Menu Plan Monday: September 5th

MMenu-Plan-Monday-1

9/4/16 – 9/18/16

 

4th – Sunday – Chicken Drumsticks , French Fries, Corn and Beans

5th – Monday – Best Pork Chops​- Bacon Ranch Pasta Salad

Marinade: (2 hours)
1/2 cup water
1/3 cup Soy Sauce
1/4 cup Worchestershire Sauce
1/3 cup EV Olive Oil
1 heaping tablespoon of chopped garlic
’bout 10 Basil leaves chopped into ribbons
Saturday
Oil the grill with some olive oil, then crank it so it hits like 450-500 degrees. (You don’t have to, but I threw on a cedar plank and got it smoking during this time before I put the chops on) Put the chops on and turn down the grill so it stays around 350 for the rest of the time. Close lid. (On our grill this means turn it down to about half-power for all of the burners) Grill 2 minutes, then turn (not flip, just turn), them a quarter turn and grill 2 more minutes on the same side. Close lid. Then flip and grill 2 minutes, (close lid) and then turn them a quarter turn and grill for 2 more minutes. Close lid… (8 minutes total, 4-minutes each side). Remove to a plate, wrap it all up with foil and let them rest for 5 minutes. There you go.

6th – Tuesday –  SOCCER GAME (Bake Cookies and Bars  for Soccer Dinner)

7th – Wednesday –  20 Minute Skillet Lasagna – Soccer Dinner

8th – Thursday – Roast  with Vegetables (Parents Night At North Campus)

9th – Friday – Hotdogs, Chili and Curly Fries

10th –Saturday  – Beer in the rear Chicken, Baked Potato and Beans

11th – Sunday – Stuffed Pesto Chicken  with white bean salad CookSmarts 9/15/16

 

12th – Monday- Chicken Bacon Ranch Wraps – Fruit

13th –Tuesday – Soccer Game – Legacy –  Crock Pot Soup

BEEF BARLEY SOUP

1 lb ground beef, browned
6 cups water
32 ounces canned tomatoes, stewed, crushed or whole
3 cups sliced carrots
1 cup diced celery
1 cup diced potatoes
1 cup diced onions
3/4 cup quick-cooking barley
3 tsp. beef bouillon granules, or 3 beef bouillon cubes
2 -3 tsp. salt
¼ tsp. pepper

  1. Combine all ingredients in slow cooker.
  2. Cover.  Cook on low 8-10 hours or high 4 -5 hours.
  3. Serve with fresh bread and cheese cubes.

***FIX IT AND FORGET IT RECIPES for ENTERTAINING

14th – Wednesday – FPU – Chicken Enchilada Pasta (Skillet Meal)

15th – Thursday – Soccer Game-  Hamburgers and Tater Tots 

16th –Friday – Chicken Philly Sandwiches with arugula and plum side salad – CookSmarts 8/22/16

17th – Saturday – Summer Pasta Soup with pesto / white beans – CookSmarts 9/15/16

18th – Sunday  – – Baked Teriyaki Chicken, Mac and Cheese and Corn

Menu Plan Monday: 8/15/16

 

Menu-Plan-Monday-1

8/15/16 – 8/27/15

Monday 15thChicken Salad Sandwiches– Fresh Fruit

Tuesday 16th – Beef Enchiladas

Wednesday 17thAsian Chicken Thighs , baked Potato,   Salad

Thursday 18th –  Teriyaki Shrimp Stir Fry (Cook Smarts)​

Friday 19th – Crispy Fish Sandwiches with Creamy Sauce (Cook Smarts)

Saturday 20thChicken and Potatoes with Garlic Parmesan Cream Sauce – Salad

Sunday 21st – Rib Dinner

 

