Wednesday, April 3, 2013

Pork Chops and Rice

Pork Chops and Rice

 

Ingredients

  1. 1 can Cream of Asparagus Soup
  2. 1 cup Milk
  3. 1 envelope Onion Soup Mix
  4. 1 cup Rice -- Uncooked
  5. 10 oz Frozen Peas and Carrots -- Thawed
  6. 1 lbs Pork Chops, Boneless

Directions

  1. In bowl stir together first three ingredients. Reserve 1/2 c. of the soup mixture and set aside. Stir in rice and vegetables.
  2. Turn rice mixture into a 12x7 1/2x2 inch baking dish;
  3. Arrange pork chops atop. Pour reserved soup mixture over chops.
  4. Sprinkle with paprika. Cover tightly with foil. Bake at 375 degrees until rice is tender, 1-1/4 to 1-1/2 hours. Makes 4 to 6 servings.
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Friday, March 29, 2013

April Menu Plan

Wow!  April has snuck up on me!  At least that means the temperatures should be going up soon, right?

April is a busy month for our family.  G's birthday is this month, as well as her first EVER dance competition (eek!).  Unfortunately, we don't know when that competition is.  It will be sometime next weekend, but could be anytime on Friday night, Saturday, or Sunday.  Plus I have a big cub scout meeting next Sunday night.  We've also got April Fool's Day, and I want to try something fun for dinner that night.  So, that gives us several nights to work around.  Plus, April is "Clean Out the Pantry and Freezer Month"!  Here is the plan I came up with:
I have a few meals still left in my freezer from co-op:
  • Brown Sugar Balsamic Pork Loin
  • French Dip Roast Beef
  • Italian Meatloaf
  • Sticky Roast Chicken and Grilled Salmon with Hazelnut Butter (both on one night to accomodate allergies)
I also have 6 meals coming home on April 1.  My goal is to use ALL of my co-op meals up this month:
  • Spaghetti Pie
  • Sri Lankan Beef Curry
  • Ravioli Soup
  • Shredded Chicken and Noodles
  • Cuban Pork Chops
  • Colorado Style Beef Enchiladas
I mentioned something fun for April Fools Day?  I'm going to try making these two dishes:
Once I plugged in freezer meals, eating out on G's birthday and dance competition, and church dinners, I went through the pantry and freezer and made a list of what I have on hand.  Then I used those items to make the rest of the menu.  Here's what I had and what I'm doing with it:
  • Enchilada Sauce: Spanish Rice Enchiladas
  • Refried Beans: Bean Burritos for lunches
  • A-1 Sauce (plus more of the homemade dijon mustard I made this week): A-1 Dijon Steak
  • Cream of Celery Soup: Pork Chops and Rice for Sunday lunch
  • Manicotti Noodles & 8 oz. of Tomato Sauce: Spinach Manicotti using homemade red sauce
  • Pizza Crust Mix and a pound of Ground Beef: Stromboli
  • Baby Corn, Water Chestnuts, and a pound of sirloin: Last Minute Stirfry
  • Sauerkraut & Beer: Beer Brats (what else do you do with kraut and beer???)
  • Crushed Pineapple, Pineapple Juice, and Pork Tenderloin: Pineapple Pork Loin
  • Penne & 15 oz Tomato Sauce & a package of frozen meatballs: Penne with meatballs and homemade sauce
  • More Penne (I have lots...): Bacon and Pea Mac and Cheese
  • Oat Bran: Oat Bran Muffins for breakfasts
Honestly, this filled up most of the month.  I try to do a big pantry/freezer clean out about every 6 months and get rid of things that have accumulated because of last minute plan changes or sales or something.  Things happen.  So I've got this planned so at the end of the month, all we will have on hand is staples and canned fruits and veggies from my garden! :)

Tuesday, March 26, 2013

March Week 5 - Menu and Grocery List

Wow.  The month of March has gone fast!  I can't believe that April starts next Monday.  I promise to get the April menu up soon!!

Here is the printable menu for this week.

