Monday, January 7, 2019

Meal Plans

A few people have said they get inspiration from my meal plans so I will continue to share them. 

Amanda from The Fundamental Home has been a big inspiration to me and I use her method of planning. She has blog posts explaining her method in detail. Recently she also made a video series with detailed instructions. 

She spends $65 a week for her family of six. But... their family dynamics are not nearly like mine so I haven't been able to spend that little. It has been a tool for me to know how to shop for the best prices though. 

Amanda says to make yourself a menu, like restaurants have, to help you with meal planning. For myself, I've used Google Docs to create lists of many foods we enjoy. Separate documents for salads, breakfasts, main dishes, soups, and etc. Meal planning is a breeze when consulting these lists.

Check the pantry, freezer and fridge to see what your inventory is. Look at the menus to see what you might make with the ingredients you have. If you need any additional items to make these meals, add them to your grocery list. After purchasing these items, look for things on sale. Try to incorporate these into your weekly plan. 

Oh, just go visit Amanda. She explains it very well.

Here is the menu for Jan 9 -13, 2019.

Hearty hamburger soup
Beef Roast
Mashed potatoes
Tomato soup
Hot dogs
Tuna salad
Potato bar
Lettuce Salad
Scrambled eggs
Re-fried beans
Fried eggs

You might notice that about every other meal is a soup dinner. We like soup. Winter is a great time to eat soup. It is also a very frugal option. 
More eggs are coming in from our chickens. So exciting!
A few breakfasts are missing. Thomas & I plan to be gone this coming weekend to a seminar at Penn Valley. The boys will get their own breakfast. Breakfasts will likely include another item such as fruit and/or yogurt besides what is listed.

We'll be gone Friday eve through Sunday noon, Lord willing, so I'll leave some meals ready for the boys (or are they men?). They know how to cook but they don't choose to when I'm gone. 

This past weekend we were gone to a seminar as well. The Marriage Enrichment seminar. Four couples from here went, leaving behind 16 children. 
A basket of goodies we found on our bed at the Marriage Enrichment seminar
I think all but one of the children got together at my sister's house for Sunday lunch. Melvin decided to make a large pan (equivalent to two 9 x 13 pans) of rhubarb crunch to take along. My sister and husband were gone too, so this was a bunch of young people. The oldest was 21 and the youngest 4.

A number of the recipes are linked to the ones I use or something similar. To thicken soup I use cornstarch instead of flour. Pancakes are made with buckwheat flour. Bread for hot dogs and tuna salad is made with spelt flour.

For the potato bar- Bake potatoes. Fry burger and season it with taco seasoning. Make a cheese sauce. Then layer the potato, meat and sauce on your plate and enjoy.

I linked the Caesar salad to the dressing I make.

Have a blessed week, feeding your hungry family.

Wednesday, January 2, 2019

Crazy Cat

This cat finds all the queerest places to sit or take a nap. Often he is found in a very strange position as well.
On the "top story" of Melvin's desk
On Matthew's desk
On Austin's desk
Same place, different position
Back on top of Melvin's desk
On top of the printer/copier
 On the Pictionary game
 On a book
 Under the rocker
On Matthew's desk
 Atop the drawer unit.
This boy is getting old. He's probably 12 years old. His name is Rascal.

Tuesday, January 1, 2019

Ham & Cheese Omelet Roll

I have occasionally listed omelet roll in my breakfast menu. I thought you might enjoy some step by step photos to see how I do that with ease.
Here's the recipe I use-
12 large eggs
3/4 cup whole milk
4 oz cream cheese 
2 tbsp cornstarch
1 tsp salt 
Yellow mustard
2 cups shredded cheese
2 cups diced ham

Preheat the oven to 350° and line a jelly roll pan with parchment paper.
Put the first five ingredients in the blender pitcher and blend smooth. Pour into the pan
I use the butt end of a table knife to get the corners to square up in the pan. Put it in the oven and bake 20 minutes. Check to see if it's puffed and done. If so, remove it. If not, bake a little longer- not longer than ten more minutes.
I use any cut of ham. Sometimes I can find cubed or julienne cuts of ham at our thrift food store. Or I'll dice up leftover ham. Here's what I used this time. (You could use sausage or another meat if you wish.)
Cut the ham and shred the cheese while the eggs bake (if necessary.)
There! It's baked.
Squirt the desired amount of mustard over the top.
Sprinkle the ham over the top.
Then the cheese.
Starting on the short end, roll it up using the paper to help you.
There it is. Bake it a few minutes longer, then slice and enjoy.
One nice thing about this roll is that it can be made ahead and reheated in the morning.