Monday 22ndBaked Teriyaki Chicken, Mac and Cheese and Corn

Tuesday 23rd –  ​Best Pork Chops​- Pasta Salad

Marinade: (2 hours)
1/2 cup water
1/3 cup Soy Sauce
1/4 cup Worchestershire Sauce
1/3 cup EV Olive Oil
1 heaping tablespoon of chopped garlic
’bout 10 Basil leaves chopped into ribbons
Saturday
Oil the grill with some olive oil, then crank it so it hits like 450-500 degrees. (You don’t have to, but I threw on a cedar plank and got it smoking during this time before I put the chops on) Put the chops on and turn down the grill so it stays around 350 for the rest of the time. Close lid. (On our grill this means turn it down to about half-power for all of the burners) Grill 2 minutes, then turn (not flip, just turn), them a quarter turn and grill 2 more minutes on the same side. Close lid. Then flip and grill 2 minutes, (close lid) and then turn them a quarter turn and grill for 2 more minutes. Close lid… (8 minutes total, 4-minutes each side). Remove to a plate, wrap it all up with foil and let them rest for 5 minutes. There you go.

Wednesday 24th –  ​French Toast – Scrambled Eggs  ​

Thursday 25th – ​ Summer Deli Cobb Salad with Creamy with creamy  herb dressing Cook Smarts – 8/1/16​

Friday 26th – Crunchy Beef and Bean Tacos – Emeals 492 / Salad

Saturday 27th –  ​ Beef Stroganoff ​

 

Wishing you a wonderful week!!

Menu Plan Monday: 5/16/16

Menu-Plan-Monday-1

5/16/16 – 5/26/16

WEEK#1

Sunday:   Almond Crusted Tilapia – Asparagus Quinoa   (Fresh HP 4/29/16)

Monday:   Cheesy Goulash

Tuesday:    Noodle Soup and Grilled Cheese Sandwiches

Wednesday: Salad – Chicken Salad /Strawberry and Blueberry

ThursdayAmish Breakfast Casserole and Sausage

Friday:   Hamburgers and Tots

Saturday:  Cheesy Ham and Potato Soup/ Salad

Sunday:  CHICKEN RISOTTO

2 cups uncooked white rice

1 (10.75 ounce) can condensed cream

of mushroom soup

2 cups chicken broth

1 cup fresh mushrooms, sliced

2 tablespoons chopped green bell pepper

3 tablespoons chopped fresh basil

1 tablespoon dried minced onion

1 teaspoon dried oregano

3 cloves garlic, minced

1/4 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

4 chicken thighs

3 tablespoons Italian-style dry bread

crumbs

2 tablespoons grated Parmesan cheese

Directions:

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.

Pour this mixture into a 9×13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.

Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

WEEK#2

Monday: Meatloaf –Mashed Potatoes – Carrots

Tuesday: Tacos (crockpot)

TACOS FOR A CROWD (crockpot)
2-1/2 lbs. lean ground beef
1 medium onion, chopped
2 cans (10 oz) stewed tomatoes
2-3 cans (8 oz) tomato sauce
2 pkgs. taco mix
Salt and pepper to taste
3 dozen taco shells
Brown meat, drain and add onion. Combine stewed tomatoes, tomato
sauce, taco mix and salt and pepper in a crockpot. Add meat
mixture. Cook on high for 1-1/2 hours continue cooking for 2 hours
on medium or the low setting. Serve with shredded lettuce, diced
tomatoes, onions, olives, cheese and sour cream on browned shells

Wednesday:  Tater Tot Casserole

1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans

Add Mixed Veggies to meat before doing rest of recipe

Thursday:  EASY BEEF ENCHILADAS (What’s For Dinner Site)

Ingredients
2 cups cooked, ground beef
2 10 oz cans Enchilada Sauce
1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
1 12 ct. pkg. flour tortillas
Directions
1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.
2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

 

Wishing you a wonderful week!!

Discover White Bear Lake: Little Free Libraries of White Bear Lake

Hello Friends  –

A new little addition over at my other blog,  Reading in White Bear Lake, is making it’s debut today.  I  love the Little Free  Libraries popping up all over White Bear Lake.  I hope to someday have my very own Little Free Library.   Until, I do hubby and I will be biking to various Little Libraries and leaving one of the books or audiobooks, I have reviewed on Reading in White Bear Lake for others to enjoy. 