Recipes you will need for this menu:

  • Breakfast Bars - Do you remember these?  I used to LOVE them!  And I can't find them anywhere.  So when I found this recipe, I knew I had to make them!
  • Jerk Pork Wraps - You can use store-bought jerk seasoning, but I prefer to make my own using this recipe.  I will also make my own mayo.  If you choose to use store-bought, eliminate the items on the grocery list marked with a *.
  • Cranberry Spinach Salad
  • Mac & Cheese - This is a very simple, but super delicious recipe.  I grew up on this.  I have Velveeta (ick) to use up, or I would make my own.  Next time! :)
  • Scalloped Potatoes and Ham - I'm using the same recipe I used for the Cheesy Potatoes and Smoked Sausage, only substituting ham.  If you need this recipe, see my Recipe page.
  • Lemony Broccoli - This is SO easy!!!
  • Beanie Weanies - OK, so this is a guilty pleasure.  It doesn't follow any of my "rules" - I mean, hot dogs???  No, those aren't processed at all! (Read that with a LOT of sarcasm.)
  • Corn Bread - I have shortening to use up, as well as butter flavoring.  Once that's gone, I'll experiment with replacing some of the shortening with butter to eliminate the butter flavoring.
  • Tangy Honey Glazed Ham
  • Crock Pot Cheesy Potatoes - I have a can of cream of chicken soup, but you can make your own.  Like I said, we aren't going to waste things we already have on hand!
  • Five-Cup Salad
  • Coyote Tacos
  • Spaghetti Pie - This is a co-op recipe, so the ingredients are in italics on the grocery list.  This is just to remind me I don't need to shop for them! :)
Here is the grocery list!!

Monday, March 25, 2013

Coyote Tacos

Coyote Tacos

Flat bread tacos

Ingredients

  1. 2 cup All Purpose Flour
  2. 1 tbsp Baking Powder
  3. 1 tsp Salt
  4. 1 cup Milk
  5. 1 lbs Ground Beef
  6. 1 Limes
  7. ½ tsp Garlic Salt
  8. 1 cup Guacamole
  9. 1 can Refried Beans
  10. 1 cup Sour Cream
  11. 1 cup Cheddar Cheese

Directions

  1. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
  2. Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
  3. Put steak (whole) in a large bowl. Quarter lime. Add lime, pepper, and garlic salt to taste. Let chill for about 1 hour.
  4. Heat vegetable oil in a medium temperature in a medium skillet. Cook until both sides of steak are browned and cooked through (about 5 mins) leave aside.
  5. Fill fry bread shells with meat, guacamole, beans, sour cream, and cheese.
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Five-Cup Salad

Five-cup Salad

 

Ingredients

  1. 1 can Mandarin Oranges
  2. 1 can Canned Grapes
  3. 1 can Canned Pineapple
  4. 1 cup Miniature Marshmallows
  5. 1 cup Flaked Coconut
  6. 1 cup Sour Cream

Directions

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Tangy Honey Glazed Ham

Tangy Honey Glazed Ham

 

Ingredients

  1. 5 lbs Ham
  2. 1/2 cup Brown Sugar
  3. 2 tbsp Brown Sugar
  4. 2 tbsp Pineapple Juice
  5. 2 tsp Pineapple Juice
  6. 2 tbsp Honey
  7. 2 tsp Honey
  8. 1 large Oranges, Juiced and zested
  9. 1 tbsp Dijon Mustard
  10. 1/8 tsp Ground Cloves

Directions

  1. Preheat oven to 325. Place ham in roasting pan. Bake ham (uncovered) for 2 hours.
  2. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, mustard, and cloves. Bring to boil, reduce heat, and simmer 10 minutes.
  3. Brush ham with glaze. Bake 30-45 minutes, basting with glaze every 10 minutes.
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Corn Bread

Corn Bread

 

Ingredients

  1. 1/2 cup Sugar
  2. 1/2 cup Shortening
  3. 1/4 tsp Butter Flavoring
  4. 2 large Eggs
  5. 1 cup Cornmeal
  6. 1 cup All Purpose Flour
  7. 1 cup Milk
  8. 1 tsp Baking Powder
  9. 1/2 tsp Salt

Directions

  1. Mix all ingredients together. Bake in a greased 9 inch square pan for 30-45 minutes at 350.
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Beanie Weanies

Beanie Weanies

 

Ingredients

  1. 32 oz Pork and Beans
  2. 3 slice Bacon
  3. 1 med Onion
  4. ½ cup Catsup
  5. cup Barbecue Sauce
  6. 8 ea Hot Dog
  7. cup Brown Sugar

Directions

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My Mom's Mac and Cheese

Macaroni and Cheese (Homemade)

 

Ingredients

  1. 3 cup Macaroni -- Cooked
  2. 1/4 cup Butter -- Melted
  3. 1/4 cup All Purpose Flour
  4. 1 1/2 cup Milk
  5. 8 oz Velveeta -- Cubed

