Wow, it is another week. And it is almost April. March flew by for our family. We are enjoying the warmer weather and are out and about more. This week is week 2 in our 12 week plan. A lot of the recipes that I have this week are from various places on the Internet. I am enjoying finding new things for breakfast. For the most part the kids are enjoying the new breakfasts as well. Although I haven’t been able to convince them that oatmeal is good yet. I figure it is a work in progress. I also use the same rules at breakfast that we have at dinner. I cook one meal and if you don’t want to eat it, that is fine, but I am not making anything else until the next meal. One of these days, we will be out of the picky toddler and preschooler age, and they will eventually be good eaters.

I have also switced to an all organic diet. We did this to help with some of Alex’s hyperactivity and innatention behaviors, and I have to say, he has made a complete turn around. He is a different child. We are still dairy and soy free, as well as no raw bananas.

As usual if I didn’t add a recipe that you would like, just leave me a comment and I will get it to you.

Week 2: Breakfast Meal Plan

Meal 1: Amish Baked Oatmeal

1/3-cup butter
2 large eggs
3/4-cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1-teaspoon nutmeg or cinnamon
1/4-teaspoon salt
1-cup rice milk
2 tablespoons rice milk
3 cups oatmeal (regular or quick)

Melt butter. Grease 1 1/2 quart baking dish and drop in eggs and beat well.
Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps. Whisk in ghee and both measures of rice milk, and then add oats. Stir well, and refrigerate overnight. Bake, uncovered, at 350 for 35-45 min, or until set in the middle. Serve hot with warm rice milk poured over.

Meal 2: Breakfast in a Mug

1-tablespoon ghee
1-tablespoon rice milk or water
1-2 eggs
1 dash pepper
1 dash salt
1 slice bacon, cooked (optional)
Shredded cheese (optional)

Place ghee in 12 oz. microwave safe mug or small bowl. Microwave on High 30-45 seconds, or until melted. Add egg (s), rice milk, salt and pepper. Stir or whip with a fork.
Microwave one egg on High 35 to 45 seconds; two eggs 1 1/4 to 1 3/4 minutes, or until eggs begin to set, stirring with fork to break apart after half of the time. Remove eggs when they are still soft and moist. (You may have to play with the time depending on your microwave) Let stand about 2 minutes. While eggs are standing crumble bacon and add to eggs. Eggs will firm up while standing. If desired sprinkle with shredded cheese during standing time.

Meal 3: Apple French Toast Casserole

Apple French Toast Casserole
4 tablespoons butter
3 large apples, peeled and sliced thinly (I use Cortland or Empire)
3/4 cup brown sugar, packed
2 tablespoons water
1-teaspoon cinnamon
8 slices Italian bread, 1 inch thick
4 large eggs
1 1/4 cups rice milk
2 teaspoons vanilla extract

Melt the ghee in a large skillet and add apples. Cook and stir for 5 minutes. Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender. Spoon mixture into 13×9 baking dish. Cover apples with bread slices, making sure to cover the entire surface. Trim the bread to fit if you must. Beat eggs until foamy, then beat in rice milk and vanilla. Pour egg mixture over the bread slices. Cover the dish with plastic wrap and refrigerate overnight. In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F. Bake uncovered for 35 minutes, or until bread is golden and firm. Let sit 10 minutes before serving. To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip. To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.

Meal 4: Everything Breakfast Bar

4 cups oatmeal
1-tablespoon baking powder
1-teaspoon salt
1-tablespoon cinnamon
2 eggs, beaten
1-cup pumpkin
1-cup rice milk
1-tablespoon maple syrup
1 cup Splenda sugar substitute
1/2 cup brown sugar, packed
1-tablespoon vanilla
1-cup raisins

Preheat oven to 325 degrees F. In large bowl combine oatmeal, baking powder, salt and cinnamon. Mix in remaining ingredients. Spread in greased 9×13 pan. Bake for 40 minute.

Meal 5: Smoothies
Meal 6: Cereal with Fresh Fruit

Week 2:  Dinner Meal Plan

Day 1: Corn Chowder, Poppy seed Muffins

Corn Chowder
1 10oz package frozen sweet corn
1 potato, peeled and cubed
½ cup diced onion
½ cup water
2 tsp. chicken bouillon granules
Dash salt and pepper
1 ¾ cup rice milk
1 Tbsp. Margarine
2 Tbsp. flour

In a saucepan, combine the corn, potato, onion, water, bouillon and salt and pepper. Cook over medium heat for 15 minutes, until the potato is tender. Stir in 1 ½ cups milk with margarine. Mix the remaining ¼ cup milk with the flour and add to the chowder. Cook and stir until thickened.

Variation: Toss in some diced, cooked chicken or ham during the last few minutes of cooking.

(Serves 4)

Poppy seed Muffins
2 cups flour
¾ cup sugar
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 Tbsp. poppy seed
2 Eggs
1-cup rice milk with 1 Tbsp. lemon juice
½ cup margarine softened
1 or 2 Tbsp. lemon juice

Combine all ingredients. Spoon the batter into a greased 12-muffin tin. Bake at 400 for 15 to 20 minutes.

