Meal Plan - Oct 26th thru Oct 31st

Monday Oct 26th
B: Scrambled Eggs, Cheese, Bacon, Pumpkin Bread & Fruit
L: Roasted Veggies & Chicken Quesadillas, Avocado, Sour Cream & salsa
D: Crockpot Coconut Beef Stew, Butternut Risotto & WW Rolls
DD: Cream Cheese Brownies


Tuesday Oct 27th
B: Caramel Apple Breakfast Casserole & Vanilla Yogurt
L: Sandwiches & Fruit
D: Taco Night (Lentils)
DD: Fried Bananas


Wednesday Oct 28th
B: Baked Oatmeal
L: Cheesy Nachos w/Leftovers
D: Homemade Mushroom & Pepperoni Pizza


Thursday Oct 29th
B: French Toast, Sausage & Pears
L: Antipasto Salad
D: Sneaky Mac-N-Cheese w/Steamed Broccoli
DD: Apple Crisp


Friday Oct 30th
B: Out
L: Leftovers
D: Crockpot Chicken Taco Soup & Sweet Cornbread


Saturday Oct 31st
B: Dippy Eggs, Toast & Fruit Salad
L: Hummus, Raw Veggies & Sandwiches
D: Leftovers, Pumpkin Bread & Whole Pumpkin Custard

“Stumpified” Duggar Tater Tot Casserole

Ingredients:
2 Tbs Coconut Oil
1 Medium Onion, chopped
2 Tbs Garlic, Minced
1 lb ground turkey
10oz bag Frozen Broccoli
1lb Cremini Mushrooms, sliced
3 C Shredded Cheese (your fav) - divided
1 ½- 2lb bags tater tots
2 cans cream of mushroom soup (even better homemade)
1 can evaporated milk (or sub cream)
Salt & Pepper
Basil
Parsley

1. Preheat oven to 350 degrees
2. Combine Soup & Milk in a bowl. Set aside.
3. Caramelize Onions & Garlic in Oil
4. Add ground turkey & brown. Season with S/P, Basil & Parsley as you go.
5. Sautee Mushrooms in another pan in coconut oil
6. Assemble in a 9x13 casserole…..spread evenly and layer
** Onions/Ground Turkey Mixture
** Frozen Broccoli (no need to defrost)
** 1 ½ Cup Shredded Cheese
** Sauteed Mushrooms
** Frozen Tater Tots
7. Pour soup/milk mixture evenly over the whole casserole.
8. Bake for 45 minutes, then top with the last 1 ½ C of cheese and bake until
cheese is melted and bubbly (approx 10 more min)

Meal Plan - Oct 19th thru Oct 25th 2009

Hello all....I am back. Not sure for how long but I am going to try to be more faithful in posting on this blog. As you can tell from my title...I am a Procrastinating Perfectionist...so I tend to be all or nothing.

Monday, Oct 19th
B: Caramel Apple Breakfast Casserole
L: Egg Salad Sandwiches
D: Navy Bean Soup & Homemade WW Rolls
DD: Applesauce Cupcakes

Tuesday, Oct 20th
B: Pumpkin Bread & Fruit Salad
L: Sandwiches, Carrots, Red Peppers & Hummus
D: Maple Meatloaf (x4), Mashed Potatoes, Green Beans & Cranberry Sauce
DD: Whole Pumpkin Baked w/Custard

Wednesday, Oct 21st
B: Baked Oatmeal
L: LEFTOVERS
D: Crockpot BBQ Chicken & Leftover Veggies
DD: Brownies

Thursday, Oct 22nd
B: Dippy Eggs, Toast & Fruit
L: Roasted Veggie & Chicken Quesadillas
D: KIDS ONLY - Pizza
DD: Popsicles

Friday, Oct 23rd
B: OUT
L: OUT
D: Green Salad, Coconut Beef Stew and short brown rice
DD: Apple Crisp w/Vanilla Ice Cream

Saturday, Oct 24th
B: Elvis Pancakes BUT...I am going to use the basic spelt blender pancakes as the base & Bacon
L: LEFTOVERS
D: Zucchini Rolatini w/Butternut Cream Sauce
DD:

Sunday, Oct 25th
B: Pumpkin Berry Muffins & Roasted Veggie Quiche
L: OUT
D: Roasted Portabellas, Onions, kale & Peppers, Brauts on the Grill, Hoagie Rolls, Roasted Sweet Potato Coins
DD:

Caramel Apple Breakfast Casserole

This recipe originated from the $5 Dinner Mom Erin. I made a few little changes to make it more TF.

Here is my version.