Directions

  1. Mix together butter, flour, milk, salt, and pepper. Boil. Turn down heat and thicken. Add Velveeta and melt. Add macaroni. Pour into baking dish. Top with breadcrumbs and paprika, if desired. Bake at 350 for 20 minutes.
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Our "Cut-the-Crap" Lifestyle...First Steps


“Real Food”.  “Paleo”.  “Crunchy”.  If you look at the search engine history on my laptop, you’ll find a lot of websites containing those terms.  Our family is cutting out a lot of chemical, artificial, processed what-have-you items in our lives.  I’ve been trying to figure out exactly what category we fit into.

What I found was that we fit into exactly 0 of these boxes.  I am not interested in “Paleo” diets - I like my carbs and have no reason to give them up (gluten allergies, etc.).  “Real Food” is closer to what I’m looking for, and maybe will be a long-term goal, but I’m not ready to jump into the all organic realm.  Not that the idea is bad, but the price is pretty out there for something with no real regulation.  Plus, locally-grown meats are not readily available where I shop.  I’m not an environmentalist, so “Crunchy” doesn’t fit either.  So, what is this new lifestyle we are working towards?  “Chemical Free” SEEMS to fit based on the websites you’ll find if you look it up, but let’s be honest...There are chemicals in EVERYTHING!!!  And not all “chemicals” are dangerous.  (From Dictionary.com: Chemical - a substance produced by or used in a chemical process)  Water is, by definition, a chemical compound.  Want to argue that water is dangerous for you?  Go ahead.  I’m not listening.

I could go on...”Unprocessed”, “Natural”, etc.  Nothing really fits.  So, I’m making my own title (I think...no one seems to have a claim on it, anyway).  This is the start of our “Cut-the-Crap Lifestyle”.  It’s going to be a gradual process (I don’t believe in waste, so we have to use up stuff we have on hand, but we don’t have to replenish it).  I’m also going to concentrate on particular areas for now, and maybe add more later.

First, WHY?  I’m not an environmentalist.  Don’t get me wrong.  I love God’s Creation.  I’m just not a Nature Nut.  I’m also not an Alarmist - “Chemicals are going to kill us!”  Nope.  Not me.  I’m doing this for health reasons.  I suffer from a couple of chronic, related health issues.  Specifically Chronic Fatigue Syndrome (and I don’t mean “I have 3 kids and am always tired”.  The actual medical condition.) and Neurocardiogenic Syncope.  {NOTE: It's been pointed out that this links to an article on Vasovagal Syncope - They are the same thing.  Neurocardiogenic is just a more descriptive term.)  There aren’t cures for either of these and what symptomatic treatments there are have nasty side-effects.  At one point, a chiropractor suggested I cut out canned foods completely for a while.  I was skeptical at first, but it did help!  Of course, that makes cooking and shopping a little more time-consuming (at least at first), and after a while I got lazy and gave up.  Lately, though, I’ve been having a really bad round of fatigue.  So, I’m trying again.

Now onto the WHAT.  We are starting in three areas: food, personal hygiene, and household cleaners.  

Food: This is probably the hardest of the three, but the most important to me.  Honestly, compared to a lot of people I know, we don’t eat that much processed foods.  But we do eat some.  So, starting this week, I’m looking for substitutes.  For example, yesterday I made Egg Salad.  One of the ingredients in the egg salad is Miracle Whip (ick).  Not only is Miracle Whip full of preservatives, I just don’t like it.  Plus, we are almost out.  So, I made this copy-cat recipe this morning.  (Sorry for the bad picture...)  It took literally 5 minutes, tastes MUCH better, and was all ingredients I have on hand!  I’m also replacing the chili sauce for tonight’s stir-fry with a homemade version.  So, we’re off to a good start!  

Personal Hygiene:  Honestly, this is the area that kind of scares me.  Oh, I’m good with making soaps and shampoos.  But I’m kind of leery of the homemade deodorant and toothpaste arena.  We’ll have to see.  That may not ever happen.  I made my shampoo this week.  It’s a blend of different recipes I found on the internet and my own scent concoction - Chamomile and Citrus.  I really like it.  My hair has oodles more natural volume and isn’t dry and static-y.  Plus it just smells yummy!  (I made my own label, too.  Sorry, I’m not posting the recipe right now.  A couple people have asked me if I’d consider selling it, and I’d like to keep the recipe secret until I decide.)

