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Preventing The Back To HomeSchool Meal Planning Madness

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Hmmm… have you thought about what you’ll be feeding those hungry learners? If your kids were in public school you may not have had to think much about it before. If you plan to homeschool then you will be feeding them at least three meals a day and maybe a few snacks in between.

This can turn into a chaotic juggling act if you aren’t prepared. How do we prevent meal time chaos in our home? By meal planning. I even plan out snacks sometimes so I don’t forget to include them on my grocery list. Check out this link for some Healthy Snacks to Go.

10 snacks your kids can make star (1)

It might seem like a lot of trouble but when you find a system that works for then it is so easy. It will actually save you time and money in the long run. This is also a helpful thing even if you don’t homeschool.

Check out this post for some quick and easy breakfast ideas to help you beat that morning chaos and fill those tummies with a nutritious breakfast to start their day off right. Here is another link for even more ideas: The Healthy Breakfast Book. Continue reading Preventing The Back To HomeSchool Meal Planning Madness

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Pigs in a Blanket

This recipe is as old as I can remember. You can also used canned biscuits in place of the crescent rolls.

Pigs in a blanket

Ingredients:

  • 8 hot dogs (1-2 per person)
  • 4 slices cheese, each cut into 6 strips (optional)
  • 8 ct refrigerated crescent rolls (or biscuits)

Directions:

Heat oven to 375.

Make a slit down the center of each hot dog (not needed if you are not using cheese)

Place 3 strips of cheese into each slit.

Separate the crescent rolls dough.

Starting with the wide end, wrap each hot dog with dough.

Place on ungreased cookie sheet, cheesy side up.

Bake for 12 to 15 minutes or until golden brown.

 

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Crockpot Chicken Joes

We all like Sloppy Joes but have you tried them with chicken instead of hamburger? Well my kids love this and my littlest one calls them ‘Chicken Joes’. They are so easy to put together and I almost always have the ingredients in my pantry and freezer to throw these together.

Crockpot Chicken Joes

Ingredients:

  • 3 – 4 chicken breasts, uncooked
  • 1 (15.5 ounce) can  Sloppy Joe Sauce (We normally use the original but the BBQ is good as well.)
  • 1 small onion, chopped (optional)
  • 1 small green pepper, chopped (optional)

Directions:

Place chicken in the bottom of the crockpot.

Mix together the remaining ingredients and pour over the chicken.

Cook on high for 4 to 5 hours or low for 7 hours.

We like to eat this on buns with french fries or sometimes over pasta with a salad.

June 11 – 17, 2017 Meal Plan

This is our basic meal plan for the week. Sometimes we will switch the days around if I forgot to set something out or put something in the crock pot. Please feel free to use this or change it around to suit your family’s needs.

I have started trying to do easier meals on days that I have square dancing obligations. This helps me to be able to put a nice meal on the table without feeling guilty about having some much needed ‘Mommy Time’. Some of these meals may also help with those that have busy or irregular schedules due to work or extracurricular activities.

I do have ‘Snacks/Desserts’ listed as well. I always try to keep a bowl of fresh fruit out on the counter or table for the kids to snack on. Sometimes I will make a special snack or treat for us to enjoy.

Sunday 

Breakfast:

Hash Brown Breakfast Casserole, Jelly Toast

Lunch:

Scrambled Egg Sandwiches, veggies

Dinner: ++

Chicken Bacon Ranch Casserole, Salad

Snacks/Desserts:

PB Toast/Peanut Butter Brownie Dessert


Monday

Breakfast:

Cereal/Oatmeal

Lunch:

PB & J, fruit

Dinner: ++

45 minute spaghetti sauce w/noodles, SaladCheesy Garlic Pull-apart Bread

**(This is a fairly quick meal to put together as Momma has a class/dance in the evening)

Snacks/Desserts:

Cinnamon Toast


Tuesday

Breakfast:

French Toast

Lunch:

Soup, grilled cheese

Dinner: ++

Tater Tot Casserole, veggies

**(This is a fairly quick meal to put together as Momma has a class/dance in the evening)

Cookies (** I will try to make a few extra to take along for refreshments at the dance.)


Wednesday

Breakfast:

Basic Muffins

Lunch:

Tuna Salad, veggies

Dinner: ++

Shredded Beef, tortillas, rice, Salad

Snacks/Desserts:

Muffins


Thursday

Breakfast:

Pancakes

Lunch:

leftovers

Dinner: ++

Salmon PattiesMashed PotatoesCreamed Peas

Snacks/Desserts:

Fruit


Friday

Breakfast:

Cereal/Oatmeal

Lunch:

Hot Dogs, mac n cheese

Dinner: ++

Chili Dog Casserole, Chips, Salad

**(This is a fairly quick meal to put together as Momma has a class/dance in the evening)

Snacks/Desserts:

Cupcakes (** I will try to make a few extra to take along for refreshments at the dance.)


