recipe

Celebrate National Baking Day!

Abby H.

I love baking- cookies, bread, even biscuits. To celebrate National Baking Day, here are a few of my favorite recipes:

Want cookies but don’t want to turn on the oven? Try these:

9/22/2024 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI’m back to posting Meal Plans. I took some time away to try and get back into the back-to-school/work swing of things.

I’m working on batch cooking to have soups/stews in the freezer. I made chicken noodle soup and chili from scratch this weekend. I split each batch into three: 1 for the fridge, one for the freezer, and one for my mom.

I add a lot of veggies to my soups and stews to increase the fiber content and help us get in our five a day.

Thanks to the great freebies from Social Nature and Aisle, we’ve been trying new foods lately. It’s fun to try new foods.

If you are new to meal planning, I’ve got an easy 101-style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a good inventory of the pantry, freezer, and fridge (I try to update it after every shopping trip), so I plan meals and use up what we’ve got with little waste.

I only post our dinner plans for the week, because our other meals are usually the same.

Breakfast: I’ve been really into protein coffee lately. It helps me hit my protein goals and keeps me full until lunch. I use premade protein shakes like these. The kids request bagels and fruit most mornings. The big kid is on a smoothie kick; his favorites are here. 

Lunch: I have a plastic tote full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. I have a post here about our lunches. School lunches are free for kids in California, but my kids usually bring lunch from home.

Dinner: I reorganized the freezer over the weekend and discovered some spaghetti sauce, and a few other things that were buried under frozen fruit. Because we’ve got a busy week ahead (doctor’s appointments after school/work), we’ll be utilizing a lot of batch-prepped foods.

  • Sunday:  Spaghetti with veggie/meat sauce, garlic bread
  • Monday: Chicken noodle soup or smoothies with avocado toast

  • Tuesday: Chili, tortilla chips, fruit

  • Wednesday: Chef Salad, garlic bread

  • Thursday: Breakfast for dinner- Probably Quiche

  • Friday: Takeout night!
  • Saturday: Leftover Palooza

8/18/2024 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpg4 days until school starts for us… Not that I’m counting.

I meal planned for the next two weeks last night as I was inventorying the kitchen. But to make it easier, I am only posting 1 week at a time

I’m trying hard to increase the kids’ fiber and protein intake. I can tell the difference when they are filling up on both- if nothing else, it helps them sleep better.

Thanks to the great freebies from Social Nature and Aisle, we’ve been trying new foods lately. It’s fun to try new foods.

If you are new to meal planning, I’ve got an easy 101-style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a good inventory of the pantry, freezer, and fridge (I try to update it after every shopping trip), so I plan meals and use up what we’ve got with little waste.

I only post our dinner plans for the week, because our other meals are usually the same.

Breakfast: I’ve been really into protein coffee lately. It helps me hit my protein goals and keeps me full until lunch. I use premade protein shakes like these. The kids request bagels and fruit most mornings. The big kid is on a smoothie kick; his favorites are here. 

Lunch: I have a plastic tote full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. We eat lunch at home most days, and I pack snacks and water for us when we are out having summer adventures. Now that we are focusing on BTS, I reorganized the snack totes (yes there are two) and set up for making school lunches. I take my lunch to work and meal prep lunches once a week.

Dinner: Now that I’m back to working full time, I’m leaning heavily into meal prepping. I’ve got all kinds of meals in the freezer, and hopefully, once the temperature drops- It’ll be soup time!!

  • Sunday:  Dream Dinner, Salad (Dream Dinner Deal here)
  • Monday: Beans, Rice, and Quesadillas, Salad

  • Tuesday: Pasta Bake, Green Beans, Garlic Bread

  • Wednesday: Mac n’ Cheese, Smoothies, chips (first day of school)

  • Thursday: Breakfast for dinner- Pancakes, smoothies, sausage

  • Friday: Takeout night!
  • Saturday: Leftover Palooza

8/11/2024 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpg10 days until school starts for us… Not that I’m counting.