Cleaners: As we run out of things, I’ll start making detergents, cleaners, and air fresheners.  I think laundry detergent will be the first, maybe as soon as next week.

I’m excited to try this journey.  Hopefully I’ll start seeing some results in my energy level and blood pressure soon.  I’ll keep you posted!!

Wednesday, March 20, 2013

A Calmer Trip to the Grocery...Finally!

Just because the kids are home for break does not mean I get a break from grocery shopping.  So, this morning, we loaded up in the car and did something I absolutely dread...went to the store as a family (minus Dad who is working).  Normally, I like going places with my kids.  In the past week, we've been to the zoo, the museum, and the library.  But the grocery store?  This is the one place that gives me nightmares.  What is it about this place that brings out the screaming, running off, touching everything side of children?  And it's not just my children.  Even when I go by myself, I see other people's children doing the same things.  It's why stores like Target and HyVee give out cookies.  They know it buys a few moments of sanity for mom.

A while ago I saw an idea somewhere (sorry, I don't remember where) of giving kids their own shopping list.  This couldn't possibly work, right?  I mean, it seems way too easy.  But this morning, I was desperate for anything to save me the agony of a normal grocery trip with three children.  So, I made up my list on my cell phone.  Then I picked out 10 items that the kids could easily identify: bananas, carrots, canned pineapple rings, tomato sauce, bacon, honey, butter, eggs, bread, and frozen green beans.  I made two lists with 5 items each, in the order they would come across them in the store. I printed them out and handed them to the kids.  Here is G's list:
They were SO excited!!!  J did start to run off at first...he really wanted to get to those bananas on his list!  Once I reigned him in, we had a great trip.  I figured C was a little old (he's 8) for this, so I gave him a couple of other jobs: he was in charge of helping J with his list and he got to order the meat at the meat counter.  He loved being in charge of ordering, and the guys at the meat counter were great with him.

Now, I'm not going to give up my solo trips.  No way.  But, this idea will hopefully keep our trips to the store this summer peaceful!!

Monday, March 18, 2013

March - Week 4 Menu and Groceries

Spring Break is here!  I wish I could say Spring was, but the big fluffy snowflakes falling outside my window tell me that Winter is not ready to give up.  It's too bad, really.  I've been looking at grilling recipes lately and wanting to get out and grill.  I'm just not one of those hearty people who can grill in the sub-zero temps!!  So, we are sticking with indoor recipes.

Do you have trouble remembering what you planned to make each day?  I have my monthly calendars, but I keep those with my planning stuff, not necessarily in the kitchen.  Plus, they don't have any of the lunch and breakfast meals on them.  So, this week, I'm including a printable weekly menu that includes all of the meals I planned for the week.  This will make it SO easy for you!  Print out the menu, print out the grocery list, and GO!


Recipes for this week you will need:
Here is the grocery list.  It's a long one, but don't let that intimidate you!  Lots of the stuff on here is probably already in your pantry.  There are several Asian sauces (soy, oyster, hoisin).  Once you check off your "on-hand" items, the list should be mostly produce, meats, and dairy.  That's how I like to shop!




Skillet Spaghetti Sauce

Skillet Spaghetti Sauce

This is my version of a spaghetti sauce that my mother-in-law makes.  I think originally it was made in an electric skillet, hence the name "Skillet" Spaghetti Sauce.  I make it on the stove-top.  I've made a few changes to spice it up from her recipe. 

Ingredients

  1. 1 lbs Ground Beef
  2. 1/3 cup Onion Flakes
  3. 8 oz Tomato Sauce
  4. 6 oz Tomato Paste
  5. 1 pt Tomato Juice
  6. 1 cup Water
  7. 1 tbsp Chili Powder
  8. 1 tsp Salt
  9. 1 tsp Pepper
  10. 1 tsp Oregano

Directions

  1. Brown ground beef.
  2. Add tomato paste. Cook for 2 minutes.
  3. Add onion flakes, chili powder, salt, pepper, and oregano.
  4. Pour in tomato sauce, tomato juice, and water. Bring to a boil.
  5. Simmer sauce for at least 30 minutes or until desired thickness.
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Southeast Asian Vegetable Fried Rice

Southeast Asian Fried Rice

 

