I was blessed with a big mom win this week. Bennett, our 16 month old is quickly gaining a vocabulary. He is saying new words every day and it is both exciting and hilarious to hear him attempt to repeat words for the first time. One we have been working on for quite a while now is Jesus. He has a mini photo album we take to church with us that contains pictures of all the people that love him most, mostly close family and some extended. There are several pages however, filled with different photos of Jesus. It is important to us that he understands the importance of having a relationship with his Savior and we feel the earlier we can familiarize him with Christ the sooner he can take comfort. When he gets disruptive during a church service we pull out that book and whisper the names of the people into his ear while he points and turns the pages. Last Sunday was the first time he attempted to repeat the word Jesus and we were thrilled. It was adorable.
Fast forward to today. As baby and I were preparing to leave the house I had both hands in the diaper bag searching for something I must have needed and heard Bennett say in his toddler accent, “Jesus.” I looked up to see him with his hand outstretched and pointing at the Christ statue that rests on our entry way table. I melted right there. After a well deserved high five he had the proudest smile on his face. I choose to reflect on this moment rather than focus on the one where after many tries he finally succeeded in sticking his fingers in and out of his nostrils.
In other news I’ve decided to stop dating the meal planning posts. My aim is to still get them out within the same two days every two weeks but we all have different meal planning periods so instead I have chosen to number them Month Number One and Month Number Two.
Below the dinners I hope you’ll be thrilled to see a Snacks & Sweets section. We usually have a dessert with Sunday dinners and I make a treat on Friday or Saturday. Some of the recipes in this section I already absolutely love, and some I have yet to try. Some are guilt free and some are reserved for cheat days, which tend to be Saturday and Sunday for me. Happy snacking!
*-Tried and true family favorite.
GF- Gluten free
B4D-Breakfast for Dinner (There isn’t lot of time in the mornings and we love breakfast food so we eat it for dinner instead)
CP-Crockpot/Slow Cooker recipe
YoYo- You’re on your own. (Because I don’t believe that someone should have to cook every day of the week)
Not sold on meal planning yet? Check out my crash course guide and I’ll have you convinced!
White Chicken Chili/ Sour Cream Cornbread
This recipe is from a Six Sister’s Cookbook that we LOVE.
1 lb chicken breast cut into cubes 2 4oz cans chopped green chilis
1 medium chopped onion 1 tsp salt
1 1/2 garlic powder 1 tsp cumin
1 tbsp vegetable oil 1 tsp dried oregano
2 cans white beans rinsed/drained 1/2 tsp black pepper
14 oz chicken broth pinch of cayenne pepper
1 cup sour cream 1/2 whipping cream (we use half and half)
In a large pan, saute the chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings and bring to a boil. Reduce heat to low and simmer uncovered 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately. Makes 7-8 servings.
Thai Sticky Chicken Fingers/ Brown Rice/ Roasted Broccoli
B4D:Gluten Free Dutch Babies(AKA Monsters)/ Egg Sausage & Hashbrown Bake
B4D: Flourless PB Chocolate Chip Blender Muffins/ Turkey Bacon/ Scrambled Eggs
Pakistani Kima/ Quinoa
Chicken Alfredo Stuffed Shells/ Roasted Green Beans
We have a panini press but grilled sandwiches in the frying pan taste just as yummy. We like ham and cheese or if we’re feeling fancy we will do avocado chicken with a shredded roasted chicken from Costco.
St. Patty’s Day Plan
Breakfast: Spinach Muffins/Green Scrambled Eggs/Fruit Skewers
Snack: A Rainbow of Bell Peppers/ Guacamole
Lunch: Avocado Egg Salad Sandwiches
Dinner: Shepherd’s Pie/ Caesar Salad
I don’t use an actual recipe. I just go with what my mom always does.
1 lb ground hamburger or turkey 10 oz cream of mushroom soup (see recipe below)
half an onion chopped salt, pepper, garlic powder to taste
Instant or homemade mashed potatoes frozen mixed veggies (amount is up to you)
shredded cheese for topping the casserole
Cook the beef or turkey with onion and seasonings. Set the oven to 350 degrees. Mix beef and thawed veggies with mushroom soup and layer in the bottom of a 8×8 pan (double the recipe for 9×13). Next layer the mashed potatoes on top. I use about 2 cups or more depending on the amount of people I’m feeding. No one is going to be sad about more potatoes. I also poke some holes in the potatoes so some of the cheese can melt through. Layer the top with as much shredded cheese as you see fit and put in the oven for 30 minutes or until the cheese is bubbly.
GF Cream of Mushroom Soup
1 1/4 cup milk 2 tbsp cornstarch
1/4 tsp salt 1/2 tsp GF chicken bouillon granules
1/4 tsp dried thyme 1/8 tsp garlic powder
1 4oz can mushroom stems and pieces drained and chopped
in a 2 cup microwave safe liquid measuring cup, whisk together the milk and cornstarch until the cornstarch is thoroughly dissolved. Add the bouillon and other ingredients and combine. Microwave for 2 minutes or until mixture reaches a b0il. After 2 minutes mixture should be thick. If it isn’t, return it to the microwave for an additional minute. Let cook and use as directed.