Ingredients
6 large eggs, local & free roaming
1 cup milk, raw & soured
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground ginger...even better a little minced fresh

5 medium or 4 large apples, peeled and diced
1/4 cup butter
1/4 cup brown sugar (I used Muscovado)
1 tsp cinnamon ($.05)
6 slices of bread, sourdough & a little stale

Directions
1. In a mixing bowl, whisk eggs, milk, cinnamon, nutmeg and ginger.

2. Peel, cut and dice the apples. (I used my PC corer/slicer...then put the cores & peels on the stove with a little spices to simmer and make the house smell so YUMMY)

3. In a smaller mixing bowl, combine melted butter, brown sugar and cinnamon. Toss with diced apples.

4. In a greased 9x9-inch glass baking dish, tear 3 slices of bread and add to the bottom. Then add a layer of the diced caramel apples.

5. Tear the other 3 slices of bread and place on top of the apples.

6. Pour egg/milk mixture into the baking dish and press down a little. Cover with foil and let stand in the refrigerator for at least an hour (overnight, ideally!).

7. Preheat oven to 350.

8. Bake covered for 30 minutes, then uncover and bake another 15-20 minutes, or until eggs have cooked through.

9. Serve Caramel Apple Breakfast Casserole with a little maple syrup and butter.

I can see this with some thick vanilla whipped cream or even ice cream.


Reviews from the Family this morning :)
Renee: Really good...but I need to double next time cause I am still hungry and it is all gone.
Forrest: Good but wanted more sweets...like powdered sugar on top. He is my SWEETIE!
Brittany: Liked it and even had seconds
Madalynn: Hot & Yummy but wanted more apples
David: Good, gone and now I want a cold chicken leg from last night.
Ellie: Yuuuummmmmmm(toddler mouthful talk)
& Abbie: Drooled from Daddy's lap

Meal Plan - May 30th Thru June 6th

May 30th – Saturday
B – Sausage Breakfast Casserole
J – Apple Carrot Ginger
L – Tomato Corn Chowder
D – Cinnamon Chicken over Quinoa
DD – Coconut Milk Tonic

May 31st – Sunday
B – Scrambled Eggs w/cream, cheese & bacon
L – Rstd Veggie Pizza, Olives, Raw cheese & crackers
S – Fresh Apple Juice
D – Sausage Goulash
DD – Raw Milk Tonic

June 1st – Monday
B – Dried Apple Soaked Oatmeal w/butter & cream
J – Apple Carrot Lemon
L – Turkey Reuben (leftover Goulash), apple kraut & Lemon Appleaide
S – Deviled Eggs, Watermelon, Kombucha
D - Black Bean Soup, Quinoa, Sourcream & Kimchi
DD – Lemon Macaroon Cookies & Coconut Milk Tonic

June 2nd – Tuesday
B – Carrot Cake Breakfast Cookies, Cream Cheese
J – Orange Julius
L – Grilled Chicken & Veggie Salad, Raw cheese, Apple Kraut, Kombucha
S – Homemade Almond Joys
D – Crockpot Apple Chops, sweet potatoes & mashed cauliflower
DD – Peanut Butter Balls & Raw Milk Tonic

June 3rd – Wednesday
B – Dippy Eggs, Bacon & Toast
J - Spinach Blueberry Smoothies
L – Coconut Chicken Waldorf Salad over Romaine
D – Crockpot Roast Beef, buttered cabbage & carrots, butternut cream bake
DD – Strawberry Shortcakes & raw whipped cream

June 4th – Thursday
B – Key Lime Rice Pudding
J – Carrot Celery Ginger
L – Cold Beef Platter, Tomatoes, Parm & Kimchi
S – Apples & Yogurt Cheese
D – Dandelion Avocado Salad
DD – Coconut Milk Tonic & Peanut Butter Cookies

June 5th – Friday
B – French Toast, Breakfast Sausage & Cinnamon Apples
J – Lemon Appleaide
L – Beef Veggie Soup & Sourdough rolls
S – Ants on a Log
D – Chicken Bean Veggie Quesadillas, Sour cream, LF Salsa & Guacamole
DD - Coconut Custard Pie w/coconut crust & Raw Milk Tonic

June 6th – Saturday
B – Roasted Veggie Quiche & Cheesy Egg Pie
J – Cashew Banana Smoothie
L – Homemade Mac & Burger Cheese
S – Carrots & Ranch Dip
D – Mango Chutney White Fish, Steamed Spinach w/egg, Coconut Rice
DD – Leftover Pie

It has been a long past few weeks. I have been having some health probelms and really feel it has been my lack of following the knowledge I have. I am focusing back on my TF/WAPF ways. I am back to doing lots of cooking, fermenting and I am going to venture into my own spelt/rye sourdough later this week. I will post as I have successes :) I hope to come back a little later and add in some links above to recipes already on my blog in the past. Feel free to leave me a comment if there is something in particular you are looking for. See you all back soon!