As I continue on my path to own less, I don’t keep books after I read them.   So what better way to share the books or audio books with the community of White Bear Lake!!

On Saturday, May 7th, I placed an audio book, The Art of Arranging Flowers in the Little Free Library locate by Indulge Salon at 2183 3rd Street in Downtown White Bear Lake. 

If you read my review of The Art Arranging Flowers  by Lynne Barnard and would like to listen to this audio book, head over to the Little Free Library by Indulge Salon.

I hope to place more of the books and audio books I have reviewed at various free libraries around White Bear Lake.   Not many of the Free Libraries are actually on the Little Free Library website map.  If you know of a location of a free library around White Bear Lake, please let me know.

MY REQUEST TO YOU:   If you take this audiobook from this free library,  please leave a comment on this post so others know it has been picked up.   Once you have enjoyed the audiobook, please leave another message of the Free Little Library location you have place it in after listening to it, so the next person can locate it.    Please leave the sticker on audiobook with the URL, readinginwbl.org.   

I look forward to seeing who enjoys the books and gets to visit White Bear Lake, our beautiful community.

 

Paul and I rode our bikes by White Bear Lake, it was great to see the boats returning to the lake.

We heading back home after a stop at Ramsey County Beach.   What a beautiful day we enjoyed!!

 

Happy Reading,

Menu Plan Monday: May 1, 2016

Menu-Plan-Monday-1

4/30/16  – 5/15/16

It has been while since we have menu planned.  April was our challenge month – we tried to use up as much food in our home as possible.  We also had a large party for my father-in-law’s 90th birthday, so needed a lot of fridge room.   I also went out of town for 4 days and hubby was on his own for feeding the family.

hungry

This might be the picture hubby sent me of the nutritious meal he made while I was out of town.   So needless to say, I  am back to meal planning.  Lots of veggies on the menu plan for the next two weeks!

 

WEEK #1

Saturday – Rotisserie Chicken

Sunday, 1 – (Lakeshore Players) – Turkey Focaccia Club,  Bean Salad, Fruit Salad and Dessert

Monday , 2nd – Cheesy Stuffed Zucchini (Fresh HP 4/22/16)

Tuesday, 3rd  –Broccoli Quinoa Bake  (Fresh HP 4/22/16)

Wednesday,  4th  – (MacPhail Center) –  Mom’s Mac and Cheese – Chicken Sausage

MOM’S MACARONI AND CHEESE

1-1/2 cups uncooked elbow macaroni

5 tablespoons butter or margarine, divided

3 tablespoons all-purpose flour

1-1/2 cups milk

1 cup (4 ounces) shredded cheddar cheese

2 ounces process American cheese, cubed

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain.  Place in greased

1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

butter over medium heat.  Stir in flour until smooth.  Gradually add

milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

Yield : 6 Servings

Thursday, 5th –(Working Late) –

RAVIOLI CASSEROLE

-Double package of ravioli from Costco, any kind.  We love the spinach and cheese. 

For those of you without a Costco, a double package contains 2 lbs of ravioli.

-One jar of your favorite marinara or spaghetti sauce.  I use a box of Pomi marinara with a splash of red wine and fresh herbs or garlic I might have one hand.

-Mozzarella and Parmesan cheeses, enough to cover the top of a 9 x 13 pan.

Boil the ravioli until al dente.  Spread it all out in a 9 x 13 pan, cover with sauce, and sprinkle with cheeses.  Heat through at about 350 degrees until cheese is thoroughly melted.

Friday, 6th –  BBQ Pork Sandwiches, Coleslaw and Chips

BARBECUED PORK

Makes 8 servings

2 lbs. boneless pork top loin
1 cup chopped onion
3/4 cup diet soda
3/4 cups barbecue sauce

Combine all ingredients in a crockpot.  Cook covered on high for 5-6 hours or until meat is very tender.  Drain and slice or shred pork.  Serve it on wheat buns. 