Ingredients

  1. 1 tablespoon brown sugar
  2. 1 tablespoon oyster sauce
  3. 1 tablespoon lower-sodium soy sauce
  4. 1 tablespoon fresh lime juice
  5. 1 teaspoon garlic chili paste
  6. 1/4 teaspoon salt, divided
  7. 2 large eggs, lightly beaten
  8. 1 bunch green onions
  9. 2 tablespoons peanut oil, divided
  10. 2 1/2 cups cooked and cooled brown rice
  11. 1/4 cup vertically sliced shallots
  12. 1 cup carrots, chopped
  13. 1 can water chestnuts, sliced, drained
  14. 2 cups broccoli florets
  15. 1 can baby corn, cut, drained
  16. 1 cup julienne-cut red bell pepper
  17. 1 1/2 teaspoons minced garlic
  18. Cooking spray
  19. 2 bacon slices, cooked and crumbled
  20. 4 lime wedges

Directions

  1. Combine first 4 ingredients, 1/2 teaspoon sambal oelek, and 1/8 teaspoon salt in a small bowl, stirring with a whisk. Combine eggs and remaining 1/2 teaspoon sambal oelek in a bowl. Separate green tops from green onions, and diagonally chop; set aside. Cut green onion bottoms into 1-inch pieces; set aside.
  2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling pan to coat evenly. Add rice; stir-fry 1 1/2 minutes, stirring constantly. Transfer rice mixture to a large bowl. Heat 2 teaspoons oil in pan. Add shallots to pan; stir-fry 30 seconds or until tender. Reduce heat, and simmer 2 minute or until liquid thickens slightly, stirring occasionally. Add to rice mixture.
  3. Wipe pan clean with a paper towel; return pan to medium-high heat. Add remaining 2 teaspoons oil to pan, swirling to coat. Add carrots, broccoli, water chestnuts, corn and bell pepper; stir-fry 3 minutes or until vegetables are tender. Add the remaining 1/8 teaspoon salt, green onion bottoms, and garlic; stir-fry 1 minute or until fragrant.
  4. Return pan to medium-high heat. Coat pan with cooking spray. Add egg mixture to pan, swirling to coat pan; cook 30 seconds or just until egg is set. Transfer egg to a cutting board; chop. Stir egg and bacon into rice mixture. Top with green onion tops; garnish with lime wedges.
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Egg-celent Egg Salad

Egg Salad

Ingredients

  1. 1 cup Sugar
  2. 1 tbsp All Purpose Flour
  3. 1 tsp Salt
  4. 1 tsp Ground Mustard
  5. 1/2 cup Vinegar
  6. 1/2 cup Water
  7. 2 large Eggs -- beaten
  8. 1 cup Miracle Whip
  9. 2 tbsp Sweet Pickle Relish
  10. 6 large Eggs -- hard boiled

Directions

  1. Mix together sugar, flour, salt, and mustard. Add vinegar and water. Add eggs. Cook until it boils and thickens, stirring constantly. Combine equal amounts of dressing and Miracle Whip. Add pickle relish. Chop eggs. Mix with salad dressing.
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Buffalo Chicken Salad

Buffalo Chicken Salad

Ingredients

  1. Popcorn Chicken
  2. Frank's Red Hot Buffalo Sauce
  3. Romaine Lettuce
  4. Field Greens
  5. Blue Cheese Crumbles
  6. Celery, diced
  7. Ranch Dressing

Directions

  1. Bake the chicken according to package directions. Toss in Frank's Buffalo Sauce according to taste. Make a salad of romaine, field greens, and diced celery. Add buffalo chicken and blue cheese crumbles. Top with Ranch Dressing. (Note: Amounts are not given. Salads can be made to taste.)
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Wednesday, March 13, 2013

Kids' Summer Schedule


The day after tomorrow starts Spring Break for our local elementary and preschools.  I am really looking forward to having my kids all home for a week.  I have some plans to do some really fun things with them like going to the zoo and the museum.  Are you looking forward to Spring Break or Summer Vacation?  Or are you, like some of my mom friends, dreading the sibling squabbles, the “I’m Bored”s, and the messy house?  I know we’ll have some of those, especially once we hit summer.  Luckily, in the last 8 years of parenting, I’ve learned a little something about myself and my kids: we are schedule people!

Do you need a daily schedule?  That depends on you and your kids.  Some kids do really well just going with the flow.  Mine don’t.  Mine function a lot more happily when they know that at X’o’clock we are going to the store and when we get home I expect them to help put away the groceries before they head outside to play.  They are a lot less likely to fight over what WiiU game they are going to play if they know they only have an hour and need to make the most of it.  And they won’t spend nearly as much time in front of that WiiU (or the computer, tv, iPad, DS, iPod, etc.) if they aren’t left to do “whatever”.  Some people would probably roll their eyes and say I overdo on scheduling.  These are the same people who will be complaining after about a week that their kids are bored or fighting.  I’d prefer to schedule than referee.  

