Smart Sundays

Hi Guys!!!!!

       This is Kaite and today I'm going to talk about planning ahead! And yeah I know, how many of us have time to actually plan ahead? Most of the time I just open the fridge, stare at it, close it and walk away hoping for inspiration... Then ask Mason what he wants!

        But then there are the times, when I sit down and write out a menu for the week and Wow what a difference it makes! I don't have to stress over what to make, we have food ready at a decent time, and we save money.

        I'm going to post a recipes over the next few weeks on Smart Sundays to help with long term planning for the week! A recipe that you can cook Sunday night... Then throughout the week recipes that use those left overs in a variety of ways, crock-pot meals, creative sandwiches, yummy breakfasts, and casseroles.

         So to start.................. Roast Chicken!!!!!!!! Seriously one of the all time best meals ever! You can get a bigger one than your family will eat and make so many different meals during the week!

                               

So let's start with a Crock-pot chicken.

1) Take a whole chicken pull out the gizzards, rinse it with water and throw it in the crock-pot.

2) If you want you can add Vegetables (potatoes, onions, carrots, celery etc...) underneath it.

3) pour one cup of water over the whole thing, add seasonings (sage, garlic, poultry seasoning, lemon pepper, really whatever you feel like!)

4) Cook on low 8-10 hours, Or Cook on High 4-6 hours

Next Cooking Chicken in a pan (my husband's favorite!)

1) Pull out innings of Chicken, rinse it and put it in a 9x13 pan

2) if wanted add a few vegetables (for this dish don't add alot or it wont cook right! Just one onion, 2 carrots, and 2 celery is what I usually do!!)

3) Rub Olive Oil on the skin and cover with seasonings (you can also let your kids help with the seasoning part!)

4) Put in the oven and cook 20 minutes per pound at 425 degrees. (when you cut into the chicken and the juices run clear, not PINK, then it is done!)

Serve and enjoy with sweet potatoes, or salad, or green beans, or Brussels Sprouts etc...

Place the left over chicken in a rubber maid and store in the fridge! During the week you can use it for sandwiches, soups (I will be sharing 3 recipes for leftover chicken in the next week or so!)

I hope this day's blogs will help you for the week! I plan on posting tips, menu ideas, grocery lists, and just general helpful (hopefully!) hints for Smart Sundays :)

Love Kaite and Kendra

Our Version Of a Granola Bar and An Amazing Homemade Snack!!

Tonight we made fruit and walnut balls!

I combined two recipes to make this delicious and convenient no bake-snacks. 

1 scoop of brown rice powder...or you can use wheat germ

1 cup chopped dates

1 cup dried cranberries or 1/2 c raisins and 1/2 c cranberries

1 1/2 cups chopped walnuts- the smaller the nuts, the easier it is to bind the mixture together

1/2 cup melted all natural peanut butter ( I used MaraNatha Creamy No-Stir)

*The recipe didn't call for peanut butter but I found it easier to bind the balls this way

Mix the entire mixture into tightly packed 1 1/2 inch balls. This part is great for kids to get involved because it is a little messy:)

Cover with clear wrap and place in the refrigerator for a few hours until the balls harden and can be picked up without falling apart. Enjoy! Love, Kaite and Kendra

Apple Cinnamon Bread
  One of my new favorites! you can put this in one 9x5 loaf and make a nice big loaf perfect for eating and cooking (think french toast!!!!!) or a couple smaller loaves perfect for school snacks and lunch bags!!

 pictured here with homemade Triple Berry Cinnamon Jam!

Ingredients:
3 cups white whole wheat flour
2 tsp. baking powder
1 tsp. apple pie spices (cinnamon, nutmeg, and cloves)
1 tsp. salt
3 eggs
½ cup coconut oil
¾ cup maple syrup
¼ cup applesauce
1 tsp. vanilla extract
2 cups grated apple and 1 cup diced apple

1. Preheat the oven to 350 degrees and grease 2 medium loaf pans or equivalent.  (I used 2 mini-loaf pans plus a 12-muffin pan).
2. Mix the dry ingredients in a medium bowl and set aside.
3. In a large bowl, mix together the remaining ingredients.
4. Add the dry ingredients to the wet ingredients and stir to combine well.
5. Bake until a toothpick inserted in the middle comes out clean (45-50 minutes for a medium loaf pan; 30-35 minutes for a mini-loaf pan; 18-25 minutes for muffins).
6. Cool on a wire rack.