Saturday, 7th-  Chicken Noodle Soup

Sunday, 8th –  Rotisserie Chicken X 2 – Brussels Sprouts and Potatoes (Fresh HP 3/25/16)

WEEK #2

Monday, 9th – (Paul’s Surgery) –

CHICKEN RISOTTO

Ingredients:

2 cups uncooked white rice

1 (10.75 ounce) can condensed cream

of mushroom soup

2 cups chicken broth

1 cup fresh mushrooms, sliced

2 tablespoons chopped green bell pepper

3 tablespoons chopped fresh basil

1 tablespoon dried minced onion

1 teaspoon dried oregano

3 cloves garlic, minced

1/4 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

4 chicken thighs

3 tablespoons Italian-style dry bread

crumbs

2 tablespoons grated Parmesan cheese

Directions:

1.

Preheat oven to 325 degrees F (165 degrees C).

2.

In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.

3.

Pour this mixture into a 9×13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.

4.

Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

Tuesday, 10th –(Soccer Practice 6:00) Chicken Pot Stew (Fresh HP 3/25/16) – Rhubarb Pudding Cake

Wednesday, 11th – Spring Time Salad (Fresh HP 3/25/16)

Thursday, 12th  – (Soccer Game Chippewa Falls, WI 7:30) Almond Crusted Tilapia – Asparagus Quinoa   (Fresh HP 4/29/16)

Friday,13th –Tournament – Minestrone (Fresh HP 4/29/16)

Saturday, 14th  – Tournament /MN United Game – Beef Stroganoff – Roasted Potatoes  (Fresh HP 4/29/16)

Sunday, 15th – Tournament – Chopped Asian Salad  (Fresh HP 4/29/16)

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Week #9: Carve Out Time For Yourself – 52 Weeks to a Healthier and Happier You

52_Small_Changes_-_CoverLR

“I restore myself when I’m alone.” – Marilyn Monroe

Welcome!!    I am spending the next year working my way through 52 Small Changes:One year to a Happier,  Healthier You by Brett Blumenthal.   We all have different challenges in our life, but join me in continuing to move forward to a healthier and happier life.  We will all make it to the end in our own time and will be  happier and healthier for it.  I am 9 weeks into my journey to become healthier and happier.   I am glad you have joined me and I hope you are seeing positive changes. We all have different challenges in our life, but join me in continuing to move forward.  We will all make it to the end in our own time and will be  happier and healthier for it.

This Week’s Change:  Carve out  a minimum of half an hour for yourself each day. 

This week I want you to dedicate time to work on your goals, meet your personal needs and explore aspirations. I am a full time caregiver and social worker, so I know how hard it is to carve out time to be alone, but it is so important.  I actually have been working on this for about a month.   My life is so full of “have to dos”, that I was never find time for my want to do.   So many aspirations put on the back burning until I have time, which never occurs.  This includes blogging, reading, reviewing books, writing and this 52 week challenge. When I have those rare moments that I have time alone, my outlook changed  – I feel restored. 

How to find the time?  That was the question I have been asking myself for years.  If I stayed up late, I was never alone as my hubby would also be up with me.   Getting up early…..so not my thing!  I have struggled with mornings for years.  My mom worked nights while I was growing up.  When I was little my brothers would keep me up late so I would sleep late the next day.  This allowed my mom to get a few hours of sleep after work.   As an adult, I  struggled every morning to get out of the bed and rush to get everything done to get to work.   Rushing to get kids to school, fighting over who showers next , etc.   I have lived that way for nearly 40 years.  

