Way back in September of 2011, I shared the brand new way of meal planning I had been using for only a few weeks at that time.
Now, 5 years and 3 children later, I’m sharing how one small modification has allowed this same basic meal planning method to continually work so well for us!
After reading through most of the Little House on the Prairie books and the Kirsten American Girl books, Nora has been begging me to try making our own butter — “just like Laura and Kirsten did with their moms”.
So a couple weeks ago we made our own butter — and even I was shocked at how simple the whole process was. Plus, it was REALLY fun for the kids!
Over the years, as I shared some of my canning journey here on my blog, I have been continuously asked for my “favorite” canning and preserving recipes.
So in an effort to compile all my favorites in one convenient location (both for myself and for you) I thought it might be nice to link to them all in one post… just in time for peak canning season here in West Michigan!
Over the past 5-6 years, I have thought about sharing my extremely simple Belgian waffle recipe countless times; but for whatever reason, I always decided to share a different recipe… until today!
If you’re looking for a super simple, make-ahead breakfast recipe, give this one a try!
Several weeks ago, I shared a post about how we reduce, and even eliminate, wasted produce.
Today, I’m sharing another very quick and simple tip that helps us not only reduce wasted produce, but also eat A LOT more veggies!
As I child, I LOVED the start of another school year! As a teacher’s wife with 3 young children at home, I can’t say I have that same love and happy anticipation for another school year to begin!
However, I’m working ahead now to simplify the start of our school year… and I’m sharing my top tip today!
Today’s recipe is a family favorite, and I’m asked for the recipe almost every time I make these pizza sliders.
They are absolutely delicious, super frugal, and so ridiculously simple to make… thankfully, my family doesn’t get tired of me making them over and over again 🙂
This time of year, I’m ALWAYS looking for ways to incorporate our garden-grown zucchini into anything and everything… and today’s recipe for three cheese lasagna roll-ups are one of my trickiest hiding places for shredded zucchini.
They are so yummy, they might even fool your pickiest eaters!
Dave and I have lots and lots of parties, BBQ’s, picnics, and gatherings from Memorial Day through Labor Day… and what’s a great party without great food?
If you’ve ever dreaded “bringing a dish to pass” or stressed about what type of foods you should bring to your next potluck party, I hope my tips in today’s post will help!
I absolutely HATE wasting food (especially food I grew or picked myself) so I have a pretty good system for utilizing the extra fruits and veggies in ways that don’t require us to eat the same things over and over again.
Today I’m sharing some of my ideas — I’d love if you chimed in with your ideas too!
Today I’m sharing the one tip I’ve used over and over and over again to drastically simplify all of our meal times, allow me to enjoy entertaining so much more, save boatloads of time in the kitchen, and even reduce the clean-up!
Sound intriguing? Then keep reading!!
A couple months ago, the kids and I stumbled across a popsicle mold at the dollar store and I quickly snatched it up, promising homemade popsicles for a snack later that day.
Since then, we have enjoyed homemade juice pops as an afternoon snack on a VERY regular basis! They taste great on a hot summer day and take roughly 10 seconds to make!!
One of my most favorite “Mexican-ish” snacks (or side dishes) is this yummy 7-layer chip dip. It’s SO quick and easy to make and it tastes absolutely delicious with tortilla chips or corn chips.
If you’re looking for a ridiculously easy, make-ahead cold side dish for an upcoming summer gathering, this layer dip should do the trick!
Our family loves pizza and we love fruit, so I knew everyone would be excited to have fruit pizza again last week.
It’s such a yummy treat — especially this time of year when the weather is warming up and berry season is right around the corner — and to my surprise, Nora and Simon did so well “helping me” make this special dessert!
While meat is most likely the most expensive part of almost every meal, our family isn’t necessarily the vegetarian type (read: we LOVE meat!)
If you feel the same way, I’d like to share several meatless meals our family enjoys on a regular basis without feeling like we are missing out on our meat! In fact, many of these meals are staples in our weekly meal plans and some of our kids’ favorites!
I realize a post about kitchen linens might seem somewhat odd, but surprisingly, this is something I’m asked about very regularly!
So today… I’m sharing just about everything anyone could ever want to know about our kitchen linens!
Although slow cooker meals are often perceived as those “comfort foods” we tend to make in Fall or Winter months, I use my slow cooker ALL year long!
Today’s recipe is a perfect slow cooker meal for Spring or Summer — it’s fast, it’s easy, and it won’t heat up your kitchen!
As I mentioned a couple weeks ago, my rhubarb plants are growing like crazy, which means I’m freezing and baking with lots of rhubarb!
I recently made one of my favorite strawberry-rhubarb pies, and when I realized this super simple recipe wasn’t on my blog, I figured it was the perfect time to share!
We love cookies and we love peanut butter, so I make peanut butter cookies a lot.
Today, I’m sharing one simple recipe that makes TWO different cookies — both of which are favorites around our house!
I have recently received several emails, comments and questions asking for tips to simplify and de-stress busy mornings.
I know my solution won’t work for every family, but you might be surprised to read how we manage to keep our mornings relatively simple AND eat a hot breakfast almost every single day.