Menu for the week of 3/19

Monday- Pork chops, egg noodles, applesauce, salad

Tuesday- Leftover corned beef

Wednesday- White chicken chili, salad

Thursday- I’ll have conferences at school, daddy will probably cook eggs. I’ll have leftover chili.

Friday- Ziti with meat sauce, broccoli, salad

Saturday- Pulled pork, sweet potatoes, salad

Sunday- Spaghetti with slow cooked sausage and meatballs


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Chicken Pot Pie Soup

This is one of our favorite soups to have on a snowy day.

  • 1 tbsp butter
  • 1 yellow onion, diced
  • 4 carrots, peeled and diced
  • 4 medium red potatoes, peeled and diced
  • 6 cups chicken broth
  • 4 cups shredded cooked chicken
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1 Tbsp Better Than Bullion
  • 2 cups milk
  • 2 cups water
  • 1 cup of dried egg noodles
  • 1/2 cup frozen peas
  • 1/3 cup flour mixed in 1/2 cup water
  1. In a large soup pot, melt butter and sauté onion and carrots. When onions are translucent, add potatoes and continue to cook a few more minutes.
  2. Stir in the bay leaves, thyme, and Better Than Bullion.
  3. Add the chicken stock and bring to a simmer. Simmer over low heat for about 30 minutes, stirring occasionally.
  4. Add chicken, milk, and 2 cups water. Stir in the egg noodles and bring to a boil. Turn it to low and simmer for about 10 minutes.
  5. Stir in peas and flour / water mixture to thicken. Let sit for 5-10 minutes before serving.
  6. Serve hot with fresh bread or crackers.

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Love these three!

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March 14, 2018 · 4:35 am

Joshua is 8 Years Old!

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March 12, 2018 · 6:30 am

Menu for the week of 3/12

Monday- Joshua’s 8th Birthday! Baked ziti with sausage, broccoli, salad and cake

Tuesday- burgers, macaroni and cheese, carrots, salad

Wednesday- Chicken pot pie for pi day!

Thursday- pork chops, potatoes, applesauce, salad

Friday- grilled chicken, rice, broccoli, salad

Saturday- beef barley veggie soup, homemade bread

Sunday- salmon, rice, broccoli, salad

I’ve mentioned before that I’m really careful about what I eat, so I wanted to share that I eat the same as what I cook for my family, I’m just really careful about portion sizes. I plan on one serving of protein, one serving of carbohydrate, two servings of vegetables (or one veggie and one fruit), and a fat like cheese or salad dressing. I am not super strict but that’s the formula I try to follow. I source food as close to home as possible, and we have our pig, chickens and turkeys in the freezer. I just started buying eggs from my cousin who lives next door, so that’s perfect! We eat fish and shellfish my husband catches, and eat fruits and veggies from our garden or our parents’ farms in season. I buy local milk in returnable glass bottles from a local farm delivery service. I cook from scratch as much as possible and I have a few tricks (like adding turmeric to brown rice to turn it yellow so the picky members of the family don’t know it’s brown rice, and cooking it in the instant pot) A typical day for me looks like this:6:30 am Breakfast- a shake made from chocolate shakeology with spinach, almond milk, half a banana and a tsp of peanut butter. 11:45 Lunch at school- leftovers, a sandwich or salad with an apple. 4:00 afternoon snack of carrots and hummus or yogurt and fruit6:00 dinnerI’m not perfect by far but I’ve been able to keep weight off for 5 years (excluding pregnancy!) and do it in a healthy way. Any questions, I’m happy to answer!

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Still Snowy

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Easy Slow Cooker Chicken Chili

  • 5 cups shredded chicken
  • 4 cups chicken broth
  • 15 Oz. jar of salsa
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp turmeric
  • 1/2 cup crushed tortilla chips

Mix all ingredients in a slow cooker and cook on low 5-6 hours. Serve with shredded pepper jack cheese and Greek yogurt. And more chips! Using a rotisserie chicken makes it even easier.

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