Good Eats 11/20

Several years ago I had a revelation that there were 21 meals in a week, not the 7 I planned for before my weekly trips to the store.  That was a start.  A couple years after that, I figured out that my husband prefers simple food and would be (very!) pleased if every meal wasn’t a production.  It’s taken a bit longer to figure out how to pull it together each week without bumbling around and I admit that some of that might be the blessing of having four  big girls who love to help and cook.  Despite that, I’m going to be amazed and proud.  We’ve not had a meal disaster in weeks or months!  I continue to shop every two weeks, simplifying our breakfasts and lunches, and focusing on moving toward a more Nourishing Traditions version of whole food eating. 

Breakfasts are stabilizing into a set, simple routine:

~ Homemade Bread Toast with Nut Butter (Tuesday and Thursday)

~ Homemade Bread Toast with Egg or Cheese for Hannah (Monday, Wednesday, and Friday)

~ Oatmeal and Homemade Yogurt or Something Special (Saturday and Sunday)

~ Milk from the dairy for the girls, Tea for AK, Coffee for Dan

Lunches are also moving to a stable routine.  I’d like to dress these up a bit, but that will likely wait until summer:

~Nut Butter and Jelly or Honey on Homemade Bread with Fruit (Monday, Wednesday)

~ Egg Salad for Dan and AK, Macaroni or other Noodles for the girls with fruit (Tuesday)

~ Grilled Cheddar Cheese and Apple or Ham on Homemade Bread with Fruit (Thursday)

~ Something Dan wants or that is Seasonal of Fun (Saturday)

~Water for all, Half Portions for Adults with Salad and Cottage Cheese

Dinners for This Round:

~Roast Chicken with Fixings

~ Chicken and Rice with Carrots

~ Italian Wedding Soup with Crusty Bread and Salad

~ Southern Skillet with Salad

~ Fried Rice with Chicken, Egg, and Asian Veggies

~ Chili, Cornbread, Salad

~ Frittata with Spinach and Potatoes, Toast

~ Pizza with Baked Apples

~ Viennese Goulash over Noodles with Brussel Sprouts

~ Satay Chicken, Rice, Broccoli

~ BBQ Pork, Cheese Scalloped Potatoes, Cauliflower

~ Quiche, Salad

Youth Orchestra Fall Concert

Sarah’s first year in the high school orchestra

Hannah in the string orchestra

If you like videos, they’re on facebook where they’re much easier to post!

Holly Turns Nine

Nine years ago we decided to decorate a bit early as I thought labor might be near and it was!  The tree was half adorned when I told Dan that we needed to hurry and it wasn’t long after that we called our midwife and had a friend pick up our other girls.  Holly was born at home just after midnight.  Everything about her arrival was blessed and we’ve been so blessed by her in our home these last nine years.  Happy birthday, sweet Holly!

A new cookbook from Grandma and Pop Pop. 

We gave Holly a medical kit as she often expresses a desire to become a missionary as a nurse or doctor.

Opening her gift from Grandpa and Granma H.  She especially loves the pocket dictionary!

Cake Time

 

Lemon, Artichoke Chicken and Variations for Tina

I love this *recipe* because I can vary it easily with what I have on hand.  Substitutions are in parentheses. 

You’ll need:

2 Whole Chicken Breasts, flattened and/or butterflied (is that how you spell that?), if you’re picky, to 1/4 inch thickness

Linguine (or Angel Hair)

Garlic (or Shallots)

Juice of 2 lemons (or Dry White Wine)

Chicken Broth

1 or 2 cans Quartered Artichokes (or Capers)

Sliced Tomatoes (Not needed if using wine and capers)

Mozzarella Slices (Not needed if using wine and capers)

Saute chicken in oil until done.  Remove chicken to broiler pan and cover with foil.  Deglaze pan with lemon or wine, sautee garlic or shallots in the lemon or wine.  Add a bit of chicken broth and a pat or two of butter.  Once reduced a bit, add artichokes (or capers) and cook until heated through.  If you went the wine/caper route, you’re done.  Serve the sauce over the chicken with noodles.  If you’re doing lemon/artichokes, put tomato slices and cheese on top of the chicken and broil until the cheese melts.  Serve over noodles with the artichoke sauce.

