Sunday, May 12, 2013

Menu Plan Monday, May 13th to 19th

 
 


It's that time of the week again, Menu Plan Monday.  I hope everyone had a great Mother's Day.  My day was filled with homemade cards and goodies from my kids.  I love the homemade cards, they are worth so much more to me than a store bought card.
 
This past week has been a pretty rough week around here as we have been passing a virus bug around the house, so a few of our meals got skipped.  I ended up making some homemade chicken noodle soup because we all know that you can't get better unless you eat chicken noodle soup.  I am trying to incorporate more real food into our diet, if you look at some of my menu items you may wonder how I can make that statement but we are working on it.  It's hard to break old habits and change your eating practices all at once so we are doing baby steps around here.  To make our homemade chicken noodle soup I turned to the Chicken Noodle Soup recipe from 100 Days of Real FoodFor those of you who know I don't like to follow instructions I will have you know that I followed the recipe 100% for the soup.  I started off on Saturday night by cooking the chicken in the crockpot, and then making the stock overnight in the crockpot.  We didn't eat the chicken on Saturday night so I just pulled it off the bone and put it in the fridge for use later.  Then on Sunday I made the chicken noodle soup adding in half of the cooked chicken and then I am using the rest of the chicken for our chicken pot pie this week.  I will also be using the extra chicken stock in that recipe as well.  It was a super easy to follow recipe and the whole family loved it.

 
This will be another busy week followed by the Little Man's 10th birthday party this Sunday.  We will be having to eat out again a couple of times this week, even though I am not too happy about it. 
 
Here's what I have planned for this week:
links to recipes are in red
 
Monday
 
Tuesday
Lunch:  Beef and Bean Burritos (skipped last week, recipe coming soon)
Dinner:  Chicken Pot Pie
 
Wednesday
Lunch:  Pork Chop Suey (also skipped from last week)
Dinner:  Eating Out
 
Thursday
Lunch:  Beef Fajitas, Slow Cooker Refried Beans
Dinner:  Potato Soup
 
Friday
Brunch:  Pumpkin Oatmeal
Dinner:  Salmon Cakes I will be using this recipe this week instead of my recipe to see what the difference in taste is  (skipped last week), Crashed Potatoes (recipe coming soon), Garlicky Mushrooms and Kale
 
Saturday
Brunch:  Pumpkin Pancakes (because I have some pumpkin puree to use up)
Dinner:  Eating Out
 
Sunday
 Pulled Barbecue Chicken (Recipe Coming Soon)
Slow Cooker Baked Beans (Will share this recipe soon as well)
Homemade Potato Salad
Garlicky Mushrooms and Kale
My Grandmother's Green Beans
Stewed Tomatoes
Bacon Deviled Eggs
Cooked Apples
Sweet Peas
 
 

 

Wednesday, May 8, 2013

Must Plant Herbs for Your Medicinal Herb Garden


I am enjoying this spring weather, and have been busy planning my garden for the upcoming season.  One of the areas that I have really been focusing on is my herb garden.  Did you know that herbs can be grown for more than just spicing up your food they can also be used for medicinal purposes?  Here are six herbs that you might want to consider adding to your herb garden for medicinal use.
Aloe Vera
 
One of the most popular plants that is grown for medicinal purposes is the Aloe Vera Plant.  Aloe Vera has antibacterial, antifungal, antiviral, and anti-inflammatory compounds that help make it perfect for use when it comes to wound healing.  Simply break off one of the Aloe Vera plant’s stems and rub the gel found inside directly onto your wound, burn, or sunburn to take advantage of its natural healing properties.
Echinacea
 
Well known for its immune system building properties Echinacea is often used in the treatment of colds, flu, ear aches, and yeast infections.  All parts of the Echinacea plant can be used, and it is most often used as a tea.
Lemon Balm
 
 
As a member of the mint family Lemon Balm is used for the treatment of headaches, skin infections, and digestive problems.  Lemon Balm can be made into a tea, and has a distinct lemony scent.
Peppermint
 
 
Another member of the mint family Peppermint is often used in the treatment of digestive disorders or for calming an upset stomach.  Peppermint can be used as a tea or added to dishes for peppermint flavoring.
Burdock
 
 
As a plant that grows naturally in the wild Burdock can also easily be incorporated into an herb garden.  The leaves of the Burdock plant can be cooked up like spinach, while being used as a liver treatment, to stimulate the digestive system, and for soothing a cold or sore throat.
Plantain
 
While it is often considered a lawn weed plantain is actually a useful herb to grow in your garden.  Plantain is excellent when it comes to relieving the pain of beestings or poison ivy.  While some might not be able to get past how plantain is used in the treatment of beestings or poison ivy it is actually quite easy to use.  You simply chew up the plantain leaves while keeping the saliva and the leaves in the front of your mouth.  Once you have chewed up the leaves, place the chewed up leaves along with the saliva directly onto the affected area.
 