My schedule won’t work for everyone.  This is what works for us.  You can change things up, make it more flexible or more rigid depending on what you need.  I have one “Master Schedule”, but there are several variations, depending on what our plans are for the day.  I call this Master our “At Home Day Schedule”.  This is for a day where we don’t have anywhere we have to go: no shopping, no classes, no field trips.  Just a “normal” day.



7:00AM
During the school-year, my kids get up at 7:00.  I won’t force them out of bed in the mornings during the summer, but we will try to stick to the same time.  This way, when we get to fall, we won’t have to fight a battle adjusting to school.  Once up, the kids work on their morning checklist.  I got this idea from Inspiring Moms, but made my own checklist that works for us.  Once they’ve done everything on this list, they are ready for the day: dressed, fed, rooms cleaned, beds made.  The last thing on the checklist is to write in their journals.  C & G will work on writing using prompts from our Journal Jar.  J is still too young to really journal, but he can use the prompt to draw a picture.  

8:30AM
Cleaning can be done two ways: 1)I can do it by myself while the kids do something else.  2)We can do it together.  I like to have the kids help me.  The hope is that if they are responsible for helping me clean, they will be more likely to keep their stuff picked up.  We’ll see how well the hope meets the reality!  We clean in Zones.  Our house is a tri-level plus basement.  That gives us four zones pretty naturally.  The fifth zone will be outside.  We’ll start with basic picking up, then the kids can help with dusting and cleaning windows while I vacuum.  Outside, we’ll pick up toys, sweep the patio, and maybe pull some weeds.  One zone a day won’t take long.

9:00AM
My kids love to read.  This summer, we will be doing the Summer Reading Program at our library.  In addition to that program, I found this Summer Reading Challenge that I thought looked like fun.  If they complete the challenge, I’ll reward them.  Probably with a new book.  Obviously, the challenge is meant for the older ones, but I’ll find a way to make it work with J.  J can’t read on his own much yet, but he can look through picture books or use the TAG reader.  While the kids are doing their independent reading, I will do any cleaning they can’t help with - bathrooms, etc.  I’ll also start a load of laundry.

9:30AM
C and I found this Lego Challenge.  So for some creative thinking time, we are going to try and work on this over the summer.  Each kid can make their own project - C & G out of Legos and J with Duplos.  

10:00AM
I don’t believe in spending all day sitting around.  We will get out and spend some time doing something physical.  Depending on the weather and what is going on, we might go out in the yard and practice baseball for C and J.  Or we may work on dance for G.  Or we may go for a bike ride or walk.  If it’s raining or just too hot to be out, we’ll do something inside like kid yoga or maybe try Just Dance on the Wii.



10:30AM
Unstructured outside time is important during the summer.  We have a playset and sandbox in the backyard.  Plus all kinds of balls and frisbees and sidewalk chalk.  While the kids are out, I’ll switch the laundry and then head out to work in the garden.  I’m hoping a little scheduled time in the garden each week will force me to keep the weeds under control.  I hate weeding.

11:15AM
I have always believed in learning over the summer.  I know a lot of people enroll their kids in classes - language, art, etc.  C took a great animal class at the zoo one summer (when G was a baby).  But with 3 kids, it’s hard to schedule something for all of them.  So, we do “learning time” at home.  We’ll do 4 days a week (one day off for a field trip), rotating between math, reading, and writing.  We do this sitting at the dining room table.  Each kid has something to work on on their own (writing the alphabet or a letter, reading a story, a math workbook).  Then I go around and spend 15 minutes working with each one individually.  It works for us.

12:00PM
Lunch

12:30PM
J still naps, although I think we are close to giving it up.  C and G don’t nap any more, but they do still each need some quiet, personal time each day.  A little time alone is good for all of us!  Quiet Time in our house lasts 2 hours.  The kids will rotate between 3 “stations”: computer time in the living room (they can choose between EverydayMath, SpellingCity, Scootpad, and PBSkids), quiet play time in the playroom, and puzzles/reading/writing in the dining room (they can read, finish their journal, or put together puzzles).  They are separated into different rooms so they have their own space, and they rotate every 30 minutes so there is no fighting over who is where.  The last 30 minutes of quiet time, they get to watch a tv show that they agree on.  During quiet time, I get to workout, shower, and do anything I need to get done like grocery lists, menus, or cub scout plans.

