Wednesday, January 28, 2009
Tuesday, January 27, 2009
Tuesday, January 20, 2009
Sunday, January 11, 2009
1/3 Stuffed meatloaf, potato wedges, glazed carrots
1/4 Cream cheese potato soup, pumpkin rolls (didn't cook, sick family)
1/5 Enchiladas (husband took sick day, no cooking again)
1/6 Stir fry with brown rice
1/7 Chili with cornbread
1/9 Turkey sausage pizza
1/11 Roast chicken, potatoes au gratin, green beans
1/12 Enchiladas (from last week)
1/13 Spaghetti with garlic and broccoli
1/14 Cream cheese potato soup (from last week)
1/16 Hawaiian pizza
1/18 Taco soup
1/19 Chicken and rice bake
I'd be happy to pass on recipes if anyone is interested!
Of course, when we were talking about breakfasts, we started talking about lunch! Usually we all have leftovers from supper or sandwiches if we can buy meat from the Mennonite store, though my husband will sometimes eat out at work. All of us are getting a little tired of that routine (especially me), so I decided to go ahead and plan a lunch menu as well. At first I wasn't sure this would work because our food budget is pretty strict and I thought eating leftovers would be the most economical, but it is actually working out well so far. I'm making less food for suppers, so it's evening out. My husband isn't planning on following this exactly, but somehow it's pepped all of us up. In snowy January, I guess that's not hard to do!
Breakfast (all include fruit in season or dried fruit)
Monday- Eggs and toast or breakfast burrito (depends on who's cooking!)
Tuesday- Hot cereal (oatmeal, cream of wheat, farina pudding, etc.)
Wednesday- Breakfast casserole (baked oatmeal, strata, etc.)
Thursday- Leftover breakfast casserole
Friday- Eggs or baked treat
Saturday- Brunch: pancakes, waffles, or omelets
Sunday- Muffins or brunch leftovers
Monday- Grilled cheese and tomato soup
Wednesday- Supper Leftovers
Thursday- Macaroni and cheese with homemade applesauce
Friday- PB & J with fresh veggies
Sunday- Sunday dinner
Yogurt, cheese, fruit, or crackers
I'm imagine I'll do some tweaking in the warmer months and replace hot cereals with granola and soups with salads, but for now this is it!
I've been working on dovetailing my supper plans so we don't end up with the same type of meal two days or two meals in a row...for example, no tacos the day we have breakfast burritos or quesadillas and no spaghetti pie if there's mac-and-cheese for lunch. What I'd really like to do is assign a family of food to each day of the week. Monday pasta, Tuesday Mexican, Wedneday slow-cooker, Thursday soup, Friday pizza, etc. That hasn't worked for me in the past, and I'm nost sure why. I really like the idea, that's for sure!
Friday, January 9, 2009
The children had a great time with markers, clay, watercolors, and tempera. We're going back in a month to paint the clay figures we made today (the owner of the studio did most of the work creating a shape for each child)!
I know we'll make many trips to here in the future for art classes. There is a summer program as well as daytime classes for homeschoolers (and cooking classes for adults)! Our club is even discussion holding holiday and birthday parties here!
Thursday, January 8, 2009
Wednesday, January 7, 2009
3 cups all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 beaten egg
1 3/4 cup dairy eggnog
1/2 cup cooking oil
1/2 cup chopped pecans
1/2 cup golden raisins
1/2 cup sifted powdered sugar
3 teaspoons eggnog
In a large mixing bowl, stir together the flour, sugar, baking powdered, salt, and nutmeg. Combine the egg, eggnog and oil; add to the dry ingredients, stirring just until combined. Stir in the nuts and raisins. Turn into a greased 9 x 5 x 3 inch loaf pan. Bake in 350 degrees for 60 to 70 minutes. Cover with foil after 50 minutes if bread browns too quickly. Cool in pan for 10 minutes. Remove bread from pan; cool on a wire rack. To serve, stir together powdered sugar and enough eggnog to make a drizzling consistency. Drizzle over bread.