 
Join us for Works-for-Me Wednesday at We Are That Family.


 
 
 
 

Tuesday, May 7, 2013

Apple Pancakes with Apple Cider Pancake Syrup

 
 
As I promised yesterday today I am posting my recipe for my Apple Pancakes with Apple Cider Syrup.  This recipe came about when I had a couple of apples in our fruit bowl that desperately needed eating and after a busy day I needed a super simple supper.  After searching online for a few apple pancake recipes I finally decided upon a mixture of a few recipes and came up with my own version.
 
 
 
Apple Pancake
 
Ingredients
 
2 cup all Purpose Flour
2 Tablespoons Baking Powder
2 Eggs
1/4 cup Brown Sugar
1 Teaspoon Salt
1/2 Cup Applesauce
1 cup Milk
1/4 cup Melted Butter
1 Tablespoon Cinnamon
2 small apples, peeled and diced
 
 
In a mixing bowl mix all ingredients in the order listed, and stir together by hand.
 
 
In a lightly oiled skillet over medium high heat drop 1 cup of pancake mix.
 
 
Flip pancakes when the mixture begins to bubble and cook until both sides are light golden.
 
 
Remove from heat and serve with pancake syrup.  The Apple Cider Pancake Syrup is delicious!

 
 
Apple Cider Pancake Syrup
 
Ingredients
1 Tablespoon Butter
2 Cups Apple Cider
1 Cup Brown Sugar
2 Teaspoons Cinnamon
 
Directions
 
1.  Melt butter in saucepan over medium heat.
2.  When butter is melted add in remaining ingredients.
3.  Continue to cook over medium heat until the mixture for fifteen minutes.
4.  Remove from heat.  Syrup will thicken as it cools off.
 
 
 
Join us for Tempt My Tummy Tuesdays at Blessed with Grace.


 


 


Monday, May 6, 2013

Menu Plan Monday, May 6th to 12th

 
 
 
Join us for Menu Plan Monday at I'm an Organizing Junkie

 
 
It's finals week for this busy momma, which means a week full of studying and a huge need for simple meals.  I can't wait for this semester to be over though because I am taking the summer semester off and it will be my first semester off in over a year.  I am desperately in need of that break.  With only two more weeks of homeschool co-op left, I am seeing the light at the end of the tunnel for this school year. 
 
Here's what I have planned for this week:
links to recipes are in red
Monday
Breakfast:  Sausage and Biscuits, cooked on Sunday night
Lunch:  Roast Beef Sandwiches (we made our own lunch meat and will be posting the recipe this week), pretzels, and oranges
Dinner:  Chicken, mashed potatoes, lima beans
 
Tuesday
Breakfast:  Apple Pancakes (Recipe will be posted on Tuesday) with Apple Cider Syrup
Dinner:  Philly Cheese Steak Sandwiches - I will be playing with a new recipe but for now here is the recipe for my Slow Cooker Philly Cheese Steak Sandwiches
 
Wednesday
Lunch:  Roast Beef and Gravy, Mashed Potatoes, Bread Machine Bread (make two loaves - one for tomorrow's breakfast)
Dinner:  Eating Out
 
Thursday
Breakfast:  French Toast
Dinner:  Homemade Bean and Beef Burritos (working on a new recipe)
 
Friday
Dinner:  Old Fashioned Beef Stew (left over from last week), cornbread
 
Saturday
Lunch:  Seared Mahi Mahi with Zesty Basil Butter(left over from last week), wild rice
Dinner:  Eating out
 
Sunday 
Lunch:  Salmon Cakes I will be using this recipe this week instead of my recipe to see what the difference in taste is, Cheesy Hot Potatoes
Dinner:  Peppery Spiced Pork Chops, Mashed Potatoes, Cabbage