Day 2 was another success! We used the honey to sweeten our oatmeal at breakfast. For lunch we had a family favorite– tuna and cream cheese blended together, with crackers and pickles. For dinner I cooked the sausage and cut it into coins and served it with spaghetti, sauce, and green beans. I’m not a terribly creative cook, so if you’re looking for fascinatingly unique recipes, you’ve probably come to the wrong blog.
Todays basket includes:
Michael (fridge): Hummus
Katie Grace (cupboards): Bisquick
Nicholas (pantry): Boxed mac and cheese
Daniel (freezer): trout cakes Read more...
Remember yesterday’s challenge?
Well, we used it all up! We had peanut butter sandwiches for lunch, soft pretzels for morning snack, and ice cream for afternoon snack. For dinner I made Ramen Beef Pie, but I added some green beans in there for some extra veggies.
Today’s basket includes:
Michael (freezer): Sweet Italian sausage
Katie Grace (fridge): dill pickles
Nicholas (cupboards): honey
Daniel (pantry): tuna fish
Since my pantry (and cupboards… and freezers… and fridge…) overfloweth, there really isn’t too much of a need to buy anything new this week other than some fresh fruits and veggies and milk. We like to have a little fun around here, and my two oldest are big fans of Food Network’s Chopped. So we’re having a little pantry challenge this week, Chopped style.
Each night, every kid can bring me one ingredient. I’ll rotate each child through the pantry, the freezer, the upstairs cupboards, and the fridge. My challenge is to use each of the 4 ingredients sometime during the day. Can I do it? I sure hope so, because we are blessed enough to have all this food! Read more...
Or better yet, pretend Monday never happened.
Yesterday was the day of much spring clean and also much eating out. I do have a two week menu though. Let us never speak of yesterday again.
Tuesday, March 30
LUNCH: Hot dogs, veggies, and dip
DINNER: Beef and black bean chili, cornbread, salad
SNACKS: Caramel cookies; fruit
Wednesday, March 31
BREAKFAST: Baked doughnuts
LUNCH: Salad bar
DINNER: Baked ziti and green beans
SNACKS: Powerballs; Cheese and crackers
Thursday, April 1
Last week, Jennifer asked about our baked oatmeal recipe, so I am including it at the end of the post. Have a great week!
Monday, March 22
Breakfast: Scrambled eggs and toast
Lunch: Dandelion Room Soup from The Waldorf Kindergarten Snack Book
Dinner: Roast chicken and veggies, mashed potatoes
Snacks: Homemade popsicles; oatmeal cookies
Tuesday, March 23
Breakfast: Peanut butter granola
Lunch: Tuna fishy sandwiches
Dinner: Pot au Fer
Snacks: 3 Bears Porridge, smoothies
Wednesday, March 24
Breakfast: Pumpkin oat bread
Lunch: Bellybuttons (aka tortellini) Read more...
MONDAY, MARCH 15
Breakfast: Turkey bacon, cheese, and egg scramble
Lunch: School Soup from the Waldorf Kindergarten Snack Book
Dinner: Meatloaf, mashed potatoes, and green beans
Snacks: Apple crisp; orange slices and rice cakes
TUESDAY, MARCH 16
Breakfast: Oatmeal and toppings
Lunch: Sandwiches and leftover soup
Dinner: Chili with pasta, salad
Snacks: Cheese and crackers; handmade pretzels
WEDNESDAY, MARCH 17
Breakfast:Homemade French toast sticks
Dinner: Corned beef and cabbage with horseradish sauce, mashed potatoes, soda bread
Snacks: Honey cake; veggies and dip
THURSDAY, MARCH 18
Breakfast: Baked oatmeal
Lunch: English muffin pizza people
Dinner: Corn chowder, homemade rolls, salad
Snacks: Popcorn; jelly bread Read more...
Last week’s menu was a two-weeker, so you might think I have nothing to say today. But you’d be wrong!
I have quite the little cookbook collection. I’m not a terribly creative chef and prefer to use a recipe, but I also find I get bored doing the same thing over and over again. So I like to mix things up.
When I plan my menu, I like to grab two or three cookbooks to work from over the next two weeks. This, coupled with my handy dandy monthly notebook that I fill with magazine clippings and print outs of seasonal ideas I want to try, usually gets me through two weeks of planning. Read more...
Lunch: Bacon-Potato Chowder
Dinner: Sausage, colcannon, and Brigid’s Bread
Snacks: Taffy Toast, Fruit
Lunch: Tuna dip (tuna and cream cheese), crackers, veggies
Dinner: Pancakes for candlemas! with bacon
Snacks: Cheese and pretzels, One-Egg Cake
Breakfast: Pumpkin Oat Bread
Lunch: Cheese noodles and peas
Dinner: Noodle beef casserole and green beans
Snacks:Edible candles, veggies and dip
Dinner: Beans and cheese, salad
Snacks: Bread and the last of the homemade jelly, sugar cookies
Breakfast: Eggs made to order
Lunch: Tomato soup and grilled cheese
Dinner: Spinach pizza
Snacks: Brownies, St. Agatha Rolls
Breakfast: Corn meal waffles
Dinner: Beef pot pie
Snacks: Fruit, cabinet snack Read more...
This is a bit of a rerun from a Note I made on Facebook, so please forgive me if you’ve read this before!
Some of it looks not so filled out. We tend to fill out breakfast with fruit and toast and juice. Lunches always have fruit and veggies, usually served with ranch dip, and they’re always welcome to peanut butter and jelly if they’re still hungry. I have tons of stuff for sides and veggies at dinner– if all else fails, there’s plenty of brown rice, potatoes, and whole grain pasta that we get at the grocery surplus outlet. I also have a pretty full baking cabinet with all the basics stocked up, and that helps. Read more...
TUESDAY: Bangers and mash, peas
WEDNESDAY: Turkey Veggie Chili
THURSDAY: Bean casserole
FRIDAY: Pizza night!
SATURDAY: Garlic chicken, noodles, green beans
SUNDAY: Sausage and Rice, salad