(Serves 6-8)

Day 2: BBQ Chicken, Baked Rice Pilaf, Green Beans

BBQ Chicken
1 lb. Chicken Breasts
1 or 2 cups BBQ Sauce

Marinate Chicken in BBQ Sauce for at least 1 hour. Grill chicken until done, basting with additional BBQ Sauce as needed.

Green Beans
1 bag fresh or frozen green beans

Steam Green beans for about 5-10 minutes or until they are tender.

Baked Rice Pilaf
1 ¾ cup water
2 carrots, peeled and shredded
¾ cup white rice
3 Tbsp. parsley
2 Tbsp. margarine
2 Tbsp. chopped onion
1 Celery Stalk, diced
1 Tbsp. chicken bouillon granules

Melt the butter in a saucepan, and briefly sauté the diced onion and celery in it. Then combine sautéed mixture with all other ingredients in a 2-quart baking dish. Cover and bake at 375 for 45 minutes, stirring halfway through cooking time.

(Serves 6)

Day 3: Spaghetti with Meat Sauce, Garden Salad, French bread
Day 4: Chicken Quesadillas, Spanish rice
Day 5: Hamburgers, Baked Beans, Chips

Have a great week.

Well we are back to the beginning of my 12 week plan. As I start the 12 weeks over I will probably make small changes from week to week. It is mostly produce related. Now that it is summer I like to use as much fresh produce as possible. My menus are planned using frozen veggies and some frozen fruit. It is does call for something fresh it is usually something that I can get year round, like carrots, potatoes, etc.. So I will be substituting fresh veggies and fruit wherever I can this summer, depending on what is available.

I am not going to put all my recipes in, some of the meals, especially breakfast are pretty common, but if there is something you would like a recipe for that I didn’t add, please feel free to ask.

Week 1:  Breakfast Meal Plan

Meal 1: Banana Bread

3 or 4 bananas
½ cup applesauce
1-cup sugar
3 eggs
2 2/3 cup flour
2 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt

Preheat the oven to 375 and prepare bread pan.  Cream the applesauce, sugar and the eggs.  Add the flour, baking powder, baking soda, salt, and bananas.  Stir until the batter is well mixed. Pour into prepared pan.  Bake about 50 min, or until bread is done. Cool before serving.

Meal 2: French Toasted Banana Bread
4 eggs
1-teaspoon sugar, optional
1-teaspoon salt
1-cup rice milk
Leftover banana bread
Ghee
Maple syrup or other syrup

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and rice milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of ghee or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with ghee and syrup.

Recipe for French toast serves 4.

Meal 3: Scrambled Eggs with Toast

Meal 4: Pancakes

Meal 5: Cream of Wheat

1/4 cup 10 minute Cream of Wheat (yellow box)
1.5 T ghee
2 T sugar
1/4 t kosher salt
1/4 t cinnamon
1/4 t good vanilla extract
2.25 to 2.5 cups rice milk

Melt 1 T of ghee in a medium saucepan over medium low heat. Once melted, add the cream of wheat and stir often until it just barely begins to brown. (If you go too far and get noticeable browning, throw it out and start over.) Stirring constantly, add 2.25 cups of rice milk, reserving the remaining 1/4-cup to adjust the consistency later. You’ll get a burst of steam when you first start to add the rice milk to the frying cream of wheat, so watch out, but if you don’t stir at this point, you’ll get lumps. Once the rice milk has been added, turn the heat down to low, and add the salt, sugar and cinnamon. Let cook slowly for about ten minutes, stirring often, then stir in the vanilla and remove from heat. The porridge will continue to cook for a bit, and will thicken some as it cools. Consistency is key here — you want the finished product to have the texture of a warm loose pudding, which means it needs to be on the liquidy side at this point. If it’s too thick, add a bit more rice milk to thin it out. Cover the saucepan and let it sit for five minutes or so, then stir in the remaining half T of ghee and pour into two bowls.

Meal 6: Cereal with Fresh Fruit

Week 1:  Dinner Meal Plan
Day 1: Roast Beef, Mashed Potatoes and Gravy, Mixed Vegetables.
Day 2: Chicken Fajitas, Tortilla Chips and Salsa
Day 3: Chicken Sandwiches, Tater Tots, Fruit Salad
Day 4: Beef Stew over Rice
Day 5: Meatloaf, Baked Potatoes, Green Beans

Enjoy and have a great week.

I was never really too sure about the whole “green” movement, until about a year ago. Even then, I was still kinda skeptical about the whole thing. Our process from being a family who filled up two large trash cans a week and ate a lot of, pre-packaged foods,  (rice a roni, hamburger helper, etc… ) We were never as bad as some of the families that you would see on T.V. We have never owned a deep fryer, and I baked or grilled most of our meat. However deep down I knew there was a lot of room for improvement, I just wasn’t real sure how to go about it. I liked the way the meals I cooked tasted, they were easy, and most importantly, my family ate them. As for the trash, well, all that pre-packaged food comes in boxes, and for a while we did have two children in diapers. Paper towels and other paper products were often a staple for us. With a toddler and an infant it made life so much easier.