 

Recipes to Share

I buy ground round at our meat market, or get it from our friends at the dairy, and brown it and freeze it in 1/2 lb, 1 lb, or 2 lb packages.  I thaw the night before I use it in an easy recipe on nights when I’m teaching.  Chili, spaghetti and meat sauce, burritos, tacos, taco salad, and these versions of homemade hamburger helper are very quick meals.  Chili goes in the crock pot at lunch time, but the others are made on the stove in 15 minutes or less.  Served with a salad that’s easily made by an 8 year old and I can’t ask for an easeir no-thinking-required meal.  They’re also great for me because I don’t like them very much and end up eating a larger than usual salad! 

Regular Homemade Hamburger Helper

1 bag egg noodles (spelt noodles are a good more healthful option if you avoid white flour, but they cook quickly, so be sure not to overcook them)

1 carton beef broth

1 lb pre-cooked ground beef

2 cups water

1 t. better than boullion (organic, all natural varieties are available)

1/2 t. garlic powder

1/4 t. italian seasoning

1 tiny squirt of ketchup

Place all in medium sized stock pot on stove.  Bring to a boil.  Simmer until noodles are done. 

Homemade Creamy Beef-Noodle Casserole

1 lb ground beef

Bit of onion, chopped (or use minced dehydrated)

1 t. beef bouillion or better than boullion

1/8 t. pepper

3 c. uncooked noodles (I use 1 pkg.)

1 c. water

2/3 c. milk

dash garlic powder

Place all in medium size stock pot.  Bring to boil.  Simmer until noodles are done.  Then, stir in 4 oz. shredded cheese and 1/3 c. sour cream. 

 

 

Good Eats November 7

Breakfasts

Homemade Raisin and Walnut Bread Toast with Egg and Milk

Oatmeal with Egg or Peanut Butter and Milk

Leftover Freezer Egg Cups and Breakfast Burritos

French Toast with Sausage on Sunday

Lunches (all served with fresh fruit)

Pizza, 2 times

French Pancakes, 1 time

German Pancakes, 1 time

Mac and Cheese, 2 times

PBJ, 2 times

Grilled Cheese and Sherried Tomato Soup, 2 times

Asian Rice Noodles, 2 times

Egg Salad, 2 times

Dinners

Reuben Sandwiches, Cheetohs, and Cake (Holly’s Birthday Request!)

Chicken and Egg Fried Rice with Veggies

Thai Chicken Wraps

Southwestern Skillet with Salad

Asian Noodle Skillet with Veggies

Burgers and Oven Fries with Ice Cream for the Kiddos

Chicken Paprikash with Salad

Matzoh Ball Soup with Salad

Roast Chicken with Stuffing or Potatoes (both is too much!)

Lemon Artichocke Chicken over Linguine

Stuffed Shells with Salad

Creamy Homemade Hamburger Helper with Salad

Regular Homemade Hamburger Helper with Salad

 

 

Book Time

with Hannah

with Abby

First Steps

I think it’s hilarious that her first two teeth are vertically related – when she’s not grinding them!

School Pictures

Together

Sarah, 8th Grade

Hannah, 6th Grade

Holly, Grade 3

Abby, Grade 1

Goofy One Year Old

Good Eats

Breakfasts

Breakfast Burritos

Bagels and Cream Cheese

Peanut Butter Toast

Eggs and Toast

McMuffin Sandwiches for Sunday

Lunches

Quiche, 2 times

Grilled Cheese and Sherried Tomato Soup, 2 times

French Toast, 2 times

Asian Rice Noodles, 2 times

Macaroni and Cheese, 2 times

Pancakes, 2 times

Pizza Bagels, 2 times

Dinners

Beef Stew and Dumplings

Chicken Soup with noodles, rice, or matzoh, 2 times

Indian Chicken over Rice with Broccoli

Spaghetti and Meat Sauce with Salad, 2 times

Parmesan Crusted Chicken with Veggie Pasta

Roast Chicken with Traditional Sides

Creamy Beef Pasta with Salad

Homemade Hamburger Helper with Salad

Sausage, Apples, and Yams

Pork Chops with Tangy Sauce and Cheese Scalloped Potatoes and Broccoli

Meatloaf, Baked Potatoes, Brussel Sprouts

Pizza or Calzones and Applesauce or Baked Apples