I found a book called  Early To Rise by Andy Traub and my life slowly has begun to change.   A lot hat has changed is my attitude.  I look forward to quiet mornings alone reading and reflecting.  I am finding a few minutes for my want to dos.   I plan my day and feel so much more prepared for the day when I get to work.  Time alone helps me to better manage my stress. Being able to manage daily stress makes a huge difference in my day.  Being a full-time social worker helping people during the day and in the evening I am a caretaker of my family  including my nearly 90 year old father in law.  It is easy to lose yourself in caring for others.  Someone always needs something and then you fall into bed, literally.    Now instead of hoping I will have energy at the end of the day, I give my first hour of the day to myself!

5AM

My Current Habit:  Most mornings I am awake around 5:00AM – I start the water for my coffee and let the dogs outside.  I grab my coffee, my devotional, the book I am currently reading and curl with in my favorite chair with the littlest puppy.  I am finally finding time to read review books once again.  I am still working on finding the time to write book reviews and blog more Smile    I am a work in progress!  For accountability, I post each morning onto the 5:00am club page on Facebook to check in that I am awake!

Changes I would like to make: I am trying to add fitness to my morning routine.  I would like to be on the treadmill a minimum of 15 minutes each morning.  This is definitely is a habit I hope will be mastered.

Last Week’s Change: Add more veggies to your daily intake. 

How did you do last week??   I am trying to make different veggies for the family so we don’t get bored with the meals.  This week we tried a endive and persimmons salad, which was  a new vegetable and fruit for us.  I also found I really enjoy roasted squash in my salad  at lunch.  . 


What worked for you?   Menu planning and finding recipes for more vegetables through my subscription to TheFresh20.com    I do post our menu every two week on the blog, Living in White Bear Lake.   I have all the ingredients for those meals in my home. 

Stop by for the next change and share your progress.  Since I am not always consistent with my weekly postings, subscribe to the blog and never miss a week of this “52 Weeks to Healthier and Happier You” series! 

Previous Changes:

1.   Hydrate with water.
2.   Get 7 – 8 Hours of Sleep
3.   Get Routine Activity Every Day
4.   Keep a Food Journal
5.  Develop an Optimistic Outlook
6.  Multivitamin Daily
7.  Keep Allergens Out of Your Home

8.  4 to 6 Servings of Vegetables a Day

9.  Carve Out Time for Yourself

   

Menu Plan Monday: 1/4/16

Menu

January 4th – 17th , 2016

Happy New Year!   I wish you all the very best for 2016.   I am excited for the new year and to get back to our normal routine in our household and some much healthier eating!!    We had a wonderful Holiday Season with many wonderful foodie experiences.   We are a family that loves to enjoy good food together with our friends and families over the holiday season!  The means parties and lot of food.

My goal for January is to limit our gluten and sugar intake.   Man, did we ever eat sugar over the holidays!  I also hope to increase our veggie intake a bit more.   We have one child at home yet, and he is very good about eating various vegetables.   It is all about planning and having those healthy meals ready.  A bit of a struggle at times for me as  I work full-time and feel a bit stretched at times.   I also have to make sure I have more carbs available for my young athlete!  His needs as he trains year round are a bit different than mine.

 

Saturday, 2nd-  Creamy Chicken Wild Rice Soup  (use left over rice from previous night)

Sunday, 3rd – Corn and Crab  Chowder  (Biggest Book of Soup and Stews pg 30) and Salad– (Leftover Crab from New Years)

 

Monday, 4th – (Soccer Practice)- Roast Chicken, Butternut Squash and Brussels Sprouts- #1  (Fresh Dec. 18, 2015) 

Tuesday, 5th  – (North Campus Parent Registration) – Chicken and Bacon Caesar Wraps – Chips – Grapes

Wednesday, 6th – Honey Chicken and Cauliflower, Mushroom Potatoes – #2(Fresh Dec. 18, 2015)

Thursday, 7th –(Soccer) – Lazy Chicken Butternut Squash Lasagna – #4 (Fresh Dec. 18, 2015)

Friday, 8th – Hamburgers and Oven Fries

Saturday, 9th – Mexican Casserole (Fresh 20 –11/13/15)

Sunday, 10th – POT ROAST, persimmon & endive salad – #5 (Fresh Dec. 18, 2015)