As most things in this house, the change started with the kids. When Alex turned 1, we started him on whole milk, that is when we noticed that he was still spitting up, a lot. It just didn’t seem right. So I talked with his doctor and put him on soy milk instead of cow milk. It worked wonders. That was the start of our slow gradual change to being a green family. At that time, I still bought and cooked with a lot of pre-packaged food. I was so overwhelmed at the idea of cooking without dairy that I didn’t quite know how to start. On top of everything else we were moving from a town house into a single family home, and I was pregnant. It wasn’t the time to start experimenting with how I managed the house. At least I didn’t think so. I just wasn’t ready.

Then came Lizzie. Lizzie has changed our lives in ways I couldn’t ever begin to imagine. We discovered very quickly that Lizzie was dairy and soy intolerant. Not just dairy like Alex. Not only couldn’t she have dairy or soy, but she became violently sick whenever she had either, especially soy. At about the same time we started noticing some behavior problems in Alex, mostly hyperactivity and attention problems. Nothing big, but it was creating problems at home and at his playgroup. Since I was now cooking dairy and soy free for Lizzie I decided to try it with Alex as well. It worked, but we were still having problems, and I was still overwhelmed. I had no idea how to cook all naturally from scrap.

This is when I began to feel that God was telling me that I needed to make changes in how I managed our house. I started to feel like, we were wasting too much. I felt like God was telling me that there was a better way of doing things, that I didn’t have to be so overwhelmed all the time. All I needed to do was make a few small changes and I would be a much calmer wife and mother.

Our first big change was the diapers. At the time Lizzie was a year old and Alex was three. We were in the process of potty training Alex, but we were not getting very far. That left us with two children in diapers of some sort. That is a lot of diapers, and a lot of money. That in itself did not cause the change, it was Lizzie’s constant diaper rash that brought about the change. When Lizzie was 6 weeks old she contracted a yeast diaper rash, it was our constant companion for the next year. That rash caused many sleepless nights, and tiring days. By the time Lizzie was a year old, I was at the end of my rope. We had tried every medicine and home remedy out there, and nothing worked. That is when I gave in. I decided to try the cloth diapers, and guess what, within 2 days of using the diapers, the rash was gone. Other than the occasional guest appearance when Lizzie is sick, we haven’t seen it since. Along with a happier Lizzie, there were several other side benefits to the new diapers. The cost was a big one, They were expensive at the beginning, because we use pocket diapers, however after 6 months we had made back all our initial costs through savings.  We were now also producing far less garbage.

That was our first big step. After that all the other changes we made were tiny baby steps. I had been doing some research on ADHD and eventually decide to put both the kids on an all organic diet. I started this for Alex, to try to help with his behavior, but it has been beneficial for both the kids. It has been a little harder on my wallet, but I am confident that it will even out in the end. Alex has shown a dramatic improvement in his behavior in all areas of his life. It took some time, and a large learning curve for me. I had to pretty much relearn how to cook, but it has been well worth it.

Now that we have made those two biggest steps, I am slowly making other smaller changes. I have switched to microfiber sponges  and rags in the kitchen instead of disposable sponges and paper towels. I have switched to all natural cleaners as well. I am thinking about switching to cloth napkins when we use up the napkins that we currently have.  In a more personal area, I have even switched to cloth sanitary pads. We have gone down from two large trash cans a week, to less than one. I am also thinking about starting a vegetable garden this spring, and possibly even a compost pile, to help cut down on our trash even more.

All in all, I think all our changes have been for the better. I know the kids are happier and healthier, and so am I. I am not nearly as overwhelmed about cooking for my family, in fact I even enjoy it. I love sitting down at the beginning of the week and planning our menu. I am a much happier, calmer mom, which means happier and calmer children and husband.

I am happy that we have “gone green.” I know we are not nearly as green as we probably should be, we still have two cars, and I drive wherever I need to go. I still use shampoo, and toilet paper, but I am happy with the way things are going. I will continue to make small changes in our lifestyle when I feel that God is telling me too.

Week 12 Breakfast

Meal 1: Waffles
Meal 2: Egg and Cheese Breakfast Sandwich
Meal 3: Pumpkin Muffins
Meal 4: Cherry Muffins
Meal 5: Crock-pot Cobbler
Meal 6: Cereal with Fresh Fruit

Week 12 Dinner

Meal 1: Crock-pot Chicken Tacos, Refried Beans, Corn
Meal 2: BBQ Meatballs, French Fries, Corn on the Cob
Meal 3: Bison Burgers, Baked Beans, Salad
Meal 4: Roast Chicken with Vegetables
Meal 5: Crock-pot BBQ Ribs, Cornbread, Mixed Vegetables