I grocery shopped on Thursday and picked up a lot of staples for smoothies and mac n’ cheese- The two current food hyper focuses.

I’m trying hard to get the kids to increase their fiber and protein intake. I can tell the difference when they are filling up on both- if nothing else, it helps them sleep better.

Thanks to the great freebies from Social Nature and Aisle, we’ve been trying new foods lately. It’s fun to try new foods.

If you are new to meal planning, I’ve got an easy 101-style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a good inventory of the pantry, freezer, and fridge (I try to update it after every shopping trip), so I plan meals and use up what we’ve got with little waste.

I only post our dinner plans for the week, because our other meals are usually the same.

Breakfast: I’ve been really into protein coffee lately. It helps me hit my protein goals and keeps me full until lunch. I use premade protein shakes like these and these. The kids request bagels and fruit most mornings. The big kid is on a smoothie kick; his favorites can be found here. 

Lunch: I have a plastic tote full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. We eat lunch at home most days, and I pack snacks and water for us when we are out having summer adventures.

Dinner: It’s so hot here in Southern California, that I’m trying hard not to turn on the oven. We’re enjoying a lot of ready-to-eat sides (chips and fruit), so that time in the kitchen is minimized.

  • Sunday:  Sweet and Spicy Pork, Basmati Rice, Roasted Green Beans (any leftovers will be meal-prepped for lunches for the remainder of the week)
  • Monday: Chicken Noodle Soup, Smoothies, garlic bread

  • Tuesday: Mac n’ Cheese, Smoothies, chips

  • Wednesday: Chicken Fajita Veggie Skillet, tortilla chips or cheese quesadillas (kids choice)

  • Thursday: Breakfast egg bake (sausage, eggs, hashbrowns, veggies)

  • Friday: Takeout night!
  • Saturday: Leftover Palooza

8/5/2024 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis week I’m starting the back to school prep. Littlest Kiddo’s Bestie is visiting for a few more days, and I’m trying to cram in as much summer fun as I can, while staying on budget.

Thanks to the great freebies from Social Nature and Aisle, we’ve been trying new foods lately. It’s fun to try new foods.

If you are new to meal planning, I’ve got an easy 101-style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a good inventory of the pantry, freezer, and fridge (I try to update it after every shopping trip), so I plan meals and use up what we’ve got with little waste.

I only post our dinner plans for the week, because our other meals are usually the same.

Breakfast: I’ve been really into protein coffee lately. It helps me hit my protein goals and keeps me full until lunch. I use premade protein shakes like these and these. The kids request bagels and fruit most mornings. The big kid is on a smoothie kick, and is favorites can be found here. 

Lunch: I have a plastic tote full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. We eat lunch at home most of the time over the summer. Sometimes we take advantage of the kid’s free summer lunches (info here).

Dinner: It’s so hot here in Southern California, that I’m trying hard not to turn on the oven. We’re enjoying a lot of ready-to-eat sides (chips and fruit), so that time in the kitchen is minimized.

  • Sunday:  Snack Trays and smoothies
  • Monday: Bean, Rice, and cheese burritos

  • Tuesday: Dream Dinner, fruit salad

  • Wednesday: Chef Salad and smoothies

  • Thursday: Breakfast for Dinner (eggs, hashbrowns, fruit, toast)

  • Friday: Takeout night!
  • Saturday: Leftover Palooza

7/28/2024: Weekly Meal Plan!

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI am trying hard to keep my grocery budget at $100 weekly for the foreseeable future. It’s super rough, but I’ll be cooking from scratch, and reaching into the freezer and pantry to use up what we’ve got and keep our out-of-pocket for groceries down.

I picked up a a few drinks and some smoothie ingredients courtesy of Aisle, and it’s been fun trying new beverages with my lunches.

Thanks to the great freebies from Social Nature, we’ve been trying new foods lately. It’s fun to try new foods.

