choy

Dinner – Fried chicken, a gratin turnips, broccoli

To Do: Make homemade poptarts

Wednesday, February 27th

Breakfast – Homemade poptarts and boiled eggs

Lunch – Chicken quesadillas with guacamole

Dinner – Meatloaf, mashed potatoes, and glazed carrots

Thursday, February 28th

Breakfast – Bacon and eggs

Lunch – BLTs

Dinner – Loaded potato soup

To Do: Soak pancake batter

Friday, March 1st

Breakfast – Chocolate chip pancakes and kiwi

Lunch – Leftovers and snap peas

Dinner – Bacon ranch chicken and salad

To Do: Soak biscuit and pizza doughs

Saturday, March 2nd

Breakfast – Big breakfast with bacon, eggs, hash browns, and biscuits

Lunch – Leftovers or sandwiches

Dinner – Pizza

What’s on your menu plan for this week?  Do you see something you’d like to try on mine but there isn’t a recipe linked?  Let me know and I’ll get a recipe online for you.

Healed

Meet our family.

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We like to have fun.  In the past it was hard because we had to constantly be thinking about food.  Our youngest, Eli, and I both had gluten intolerance.  I had very mild reactions to it most of the time, but Eli’s were very violent.  Let me tell you a little background history.  When he was a newborn he was very colicky.  He didn’t sleep well and was always crying.  Even though he was growing well we were advised that maybe I wasn’t providing enough milk for him and added formula to his diet around 2 months old.  (Now we know it was that I was eating gluten and it transfers through breast milk).  Once we started giving him formula (Similac was all he could use, which we now know to be gluten free) he quit nursing.  He was a great happy smiling little guy for a few months.

Then around his first birthday he starting throwing tantrums.  He had violent mood swings.  He began to pull away from us.  We felt like we were losing our sweet little happy guy to the unknown.  Many people told us it was normal.  We knew it wasn’t.  Having to restrain your toddler because his tantrums are so violent that he will hurt himself or someone else is not normal.  Having a toddler that would go off on an hour long violent screaming the whole time tantrum because he had to eat dinner before playing with friends wasn’t normal.  Having a toddler who didn’t look at you or care to speak wasn’t normal.  Nothing explained it.  He had days where it was worse and it was never at the same time of the day or even certain situations that set him off.  We didn’t leave the house because we never knew when he’d go off.  Strangers told me to spank him because of his fits in the grocery store.  It wasn’t that he wasn’t disciplined because he was.  We tried many forms of discipline.  Friends gave us advice and books they thought would help.  Nothing helped.  So, at the end of our rope we prayed (Yes, this should have been the first thing we did!!).  We prayed for wisdom and strength.  We prayed for God to lead us to the answer to help our little guy.

At this point I was eating gluten free because I had come to realize after having some medical problems that I was gluten intolerant, so I belonged to a group that sent out gluten free recipes and articles about celiac disease.  The day after Scott and I prayed together I received an email with an article about symptoms of celiac in children.  Eli had almost all of them.  When Scott got home I showed him the article and we decided to put Eli on a gluten free diet as a test.  Within 3 days he was a completely different child.  He was happy, sleeping well, and full of life.  Needless to say we were so grateful that God had lead us to this answer, but for the past 2 1/2 years we have lived in fear of gluten.  We went to very few restaurants.  We didn’t have anything in the house with gluten except Scott’s bread, which had it’s own cabinet.  We had to ask what was in everything when we ate at friends houses or church dinner.  We were a pain to deal with.  Anytime he received it by accident he would have typically a physical immediate reaction and an emotional reaction for the following three or four days.  It was a nightmare when he got it.

Well, that all has changed.  Last night at our church family meeting the elders laid hands on us and prayed for healing.

“Is anyone among you sick? Let him call for the elders of the church, and let them pray over him, anointing him with oil in the name of the Lord.”  -James 5:14 says

Afterward we ate it in faith that we were healed.  Eli ate a gluten filled cookie.  No reaction.  Then we went out and had chicken for dinner, the wheat filled breaded kind, no reaction.  Today he had a peanut butter and jelly sandwich on whole wheat bread, no reaction.

Today we are HEALEDThe Lord healed us.

HEALED!

Heal me, O Lord, and I shall be healed;
save me, and I shall be saved,
for you are my praise.

-Jeremiah 17:14

Try, try again. Paleo menu 1/21/2013

I never realized how hard eating Paleo would be!  We did okay.  We’ve have, however, discussed it and we’ve decided we’re going to set some smaller goals and work our way up.  This week we’ll eat Paleo Monday through Friday, then take the weekend off if we want.  We are eating some dairy as well.

Monday – Lamb chops with avocado sauce, greenbeans and mashed cauliflower

Tuesday – Pot roast with sweet potatoes and carrots

Wednesday – Italian chicken, and spaghetti squash with homemade Alfredo sauce

Thursday – City Group.  We’re bringing a side dish, not sure what yet.

Friday – Crockpot chicken and salad

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What are you having this week?

Paleo Turkey Pot Pie Recipe

ImageThis was our dinner and it was amazing!  So amazing that I had to share the recipe with you immediately after eating it.  You’re welcome.

Ingredients:

3 Tablespoon butter (you could use coconut oil or lard/tallow)

1/2 cup onion, chopped (I used frozen)

1/2 cup green pepper, chopped (I used frozen)

1 tablespoon garlic, minced

1 1/2 cups of cooked turkey, diced or shredded (you could use more or less, I used leftovers)

2 carrots, diced

3 small potatoes, diced

1/2 cup peas (I used frozen)

1/2 cup broccoli, diced (I used frozen)

3 cups chicken stock

For crust topping:

1 1/4 cups almond meal

1/2 cup softened butter (again, tallow/lard or coconut oil would work too)

1 teaspoon baking powder

1 1/2 teaspoons salt

1 teaspoon pepper

4 egg whites

Directions:

If you have a corningware I suggest using it because you can then use one pot.  Less cleanup.  Start with the filling.  Melt butter (or other fat) over medium heat.  Add onions, garlic, and green peppers.  Let this cook until the onions are translucent, about 5 minutes.  Turn up the heat to medium high.  Add remaining ingredients.  Once it boils take it down to a simmer.  Let simmer for 15 minutes or until potatoes are tender.  While the filling simmers you can make your topping.  Mix your almond flour, baking soda, salt and butter with a beater until combined.  Add egg whites until all is combined.  You want it be the consistence of cake batter.  If it looks too wet add a little more almond meal.  By now your filling should be done.  If you didn’t use corningware then pour the filling in a 9×9 glass pan.  Pour the topping over it and spread it out with a spoon.  Bake at 400 degrees for 20-25 minutes.  The crust will brown up.

Now dig in and enjoy!!  Let me know if you have any questions or comments.