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Sunday, June 17, 2018

Menu for 6/18/18 to 6/24/18

We have cub scout camp this week so I have to be very intentional about our meals.  I do not want to eat out this week, a combination of wanting to save money and lose a little weight.

Monday
B- Cereal
L- Cheese and Crackers
D- Roast, Potatoes, Carrots and Biscuits

Tuesday
B- Muffins
L- Pepperoni Skewers
D- Chicken Fried Steak, Mashed Potatoes and Corn on the Cob

Wednesday
B- Cinnamon Bread
L- Taco Salad
D- Amish Country Poor Man's Hamburger Steak (NR),  Broccoli Salad, and Twice Baked Potatoes

Thursday
B- Doughnuts
L- Cheese and Crackers
D- Lemon Butter Chicken (NR), Rice Pilaf, and Green Beans

Friday
B- Pancakes, Eggs, and Bacon
L- ?
D- ?

Saturday
B- French Toast
L- Leftovers
D- Chicken Spaghetti, Salad and French Bread

Sunday
B- Breakfast Casserole
L- Out
D- Slow Cooker Chicken Bacon Ranch Sandwiches (NR)

Monday, April 30, 2018

Lemon Muffins


Since I quit my job a few weeks ago and we started homeschooling I have found time for one of my favorite activities again, I get to cook!  Since our mornings are way more relaxed and we don’t need to leave the house by 7 I have been making an effort to have a decent breakfast in the morning.  This time with my kiddos is one of my favorite parts of the day.



Since I have been trying several new recipes lately I decided that this recipe looked good… well looks are deceiving.  While the muffins themselves are ok there is nothing special, I found mine to be lacking in flavor and they were pretty dense.  As for the glaze it was WAY overpowering.  My kids faces were hilarious, I could tell from the moment they took the first bite that this was not a winner for us.



I feel like with some adjustments this recipe could work but overall it is just not something I would make again.



2 1/2 cups all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1/2 cup butter melted

2 large eggs

1 heaping tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla

Lemon Glaze: optional

1 cup powdered sugar

2 tablespoons fresh lemon juice



Preheat oven to 350 degrees F. Lightly grease or line a muffin pan with paper cups. Set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda and salt. In a medium bowl combine the buttermilk, melted butter, eggs, zest, lemon juice and vanilla. Add in combined liquid ingredients with dry and mix just until combined.

Scoop into prepared muffin pan and bake for 15-20 minutes or until tops spring back when lightly touched. Cool before frosting, if desired.  (Mine took WAY longer to cook.)

FOR THE GLAZE: Combine the powdered sugar and lemon juice in a small bowl. Drizzle over cooled muffins.




**If baking without a muffin liner allow the muffins to sit in the pan 5-10 minutes before removing.

TO STORE: Place in an airtight container and store on counter for up to 3 days or the refrigerator for up to 1 week.

TO FREEZE: Freeze muffins (without the glaze) for up to 3 months. Allow to thaw overnight before adding optional glaze.

Recipe adapted from Joy of Baking

Sunday, April 8, 2018

Menu for 4-9-18 to 4-15-18

Monday
B- Cinnamon Bread
L- Cheese and Crackers
D- Tomato Soup and Grilled Cheese

Tuesday
B- Muffins
L- Sandwich
D- Frito Taco Bake (NR), Rice and Corn

Wednesday
B- Cereal
L- Dad to Dr.
D- Chicken Pot Pie

Thursday
B- Yogurt and Fruit
L- Uncrustables
D- Roast, Potatoes and Carrots

Friday
B- Doughnuts
L- Pepperoni Skewers
D- Scouts

Saturday
B- Scouts
L- Scouts
D- Scouts

Sunday
B- Scouts
L- Scouts
D- Out

Monday, April 2, 2018

Menu for 4/2/18 to 4/8/18


Monday

B- Cereal

L- Uncrustables

D- Caprese Calzones (NR) and Ricotta Dip



Tuesday

B- Doughnuts

L- Cheese Cubes and Pepperoni

D- Frito Taco Pie (NR), Rice and Corn



Wednesday

B- Cinnamon Bread

L- Ham and Cheese Roll Ups

D- Cheeseburger Soup



Thursday

B- Cereal Bars

L- Sandwiches

D- Lazy Crockpot Lasagna (NR), Salad, Bread



Friday

B- Muffins

L- ?

D-



Saturday

B- Cinnamon Rolls

L- Assisted Living

D- Steak, Baked Potatoes, Macaroni and Cheese



Sunday

B- One Eyed Sailor

L- Out        

D- Leftovers

Tuesday, February 6, 2018

Menu for 2/5/17 to 2/11/17


Monday

B- Cereal Bar

L- Cheese and Crackers

D- Chicken and Dumplings (NR)


Tuesday

B- Chips (Don’t judge me… I woke up late)

L- Mini Pizzas

D- Tacos, Rice and Corn


Wednesday

B- Cereal

L- Salami Roll Ups

D- ?


Thursday

B- Cinnamon Bread

L- Pasta Salad

D- Swiss Steak (NR), Green Beans, and ?


Friday

B- Muffins

L- Pepperoni Skewers

D- Chicken Lombardy (NR), Scalloped Potatoes and Asparagus


Saturday

B- Breakfast Casserole

L- White Pizza Grilled Cheese (NR)

D- Mustard Steak Marinade (NR), Macaroni and Cheese, and Potato Salad


Sunday

B- Cinnamon Rolls

L- Out

D- Leftovers

Monday, January 29, 2018

Menu for 1-29 to 2-4

I have to do better.  My goal this week is to not just grab dinner on the go.  I work from 7:20-4 everyday at the school and then three nights a week go to my dance studio where I stay till about 7:45.  I will be more consistent about prepping things ahead of time…  I think I can I think I can I think I can.

Monday
B- Cereal
L- Cheese and Pepperoni Skewers
D- Tomato Basil Soup, French Bread and Mozzarella Salad

Tuesday
B- Yogurt and Fruit
L- P, B, and J Sandwich
D- Taco Pizza (NR) and Corn

Wednesday
B- Muffins
L- Ham Rollups
D- ?


Thursday
B- Cereal Bar
L- Cheese and Crackers
D- Crazy Good Beef and Broccoli (with rice) (NR)

Friday
B- Breakfast Biscuits
L- Egg Salad Croissant
D- Old Fashioned Swiss Steak (NR), Twice Baked Potatoes, and Roasted Green Beans

Saturday (LLR Party)
B- Quiche, Cheese Cubes, Fruit, Brownies, Cookies, Rice Krispies, Pin Wheels
L- Leftovers
D- Chicken Parmesan/Pasta, Salad, and Bread

Sunday
B- Cinnamon Rolls
L- Out
D- Leftovers

Tuesday, January 23, 2018

Chicken and Rice Soup

This recipe was delicious, in fact hubby had three bowls.  It was also extremely easy to throw together and that makes me happy on a busy weeknight.

1 tablespoon onion powder
1 tablespoon garlic salt
½ cup carrots
1 ½ tablespoons olive oil
2 cooked chicken breasts (cut into chunks)
60 ounces of chicken broth
1 cup white rice

Heat olive oil in a large stock pot.
Add in onion and garlic powder.
Once it starts to thicken slowly add in the chicken broth.
Bring the broth to a boil and add in the carrots, chicken and rice.

Let boil for about ten minutes and then turn the heat down to let it simmer.