If you are new to meal planning, I’ve got an easy 101-style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a good inventory of the pantry, freezer, and fridge (I try to update it after every shopping trip), so I plan meals and use up what we’ve got with little waste.

I only post our dinner plans for the week, because our other meals are usually the same.

Breakfast: I’ve been really into protein coffee lately. It helps me hit my protein goals and keeps me full until lunch. I use premade protein shakes like these and these. The kids request bagels and fruit most mornings. The big kid is on a smoothie kick, and is favorites can be found here. 

Lunch: I have a plastic tote full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. We eat lunch at home most of the time over the summer. Sometimes we take advantage of the kid’s free summer lunches (info here).

Dinner: It’s so hot here in Southern California, that I’m trying hard not to turn on the oven. We’re enjoying a lot of ready-to-eat sides (chips and fruit), so that time in the kitchen is minimized.

  • Sunday:  Quesadillas, rice, fruit
  • Monday: Grilled Cheese sandwiches (cheese of your choice), fruit, chips

  • Tuesday: Dream Dinner, fruit salad

  • Wednesday: Tamales,  beans & rice

  • Thursday: Turkey Sandwiches, chips, fruit

  • Friday: Takeout night!
  • Saturday: Leftover Palooza

It’s Dinner Time: Weekly Meal Plan

Abby H.

This week;s dinner are going to slap. I think that’s what the kids say.

I picked up a bunch of free drinks courtesy of Aisle, and it’s been fun trying new beverages with my lunches.

Thanks to the great freebies from Social Nature, we’ve been trying new foods lately. It’s fun to try new foods.

If you are new to meal planning, I’ve got an easy 101-style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a good inventory of the pantry, freezer, and fridge (I try to update it after every shopping trip), so I plan meals and use up what we’ve got with little waste.

I only post our dinner plans for the week, because our other meals are usually the same.

Breakfast: I’ve been really into protein coffee lately. It helps me hit my protein goals and keeps me full until lunch. I use premade protein shakes like these and these. The kids request bagels and fruit most mornings. Lately, the big kid has been digging protein shakes in the morning. This is his favorite kind. 

Lunch: I have a plastic tote full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. We eat lunch at home most of the time over the summer. Sometimes we take advantage of the kid’s free summer lunches (info here).

Dinner: I’m back in the kitchen again and the CSA boxes are coming weekly. I’ve got all kinds of plans for batch-cooking soups and stews over the coming weeks.

  • Sunday:  Sloppy Joes, chips, fruit
  • Monday: Breakfast for dinner: eggs, hashbrowns, bacon, apples slices

  • Tuesday: Dream Dinner

  • Wednesday: Grilled Cheese sandwiches (cheese of your choice), fruit, chips

  • Thursday: Ravioli with red sauce and salad or fruit

  • Friday: Takeout night!
  • Saturday: Leftover Palooza

This Week’s Meal Plan!

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgI forgot to hit Publish on this post on Sunday night and just discovered it in my drafts. Oops.

We are back in the kitchen, and I will be posting pics of it on Instagram this week. I absolutely love my new kitchen. It has tons of counter space, and cabinets, and my new dishwasher is 1000 times better than the old one.

I picked up a bunch of stuff that was stashed in my mom’s chest freezer that I was unable to make without a kitchen, so the only grocery shopping I did this week was for some milk and plain bagels for the girl child.

Thanks to the great freebies from Social Nature, we’ve been trying new foods lately. It’s fun to try new foods.

If you are new to meal planning, I’ve got an easy 101-style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a good inventory of the pantry, freezer, and fridge (I try to update it after every shopping trip), so I plan meals and use up what we’ve got with little waste.

I only post our dinner plans for the week, because our other meals are usually the same.

Breakfast: I’ve been really into protein coffee lately. It helps me hit my protein goals and keeps me full until lunch. I use premade protein shakes like these and these. The kids request bagels and fruit most mornings. Lately, the big kid has been digging protein shakes in the morning. This is his favorite kind. 