Saturday

Breakfast:

Bagels, Cream Cheese, Fruit

Lunch:

PB & J, Fruit

Dinner: ++

Cheddar Chicken,  Mashed Potatoes, Veggies

Free Day

Snacks/Desserts:

Rice Pudding

++I have a few kids who seem to be going through growth spurts right now and are always HUNGRY. I have been keeping a pot of beans, blackeyed peas, or other vegetable as a side. I also have been buying a few extra snacks like fruit, veggies, yogurt, etc. 

Banana Splits

Who doesn’t love a good ole fashioned banana split. This is just a general guide as to what we use for ours here. We vary the toppings and sometimes we even make our own ice cream.

Banana Splits

Ingredients:

(For each banana split)

  • 1 small scoop each:  vanilla, chocolate, and strawberry ice cream
  • 1 large ripe banana
  • chocolate syrup,  Homemade Chocolate Syrup, or hot fudge sauce
  • caramel topping
  • strawberry topping ( or fresh strawberries)
  • crushed pineapple
  • wet walnut ice cream topping
  • whipped cream
  • maraschino cherries
  • sprinkles
  • chopped peanuts
  • other favorite toppings

Directions:

Place ice cream scoops n a line next to each other in a deep bowl.

Cut the ends of the banana off and slice in half, longway.

Place each half of the banana beside of the ice cream row.

Add your favorite toppings.

Add a squirt of whipped topping.

Top with sprinkles, if desired.

Add a cherry and grab a spoon.

Cherry Sonker

This is a simple dessert that anyone can make. My kids love this and we will be enjoying this for National Cherry Pie Day! (The cherries could be substituted for just about any other kind of pie filling to make your own favorite sonker.)

Cherry Sonker

Ingredients:

  • 2 cans of cherry pie filling
  • 1 boxed yellow cake mix
  • 1 stick butter or margarine, cut into pats

Directions:

Preheat oven to 350

Grease and flour a 9×13 pan or baking dish.

Pour the pie filling into the pan.

Sprinkle the dry cake mix over the pie filling.

Arrange the pats of butter on top of the pie crust.

Bake 25-30 minutes until golden brown.

So easy!

Cheesy Crockpot Chicken and Veggies

This is a very simple meal to throw together. You could serve it with some fresh rolls or buttered bread also.

Cheesy Crockpot Chicken and Veggies

Ingredients:

  • 3-4 boneless, skinless chicken breasts
  • 1 large onion, thinly sliced
  • 1 large green bell pepper, chopped
  • 2 cups broccoli, chopped (fresh or frozen)
  • 8-10 red potatoes, thinly sliced
  • 1 can cream of chicken soup
  • 1 t. paprika
  • 1 T. Worcestershire sauce
  • ¼ c. chopped parsley – (I used dried parsley)
  • salt and pepper to taste
  • 4 oz VELVEETA cheese, cubed

Directions:

Add everything, except the cheese, to a crockpot, set on low. Cook for 5-6 hours. Add cheese and cook for 5-10 minutes until the cheese is melted. Stir to combine. Serve Hot!

Mama’s Banana Split Dessert

I had a mother-in-law who liked to make this recipe for get togethers. She never would give me her secret recipe but I convinced a friend to give me hers.

Mama’s Banana Split Dessert

Ingredients:

Crust:

  • 2 c. graham cracker crumbs (approximately 10-12 full crackers)
  • 1/4 c. sugar
  • 1/3 c. butter or margarine, melted

Filling:

  • 1 c. sugar
  • 2-8 oz pkgs cream cheese, room temperature
  • 1-20 oz can crushed Pineapple, drained
  • 4 ripe bananas, thinly sliced
  • 1 c. strawberries, thinly sliced
  • 2 c. cold milk
  • 1 large box instant vanilla pudding
  • 1-8 oz container of Cool Whip
  • 1 c. pecans or walnuts, chopped
  • Maraschino cherries
  • Chocolate syrup
  • 1-2 graham crackers, crushed

Directions:

In a medium sized bowl, mix together the crust ingredients.

Press into the bottom of a 9 x 13 inch pan. Set to the side.

In a mixing bowl beat together sugar and cream cheese until well blended.

Gently spread over cookie crust.

Layer with the pineapple, sliced bananas, and sliced strawberries.