Food Storage Made Easy

My FAVORITE new resources. These ladies make the idea of Food Storage and Emergency Plan preparation FUN..really...FUN. The baby steps are just that...small steps to help you plan, prepare, learn, research and actually purchase your food storage. Not MRE meals....REAL food...your food...your families favorites! FOOD Storage Made EASY!

Basic Crustless Quiche & Egg Pie

Renee’s Basic Crustless Quiche

8 eggs
1 cup heavy cream
1/8 tsp cayenne pepper
Generous Dash of Salt & Pepper
1 clove garlic, minced
Any kind or combination – see below for our favs!
2 C Cheese
1 C Meat, cooked and diced
1 C Veggies, cooked and diced

Preheat oven to 425 & Butter pie pan(s)

Beat together eggs, cream & spices. Fold in cheese, meat, & veggies.

Pour into 1 deep dish pie pan or 2 reg. pie pans

Bake at 425 degrees for the first 15 minutes and then reduce heat to 300 degrees and cook for an additional 30 minutes. (40 for deep dish) Remove from oven and allow to cool for 10 minutes before cutting.

Freezing Instructions: Best frozen raw. After mixing together all ingredients. Pour into a gallon freezer bag or qt mason jar. Thaw completely before cooking.

Tip: Easily made ahead and served room temp or slightly warmed.

Favorite Combinations:
Bacon, Tomato, Basil, Feta
Feta Chicken Apple Sausage & Cheddar Cheese
Ham & Swiss Cheese
Broccoli & Cheddar Cheese,
Mushroom, Rstd Red Pepper & Cheddar
Rstd Red Pepper, Artichoke, Spinach & Feta
Chicken, Cheddar & Broccoli
Grd Sweet Sausage, Fire Rstd Tomatoes, Spinach & Sharp Cheddar


David’s Egg Pie

4 eggs
1 cup heavy cream
1 ½ cup cheese
Dash of S&P

Beat together eggs, cream & spices. Fold in cheese. Pour into a buttered pie pan.

Bake at 425 degrees for the first 15 minutes and then reduce heat to 300 degrees and cook for an additional 30 minutes. Remove from oven and allow it to cool for 10 minutes before cutting.

Meal Plan - April 4th - 12th

Lately I have been bored with our “typical” meal plans so I am going to mix it up this week. I am trying out LOTS of new recipes I found by searching my favorite blogs & allrecipes.com (trying still to use ingredients I keep on hand)

Saturday
B: Fried Cornbread, Bacon, Maple Syrup & Pear Butter
Hardboil 2 dozen eggs & Set bread to rise
L: Spinach Bacon Salad w/hard boiled eggs, Roasted Eggplant Dip w/Pita Bread
S: Overnight Macaroons
D: Leftovers// Out
Bake loaf sandwich bread & Make pan cream puff

Sunday
B: French Toast Casserole (from freezer)
L: PB&J's, Homemade bread & Pear Butter
S: Deviled Eggs
Feed the freezer: Make 2 Lasagnas & Chicken Pot Pie Filling
D: Chicken Broccoli Cheese Braid, Mashed Cauliflower
DD: Pan Cream Puff
Defrost Lamb

Monday
B: Cashew Pear Pancakes & Breakfast Sausage
Shape & Rise Rolls
L: Chicken, Mushrooms & Blackbean Quesadillas
S: Pretzels, Carrots & Ranch Dip
D: Lamb BOBOTIE & Yellow Rice
DD: Dried Apricot Upside Down Cakes
Make almond joys & Defrost sausage

Tuesday
B: Peach & Cardamom Clafoutis w/fresh vanilla whipped cream
Make Rye bread dough
L: Leftovers
S: Homemade Almond Joys
D: Sausage & Bean Casserole & Herb Dumplings
DD: Popcorn
Defrost hotdogs & 3 whole chickens,
Bake sandwich loaf for breakfast toast & make cauliflower puree

Wednesday
B: Scrambled Cauliflower Eggs Bacon & Sourdough toast (of course mine will be whole eggs, cream & full fat raw cheese)
Make Reuben Mac, Bake Rye Bread & Brownies (doubled)
L: Pigs in a blanket, applesauce & potato salad
S: Fruit Kefir Smoothies
D: Garden Salad, Reuben Mac-n-cheese, applekraut, rye bread
DD: Brownies
Make peanut butter balls, season sticky chickens & make quiche