2:30PM
C wants to learn to play the piano this summer.  We’ll have a lesson once a week, and then he’ll have practice time the rest of the week.  While he is doing piano, G and J will be coloring or painting.  One day a week, C will get off from practicing and we’ll all do some sort of craft project together.

3:00PM
C is a cub scout.  If you have done cub scouts, you know that there are somewhere around  100-150 “electives” that the boys can do.  Plus, beltloops and pins to work on.  Last summer, I found a fun way to work on those was to make an Activity Jar.  We pull out one or two activities each day to work on.



3:30PM
During the afternoon free time, the kids can be inside or outside.  They can play toys or use electronics or even watch tv.  As long as they aren’t fighting, they can do what they want.  I’ll use this time to fold that load of laundry we washed earlier and put it away.

4:30PM
Time to head back outside after that time of sitting and playing video games!  It’s also time for mom to start supper.  If it’s raining, I’ll pull out the playdough or some board games for them while I’m cooking.  Or if they are interested in helping cook, they can take turns doing that.  Normally they aren’t, but you never know.

5:30PM
Supper and Cleanup

6:00PM
Evenings get kind of lazy at our house.  So, if the kids get their showers right away, it’s going to happen.  Otherwise, it might not.  Of course, if they are going to play outside, or if we have a baseball or t-ball game, or have some shopping to get done, we’ll do it when that’s done.

6:30PM
Free or Family time, depending on what everyone has going on.  Baseball ends up taking up a lot of our evenings in May and June.  Two boys in two different leagues makes it difficult.  On the evenings we are home, we tend to just relax, maybe play games, maybe watch tv.  

8:00PM
Like the morning, we have an evening checklist.  Again, I got the idea from Inspired Moms, but made my own to suit us.

That’s our Master Schedule.  I do have a couple of “Variations” on this.  They are all printed out and I hang up the one for that day on the fridge, next to the morning and evening checklists.

Variations:
Shopping Day: The morning schedule gets altered to allow for time to go to the grocery store.
Library Day: A weekly trip to the library will hopefully keep everyone in fresh reading material for the summer.  Basically the same schedule as Shopping Day.
Field Trip Day: The plan is to do one field trip day each week.  We are members of the local museum, children’s museum, and the zoo.  There are also several nice parks we can visit.  On these days, once cleaning time is done, we take off and (usually) get back at lunch time.

This is my way of dealing with having three kids home, either for a week during Spring Break or for 3 months during the Summer.  It works for us. 

Tuesday, March 12, 2013

March Week 3 Meals and Grocery List


How are these meal plans and grocery lists working for you?  I hope you find them helpful and keep coming back!

So, here are this week’s meals!

Breakfasts:
  • Low-fat Cottage Cheese with pineapple and whole wheat toast (x2)
  • Cheerios with Banana and skim milk (x2)
  • Whole Wheat Toast with peanut butter and strawberries (x2)
  • Sunday: Chocolate Chip Scones with Strawberries 

Lunches:

Dinners:

Snacks:
I have a new NatureBox arriving any day now!  Have you checked out NatureBox yet?  If not, you should!

Here is the grocery list for this week.  Enjoy!

Sweet and Pungent Pork

Sweet and Pungent Pork 

Ingredients

  1. 2 lg Eggs
  2. 1/4 cup All Purpose Flour
  3. 2 tbsp Cornstarch
  4. 1 lbs Pork Chops, Boneless
  5. 2 tbsp Dry Sherry
  6. 6 tbsp Sugar
  7. 6 tbsp Vinegar
  8. 2 tsp Soy Sauce
  9. 1/4 cup Tomato Paste
  10. 1 tsp Cornstarch
  11. 1/2 tsp Tabasco Sauce
  12. 1/4 cup Water
  13. 3 med Carrots -- chopped
  14. 1 lbs Broccoli -- chopped
  15. 1 tsp Ground Ginger

Directions

  1. Cube pork. Comine eggs, flour, and cornstarch. Add pork. Coat thoroughly and refrigerate at least 30 minutes. Mix together liquids, sugar, and cornstarch. set aside. Heat about 1 inch of oil in skillet. Add pork and cook until golden. Remove and drain. Pour off all but 2 Tbsp. oil and add vegetables. Heat thoroughly. Add meat, ginger, and sauce. Heat until good and hot. Serve over rice.
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Corned Beef and Cabbage