In another bowl mix together the milk and vanilla pudding and set to the side.

Remove 1 cup of Cool Whip and fold into pudding. Spread the pudding over bananas.

Spread remaining Cool Whip over pudding and sprinkle with nuts and crushed graham crackers.

Drizzle with chocolate syrup.

Top with cherries.

Chill for 4-5 hours before serving.

Creamy Chipped Beef Over Toast

This recipe was taught to me a long time ago. It was is fairly simple and I like to make this every now and then. This can be served for any meal and could also be served over your favorite biscuits, rolls, or white bread.

Creamy Chipped Beef Over Toast

Ingredients:

  • 1 jar dried chipped beef
  • 4 c. milk
  • 4 T. all-purpose flour
  • 1/2 c. butter or margarine
  • pepper to taste
  • 10-12 slices toast

Directions:

Melt the butter in a large pan over medium high heat.

Cut or tear the  chipped beef into small pieces. Add it to the pan with the butter.

Cook for 10-15 minutes.

Add flour to the pan, stirring constantly until it makes a thick paste.

Whisk in the milk and reduce heat to medium-low..

Continue cooking for 15-20 minutes, stirring occasionally, until the gravy reaches the desired consistency.

Add pepper to taste.

Ladle the gravy and beef over the toast and serve immediately.

Mustard Crusted Pork Chops

This was one of those recipes that I just wasn’t sure about the first time I made it but I am so glad that I went ahead and gave it a try. It is always a hit here.

Mustard Crusted Pork Chops

INGREDIENTS:

  • 2-3 T. oil
  • 8-10 boneless pork chops (about 1/2 inch thick)
  • seasoned salt, to taste
  • pepper, to taste
  • 1 c. bread crumbs
  • 2 clove garlic, minced (or use 2 t. garlic powder)
  • 4 T. mustard (I like to use Dijon but any mustard will work)
  • 2/3 c. Parmesan cheese, grated
  • 4 T. chives, chopped

Directions:

Preheat oven to 375.

Grease a large baking sheet and set to the side.

Heat the oil in a large skillet over medium-high heat.

Sprinkle the salt and pepper on the pork chops.

Brown the pork chops in the hot oil and transfer to the greased baking sheet.

Combine breadcrumbs, garlic, mustard, Parmesan and chives in a small bowl.

Spoon about 2-3 tablespoons of the crumb mixture onto each pork chop. Lightly press down with the back of the spoon.

Bake for 20-30 minutes or until the pork chops are cooked through.

Serve HOT!.

Southern Buttermilk Pie

I have no idea where I came across the original recipe. I have changed a few things around since I first found it though. This is something I make when I have buttermilk leftover from another recipe.

I use one 9 inch deep dish but you could probably use 2 smaller pie pans but the pies would be a bit thinner.

Southern Buttermilk Pie

Ingredients:

  • 3 eggs
  • 1 1/2 c. sugar
  • 1/2 c. butter or margarine, melted
  • 2 t. vanilla extract
  • 3 T. lemon juice
  • 1 c. buttermilk
  • 1/2 t. ground nutmeg
  • 3 T. all-purpose flour
  • 1-2 unbaked pie crusts (Whipped Pie Crust, your favorite recipe, or use frozen)
  • whipped cream (optional)

Directions:

Preheat oven to 350.

Place pie crust into pie pan(s).

Beat eggs, sugar, butter, vanilla, and lemon juice with mixer until well blended.

Add buttermilk, flour, and nutmeg continue mixing about 1 minute.

Pour into pie shells. Bake for 40-45 minutes.

Top with whipped cream, if desired.

Coconut Cake

This is the easiest way I make coconut cake, which is a favorite of mine. This feels like cheating with the way I make it but it tastes so good.

Coconut Cake

Ingredients:

Cake:

  • 1 boxed white cake mix (or coconut, if you find it)
  • 1 1/3 c. water
  • 2 eggs

Icing:

Directions:

Preheat oven to 350.

Grease and flour a 9 x 13 pan or 2-9 inch round pans.

Mix the cake ingredients together until moistened. Beat for 2 minutes.

Pour the batter into the prepared pan(s).

Bake 20 – 30 minutes until a toothpick inserted in the center comes out clean.

Cool.

 

For the icing:

Prepare the buttercream according to directions.

If using a round cake you keep it as two layers or carefully slice each layer into halves horizontally.

Spread the layers with buttercream.

Then take the coconut and mix into the remaining icing.

Frost the sides and top of the cake. Sprinkle with extra coconut, if desired.

If using a 9×13 pan just frost it with the coconut icing.