Here’s our menu for the upcoming week. Tomorrow we celebrate one year in the marriage covenant together! As such, we are having a special meal of filet mignon our grocery store was running an awesome deal on it last week — Providence! :D)
Oatmeal (this recipe)
Leftovers or Sandwiches, fruit
Filet Mignon, baked potatoes, veggies
Chili Frito Pie, veggie, rolls
Cheesy Baked Grits, veggie, biscuits
Hamburger Pasta Skillet , veggie, rolls
Our Sabbath dinner isn’t finalized yet, though. I’m thinking of some kind of recipe using the flounder I have in the freezer, along with a veggie and bread. Emma has already asked to make peanut-butter cookies for the dessert 🙂
Pasta, Veggie, Garlic Pizza Breadsticks
Vegetable Minestrone Soup, Rolls
Apple Scented Venison Roast, carrots & potatoes, rolls
Leftovers x 2
Freezer Friendly Baked Oatmeal
Cookies (sugar and peanutbutter)
Sandwiches for the trip to Ohio
Possibly breakfast cookies.
Since getting sucked into the craze that is Pinterest
, I’ve made a few recipes found from the site. Tonight I made a super yummy desert recipe for my girls. They were so excited to get a surprise desert dish that I threw together in mere minutes. I didn’t take any pictures of my creation, but this is the photo from Pinterest
Can you guess what it is? Chocolate chip cookie dough mug cake. Yummy! And it’s SO easy to do:
- Put into a mug: 1 egg + 3 TBSP brown sugar + 1/3 cup flour + 1TBSP softened butter + 3-4 TBSP mini chocolate chips. Mix with a spoon and microwave for 1 1/2 – 2 minutes until set. Enjoy with a dollop of ice cream!
And, it was a big hit all around!
A couple other things worth mentioning:
- Tomorrow is my first appointment with my OB. I think it will consist mostly of a pregnancy test and paperwork. I’m looking forward to meeting some of the office staff though.
- Today was my hubby’s last day at his current job. The Lord has answered our prayers and promoted him to a new and better job. He starts Monday! Praise God from whom all blessings flow!
I hope you all have a weekend full of love, laughter and Christ!
It’s the weekend! I hope you all are enjoying it 🙂 Here’s some links & a recipe we’ve enjoyed this past week.
And lastly here’s a yummy recipe we tried this week. This got rave reviews from the kiddos and they cannot wait for me to make it again.
Have a great weekend and a blessed Lord’s day tomorrow 🙂
Lately, I’ve come across a person that absolutely hates the Gospel message. I’ve never in my life seen someone so set against it. It’s really mind blowing to see this type of thing. I can’t hardly even grasp it. It’s such a sad attitude to see displayed. It only makes your heart break for the person and your prayers for the person increase in urgency.
Today, I stayed home. Rylee was very lethargic and more pale than usual most of the night and this morning. She complained of her stomach hurting, but she never had a high fever or vomiting. It was nice to be home though. I so wish I could stay home like this every day!
Josh has his church history midterm tonight, so if anyone wanted to say a prayer about that it’d be much appreciated. I’m fairly certain he knows the material (based on our phone study sessions), but he’s still nervous.
And, I promised my friend Heather I’d post my recipe for pumpkin bread (or muffins) so here it is:
This is the healthy version (the one I made, but if depending on your shopping habits, the regular version might suit your family better :))
3/4 c. honey
1/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon soda
1/2 teaspoon cloves*
1 Tbs molasses**
1/2 teaspoon cinnamon*
1/2 teaspoon nutmeg*
1 2/3 cup flour
1/2 cup coconut oil or butter (I used coconut oil)
1/4 cup water
1 cup pumpkin
Mix all ingredients together. For muffins cook at 325 degrees for thirty minutes. For bread cook at 325 degrees for one hour.
* for the spices, I used cinnamon for them all because it’s all I had
** Instead of molasses I just sprinkled a little brown sugar in.
1 1/2 cup sugar
1/4 t. baking powder
1 t. baking soda
1/2 t cloves
1/2 t cinnamon
1/2 t nutmeg
1 2/3 cup flour
1/2 cup oil
1/2 cup cold water
1 cup pumpkin
Mix all ingredients together. Bake at 325 degrees.
Bread = 75-90 min
12 muffins = 45 min.
24 mini muffins = 25 min.