Corned Beef and Cabbage

Ingredients

  1. 1 bagCorned Beef
  2. 3 Potatoes, Whole
  3. 1 Onion, Whole
  4. 3 Carrots
  5. 1/2 Head Cabbage

Directions

  1. Thaw.
  2. Place corned beef into crockpot and pour included seasoning packet over meat. Cook on low all day.
  3. Chunk carrots and quarter potatoes, onions and cabbage (not included)
  4. Place veggies into crockpot midday.
  5. Characteristic of Corned Beef is meat will appear pink but it will be cooked.
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Tuesday, March 5, 2013

"Last Minute" Stir-Fry

"Last Minute" Stir-Fry

I made this stir-fry dish up last minute when I couldn't get to the grocery. It's all ingredients I had on hand. Super yummy! You could easily change it up with different veggies if you don't have these available.

Ingredients

  1. 1 pound lean sirloin
  2. 1/2 cup soy sauce
  3. 2 Tbsp dry sherry
  4. 1 inch ginger root, finely chopped
  5. 1-1 1/2 tsp red pepper flakes
  6. 1 cup carrots, sliced
  7. 1 can baby corn
  8. 1 can sliced water chestnuts
  9. 1/4 cup green onions, thinly sliced
  10. 1 Tbsp arrowroot powder
  11. 2 cups cooked rice
  12. 1 Tbsp vegetable oil

Directions

  1. Slice the sirloin against the grain.
  2. Combine the soy sauce, sherry, chopped ginger, and red pepper flakes. Add the sirloin and allow to marinate for 1/2 hour.
  3. Heat oil in skillet or wok.
  4. Stir-fry sirloin in batches until no longer pink and remove from heat, reserving marinade.
  5. Add carrots and stir-fry 1 minute
  6. Drain corn and water chestnuts. Add to pan and stir-fry until vegetables are heated through.
  7. Stir arrowroot into reserved marinade. Add to pan with vegetables and bring to boil. When sauce is thickened, add steak and reheat.
  8. Serve over cooked rice, topped with sliced green onions.
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March Menu Update and Week 2 Grocery List

Sometimes things just don't go the way we plan.  That's been the case for March so far...and it's only the 5th!  It started Saturday with the addition of an emergency construction project at home (LONG story...perhaps for another day).  That took all weekend, and threw off a couple of meals.  Then there was a snafu with my co-op group last night (another long story), and we ended up not meeting.  So all of the meals I had planned to use from co-op had to be replaced.  And THEN we got a huge a snow storm today, so my grocery trip is off a day again this week.  With all of that, I've redone the March menu a bit.  You can find the new menu here.

So this week's meals:

Breakfast:
Lunches:
  • This week, I'm using up leftovers, salad supplies, and recipes from last week get do-overs.  No new recipes, and no new groceries. :)
Dinners:
  • Tuesday: Last-Minute Stir-fry - Since we are snowed in, and I don't have much on hand right now, I'll throw together some sirloin marinated in soy sauce, sherry, ginger, and pepper flakes, with some baby corn, water chestnuts and carrots.  I'll serve that over steamed rice.
  • Worshipful Wednesday: Church supper so no cooking tonight!
  • Thawed Out Thursday: Sweet and Sour Pork Roast (This is a co-op meal I still have from January.), Fried Rice - Restaurant Style, and Japanese Sesame Green Beans
  • Fix-It-Up Friday: Girls' Night Party!  I'm having some girls over for a jewelry party, so we are having finger foods - and nothing healthy! :) I'm making a bunch of things I found on Pinterest: Mozzarella Sticks, Baked Pork Egg Rolls, JalapeƱo Poppers, Mini Cannolis, and Apple Pie Roses.
  • Simple Saturday: Cheeseburger Pizza - My own version of Dave and Busters! with salad
  • Soup, Salad, Sandwich Sunday - Sausage and Biscuits (with gravy for me), and a fruit salad
  • Mexican Monday: Fajitas (this one is a hold-over from last week, thanks to the construction), with chips and Queso Blanco.
  • Tuscan Tuesday: Beef Bolognese with Linguine, and a salad (note - this is a subscription only recipe from Taste of Home.  If you do not have a subscription, you should...it's a great magazine.  But, you can also find it in the print version from Feb/Mar 2013.)

Here is this month's grocery list!

(Moving On...Here is Week 3!)