My Weekly Menu Plan

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My weekly menu plan for our large family!

When Sean and I went away on our trip recently we had some really good conversations. They were not easy converstations, it was one of those moments in your marriage where it stretches your relationship, and you are both working so hard on finding the middle ground on how to balance everything.

I mentioned in a previous post that we have lived a crazy busy life the past few years to get Sean through college, but that after he finds a job things will need to change for me. That doesn’t involve closing everything down, rather it means focusing my efforts wisely and hiring more help.

What does this all have to do with menu planning? Basically for the last two years I’ve done very little of it. We have survived on burritos, taco salad, sandwiches, and spaghetti. Seriously. It’s been sad. Oh and Costco pizza. Can’t forget that!

My family was understanding, but they are ready for better meals now! I planned a menu plan for the week and we have been enjoying new meals!

Our Week Long Menu Plan

Breakfast

Oatmeal

Cold Cereal

Stuffed French Toast

Yogurt smoothies for me

Lunch

Leftovers

Sandwiches

Soup

(I was inspired by this blog post on having soup for lunch!)

Dinner

Chicken Barley Soup 

Chicken soft tacos

I marinated chicken breast using this recipe, then made the Pioneer woman’s rice recipe from her holiday cookbook.  I served it with black beans (sprinkled some taco seasoning in those), cheese, sour cream and lettuce. They were yummy! We had these twice this week. Yes, still a mexican dish but my family loved it. :)

Lasagna Style Spagetti Squash

Enchilada Casserole 

Parmesan Orzo,  steamed veggies and baked Chicken Tenders

Sunday lunch is normally at my sister’s house

I love pinning recipes on my Recipe Pinterest Board!

 

 

 

Large Family Lunches {simplified}

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Large Family Lunches

 

A Guest Post from Katie at Simple Foody blog. 

In our family, lunches can be the one thing I’m always unprepared for. It’s generally just me and the kids, there are enough of us now that I need to actually prepare a large meal yet we ate breakfast only a few short hours ago and no-one is ‘starving’ as they like to tell me at dinner.

It’s an inconvenient meal, it breaks up the homeschooling rhythm, nothing ever ‘sounds good’ and the baby is generally ready for a nap and a lunch time meltdown is sure to come shortly. After months of grumbling about our lunchtime routine, I finally found something that works!

Large Family Lunches

Soup. We’re gluten-free in our home due to two celiac children and little boxes or packets of microwavable food just don’t work for our large family (and our budget, ahem). But soup….soup works. And I think it will work for you too!

Every Monday morning I make a large pot of soup during breakfast clean-up. This pot of soup would ideally feed your family twice (you’ll eat it for lunch on Monday and then again for lunch on Wednesday). Double or triple your favorite recipes to make this work for your family. Tuesday morning I make another large pot of soup during breakfast clean-up, this pot of soup will feed you Tuesday and again on Thursday. Friday we have a meal the kids help assemble: sandwiches, veggies fruit and hummus, or crackers and cheese. It’s a fun meal and since Friday is our errand day it works well with our schedule.

Why Soup?

Soup is generally frugal, easy to assemble, nourishing, and who doesn’t love the thought and smell of a simmering pot of soup. Once bowls are ladled up for the day I carefully pour what’s leftover into half gallon glass jars and store in the fridge for it’s appropriated day.

Large Family Lunches

Depending on the soup served depends on what I serve with it. A chicken and rice soup is generally hearty enough to be considered a meal all on it’s own. Vegetable soup or tomato soup are served with a slice of cheese toast (easier to make than grilled cheese and I use half the bread). A beef stew will be served with a veggie platter and on occasion I’ll serve our daily soup with a heaping bowl of home canned peaches or applesauce much to the delight of the children.

What are your favorite lunchtime meals?

Easy Chicken Quiche Recipe

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Easy Chicken Quiche Recipe | themodestmomblog.com

 

This easy chicken quiche recipe  is a staple at our house. It’s not something I make every week, but we have it probably once a month. Now if we were talking about burritos, that is something we have once a week. Or 2 times. I think I fall back on that extremely simple meal too often, some of my children are starting to groan when I say we are having burritos again. :)

If you don’t want chicken in the quiche you can always substitute it for a different kind of meat. We have had leftover quiche for breakfast, and breakfast sausage might taste good in it for a change.

Chicken Quiche Recipe

3 beaten eggs

1 ½ cups milk

¼ tsp salt

(We always use Redmond Real Salt and love the taste)

⅛ tsp ground pepper

½ tsp all purpose seasoning mix

(we prefer this mix which you can also find at Costco)

¾ cup cooked chicken, shred into bite size pieces

1 ½ cup sharp cheddar cheese, or Monterey Jack cheese

(I use sharp when I have it, but we still like it with Monterey Jack)

1 Tablespoon flour (I have used pastry or white)

Pastry for single crust pie

(You can use your  own favorite pie crust recipe, or if you are looking for a natural recipe then try this flaky whole wheat pie crust that uses coconut oil)

Directions

Make Pie Crust and bake in a 450 degree oven for 5 minutes. Take the pie crust out and cover it with foil, then bake it again for another 5 minutes. Take the crust out and turn the oven down to 325 degrees.

While the pie crust is baking, stir together eggs, milk, salt, pepper and the all purpose seasoning mix. Then add the chicken. In a different bowl, mix the cheese with the flour. Then add it in with the egg mixture and mix together. Pour it in the pie crust and bake in a 325 degree oven for 35-40 minutes. It needs to stand for 10 minutes before serving it or cutting into it.

I like to use a quiche pan instead of just a pie pan, as it has more room for the filling.

I serve it with cooked broccoli, or rice, or a salad.

My Favorite Crescent Rolls Recipe {Day 19}

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My Favorite Crescent Rolls Recipe - A Light and Fluffy Roll that is perfect for all the Holiday Dinners coming up!

I have made these crescent rolls for years now, and just love this recipe. They always turn out light, fluffy, and delicious! We normally have these rolls for all our holiday meals.

My Favorite Crescent Rolls Recipe

2 Tablespoons Dry Active Yeast

1/2 cups warm water

1/2 cups butter, melted

1 cup milk

1/2 cups sugar

1 teaspoon salt

3 eggs, beaten

4 – 5 cups flour (I use half white and half wheat flour)

Instructions

Dissolve yeast into 1/2 cup warm water. Let this mixture sit for 10 minutes without touching it.

Combine the milk and butter in a pan and warm it until the butter is melted. Let it cool slightly before adding it in the mixing bowl. It will ruin the yeast if it is really hot.

Add sugar, salt, eggs and yeast mixture in a mixing bowl (I always use my Bosch Mixer and love it).

Mix together, then add the yeast mixture and mix slightly.

Add in 4-5 cups flour (start with 4 and only add more if needed, dough will be slightly sticky). Mix until the dough starts to pull away from the sides of the bowl, then it it is ready to rise.

Cover the bowl and let ruse until double, this takes about an hour.

Split the dough into 2 equal pieces. Roll one of the pieces out into a flat circle, around 16″-17″ around.

Cut like a pizza into 16 pieces. Start by cutting it in half, then fourths, then keep cutting them down from there.

Take a small piece and starting at the largest section, roll it up to the tip of dough.

Place the dough onto a cookie sheet. Allow to rise for an hour, and then bake in a 400 degree oven for 10 minutes.

You can brush the bot rolls with butter for extra yumminess.