Thursday
B: Rstd Veggie Quiche & Cheesy Egg Pie & Morning Glory Muffins
Rise & Bake Rolls
L: Chargilled Asparagus, Zucchini Tomato & Fresh Mozz salad & Crusty Rolls
Start roasted chicken & cornbread dressing
S: Peanut Butter Balls VIII
D: Roasted Sticky Chicken, Cornbread Dressing & Roasted Broccoli
DD: Blueberry Clafoutis

Friday
B: Vanilla Strawberry Yogurt Parfaits
Start chicken stock
L: Leftovers
S: Spicy Pear Cookies
D: Garden Salad, Salisbury Steak & Potato & Mushroom Bake
DD: Leftovers

Saturday
B: Sourdough Peach Pancakes & bacon
Rise & Bake Rolls for dinner
L: Waldorf Chicken Salad over spring mix & raw cheese
S: Muffins & Ants on a Log
Bake Muffins for breakfast
D: Nourishing Sloppy Joes (x6), rolls,
Butternut Squash Bake
DD: Baked Apples w/apricots & raisins
Make meringues with the kids

Sunday - EASTER
B: Empty Tomb Meringues & Muffins
L: Butternut Mac-N-Cheese with Trees (Broccoli)
S: Pretzels, Apple Slices & Fresh Apple Juice
D: Salmon Couscous Bake, Roasted parsnips & carrots
DD: Chocolate filled Beignets

Nourishing (sneaky) Sloppy Joes & Carpaccio of Zucchini

Nourishing (sneaky) Sloppy Joes
www.cookingtf.com The BEST menu mailer on the web & TF/GF/CF on top of all that

My kids love this sloppy joe recipe. And I love that it’s a great way to get veggies into them in a way they love. When I serve this recipe, my kids normally each eat a full adult serving. This freezes beautifully.

2 Tbs coconut oil
1 cup (or more) cabbage, finely shredded
½ onion, diced
1 celery rib (stalk), finely diced
¼ bell pepper (capsicum), finely diced
1 carrot, grated
½ lb/250 g ground (minced) beef
2 ounces/55 g beef liver, finely chopped or grated, optional
½ cup ketchup (tomato sauce)
1 Tbs rapadura, optional
1 Tbs lemon juice
½ Tbs white vinegar
½ Tbs Worcestershire sauce
½ Tbs prepared yellow mustard
1 tsp salt
Dash pepper
4 or more sandwich rolls, split, optional

In a large skillet, heat the coconut oil over medium heat. Cook the cabbage, onion, celery and green pepper (capsicum) until it is completely soft, about 15 minutes, stirring occasionally. Add beef and liver and brown until meat is no longer pink. Drain if needed. Stir in the ketchup (tomato sauce), rapadura, lemon juice, vinegar, Worcestershire sauce, mustard, salt and pepper. Cover and simmer for 10-20 minutes or until cabbage is completely tender and the flavors are blended.

My notes: I threw all the veggies into the food processor to get a nice fine dice. I used 1lb of ground beef, 1tsp pineapple vinegar & 1 tsp apple cider vinegar (instead of white vinegar). I also used a dash of tamari. I am thinking next time I will use some red lentils in place of the ground beef. I bet if they are cooked down and mashed you will never know they are there and I could use less ground beef. Although....I doubled things this time. I need to triple atleast next time. Everyone ate 2 servings and Forrest wasn't even here. (We are 3 adults & 4 kids)

Here is where you can find a great article on feeding children & several other recipes.
http://nourishedmagazine.com.au/blog/articles/nourishing-recipes-for-fussy-children-and-guests

My side dish recipe is from this blog. I used the Carpaccio of Zucchini found here....
http://cooksister.typepad.com/cook_sister/2004/09/whole_salmon_on.html I used zucchini and daikon root.

I used my "sprializer" to cut the zucchini and daikon into thin little "spaghetti" strips. It marinated nicely and I have some leftover for lunch tomorrow.

Roasted Garlic Sausage & Veggie Salad

This is great served over any fresh salad greens....spinach/spring mix or stuffed in a pita.

Ingredients:
1/2 C fresh Lemon/Lime Juice
2 tsp Extra-virgin Olive Oil
1 Tbs Balsamic Vinegar
1/2 tsp Oregano
1/2 tsp Basil
Dash of Salt & Pepper
2 C Cherry Tomatoes, halved
1 C Red Bell Pepper, strips
1 C Green Bell Pepper, strips
1 (12oz) pkg - Roasted Garlic Chicken Sausage (comes fully cooked), diced
1/2 C Feta, crumbled
2 Tbs black olives, sliced
1 Cucumber, diced

Optional: Pita Bread, baby spinach &/or spring mix

Combine first 6 ingredients in a large bowl, stirring with a whisk. Add in the rest of the ingredients & toss well.