Lunch: I have a plastic tote full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. We eat lunch at home most of the time over the summer. Sometimes we take advantage of the kid’s free summer lunches (info here).

Dinner: I’m back in the kitchen again and the CSA boxes are coming weekly. I’ve got all kinds of plans for batch-cooking soups and stews over the coming weeks.

  • Sunday:  Dream Dinners (Chicken Tarragon with roasted potatoes)
  • Monday: Smoothies or Protein shakes and snack trays

  • Tuesday: Grilled Cheese sandwiches (cheese of your choice), fruit, chips

  • Wednesday: Sloppy Joes, chips, fruit, and veggies with hummus

  • Thursday: Chicken nuggets or a veggie burger, fruit, and chips

  • Friday: Takeout night!
  • Saturday: Leftover Palooza

Family Recipe: Chow Mein Hotdish

Abby H.
My mom made some recently and sent some home with me!

OK, so growing up we used to have this like once every few weeks. It’s quick, it’s easy, and I swore that it was a family recipe.

When researching this recipe, I then found out that apparently, this is a hot dish that’s made all over the Midwest. And according to my mom, it’s in tons of church cookbooks.

This recipe is pretty simple, and it’s delicious, and it is kind of weird. And definitely not at all Asian.

Chow mein hot dish 

Ingredients

  • 1 pound ground beef
  • 1 tablespoon of dehydrated toasted onions, or 1/4 diced white onion
  • one can of cream of mushroom soup
  • half a can of cream of mushroom soup filled with water
  • One cup of uncooked rice
  • Two ribs of celery, diced
  • 1/2 cup of water
  • 1 small can of water chestnuts slices, drained and rinsed
  • 1 can of chow mein noodles

Directions

  1. In an electric skillet over medium heat, cook and crumble ground beef and onion.
  2. Add all remaining ingredients except chow mein noodles.
  3. Cook on medium stirring often until rice is tender.
  4. Remove from heat, top with chow mein noodles, and serve immediately.

Serves 6.

If you want to add extra veggies, add 1 cup sliced mushrooms when cooking the meat and onion.

You can cook this on the stove, but I’ve always cooked the majority of my hot dishes in an electric skillet. I’m not sure why. Probably because my entire family does.

Some people like this served with a little bit of soy sauce, but I find that the condensed cream of mushroom soup is salty enough as it is.

Family Recipe: Calico Beans

Abby H.
Beans, Beans…

This recipe is one of my favorite Fourth of July favs.

Calico Beans. Easy to make, so good, gets better as leftovers (if there are any).

This will be one of the few recipes I will not change, so vegetarian/vegan/GF friends, scroll on.

Calico Beans -Makes a crockpot full

Ingredients:

  • 1 lb. ground beef, crumbled, cooked, and drained
  • 1 package (12 ounces) bacon, chopped, cooked, and drained
  • 1/2 onion, diced (Or use 1/4 cup dehydrated onions)
  • 2 large cans of Campbell’s Pork & Beans
  • 3 cans of beans, your choice (Great Northern, Black Eye, Cannelli, Kidney, Butter Beans are all solid choices) DRAINED AND RINSED
  • 1/4 c brown sugar
  • 3/4 cup ketchup
  • 1 Tablespoon yellow mustard
  • 2 teaspoons Worcestershire sauce

Directions:

  1. Put all of the ingredients into a crockpot.
  2. Stir to combine.
  3. Cover with a lid and cook on low for 4-6 hours.

These beans are amazing. They are so filling, and taste like summer (at least to me). A friend of my grandfather always brought these beans to potlucks and swore it was a special secret family recipe.

It’s not. This recipe, or a variation is in almost every midwestern church cookbook. Gatekeeping family recipes is a no-no in my book. If you don’t share recipes, the food is lost to your family and friends when you pass. Share the recipe and your memory and the happy memories of eating your food will live on!