 

Monday, 11th- (Soccer) – Slow Cooked French Onion Soup (8 Hours) – (Eating Well – Jan/Feb 2016 – pg 48)

Tuesday, 12th (Plan Development) – Asian Stir Fry  (didn’t like the sauce) 

Wednesday, 13th – Chicken, Rutabaga Fries, Broccoli (Fresh December 25th, 2015)

Thursday, 14th – (Soccer) – Simple Brown Sugar & Mustard Pork Tenderloin – pg 66,  Baked Potato and Brown Butter Pea Amandine ((Eating Well – Jan/Feb 2016 – pg 45)

Friday, 15th – OFF DENTAL APPT – Nacho Bar – Chile Con Queso

Saturday, 16th – Tomato Soup with Grilled Cheese Croutons 

Sunday,  17th – No Peek Beef Tips over Mashed Potatoes (oven 2-1/2  to 3 hours) and carrots

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Happy New Year!  Wishing you a year full of love, peace, joy and gratitude.

Menu Plan – 12/29/15

Menu

Dec  29th – January 3rd, 2016

Christmas

Merry Christmas from White Bear Lake!
Always fun when you include pets in candid pictures

 I hope you had a wonderful holiday season!  I love the time between Christmas and the New Year.  It is such a great time to relax and get some planning done for the upcoming year.  My planning includes our last two Meals/Family Get-Together.  I will be so ready to eat nothing but vegetables after this.  I think I had enough cheese, cream cheese and seafood for a bit.   Don’t get me wrong,  I love all the traditional foods we eat, but my pants are getting too tight!

Here is our short menu for the rest of the week to get us back to our normal shopping day of Saturday.    Routines should be back to normal after this menu, which will be nice.  

Tuesday, Dec 29th – Pork Chops, Rosemary Rice, Carrots

Wednesday, Dec 30th – Taco Soup

Thursday, Dec 31st – New Years Eve:   Baked Ravioli, Popcorn Shrimp, Shrimp Scampi Dip, Cheese Ball/Crackers  and Chopped  Italian Salad (I just need some veggies!!!!)

Friday, January 1st – New Years Day:  Crab Legs & Lobster,  Wild Rice and Mixed Veggie

Saturday, 2nd  Creamy Chicken Wild Rice Soup  (use left over rice from previous night)

Sunday, 2rd  Italian Stuffed Cabbage Rolls or LEFTOVERS depending

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Happy New Year!  Wishing you a year full of love, peace, joy and gratitude.

Our Annual Cookie Exchange Menu

IMG_3048

 

I love finding new appetizer recipes for our cookie exchange each year.  It is a lot of fun, but appetizers are time consuming!

Brie-Stuffed Mushrooms (Double Recipe) – The Pioneer Woman Cooks Food From my Frontier – pg 96.

Caprese Bites

Crab Salad on Crackers

Sliced Veggies and Dip  (Dill Dip )

Spinach Artichoke Dip – The Pioneer Woman Cooks a Year of Holidays – pg 360

Shrimp Cocktail

Smoke Salmon

Slow Cooked Little Smokies

Fried Ravioli – The Pioneer Woman Cooks a Year of Holidays – pg 360

Holiday Cheese Ball  Bites

 

Drinks: Peppermint Patties  (Jen’s Cocoa Recipe)

My Cookies:  Eggnog Thumbprints

 

Happy Holidays!!

jen

Mom’s Hot Cocoa Recipe

It is the time of year when everyone asks for my cocoa recipe!   I love the memories sipping this chocolate goodness brings back.  It was always a great day when my mom made this!!

 

MOM’S HOT COCOA MIX
8 cups powdered milk
1 lb.Nestles Nesquik  (4 3/4 Cups)
1 cup powdered sugar
8 ozs. Creamora (2 1/3 Cups)
Mix all together. Put in a large container. Use ½ cup of mix add hot water to make one glass of hot cocoa

 

Happy Holidays!!

jen